Steamed Rice Rolls
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
55 mins
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Servings
10 to 12 rice rolls
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Calories
101 kcal
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Course
Side Dish, Main Course
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Cuisine
Asian
Steamed Rice Rolls
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Skip going out for dim sum and make these classic steamed rice rolls in your own home. They're easy to make, and are perfect to enjoy any time of year.
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Ingredients
For the Sauce
- ½ cup (125 ml/grams, 4.40 ounces) water
- 2 teaspoons light soy sauce you can use gluten free soy sauce.
- ½ teaspoon dark soy sauce you can use gluten free soy sauce.
- ½ teaspoon white sugar
For the Rolls
- 200 grams (7.05 ounces) rice flour
- 50 grams (1.76 ounces) tapioca starch or wheat starch
- 4 ½ cups (1125 grams, 39.70 ounces) water room temperature, plus extra to fill your steamer
- ¼ teaspoon salt plus extra to salt the shrimp
- 2 teaspoon Neutral flavored oil such as vegetable oil
- 350 grams (12.40 ounces) shrimp (prawns), peeled and devained
- ¼ cup (20 grams, 0.71 ounces) green onion (spring onion) finely chopped, to garnish
Instructions
For the Sauce
- Place all sauce ingredients in a small saucepan over medium heat. Cook until the sugar is dissolved and then turn off the heat. Set aside and allow to cool.
For the Rolls
- Heat water in a steamer and bring the water to a rolling boil. (see note 1).
- While the water is heating, mix the rice flour, tapioca starch, half of the room temperature water, and salt in a medium to large sized bowl or jug. Make sure there are no lumps and the ingredients are mixed well. Then mix through the remaining water. Set aside.
- Lightly salt the prawns. Set aside.
- Once the steamer is hot, brush a thin layer of oil over a small baking tray (sheet pan) that fits into your steamer. Place the tray into the steamer. Pour a small amount of batter into the baking tray, enough to thinly cover the surface of the tray. (see note 2). Cover the steamer with a lid and allow the batter to cook for about 1 minute, or until the batter is starting to thicken.
- Remove lid and place some shrimp in the middle of the batter in a line. Cover steamer again and cook for a further 2 to 3 minutes, or until the shrimp are cooked and the batter is cooked. (see note 3).
- Turn the heat to low, remove lid from the steamer and carefully remove the tray. Allow the tray to cool slightly before using a spatula (or scraper) to gently lift the sheet from one end and roll it towards the other end, covering the shrimp. It can help to gently run a spoon around the edge of the tray to loosen the rice sheet before you roll it up. Remove from tray.
- Turn heat to high once more, and repeat steps 2 and 3 for remaining ingredients. Before pouring the batter into the tray again, stir the mixture. (see note 4).
- Transfer steamed rolls to a serving plate. If desired, cut into bite-sized pieces. Then pour cooled sauce over rolls and garnish with chopped spring onions.
Notes
- Don’t be discouraged by your initial attempts at making these rice rolls if it doesn’t work out. It can take some practice to achieve the desired appearance and texture.
- Instead of shrimp, you might like to fill these rice rolls with:
- Char siu meat, such as pork, chopped into small pieces
- Chinese fried doughnut sticks (you tiao)
- Eggs
- Dried shrimp
- Enjoy them plain with dipping sauce
- You do not want the water of your steamer to touch the bottom tray. Do not overfill your steamer with water.
- We used about ¼ cup (60ml/grams, 2.13 ounces) of batter for an 18cm x 18cm (7 inch x 7 inch) tray.
- To tell if the batter is cooked, it should be firm to the touch and slightly sticky. It should no longer be translucent, and should be a solid white color.
- If you want to speed up the cooking process, you could use two baking trays (sheet pans). Have one prepared with some raw batter while one is cooking in the steamer. When the one in the steamer is cooked and removed, place the other tray in the steamer.
- A note about shrimp (prawns). For this recipe, we use medium sized shrimp. If you use extra large shrimp or thick shrimp, you may need to cut them in half horizontally (lengthwise). Likewise, if you use small shrimp, you may need to use more to fill your rolls.
- Don’t be discouraged by your initial attempts at making these rice rolls if it doesn’t work out. It can take some practice to achieve the desired appearance and texture.
- Char siu meat, such as pork, chopped into small pieces
- Chinese fried doughnut sticks (you tiao)
- Eggs
- Dried shrimp
- Enjoy them plain with dipping sauce
Nutrition Information
Show Details
Serving
1 roll (includes sauce and green onion)
Calories
101kcal
(5%)
Carbohydrates
15g
(5%)
Protein
7g
(14%)
Fat
1g
(2%)
Sodium
103mg
(4%)
Potassium
17mg
(0%)
Nutrition Facts
Serving: 10to 12 rice rolls
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Serving | 1 roll (includes sauce and green onion) | |
| Calories | 101kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Sodium | 103mg | 4% |
| Potassium | 17mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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