2 to 3.5 minutes
- RICE NOODLES
- 2-1/2 cups rice flour
- 5 cups water
- 2 Tablespoons Roasted Japanese Sesame Oil
- Pam Cooking Spray
- 1/4 teaspoon salt
- FILLING AND GARNISH
- 300 grams (10.5 oz.) BB pork (Char Siu) diced into small pieces OR the same quantity of shrimp meat diced into small pieces
- Chopped scallions
- Soy sauce and Roasted Japanese Sesame Oil mixed together OR Roasted Japanese Sesame Oil and red wine vinegar mixed and drizzled over the top to serve.
- Starting at one side, start rolling the pancake to the other side of the plate using a dinner knife at first to get under the cake to begin the roll. At the other side, I flattened it out a bit.
- Combine all the ingredients for the rice rolls in a 2-quart bowl. Mix thoroughly to ensure the rice flour mixture is free of lumps. Next, add the chopped protein (pork or shrimp) and scallions to the bowl.
- Notes: Between each cooking, be sure to spray the cleaned plate with Pam. I found the process went faster by alternating 2 plates: the one being cooked and the other waiting to be cooked. This is a very easy and fun (Fun in Chinese means rice and is pronounced foon) recipe to prepare.
- Allow the rolls to cool. They are best eaten by dipping the rolls in whichever of the two dipping sauces you prefer.
- Take a microwave-proof lunch plate and spray it with Pam. Add a ladleful of the rice and meat mixture to the dish and carefully place into the microwave oven. Set the time for 2 minutes. Depending on the microwave, cooking times may vary. After 2 minutes if the center appears to be too wobbly or uncooked, set again for 1-1/2 minutes until done. It will feel like firm jello and won't break.