I first tried these at a restaurant here in Hong Kong and became quite obsessed with trying to recreate them! I couldn't figure out how to get the "crunch" but after doing some research I realised these rolls are fried spring rolls wrapped in steamed rice noodle rolls.
This recipe requires spring rolls and rice noodle rolls to be made separately then combined at the end
Ingredients for spring rolls
Wrappers
Netted spring roll wrappers are best, I couldn't get my hands on any so I used this https://www.chinasichuanfood.com/easy-spring-roll-wrappers/ to make my own thin wrappers
Filling
1 medium carrot (grated
8-9 small pink radishes (grated)
1 teaspoon of salt
1 teaspoon of sugar
Pinch of black pepper
1 teaspoon of corn starch
1 teaspoon of sesame oil
Flour mix for sealing
¼ cup of water
¼ cup of flour
Steps for making the spring roll filling
1. Blanch the grated vegetables and then fry in a little oil.
2. Add salt, sugar and pepper and mix until fully cooked. Add the corn starch and fry for a few more minutes.
3. Leave the vegetables to cool and make the rice noodle rolls
Steps for rice noodle rolls
1. I used this https://healthynibblesandbits.com/basic-rice-noodle-rolls-cheung-fun/ but did not complete the final two steps (rolling/cutting).
2. I kept aside two trays of rolls to cool and moved onto the making the spring rolls
Spring roll assembly and frying
1. As the rice noodles cool assemble the spring rolls by placing the filling (adjust amount depending on size of wrapper) in the wrapper. Roll, fold the ends and seal with flour/water mix.
2. Heat oil in a pan and deep fry the spring rolls until they are golden brown. Remove and set aside.
Rice roll/spring roll assembly
1. Place one fried spring roll on top of the cooled rice roll sheet about an inch away from the edge.
2. Using a spatula slowly peel the rice roll sheet away from the pan and up and over the spring roll. Continue rolling until the spring roll is fully wrapped by the rice noodle roll. Cut and serve with the dipping sauce.
Sweet coriander dipping sauce
Ingredients
2-3 tablespoons soy sauce
2 tablespoons water
2 tablespoons rice vinegar
1-2 teaspoons sugar
Handful of coriander finely chopped
Steps for sauce
1. Add all the sauce ingredients to a pan. Heat until all the sugar dissolves
2. Once cooled serve with the crispy cheung fun
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