Stuffed rice noodle rolls (guen fun)

Yield: 1 Servings

Measure Ingredient
\N \N **** NO E ***** Karen Adler FNGP13B. Yield: 1 doz. noodle rolls 1 Recipe rice noodle dough*
2 cups Cooked ham; thinly sliced
1 pounds Bean sprouts
2 \N Green onion stalks
2 \N Eggs
½ teaspoon Salt


*Recipe is included in this collection. TO MAKE FILLING: Blanch bean sprouts in 4 cups boiling water for 15 seconds. Rinse under cold water and drain well. Shred green onions and cut into 1 inch strips. Beat eggs and salt thoroughly. Thinly coat bottom of small skillet with egg mixture (approximately 2 tbsp.). Cook over medium heat until set. Turn out on plate and continue making the egg crepes until all the beaten egg mixture is used. Cut crepes into thin strips. Divide ingredients into 12 portions. ASSEMBLING: Referring to the basic rice noodle recipe, as each pan of the cooked fun is cooled, carefully remove from pan by rolling the fun jelly roll style. Unroll cooked fun on a plate or any flat surface, spread lower half of fun with one portion each of the ham, bean sprouts, green onions and egg strips. Roll up jellyroll style and cut into 1 inch sections. DO AHEAD NOTES: Guen Fun is perfect for entert aining. They can be made 1 day ahead and should be served at room temperature. Drizzle a little light - soy sauce and sesame oil on top for added flavor. You may store them overnight at room temperature (on a cool day) or refrigerate. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.

Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@...>

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