Rice Flour "Intestine" Rolls with Peanut Hoisin Sauce

On any given street in Chinatown, there will probably be a food cart peddling an array of the following Cantonese street foods: stir fry lo mein, stir fry rice noodles, curry fish balls and squid, braised turnip and tripe, stuffed eggplants and peppers, and steamed rice flour rolls. Growing up even a kid working for her allowance can feast on these $1/order treats. Even nowadays, I can still find some carts selling them as low as $1.50/order! What a steal even by Chinatown standards!

The steamed rice flour smothered with a sauce of peanut butter, hoisin sauce, sesame seed oil, was always my favorite street food. Whenever there was rice flour rolls on hand at home, my mom would whip up  this perennial breakfast, lunch and snack favorite.

And, to clarify, no intestines were gored for this dish! The name simply refers to the resemblance of the flour rolls to said organ in their cylindrical appearance.

Serves 2

Ingredients

• Fresh rice flour rolls- 1 bag packaged or 1 lb if sold by weight: Steamed or microwaved until they're pliable. 
• 1 1/2 tbsp toasted white sesame seeds
• Fried garlic (optional)
• Chopped cilantro, about 1/2 cup (optional)
• For Peanut Hoisin Sauce:
• 1 1/2 tbsp sesame oil ;plus additional at end
• 1/2 tbsp brown sugar or 1 tbsp mirin
• 2 1/2 tbsp hoisin sauce
• 1 tsp light soy sauce
• 1 heaping tbsp smooth peanut butter (We used the commercial brands like Skippy and Jif growing up, but I've since used homemade p.b. and it is significantly better!)
• Sriracha hot sauce, as little or as much to taste
• 2 tbsp water to dilute

Instructions

1.  If the rice noodles are cold from the fridge, then microwave back to pliable warm state. Set aside.

2.  In a saucepan, add all the sauce ingredients: sesame seed oil, sugar, hoisin sauce, soy sauce, peanut butter, Sriracha and water. 

3.  When everything is thoroughly blended.

Here you can pick from 2 versions: "Broiled" or "Sauce Over" 

Broiled:
4a.  Pour half the sauce into a bowl and set aside.

5a. Put the rice rolls into the pan to coat them in all the sauce. Open up the rolls to expose them to more of the sauce, adding more sauce from the bowl of sauce that was set aside. Turn them as the sauce reduces into a glaze.

6a.  Turn off heat, add the toasted white sesame seeds, fried garlic, chopped cilantros, and sesame oil and coat well.

Sauce Over:

4b. Spoon the sauce over the hot, soft rice flour rolls. Sprinkle the toasted sesame seeds, chopped cilantro, fried garlic, more sesame oil and Sriracha sauce and coat well. 

Spoon Over version

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