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.
- 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
- Peanut Sauce
- Chinese Chili Oil
- Sliced spring onion
- Chopped roasted peanuts
- 1 lime, quartered
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.
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.
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.
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.
Reprinted with permission from This is a Book About Noodles by Brendan Pang. Page Street Publishing Co. 2022. Photo credit: Thomas Davidson.
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