Rice noodle roll

A rice noodle roll is a Cantonese dish from southern China and Hong Kong, commonly served as a variety of dim sum. It is a thin roll made from a wide strip of shahe fen , filled with shrimp, pork, beef, vegetables, or other ingredients. Sweet soy sauce is poured over the dish upon serving. The rice noodle is also known as chee cheong fun where chee cheong means pig intestine, and fun means noodle; this is because the noodle resembles the small intestine of a pig.The rice noodle sheets are made from a viscous mixture of 1 cup of rice flour and 1/4 cup tapioca or glutinous rice flour and water, this recipe will scale well as long as the ratio of flours and water remain the same. The combination of both types of flour and water should be a consistency of heavy cream. The rice flour serves as the bulk and flavor of rice, the tapioca flour gives the noodle elasticity and springiness, therefore it should never crumble nor being too chewy. It should never have the al dente texture as with Italian pasta. Boric acid is sometimes used to make it very smooth texture or plastic sheen. Boric acid is banned for human consumption as a food ingredient in the United States as it may cause kidney failure.

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