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How To Prepare Tasty Home-Made Noodle Roll Recipes

cured Home-Made Noodle Roll Recipes

 

There are two famous types of noodle roll recipes, one from Vietnam and another from South China. Both are delicious, and here we learn how to prepare them both. 

The Vietnamese noodle roll, or Bánh Cuon Gao, is a popular dish in this Southeast Asian country. The sweet flavors make for a great snack or appetizer and are easy to make at home. We love the idea of combining delicious pork with sweet bananas. It’s a perfect match! These little rolls are filled with ground pork, mushrooms, onions, and scallions and then topped with fried shallots and slices of ripe banana. Serve them in the first course of appetizers or have them as a main meal. These noodle rolls are packed with flavor and many healthy ingredients. Baking them instead of frying them means their fat content is much lower than some other versions you may find.

 

What You’ll Need

Traditional bánh cuon are made with rice paper wrappers. If you can’t find rice paper, use rice flour sheets instead. You can also use large lettuce leaves if you prefer, but you’ll need to remember that the leaves will be softer than the rice paper. If you use lettuce leaves, you’ll also need to add more flour to the batter to make it sturdy and challenging to break. 

The filling for this recipe isn’t too complex, but there are a few different components to put together with the noodles. You can get all the ingredients at your local Asian market or online if you don’t have a local market near you. The ingredients required are:

 - Rice Flour Sheets - these come in 2-ounce packages, and you’ll need 2 of them. Either keep them in the freezer or fridge to keep them fresh if you don’t plan to use them immediately. 

Banana - 2 or 3 bananas, sliced into rounds. You can also substitute with other types of fruit, such as apples.

 - Pork - 1 lb ground pork. 

Scallions - 3 scallions, chopped. 

Cilantro - 1/4 cup chopped cilantro leaves.

 - Green onion - 1/4 cup chopped green onion. 

Garlic - 2 cloves of finely minced garlic. 

Ginger - 1/2 tsp finely grated ginger. 

Roasted peanuts - 1 tbsp finely chopped roasted peanuts.

 - Fresh Rice Flour - this is for the batter you’ll make for the rolls. It’s just like corn starch but made from rice instead of corn.

Water - 2 cups of water.

Fish Sauce - 5 tbsp fish sauce, a common ingredient in Vietnamese dishes. It has a very salty flavor with a sweet aftertaste. 

Sugar - 2 tbsp sugar. 

Salt - 1/2 tsp salt. 

Oil - vegetable or canola oil.

 - Shallots - 1/2 cup sliced shallots (about two shallots). 

Ripe Banana - 1/2 cup cubed ripe banana.

 

Step-by-step recipe

There are two methods for rolling the bánh cuon. The first, the traditional method, is to place a sheet of rice paper on a dry surface and then place all of the ingredients on the middle of the rice paper. Then, fold over two sides of the paper, and roll everything up like a jelly roll. The second method is to lay the rice paper on a baking sheet, place all the ingredients in the middle, and then fold the paper and roll it together like a burrito. Once the rolls are wrapped, put them in the preheated oven at 350 degrees Fahrenheit for fifteen minutes. Bánh cuon are best when they’re a bit crispy on the outside.

 

Rice Noodle Rolls or Cheung Fun

Rolls of rice noodles are known as "Cheung fun," is a term that refers to rolls made of rice noodles with or without filling (such as shrimp or mince beef) or with filling (such as dried shrimp and scallions cooked into the rice noodles). (Note: the Mandarin pronunciation of rice noodle rolls is chang fen, while the Cantonese pronunciation is Cheung fun. Rice noodle rolls are traditionally a Cantonese cuisine, which explains why the term "Cheung fun" is more common.

 

What you will need:

Flour: You can find Cheung fun flour mix at many Asian stores. A ready-to-use batter can be made by just adding water and oil. A bánh cun is the label you'll see on any Vietnamese-made product.

Rice noodle rolls require a thin coating of the Cheung fun batter to be steamed for several minutes on a plate or tray. The Cheung fun that Mama Lin makes is steamed in a unique stainless steel box. Rice noodle rolls, however, can be prepared at home without any specialized tools. Any large heat-resistant plate will do if you don't have a wok. You can even use your baking pans.

It's also possible to use square cake tins. I find it difficult to start rolling the rice noodles in the pan because of their height. But it does the trick!

 

Step-by-step recipe

The rice flour, potato starch, tapioca starch, cornstarch, sugar, and salt should all be combined in a large basin and whisked together.

To do this, make a well in the center of the flour. While constantly whisking, slowly add the two cups of water at room temperature.

To make the batter, combine the flour and water and then slowly add the 2 cups of boiling water while whisking constantly. Do not add all the hot water at once since doing so can cause the flour and starches to clump together due to the rapid temperature change. In most cases, I pour a thin stream of hot water while whisking.

When adding the canola oil, mix it until it is fully incorporated into the batter.

Get a wok (or a large sauté pan), fill it with water, cover it, and set it over high heat until it boils.  I like to fill my wok up to about 2 inches from the bottom with water.

Place a huge container of cold water in the sink and leave it there.

Once the water boils, lay a steaming rack in the center of the wok. Brush oil over a big dish (or cake pan) and set it on the steaming rack. To remove the flour that has accumulated at the bottom of the bowl, give the mixture a good stir. Spread the plate with a quarter to a third of a cup of batter. Use a spoon or chopsticks to spread the batter to cover the entire surface of the dish. Cook the rice noodles for three to four minutes with the lid on the wok or until bubbles appear on the surface.

Turn off the heat to carefully remove the plate from the pan using oven mitts or a cloth. Put the plate with the rice noodle sheet on it carefully over the water and let it cool for a minute. While you wait for the first layer of rice noodles to cool, start a second batch.

To roll the rice noodles, slide a spatula along one edge to release the sheet of rice noodles. Begin to raise the sheet and roll it into a long log. For illustration, up top are some pictures. Roll up the rice noodle and put it aside. Hold off on eating while you finish heating the rest of the batter.

Roughly divide the rolled-up rice noodles into 2-inch pieces. Put my teriyaki sauce, chile oil, chopped peanuts, sesame seeds, and scallions on the Cheung fun. Soy sauce and sesame oil are great additions to Cheung fun.

Refrigerate leftover rice noodle rolls for up to 3 to 4 days. They work wonderfully in stir-fry dishes.

 

Conclusion

The noodle rolls, whether they are Cheung Fun or Bánh Cuon Gao, are extremely popular dishes in Southeast Asian countries. The recipes are more or less the same, but the tastes are very different. We at Cured.com assure you that you will not regret trying these two recipes. Continue reading our blog for more on healthy and nutritious dishes. 

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