Talk:Rice noodle roll

message: Is it garnished with oyster sauce in the photos? Badagnani 07:51, 14 June 2007 (UTC)
replies: text: Probably not. When I've had them, they are in soysauce and sesame oil with sesame seeds. aeryka 17:22, 15 August 2007 (UTC)
thread_title:  Garnish? 

message: The photo isn't really that great, not just because of the quality but because it shows literally a rice roll with nothing in it. I'm sure there IS something in there, but whoever cooked that made the skin so thick that it appears like there's nothing in there. I only bring this up because it would be more informative to know exactly what a rice roll looks like in proper, and what's shown is a non-ideal example. 
I have a few great shots myself and have uploaded one of my favorites. It's in the article now below the main one, and if you like it better, you may replace the original with that.
I've also made a couple changes to the article to improve it but I do need somebody to plug in the Chinese names for them. I can only speak the language and read a little, but I have close to no writing aptitude.
- Jon914 07:28, 18 September 2007 (UTC)
replies: text: Thanks for the pics. Benjwong 17:52, 21 October 2007 (UTC)
thread_title:  Photo Improvement 

message: Chee cheong fun is not merged because that article is still there. Badagnani 17:47, 21 October 2007 (UTC)
replies: text: Should be ok now. Benjwong 17:52, 21 October 2007 (UTC)
replies: text: I am temporarily done with this article for now.  May revisit it later.  Preferably someone from the Malay region can be helpful.  Benjwong 18:21, 21 October 2007 (UTC)
thread_title: [[Chee cheong fun]]

message: another name for the rice paper is called "huh faun" Cheers!-- Allied Rangoon‧talk   00:35, 11 May 2014 (UTC)
thread_title:  say 

message: I've come across another term, synonym, spelling, or very similar dish to this in Guangzhou. It is written "布拉肠". Here's an answer to a question I asked about it on Quora. — Hippietrail (talk) 10:22, 30 July 2015 (UTC)
thread_title:  "布拉肠" in Guangzhou 

message: In the U.S., at least in New York's and San Francisco's Chinatowns, I've only seen this called (colloquially) "shrimp noodle."  And the style was completely different, in that tiny shrimp were cooked into the noodle, sometimes slice green onion tops as well.  Or they were sold plain, only in groceries or delis.  They were eaten as a side dish, not wrapped around anything, or sometimes as part of a breakfast meal, topped with some kind of sauce, from plain soy to other mixtures, homemade or bottled.
I don't know if this is typical of the rest of the country, but that has been my experience on both coasts.  I've never seen the noodles wrapped around anything in groceries and delis, or in homes either, for that matter.  Have to say that my experience with these noodles is several years old, although it encompassed a 30 year period, but availability may have changed a lot since then.  FWIW 
Added:  I just saw this video on YouTube, which is exactly what I'm talking about.  How to make Rice Noodle Roll.  She even puts in the tiny shrimp and green onion tops!  And it's in Chinese, so it's not just U.S. Chinatown's.  It has English subtitles, but maybe someone who speaks Chinese could give this a listen and see if it should be incorporated into this page or have a referral to another page/page of its own (or if there is already a page for it that I haven't found.  Thanks!  Zlama (talk) 20:42, 10 May 2017 (UTC)
thread_title:  Shrimp Noodle