Egg Rice Rolls

Name: Egg Rice Rolls
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Sticky rice; 50g noodles; 20g corn starch; 300g water; 1 piece egg; Some shallot; Some oil; Some Soy sauce

by The Rhyme of the Sea Food

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Speaking of the famous morning tea snacks in Guangdong, rice rolls are one of them. Whether it is a big restaurant or a street snack bar, there will be rice rolls. With different fillings, it can be made into egg rolls, mushrooms and lean sausages, shrimp intestines, beef intestines, and so on. The rice rolls are transparent, the fillings are faintly visible, the mouthfeel is smooth, and the quality is delicious. "

Ingredients

80g Sticky Rice
50g Noodles
20g Corn Starch
300g Water
1 piece Egg
Some Shallot
Some Oil
Some Soy Sauce

Egg Rice Rolls

1. Prepare 3 kinds of powder, these can be bought in supermarkets or online.

2. Pour all three kinds of flour into a basin, pour in water, and stir evenly.

3. Sweep a thin layer of oil on the rice noodle pan.

4. Spoon a spoonful of flour paste. The amount of flour paste should not be too much. This is the soup spoon delivered by the rice cooker. It is a spoon plus half a spoon. It depends on the size of your rice roll plate. The powder paste is left for a long time and will layer, so every time you scoop the powder paste, you must first stir a few times before scooping.

5. Pour in the egg mixture and sprinkle with chopped green onion.

6. The water in the pot is brought to a boil in advance. Don't wait for the slurry to be added and then boil the water, as this will cause stratification after a long time.