Shrimp Rice Noodle Rolls

Shrimp Rice Noodle Rolls (Cheung Fun) Ingredients:

For the Rice Batter:

 1 cup (135 g) all-purpose flour

 ¾ cup (95 g) rice flour

 ¾ cup (180 ml) water

 ¾ cup (180 ml) low-sodium chicken broth

 ½ teaspoon salt

 1 tablespoon vegetable oil

For the Filling:

 12 large shrimp, deveined and peeled

 ¼ cup (60 ml) chopped green onions

 1 clove garlic, minced

 ½ tablespoon soy sauce

 ½ tablespoon oyster sauce

 1 teaspoon cornstarch

 1 tablespoon vegetable oil

For Serving:

 Neutral oil, for brushing the pan

 Cooked rice vermicelli noodles, soaked for 10 minutes

 Lettuce leaves

 Hoisin sauce

 Sriracha sauce

Shrimp Rice Noodle Rolls (Cheung Fun) Production Steps:

1. Make the Rice Batter: In a large bowl, whisk together the all-purpose flour, rice flour, water, chicken broth, salt, and vegetable oil until smooth. Strain the batter through a fine-mesh sieve to remove any lumps. Set aside.

2. Marinate the Shrimp: In a medium bowl, combine the shrimp, green onions, garlic, soy sauce, oyster sauce, and cornstarch. Mix well and marinate for 15 minutes.

3. Prepare the Steamer: Fill a steamer with water and bring to a boil. Lightly oil a heat-resistant plate or shallow baking dish that will fit inside the steamer.

4. Cook the Rice Rolls: Working in batches, pour a thin layer of batter (about ¼ cup) onto the prepared plate, swirling to coat the bottom evenly. Steam for 30 seconds to 1 minute, or until the edges become translucent.

5. Assemble the Shrimp Rolls: Carefully remove the rice roll from the steamer and place it on a clean work surface. Quickly arrange a few cooked rice vermicelli noodles and a few marinated shrimp in the center of the rice roll.

6. Roll the Shrimp Rolls: Tightly fold the bottom third of the rice roll over the filling. Fold in the sides and continue rolling up to form a spring roll shape. Repeat with the remaining batter and filling.

7. Serve: Brush a serving plate with some neutral oil. Arrange the shrimp rice rolls on the plate, seam side down. Serve immediately with lettuce leaves, hoisin sauce, and sriracha sauce for dipping.

Tips:

 If the rice batter becomes too thick, whisk in a little more water or chicken broth to thin it out.

 You can use a non-stick pan instead of a steamer plate, but lightly oil the pan first to prevent sticking.

 Be careful not to overcook the rice rolls in the steamer. They should be translucent and slightly firm to the touch.

 If you have trouble rolling the rice rolls, you can use a wet spoon or spatula to help you fold and roll.

 Shrimp rice noodle rolls can be served at room temperature or slightly warm.