Rice noodle roll

A rice noodle roll is a Cantonese dish from southern China, commonly served as either a snack or a small meal. It is a thin roll made from a wide strip of rice noodles, filled with shrimp, pork, beef, vegetables, or other ingredients.  

In the Qing Dynasty (1644-1911), the Qianlong emperor spoke highly of the delicacy when trying rice noodle rolls during his visit to Guangdong.

Rice noodle rolls are a famous Cantonese dish from southern China commonly served as either a snack or a small meal. [Photo provided to govt.chinadaily.com.cn]

Rice noodle rolls can be divided into two types, Guangzhou-style and the Chaoshan rice noodle roll. Chaoshan refers to the Chaozhou, Jieyang and Shantou areas in Guangdong.

The rice noodle sheets are made from a viscous mixture of rice flour, low gluten flour, starch and water. This liquid is poured onto a specially made flat pan in which it is steamed to produce the square rice sheets. Rice noodle rolls can be served with different fillings which are most commonly meat, fish and shrimp.    

The most notable restaurant in Guangzhou which serves this delicacy is Yinji, a restaurant which was opened in 1958.

Rice noodle rolls are made of rice flour, low gluten flour, starch, meat, egg and vegetable. [Photo provided to govt.chinadaily.com.cn]

Yinji restaurant is a time-honored brand which serves rice noodle rolls. [Photo provided to govt.chinadaily.com.cn]