Make the spicy hoisin sauce by combining
Hoisin Sauce (2 Tbsp)
Sriracha (2 Tbsp)
Sesame Oil (1 tsp)
Cayenne Pepper (1/4 tsp)
Make the maple sesame sauce by combining the
Maple Syrup (1 Tbsp)
Sesame Paste (2 Tbsp)
Vegetable Oil (1 Tbsp)
. 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.
Rice Noodle Rolls (1 pckg)
from the packaging and separate them into individual sticks. Cut them into small 1 inch pieces.
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.
Add a bit of oil into a frying pan or cast iron skillet and set the heat to medium heat.
When the pan is hot, add the rolls and toast them in a single layer so they don’t stick and clump together.
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.
Drizzle (or drown) the rolls with sauce, garnish with
Toasted White Sesame Seeds (1 Tbsp)
Scallions (1 stalk)
Lao Gan Ma® Spicy Chili Crisp (to taste)