Peanut Rice Noodle Rolls

Peanut Rice Noodle Rolls

Updated 11/30/22

Peanut Rice Noodle Rolls
Peanut Rice Noodle Rolls

At Bumplings, sesame sauce comes standard in many of our dishes. Why not? It’s delicious.

So, one day, I made some steamed rice flour sheets, rolled them up, cut them into smaller rolls and threw some sesame sauce on top—and a star was born.

Since its inception, I’ve done a few modifications and ended up with a bit of a Southeast Asian flavor, with a peanut sauce, a fresh burst of lime and some chile (of course!). Thick-cut rice flour noodle rolls, with a nice bouncy texture—the perfect vehicle for a peanutty flavor.
 

Serves4

Ingredients

  • Rice Noodle Rolls
  • 3/4 cup + 1 tsp (123 g) rice flour
  • 1/3 cup + 1 tsp (48 g) tapioca starch
  • 1 1/2 cup + 4 tsp (375 ml) water
  • Vegetable oil spray

  • To Serve
  • Peanut Sauce
  • Chinese Chili Oil
  • Sliced spring onion
  • Chopped roasted peanuts
  • 1 lime, quartered

DIRECTIONS

  1. Make the rice noodle rolls: In a large liquid measuring cup, combine the rice flour, tapioca starch and water, and whisk until a smooth batter is formed.
     

  2. Place a large steamer basket in your wok over high heat and add water to the wok until the water line is 1 inch (2.5 cm) below the bottom of the steamer. Once the water is boiling, lower the heat to medium.
     

  3. Select a pizza pan or heatproof plate that fits into your steamer basket, and spray it lightly with vegetable oil. Pour a thin layer of batter onto the oiled pan, swirling if needed to spread evenly. Place the pan in the steamer basket, cover and steam for 2 to 3 minutes, or until the rice noodle skin becomes translucent. Remove the pan from the steamer and let cool slightly before rolling the noodle tightly into a long log. Set aside on an oiled baking sheet and repeat the process with the remaining batter. Slice the logs into 1½- to 2-inch (4- to 5-cm) lengths and divide among four serving bowls.
     

  4. Drizzle generously with peanut sauce and a little Chinese chili oil. Top with spring onion and roasted peanuts, with a wedge of lime on the side, before serving.

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