Char Siu Rice Noodle Rolls
Silky rice flour crepes wrapped around tender char siu pork with a glossy soy-based glaze. A Cantonese-inspired dim sum favorite made fresh at home.
- Total time
- 45 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb pork shoulder or butt, boneless
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 cup rice flour
- 1.25 cups water
- 3 tablespoons neutral oil, divided
- ½ teaspoon salt
- 2 tablespoons soy sauce
- ½ teaspoon sesame oil
Instructions
- 1
Cut the pork shoulder into 2-inch cubes, cutting across the grain to break up the muscle fibers.
- 2
In a small bowl, stir together 3 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon honey, and 2 cloves minced garlic until combined.
- 3
Place the pork cubes in a separate bowl and pour the sauce mixture over them, stirring until every piece is coated.
- 4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours, so the pork absorbs the flavors.
- 5
Preheat the oven to 400°F and wait until the indicator light or beep signals it is fully heated, about 10 minutes.
- 6
Spread the marinated pork pieces on a large sheet pan in a single layer, leaving space between each cube.
- 7
Roast in the oven for 25–30 minutes, stirring once halfway through, until the exterior is caramelized dark brown and the meat is cooked through.
- 8
Remove the pork from the oven and let it cool for 5 minutes, then chop it into roughly 1-inch pieces.
- 9
In a medium bowl, whisk together 1 cup rice flour and 0.5 teaspoon salt until evenly combined.
- 10
Slowly pour 1.25 cups water into the rice flour mixture while whisking constantly to avoid lumps, until the batter is completely smooth and pours easily.
- 11
Heat a 10-inch non-stick skillet or crepe pan over medium heat for 30 seconds until warm but not smoking.
- 12
Lightly wipe the skillet with a paper towel dipped in 0.5 teaspoon of the neutral oil to prevent sticking.
- 13
Pour 1/3 cup of the rice batter onto the center of the skillet and immediately tilt and rotate the pan in a circular motion to spread the batter into a thin, even circle about 8 inches across.
- 14
Cook for 1 minute until the surface looks set and dry to the touch, with no shiny wet spots remaining.
- 15
Using a wide, flat spatula, lift one edge of the crepe and slide it onto a clean plate; repeat with remaining batter to make 4–5 crepes total.
- 16
Place one crepe on a cutting board and arrange 2–3 tablespoons of the chopped char siu pork in a tight line down the center, leaving 1 inch of crepe exposed on each end.
- 17
Lift the edge of the crepe closest to you and roll it over the filling, then continue rolling away from you to enclose the pork completely.
- 18
Repeat with the remaining crepes and filling, placing each finished roll seam-side down on a serving plate.
- 19
In a small bowl, stir together 2 tablespoons soy sauce and 0.5 teaspoon sesame oil, then drizzle the mixture evenly over the rolls.
- 20
Serve immediately while the rolls are still warm.
Tools you’ll need
- small bowl
- medium bowl
- large sheet pan
- oven
- 10-inch non-stick skillet or crepe pan
- whisk
- paper towel
- wide flat spatula
- cutting board
- serving plate
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