Crispy Cheung Fun (Rice Noodle Rolls) + Spicy Hoisin & Maple Sesame Sauce

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 pckg

Rice Noodle Rolls

Spicy Hoisin Sauce

30 mL

Hoisin Sauce

40 g

Sriracha

5 mL

Sesame Oil

as needed

Cayenne Pepper

(optional)

Maple Sesame Paste

15 mL

Maple Syrup

or Honey

40 g

Sesame Paste

15 mL

Vegetable Oil

or Corn or Canola

Optional Toppings

8 g

Toasted White Sesame Seeds

1 stalk

Scallions , finely chopped

to taste

Lao Gan Ma® Spicy Chili Crisp

Cooking Instructions

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Step 1

Make the spicy hoisin sauce by combining Hoisin Sauce (30 mL) , Sriracha (40 g) , Sesame Oil (5 mL) , and Cayenne Pepper (as needed) .

Step 2

Make the maple sesame sauce by combining the Maple Syrup (15 mL) , Sesame Paste (40 g) and Vegetable Oil (15 mL) . If the sauce is too thick, add more oil 1/2 tablespoon at a time and mix until it is a smooth and thin consistency.

Step 3

Remove the Rice Noodle Rolls (1 pckg) from the packaging and separate them into individual sticks. Cut them into small 1 inch pieces.

Step 4

Microwave them for 15-20 seconds to soften them up. This is optional, but will shave off 1-2 minutes off the crisping time in the frying pan.

Step 5

Add a bit of oil into a frying pan or cast iron skillet and set the heat to medium heat.

Step 6

When the pan is hot, add the rolls and toast them in a single layer so they don’t stick and clump together.

Step 7

Make sure to flip them so they are crispy on both sides. Every stove and heat setting will be different, you will know it’s done when it is soft when you press down on them and charred and crispy out the outside.

Step 8

Drizzle (or drown) the rolls with sauce, garnish with Toasted White Sesame Seeds (8 g) , Scallions (1 stalk) , and Lao Gan Ma® Spicy Chili Crisp (to taste) .