4 Serves
79 Mins
6 g
58 g
3 g
Whisk together rice flour, wheat starch, tapioca starch, and water in a large bowl to create a smooth, thin batter.
Ingredients, vitamins, and health benefits
Rice Flour
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VietnameseVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
30 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
128 mg / 1,250 mgPotassium
168 mg / 4,700 mgSodium
1100 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Lightly grease a flat steaming tray with a small amount of cooking oil to prevent sticking.
Pour a thin layer of batter onto the tray and add your choice of filling ingredients, then place in the steamer.
Steam the rice noodle sheet for 3-4 minutes until set and translucent, then carefully remove from the steamer.
Using a spatula, gently roll the noodle sheet into a cylinder and transfer to a serving dish.
Season the rolls with a drizzle of soy sauce and a pinch of salt and pepper before serving hot.
Tapioca Starch
Wheat Starch
Cooking Oil
Salt
Black Pepper
Soy Sauce
Vitamin A
0 µg / 900 µgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
30 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
128 mg / 1,250 mgPotassium
168 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2
g17
g4
g
Korean
JapaneseZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgAlcohol
0 g