Making your own rice noodle rolls can be a fun and unique experience, but it may be something you only do once and then settle for buying the noodles after. It’s not that the actual recipe is difficult, it’s just that the process takes a fair amount of time and work.
Still, the argument for making fresh noodle rolls are that the fresh ones are always softer and you can definitely taste the difference.
Tip(s): 1) Wet the cutting board liberally before you put the rice sheet down. It prevents the rice sheet from sticking to the board. 2) Between each noodle roll, turn the steamer down to a low, rolling boil. A lower heat will prevent the rice batter from immediately solidifying and give you time to move the batter around the pan to create a thin sheet. 3) Keep the rice noodle sheets fairly thin. This will make rolling it up easier and also for the ingredients you put in to show through, not to mention a thinner sheet gives a better mouthfeel.