Chaozhou Rice Noodle Rolls
A classic Chaoshan snack: thin rice noodle sheets filled with shredded jicama and peanuts, steamed until translucent, soft and savory.
Ingredients
13 items- jicama 200g
- carrot 50g
- dried shiitake mushrooms 3
- dried shrimp 20g
- peanuts 30g
- rice noodle sheets 4 (20cm square)
- garlic cloves 2
- light soy sauce 1 tbsp
- oyster sauce 1 tsp
- sugar 1/2 tsp
- white pepper pinch
- cooking oil 1 tbsp
- dipping sauce (sweet or garlic chili) to taste
Nutrition
Steps （5 steps）
Shred jicama and carrot. Soak mushrooms and shrimp; dice and chop. Toast and crush peanuts.
Heat oil over medium; sauté garlic and shrimp. Add mushrooms for 1 min. Add jicama and carrot; stir-fry over high for 2 min. Add soy sauce, oyster sauce, sugar, white pepper; cook until dry. Mix peanuts. Cool.
Lay a noodle sheet flat. Place 30g filling; roll into a pillow, tuck edges, seam down.
Place rolls in steamer over boiling water; steam covered over medium for 8-10 min until skin translucent.
Rest 2 min; cut into 3cm segments; serve with dipping sauce.
Tips
Handle sheets gently; filling should not be too wet; steam until translucent, adjust time by thickness.
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