This recipe yields about 15 to 20 rice noodle rolls, depending on how much batter you use for each layer. You can halve the recipe if you want to make fewer rolls. I often have two woks going to shorten the total cooking time.
NUTRITION INFORMATION: Amount for 1/4 of recipe (about 4 rolls): Calories: 292, Total Fat 7.4g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 291mg, Total Carbohydrate: 68.6g, Dietary Fiber: 1g, Sugar: 3.2g, Protein 2.4g
*Tapioca flour and tapioca starch are usually the same thing.
**If you notice a significant amount of water has evaporated halfway through cooking, add another cup of water to the wok.