Rice noodle rolls

Rice noodle rolls

　　Chaozhou has many types of rice-based snacks, and rice noodle rolls are one of them. As the name suggests, rice noodle rolls are made by rolling up rice noodles, typically filled with a variety of delicious and tasty ingredients. Common fillings include: diced preserved radish (shredded dried turnip), Chinese cabbage, turnip (white radish), and bamboo shoots. The Chaozhou snack of rice noodle rolls originated in Santuncun Village, Dengtang Town, Chao’an County, which some also refer to as the “Rice Noodle Roll Village.”

　　　　The process of making Chaozhou rice noodle rolls begins with preparing the rice noodle wrappers. Locals take great care in making these wrappers, using high-quality rice that must be white and shiny in color. The rice is soaked for about three hours, then washed and ground into a smooth batter. The batter must be ground thoroughly and finely, with no coarse texture that could affect the texture of the wrapper. Once the rice batter is ready, it is poured into a special mold and steamed until cooked. At this point, the rice noodle wrappers are complete.

　　　　Chaozhou rice noodle rolls are generously filled. Ingredients such as bamboo shoots, white radish, taro bits, shredded mushrooms, and minced pork are stir-fried, seasoned to taste, and then mixed together according to personal preference. These prepared fillings are then wrapped in ultra-thin, milky-white rice noodle wrappers into neat rolls. Finally, a few spoonfuls of sesame oil are drizzled on top, along with a sprinkle of scallion lard, creating an appetizing plate of rice noodle rolls. The steamed rice noodle wrappers, when rolled with fragrant fillings and dipped in a bit of sesame oil, become a universally loved treat suitable for all ages.

　　　　Chaozhou’s rice noodle rolls are famous far and wide. When visiting the Chaoshan region, don’t forget to try the authentic rice noodle rolls.