Stir Fry Rice Rolls with X.O. Sauce Recipe

Rice rolls, a.k.a cheong fun or chee cheong fun (猪肠粉/ 肠粉), is widely available around Malaysia, Singapore, Hong Kong, China, Vietnam and certain part of Indonesia. It is usually made from rice flour and water, where a steamer is covered with muslin cloth and the batter is spread on top of a muslin cloth. Once the batter is cooked, it is then rolled into a log carefully then cut into smaller pieces before serving. Different countries served it with different types of sauces. Sometimes, extra ingredients such as BBQ pork slices, beef slices and etc may be spread onto the batter before rolling it into a log making it into different variety of rice rolls.

Steamed rice rolls are quite commonly available, but have you ever heard of stir fry rice rolls? Yes, you heard it right! It’s stir fry rice rolls! Rice rolls can be used for stir fry too, especially if you have some plain rice rolls leftover. If you are from Singapore, Malaysia or Hong Kong you should have heard and tried it before. 

There are a few different types of sauces that you can use to stir fry the rice rolls. One of the way is to stir fry it using X.O. sauce, which is what I am going to use in this recipe. If it’s your first time hearing X.O. sauce, allow me to explain briefly here. This sauce originated from Hong Kong, and it’s basically a spicy seafood sauce which are made using dried scallops, dried shrimps, Jin Hua ham, chillies, garlic, shallots and cooking oil. The name XO sauce was derived from XO cognac, and the word XO is always being associated to luxury and prestige in the HK culture. Therefore, this sauce is being marketed as a luxury sauce due to the luxury ingredients used such as dried scallops and Jin Hua ham. Even the packaging colour scheme of the sauces are similar to XO cognac too.

X.O. sauce is a very flavourful sauce, therefore minimal seasonings and ingredients are needed whenever you are using it for stir frying. By doing so, the XO sauce is then able to shine as the main highlight in the presented dish. 

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INGREDIENTS 
Serves 2

1 tbsp cooking oil 
2 cloves garlic
1 tbsp preserved turnip (chye poh, 菜脯) OPTIONAL
2 – 3 tbsp X.O. sauce

150 – 200g steamed rice rolls
1 tbsp light soy sauce, or to taste
1/2 tbsp dark soy sauce

Coriander, to garnish

1. Soak the preserved turnip in hot boiling water for 5 – 10 minutes, drain and set aside.

*I prefer to soak the preserved turnip before using to remove some of it’s saltiness.
*This can be omit if you like. I added this to provide some crunch texture to the dish. 

2. Finely chop the garlic.

3. Cut the rice rolls into approximately 1/2″ cubes.

4. Heat wok with cooking oil. Add in chopped garlic and sauté for 30 seconds.

5. Add in XO sauce and preserved turnip. Sauté until fragrant.

6. Add in chopped rice rolls, light soy sauce and dark soy sauce.

7. Mix well and stir fry for another 2 – 3 minutes, or until fragrant. Serve it up into individual plate, and garnish with some chopped coriander. 

Stir Fry Rice Rolls with X.O. Sauce Recipe

  • Servings: 3-4
  • Difficulty: easy
  • Print

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 1 tbsp cooking oil 
  • 2 cloves garlic
  • 1 tbsp preserved turnip (chye poh, 菜脯) OPTIONAL
  • 2 – 3 tbsp X.O. sauce
  • 150 – 200g steamed rice rolls
  • 1 tbsp light soy sauce, or to taste
  • 1/2 tbsp dark soy sauce
  • Coriander, to garnish

Directions

  1. Soak the preserved turnip in hot boiling water for 5 – 10 minutes, drain and set aside.
  2. Finely chop the garlic.
  3. Cut the rice rolls into approximately 1/2″ cubes.
  4. Heat wok with cooking oil. Add in chopped garlic and sauté for 30 seconds.
  5. Add in XO sauce and preserved turnip. Sauté until fragrant.
  6. Add in chopped rice rolls, light soy sauce and dark soy sauce.
  7. Mix well and stir fry for another 2 – 3 minutes, or until fragrant. Serve it up into individual plate, and garnish with some chopped coriander. 

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