Beef Rice Noodle Rolls

These delicious steamed rice noodle rolls are filled with savory ground beef and are a popular dim sum dish. Here’s what you’ll need to make them:

Ingredients:

 For the Rice Noodle Rolls:

     1 ½ cups rice flour

     4 tablespoons tapioca starch

     4 tablespoons wheat starch (optional)

     ½ teaspoon salt

     2 tablespoons olive oil, plus more for brushing

     1 ½ cups room temperature water

     1 cup boiling water

 For the Beef Filling:

     8 oz. lean ground beef

     2 tablespoons chopped fresh cilantro

     2 tablespoons cornstarch

     2 teaspoons soy sauce

     ½ teaspoon baking soda

     ½ teaspoon sugar

     ½ teaspoon sesame oil (optional)

     2-3 tablespoons cold water

 For the Dipping Sauce (optional):

     1 tablespoon soy sauce

     1 tablespoon water

     ¼ teaspoon sugar

Equipment:

 Steamer

 Large rectangular baking pan (around 9×13 inches)

 Whisk

 Spatula

 Mixing bowl

 Small saucepan

Instructions:

1. Make the Rice Noodle Batter: In a large bowl, whisk together the rice flour, tapioca starch, wheat starch (if using), and salt. Add the olive oil and 1 ½ cups of room temperature water. Whisk until smooth and free of lumps. Gradually whisk in the boiling water until the batter is thin and translucent. Let the batter rest for at least 30 minutes, allowing it to settle and become smoother.

2. Prepare the Beef Filling: While the batter rests, combine the ground beef, chopped cilantro, cornstarch, soy sauce, baking soda, sugar, and sesame oil (if using) in a bowl. Add cold water, a tablespoon at a time, and mix until the beef forms a paste-like consistency. Set aside.

3. Steam the Rice Noodles: Lightly oil a large rectangular baking pan. Heat a steamer filled with a couple inches of water over medium heat. Once steaming, carefully pour a thin layer of batter (about ¼ inch thick) onto the prepared pan.

4. Add the Beef Filling:  Spread a small amount of the beef filling in a thin line down the center of the batter.

5. Steam and Roll: Steam the batter for 2-3 minutes, or until it becomes translucent and loses its shine. Carefully remove the pan from the steamer and use a spatula to quickly roll up the rice noodle, starting from the end with the filling and rolling towards you. Repeat with the remaining batter and filling.

6. Serve: Cut the steamed rice noodle rolls into bite-sized pieces and serve immediately with your desired dipping sauce (optional).

Tips:

 If you don’t have a steamer, you can use a makeshift steamer by placing a heatproof plate over a pot of boiling water.

 To prevent the rice noodle rolls from sticking together, you can brush them lightly with oil between layers.

 You can adjust the amount of filling to your preference.

 For the dipping sauce, simply whisk together the soy sauce, water, and sugar. You can also use your favorite store-bought dipping sauce.

 Leftover rice noodle rolls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming for a few minutes.

Enjoy these delicious and fun-to-make Beef Rice Noodle Rolls!