At the table
Pick up a roll or cut it into smaller pieces. Eat the wrapper and filling together; extra dipping sauce is optional.
Ask about chili oil, tray oil and filling; neither the oils nor every sauce is necessarily plant-based.
Ask about chili oil, tray oil and filling; neither the oils nor every sauce is necessarily plant-based.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Ask about chili oil, tray oil and filling; neither the oils nor every sauce is necessarily plant-based.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Mild rice with chili-oil seasoning.
- Chili heat
- Texture
- Soft rice wrapper, slippery noodles and crisp sprouts.
- How it’s made
- Steam rice slurry into thin sheets. Season cooked glass noodles and prepared bean sprouts, then roll the filling inside the sheets. Sauces vary.
Ask about chili oil, tray oil and filling; neither the oils nor every sauce is necessarily plant-based.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Yunnan.
About this regional connection
Yunnan: Longyang District, Baoshan. The sheet craft is wider in Yunnan. This entry is the Longyang roll.
Ask if they have it first
请问你们有保山卷粉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Local cooking tradition
This account describes a tradition or story, rather than an established historical fact.
Longyang’s rolled rice sheets use the sheet as a soft wrapper for glass noodles and bean sprouts. They are distinct from the separately named chicken-skin-style juanfen.