Filled Fresh Rice Noodles
|Unsifted cake flour||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Minced green onion||1⁄4 Cup (4 tbs) (Including Tops)|
|Soy sauce||1 Tablespoon|
Measure flour and salt into a small bowl and gradually blend in water, mixing until smooth.
Stir in the onions if you like.
Choose a deep saucepan that is wide enough across to let you nest a 9-inch pie pan in the top of it.
Fill the big pan about half full with water; bring to a boil.
Lightly grease a 9-inch pie pan with salad oil (you'll need 2 or 3 of these pans) and pour in about 3 tablespoons flour mixture; tilt to distribute batter evenly.
Set filled pie pan level on top of pan of boiling water and cover loosely with waxed paper.
Cook 4 minutes or until noodle is firm.
Remove from heat and let cool.
Run blade of a knife around edge of noodle and gently peel out of pan, taking care not to tear.
Repeat procedure until batter is all used.
Cover noodles and keep cool until ready to use (within the day).
Distribute about 1/3 cup cold filling over each and roll up like a jelly roll.
Cut each in about 1 1/2 -inch-long sections and serve cold with soy sauce dip.