Golden Sand Red Rice Noodle Rolls (Jinsha Hongmi Chang)

Steps

1. 1

   Step 1

   

   Cut the yellow chives and water chestnuts. Mince half of the shrimp into a paste and cut the other half into small pieces. Grind the pork belly into a paste.

   ✅ Done when: Done when the chives and water chestnuts are chopped, the shrimp is half paste and half dice, and the pork belly is a smooth paste.

2. 2

   Step 2

   

   Add the seasonings and beat the mixture until it turns sticky and gelatinous.

   ✅ Done when: Done when the mixture looks sticky and cohesive rather than loose.

3. 3

   Step 3

   

   Beat until the mixture is sticky and gluey in texture, then fold in the chopped yellow chives and water chestnuts and mix until evenly combined.

   ✅ Done when: Done when the chives and water chestnuts are evenly distributed through the sticky filling.

4. 4

   Step 4

   

   Mix all of the dry wrapper flours together until evenly combined.

   ✅ Done when: Done when the flours are uniformly blended with no visible streaks of a single flour.

5. 5

   Step 5

   

   Add the water and stir until no dry flour remains.

   ✅ Done when: Done when the batter is smooth with no dry powder left in the bowl.

6. 6

   Step 6

   Steaming ↗
   

   Bring water to a boil in a pot, brush a steaming tray with oil, and pour in a ladleful of the batter.

   ✅ Done when: Done when the water is boiling, the tray is lightly oiled, and a thin layer of batter coats it.

7. 7

   Step 73 min

   High heatSteaming ↗
   

   Steam over high heat for 2 to 3 minutes. When large bubbles puff up on the surface, the sheet is cooked. Unmold the rice noodle sheet.

   ✅ Done when: Done when big blisters form on the surface of the sheet.

8. 8

   Step 8

   

   Lay out the bean-curd sheets, spread the meat filling on top, and roll them up. Brush a little filling on the tail end to seal it, or the roll will split during frying. The author used 2 bean-curd sheets per roll for a 2-layer, crispier result.

   ✅ Done when: Done when the rolls are tightly rolled and the tail end is sealed with filling.

9. 9

   Step 9

   

   Roll the two sheets separately: finish rolling one, then roll the second.

   ✅ Done when: Done when each sheet is rolled into its own separate log.

10. 10

    Step 104 min

    Medium heatDeep-frying ↗
    

    Fry the rolls in oil heated to about 50% heat (medium, roughly 150 C / 300 F), turning often. They cook through in about 3 to 4 minutes.

    ✅ Done when: Done after about 3 to 4 minutes of frying with frequent turning, when the rolls are golden and cooked through.

11. 11

    Step 11

    

    Place the fried rolls on the red rice noodle sheets and roll them up.

    ✅ Done when: Done when each crispy roll is fully wrapped in a red rice noodle sheet.

12. 12

    Step 12

    

    Slice the rolls and serve.

    ✅ Done when: Done when the rolls are cut into pieces and ready to eat.

13. 13

    Step 13

    

    Serve with a little Thai sweet chili sauce or peanut butter-style sauce for dipping, if you like.

    ✅ Done when: Done when a small dish of dipping sauce is set alongside the rolls.