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8
rollsMedium
1 hr 30
By Sasha Gill
Published 2019
There is a place near my house that makes absolutely amazing chee chong fun: supple, slippery rice noodles flecked with slivers of spring onion (scallion). I like to drown mine in sweet, tangy hoisin sauce – but for something lighter, you can dip the rolls in briny soy sauce.
Set a steamer basket over a pan of boiling water. Place a square tin inside the steamer – I like to use a 20 cm square brownie tin but if your basket is too small to hold a tin of this size, any metal baking tin with a flat base should work. Let the tin heat up in the steamer for about 15 minutes.
Meanwhile, prepare the batter by whisking together the flours, tapioca starch and oil with