Not a recipe, but a ratio and method found on the internet, noted, and then I lost the site address so I can't credit the author properly. If it is you, I am sorry, but I couldn't find the page in my browsing history, nor in hours of subsequent Googling!
Batter: 1 part Tapioca Starch, 1 part White Rice Flour, 2 parts water. I used 1/4 cup 1/4 cup, 1/2 cup to do a test batch. Whisk together and let set 2 hours on the counter.
The filling: twelve ounces of mushrooms, 2 bunches of spring onions, a handful of cilantro and one pound of ground pork - saute together and keep warm. (Much more filling than necessary for a test.)
Bring 2 cups of water in a large pan to a boil. Add enough batter to form a very thin layer in a smaller pan resting within. Place the cover on. It takes only 2 minutes to steam. The batch yielded 5 crepes.
The wrap is so thin, you can see through it.
I removed the stretchy, sticky, bouncy crepe to a plate lightly spread with sesame oil, filled and rolled it. In retrospect, I should have added the filling to the crepe after steaming for 30 seconds, returned the cover, and rolled it in the pan.
Ready for a spicy sauce of sambal olek, oyster sauce, vinegar, and agave syrup (sweet and sour in balance).
|Rice Noodle Roll|