Vietnamese Rice Noodle Roll

Recipe by

QL Omega Eggs

Preparation time4 hour

Cooking time30 minutes

Servings2

Batter

100 grice flour

18 gtapioca flour

18 gpotato starch

290 gwater

1 tbspcooking oil

1QL Omega Egg

Filling

75 gminced chicken

30 gwood ear mushrooms, soaked and finely sliced

20 gshallot, chopped

¼ tspsalt

¼ tspblack pepper

1 tspcooking oil

Dipping Sauce

2 tbspsugar

3 tbspwarm water

1 tbsp fish sauce

2 tbsp lime juice

1 tsp garlic, chopped

1 tspbird’s eye chillies, diced

Condiments

20 gshallot, fried

40 gbean sprouts, blanched

10 gcoriander leaves, chopped

To make the batter, in a mixing bowl, add in rice flour, tapioca flour, potato starch, salt, cooking oil and water together. Set the batter aside for 4 hours.
To make the filling, season minced chicken with salt and pepper. Mix well and set aside for 10 minutes.
In a pan, heat cooking oil and fry shallot until slightly golden. Add in chicken and mushroom and fry until cooked. Set aside.
To make the dipping sauce, mix all ingredients together in a bowl.
After the batter is fully rested, add QL Omega Egg in the batter. Mix well.
In a tray, grease some cooking oil on the surface. Heat a non-stick frying pan over medium high, grease with some cooking oil.
When the pan is hot, pour a ladle of batter. Tilt the pan to coat the bottom with an even round crepe. Cover and allow the crepe to steam for 1 minute. When the crepe turns translucent, remove from pan. Repeat the same for the rest of the batter.
To assemble the dish, add filling onto the crepe and roll it. Slice the rice rolls into bite-size thick. Top it with fried shallot and bean sprouts.
Serve hot with the dipping sauce.