Roll fried
Roll fried named from its shape and cooking method,  because this nosh shapes a long roll after making, and some people fry it appreciably before eating, so named roll fried.
There are much material to do roll fried, first main material need to prepare is sticky rice which soak in rinsing for more than an hour, follow need to prepare wet fungus, shrimp, fat and muscle pork bloat by soy and white sugar, chestnut, lotus seed, dasheen est. still some celery bead, adding monosodium glutamate, pepper, finally need a piece of bean curd coat, put the whisk-evenly sticky rice on bean curd coat, roll into long roll, after putting into steam box for 3 minutes, can get savory roll fried, when eating can cut into block and fried appreciably according to one¡¯s taste, so noshery sold roll fried also offer this service.
Because sticky rice has viscosity, add other material will not loose, so Chaozhou people must use sticky rice to make roll fried.
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