Rice Noodle Rolls
a new favourite
I’ve always been someone who loves to experiment with ingredients that are new to me, so my own personal heaven is walking into any international grocery store and exploring the aisles. I vaguely remember seeing a recipe for these rice rolls so when I saw them at the Chinese market I had to pick them up. I definitely look some liberties with the way I prepared them, but I loved how they turned out!
Next time, I’d love to try making them from scratch. I’ve done some research, and the method pretty much involves steaming a mixture of rice starch and water in a thin layer and rolling it into sheets. I’ll keep you posted about that! In the meantime, here’s the recipe for these.
Crispy Rice Noodle Rolls w/ Peanut Sauce
1 500g pack fresh rice rolls, separated and chopped into 1” long segments
1 tbsp neutral oil
Crispy Tofu:
1/2 of a 454g block tofu, cut into triangles
1 tbsp soy sauce
1 tbsp neutral oil
Peanut Sauce:
6 tbsps peanut butter
2 tbsp soy sauce
1 tbsp mirin
1/2 tbsp rice vinegar
1/2 tbsp maple syrup
1/2 tsp garlic powder
2-3 tbsps water
Garnish:
1-2 tbsps chili crisp
Green onion greens, thinly slices
Toasted sesame seeds
To make the crispy rice noodle rolls, heat oil in a large skillet over medium heat. Add the rolls and spread them into a single layer across the pan. Fry until lightly golden brown, about 3-5 minutes on each side. Note: you will probably have to do this in batches, depending on the size of your pan. Be sure not to overcrowd so that you get a good crisp on them.
To make the tofu, place triangles in a shallow bowl and cover in soy sauce, dipping each piece into the excess to coat each side. Heat oil over medium heat in the same skillet and fry tofu in a single layer until golden brown, about 3-4 minutes on each side.
To make the peanut sauce, in a small bowl combine peanut sauce, soy sauce, mirin, rice vinegar, maple syrup, and garlic powder. Stir to combine, then slowly stream in water 1tbsp at a time and continue to stir until emulsified and pourable.
To assemble, add fried rice noodle rolls to a large serving bowl. Top with tofu and pour the peanut sauce overtop. Drizzle with chilli crisp and sprinkle with green onion and toasted sesame seeds. Enjoy!
Hope you try this out and if anything, take this as a sign to experiment with new ingredients! I’ll see you back here super soon with another recipe, so excited for the next one!
-Raquel xox
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