Cheung fun rice-noodle rolls

Your ingredients

Get ready: Bowls, small saucepan, sieve, small solid-base tray, steamer and flexible scraper.

• 🥣Sauce: ½ tbsp neutral oil
• 🥬Sauce: ½ onion, sliced
• 🥣Sauce: 4 garlic cloves, sliced
• 🍄Sauce: 2 dried shiitake mushrooms, rehydrated and sliced
• 💧Sauce: 120 ml water
• 🥣Sauce: 4 tbsp light soy sauce
• 🥣Sauce: 1 tsp dark soy sauce
• 🥣Sauce: 1 tbsp oyster sauce
• 🍯Sauce: 2 tbsp sugar
• 🍚Batter: 100 g regular rice flour
• 🍚Batter: 50 g wheat starch, cornflour or tapioca starch
• 🥣Batter: ¼ tsp salt
• 🥣Batter: 1 tsp neutral oil, plus a little for the tray
• 💧Batter: 350 ml water
• 🥬Finely chopped spring onion, for filling

Let’s make it

1. Make the sauce

   Warm sauce oil and cook onion, garlic and mushrooms until onion edges brown. Add sauce water and simmer covered for 3 minutes. Add soy sauces, oyster sauce and sugar, bring back to a boil and strain out solids.

2. Mix the batter

   Mix rice flour, second starch, salt and batter oil with about a third of the 350 ml water until smooth. Add remaining water and stir well.

3. Steam one sheet

   Lightly oil the small tray and set over a steamer rack above boiling water. Stir batter before every pour. Add just enough to cover thinly, about 60 ml for an 18 cm square tray. Add a little spring onion, cover and steam about 3 minutes until set and bubbling.

4. Roll carefully

   Remove with oven gloves and rest for about a minute. Use a scraper to loosen one edge and roll the sheet across the tray. Repeat with the remaining batter.

5. Serve with sauce

   Cut rolls into bite-sized pieces and add a little sauce, keeping extra on the side. Serve warm; these soft sheets reward gentle handling.