Homemade Rice Noodle Rolls with Vegetables

In a bowl, mix dry ingredients together. Then, add in warm water slowly and whisk until well combined. Using a pot or bowl with a spout, gradually add in hot water slowly to avoid overcooking the dry ingredients and creating lumps. Add a drizzle of oil and mix until well combined.

Prepare a steamer with water, two 8-inch cake pans, and a bowl of ice water or a sink with ice water. Ensure to use a bowl that allows the 8-inch pan to fit nicely for cooling the rice noodles after steaming.

To cook, bring a pot of water with a steaming rack or bowl in the middle to a boil. Lightly brush a layer of oil on the pan and place it on the steaming rack. Stir the batter before each use. Pour in 1/4 cup of the batter and slightly swirl it to cover the whole pan surface. Cook the rice noodles on high heat for 3-4 minutes until it looks a bit transparent. Remove the lid slowly and carefully place the pan in an ice water bath to stop cooking. Start cooking the next layer while waiting for this one to cool off.

Using a spatula, loosen the sides of the rice noodles, and roll it from top to bottom into a log. Lift it up and cut into smaller pieces.

Serve with hoisin and chili sauce or pair it with some homemade stuffed vegetables for an enjoyable meal. Note that these soft noodles are not suitable for stir-fries.