Crunchy Rice Rolls
Crunchy, Tasty Cheung Fun Rice Rolls
In the late 1990's, dim sum restaurants began selling cheung fun rice rolls wrapped in fried spring rolls, and they became very popular. In the early 2000's, dim sum chefs began using netted wrappers, and they tried using them with spring rolls. This resulted in a sweeter, crunchier dish that melts in one's mouth, and it took on the name crunchy rice rolls.
Master Chef's Corner
After making the rice roll sheets, do not immediately add the netted spring rolls because the hot spring rolls will absorb moisture, becoming soggy and losing their crunchiness.
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Ingredients
- 1 netted spring roll wrap
Cheung Fun Rice Roll Sheets
- 5 cups (600 grams) rice flour
- 1 ⅓ cups (150 grams) water chestnut flour
- 3.8 quarts (3,600 milliliters) water
- 1 ¼ cups (150 grams) potato starch
- 1/2 cup (115 milliliters) peanut oil
- 1 ¼ cups (150 grams) cornstarch
- 1 heaping tablespoon (23 grams) salt
Filling
- 1.3 pounds (600 grams) shredded raddish
- 1.3 pounds (600 grams) shredded carrots
- 1.9 ounces (54 grams) wheat starch
Flour Syrup (for sealing seams)
- 1.82 fluid ounces (54 milliliters) water
- 1/3 cup (38 grams) flour
Filling Seasoning
- 1 ½ teaspoons (6 grams) salt
- dash of ground pepper
- 2 teaspoons (8 grams) chicken bouillon
- bit of sesame oil
- 1 ½ teaspoons (8 grams) sugar
Rice Roll Sauce
- 2 ½ (600 milliliters) water
- 1/3 cup (75 milliliters) dark soy sauce
- 4.05 ounces (115 grams) crystal sugar
- 2.64 ounces (75 grams) bonito sauce
- 1/3 cup (75 milliliters) light soy sauce
- appropriate amount of coriander
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
How to make cheung fun rice roll sheet
- Place all ingredients (except for water) into pale. Add a little less than 1 quart (900 milliliters) water, and then stir evenly. Repeat this step 3 more times until all of the water has been added, thus creating a watery syrup.
- Place moist rice roll paper in rice roll machine. Add 5.29 ounces (150 grams) rice roll syrup from step 1. Steam on high heat for 3 minutes. Remove from rice roll machine.
How to make rice roll sauce
- Boil water, coriander, and crystal sugar so it all dissolves together. Then add other ingredients and bring to a boil. Set aside for later.
How to make flour syrup (for sealing seams)
- Mix ingredients. Set aside for later.
Putting together the final dish
- Blanch shredded radish and carrots. Heat pan. Fry blanched shredded radish and carrots until aromatic. Add seasoning ingredients and fry thoroughly. Sprinkle wheat starch and fry thoroughly. Set aside to cool.
- Add 0.91 ounce (26 grams) filling to netted spring roll wrap. Wrap up and seal seams with flour syrup. Heat oil in pan until it is hot and sizzling. Fry spring rolls until golden brown. Remove from pan and strain away oil.
- Lay a cheung fun rice roll sheet flat. Add a fried netted spring roll to rice roll sheet and wrap up. Cut in half. Place on plate and serve with rice roll sauce.