Char Siu Rice Noodle Rolls

Taste: Savory; Cooking Method: Steaming; Time: Half an hour; Difficulty: Easy.

Detailed Steps for Making Char Siu Rice Noodle Rolls

Prepare the sauce for the rice noodle rolls in advance: Light soy sauce 60g, Dark soy sauce 5g, Rock sugar 45g, Chicken powder 5g, Vegetable oil 5g, Cilantro stems a little, Water 130g. Bring to a boil until the rock sugar melts, then set aside.

This time I used rice noodle roll premix. Pour an appropriate amount of premix into a bowl.

Add an appropriate amount of water, stir well to form a premix batter. The instructions recommend a 1:2 ratio of premix to water, but adjust as needed if the batter is too thick by adding more water.

Cut the homemade char siu into small pieces, and chop the cilantro for later use.

These are the prepared main ingredients.

Since I couldn’t find a suitable tool at home, I used a tamagoyaki pan brushed with some oil and boiled water in a large pot.

Pour an appropriate amount of premix batter into the tamagoyaki pan and place the pan over the boiling water.

Add the char siu pieces and cilantro.

Steam until the batter becomes translucent and starts to bubble. Use a spatula to roll it up from one side.

Remove from the pan and transfer to a plate.

Drizzle with the prepared rice noodle roll sauce and serve.

Enjoy your meal!