Vietnamese Rice Noodle Roll

Preparation time: 4 hour
Cooking time: 30 minutes
Servings: 2


100 grice flour
18 gtapioca flour
18 gpotato starch
290 gwater
1 tbspcooking oil
1 QL Omega Egg
75 gminced chicken
30 gwood ear mushrooms, soaked and finely sliced
20 gshallot, chopped
¼ tspsalt
¼ tspblack pepper
1 tspcooking oil
Dipping Sauce:
2 tbspsugar
3 tbspwarm water
1 tbspfish sauce
2 tbsplime juice
1 tspgarlic, chopped
1 tspbird’s eye chillies, diced
20 gshallot, fried
40 gbean sprouts, blanched
10 gcoriander leaves, chopped


  1. To make the batter, in a mixing bowl, add in rice flour, tapioca flour, potato starch, salt, cooking oil and water together. Set the batter aside for 4 hours.
  2. To make the filling, season minced chicken with salt and pepper. Mix well and set aside for 10 minutes.
  3. In a pan, heat cooking oil and fry shallot until slightly golden. Add in chicken and mushroom and fry until cooked. Set aside.
  4. To make the dipping sauce, mix all ingredients together in a bowl.
  5. After the batter is fully rested, add QL Omega Egg in the batter. Mix well.
  6. In a tray, grease some cooking oil on the surface. Heat a non-stick frying pan over medium high, grease with some cooking oil.
  7. When the pan is hot, pour a ladle of batter. Tilt the pan to coat the bottom with an even round crepe. Cover and allow the crepe to steam for 1 minute. When the crepe turns translucent, remove from pan. Repeat the same for the rest of the batter.
  8. To assemble the dish, add filling onto the crepe and roll it. Slice the rice rolls into bite-size thick. Top it with fried shallot and bean sprouts.
  9. Serve hot with the dipping sauce.


QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.


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