Cantonese “Three Sauce“ Rice Noodle Rolls (混酱肠粉)

Fresh rice rolls! In this video we’ll teach you how to make rice noodle rolls, from scratch, using nothing but... rice. And, of course, we’ll teach you how to smother in sweet and savory sauces, just like how you’d get on the street in Hong Kong. 0:00 - Why make rice noodles? (rant) 1:37 - How to make rice noodle rolls 4:33 - Intro to Three Sauces 5:00 - Peanut Butter Sauce 5:38 - Seasoned Soy Sauce 6:10 - “Sweet Sauce“/Hoisin 6:57 - Plating & Serve 7:52 - Short grain for noodles? Written recipe is also over here on /r/CasualChina if you prefer your recipes in Reddit-form: 混酱肠粉_oc/h3yuuu9/ INGREDIENTS FOR THE RICE NOODLE ROLLS * Sushi rice -or- Chinese style short grain rice (珍珠米), 100g * Jasmine rice (粘米/丝苗米/泰国香米), 100g * Water, 300g - SEE NOTE BELOW * Peanut oil, 2g. Or about ~1/2 tsp Note: remember that when soaking, your rice will absorb about ~50g of water. So the actual *added*