I'm excited to share this homemade Hakka Chinese style rice roll recipe with you. Warning though it is GREASY, but oh so damn Delicious!
Who would’ve thought a Chinese style steamed rice noodle roll could have that amount of calories? Well, it’s true. But it’s so damn delicious. This recipe was inspired by a long gone restaurant in NYC’s Chinatown called Southwind. This particular style of chee cheong fun was is unique because the fillings are cooked, then sprinkled on a large flat sheet of fresh steamed rice noodle and rolled to a perfect tube of yumminess.
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►Ingredients:
Flat Rice Noodles (My Recipe: • Hong Kong Chee Cheong ... )
1/2 Cup Oil (Preferably oil that has no taste like soybean oil, corn oil, canola oil)
5 Chopped Spring Onion Stalks (can substitute with green onions)
100g (3.5oz.) Ground Pork
50g (1.8oz.) Spam
12g (0.5oz. Dried Shrimp
1 1/2 Tablespoon White Sesame Seeds
1 Tablespoon Light Soy Sauce
1/2 Teaspoon Salt
1/2 Teaspoon MSG (optional)
1/2 Teaspoon Ground White Pepper
►Cooking Instructions:
Wash dried shrimp with water and then soak for 1 to 2 hours to rehydrate. Then strain and give it a rough chop.
Add white sesame seeds on a pan on low heat, don’t add any oil. Toast for a few minutes until some of the sesame seeds start to brown. Wash spring onions, then dry with paper towels and give it a rough chop.
Add tablespoon of light soy sauce to ground pork, mix well and let marinade for 30 minutes. Then cook until done and set aside. For the spam just cut into small little cubes.
Heat 1/2 cup oil on low to 350°F (176°C) then add chopped spring onions, then lower the heat slightly and cook for a 2 to 3 minutes. Then turn heat off and add chopped dried shrimp. Wait 10 minutes then add salt, MSG and ground white pepper. Mix well and let cool. Then strain the ingredients, set the oil aside.
Add Spam and ground pork to spring onion and dried shrimp. Combine and mix well.
Brush some oil onto a work surface. Sprinkle a bit of toasted sesame seeds on the work surface then lay a sheet of rice noodle down. Add filling on top followed by another light sprinkle of sesame seeds.
Then roll the noodle tightly tucking in the seams.
You can warm the chee cheong fun on a plate inside a steamer pot. Or microwave on the lowest setting on 10 seconds at a time to desired warmness.
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