Ingredients for Cantonese Rice Noodle Rolls: Batter: 600g water, 125g rice flour, 100g tapioca starch, 30g cornstarch. Filling: 250g fresh shrimp, an appropriate amount of chives, a pinch of salt, a dash of cooking wine, a dash of pepper, 200g minced pork, a sprinkle of green onions, a touch of oyster sauce. Rice Noodle Sauce: 250g water, 80g light soy sauce, 13g dark soy sauce, 13g oyster sauce, 30g sugar, an appropriate amount of cilantro, a few green onions, a few chili peppers.
Method: Step 1: Prepare the Batter – Mix rice flour, tapioca starch, and cornstarch, slowly add water and stir until smooth, let it rest for 20 minutes. Step 2: Prepare the Filling – Add salt, oyster sauce, and green onions to minced pork and mix well (pork filling); combine shrimp with chive segments, add salt, cooking wine, and pepper, mix well (shrimp filling). Step 3: Prepare the Rice Noodle Sauce – Heat oil in a pan, fry cilantro, green onions, and chili peppers until fragrant, add water, dark soy sauce, light soy sauce, oyster sauce, and sugar, simmer for 10 minutes, then remove the vegetables.
