Chien Chang Go - Chinese Rice Noodle Rolls

Ingredients

• 200g (7 oz) rice flour 200g (7 oz) rice flour
• 30g (1 oz) cornstarch 30g (1 oz) cornstarch
• 500ml (2 cups) water 500ml (2 cups) water
• Filling options: shrimp, char siu (barbecue pork), vegetables Filling options: shrimp, char siu (barbecue pork), vegetables
• Soy-based sauce: Soy-based sauce:
• 60ml (1/4 cup) soy sauce 60ml (1/4 cup) soy sauce
• 30ml (2 tbsp) oyster sauce 30ml (2 tbsp) oyster sauce
• 15ml (1 tbsp) sesame oil 15ml (1 tbsp) sesame oil
• 15ml (1 tbsp) rice vinegar 15ml (1 tbsp) rice vinegar
• 15ml (1 tbsp) sugar 15ml (1 tbsp) sugar
• 120ml (1/2 cup) water 120ml (1/2 cup) water
• 15g (1 tbsp) cornstarch 15g (1 tbsp) cornstarch

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 5g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, whisk together the rice flour, cornstarch, and water until smooth. Let the batter rest for 30 minutes.
2. 2.
   Prepare a steamer by greasing a heatproof dish or tray with oil.
3. 3.
   Heat the steamer over high heat.
4. 4.
   Pour a thin layer of the batter onto the greased dish or tray, spreading it evenly.
5. 5.
   Place the dish or tray into the steamer and cover with a lid. Steam for 2-3 minutes until the rice noodle sheet is cooked and set.
6. 6.
   Remove the dish or tray from the steamer and let it cool slightly.
7. 7.
   Carefully transfer the rice noodle sheet onto a clean surface and cut it into rectangular pieces.
8. 8.
   Fill each piece with your desired filling option, such as shrimp, char siu, or vegetables.
9. 9.
   Roll the rice noodle sheet tightly around the filling, sealing the edges.
10. 10.
    Repeat the process with the remaining rice noodle sheets and fillings.
11. 11.
    In a small saucepan, combine all the ingredients for the soy-based sauce. Cook over medium heat, stirring constantly, until the sauce thickens.
12. 12.
    Serve the Chien Chang Go rolls with the soy-based sauce drizzled on top.

Treat your ingredients with care...

• Rice flour — Make sure to whisk the rice flour batter until smooth to avoid lumps in the rice noodle sheets.
• Shrimp — If using shrimp as a filling, ensure they are cooked and peeled before adding them to the rice noodle rolls.

Tips & Tricks

• To prevent the rice noodle sheets from sticking, lightly grease the dish or tray before pouring the batter.
• If the rice noodle sheets become too sticky, sprinkle some cornstarch on top before cutting them into pieces.
• Experiment with different fillings such as mushrooms, tofu, or chicken to create your own variations.
• Serve the Chien Chang Go rolls immediately after steaming for the best texture.

Serving advice

Chien Chang Go is best enjoyed fresh and hot. Serve the rolls on a plate, drizzle the soy-based sauce generously over them, and garnish with chopped scallions or cilantro for added freshness.

Presentation advice

Arrange the Chien Chang Go rolls neatly on a serving platter, showcasing their beautiful translucent appearance. Drizzle the soy-based sauce in an artistic pattern over the rolls for an elegant touch.