Rice Rolls Recipe

Make batter

In a mixing bowl, whisk together rice flour, tapioca starch and wheat starch until evenly combined. Gradually add 1 3/4 cups (420 ml) water while whisking to form a smooth, thin batter without lumps. Stir in 1 tablespoon vegetable oil and 1/2 teaspoon salt. Cover and rest 20–30 minutes at room temperature to hydrate the starches.

Re-mix before steaming

After resting, quickly whisk the batter once more to ensure uniform consistency. If it has thickened too much, add a tablespoon or two of water to reach a pourable, heavy-cream consistency.

Prepare fillings

If using shrimp: pat dry and chop roughly; if using Chinese sausage: slice thinly; if using ground pork: combine pork with 1 teaspoon light soy sauce, 1/2 teaspoon sesame oil and 1/4 teaspoon white pepper and mix until slightly sticky to help it hold together; if using mushrooms: rehydrate and finely chop; slice scallions thin. Keep each filling component ready in small bowls to add to the batter during steaming.

Portioning

Plan to make 6–8 rice rolls: for each 8–9-inch steaming tray or small shallow pan, use approximately 3–4 tablespoons batter and 1–2 tablespoons filling depending on size of tray. Adjust quantities if using larger or smaller trays.

Heat steamer

Bring steamer water to a full rolling boil. Keep heat high so steam is strong while you work. Lightly oil the steaming tray or pan with a thin film of neutral oil (use kitchen towel or brush).

Steam the rice sheet

Working quickly: pour enough batter into the greased steaming tray to form a thin layer (about 3–4 tablespoons for a small 8–9-inch tray, or just enough to coat bottom). Swirl to distribute evenly. Sprinkle a small amount of filling on top of the batter — for example, a few pieces of chopped shrimp, a couple slices of Chinese sausage, or a spoonful of seasoned ground pork mixed with mushrooms and scallions. Place the tray into the steamer, cover, and steam over high heat for 2–3 minutes until the sheet becomes translucent and set. For larger trays, steaming may take 3–4 minutes.

Remove and roll

Carefully lift the tray out of the steamer. Using a silicone spatula or long metal spatula, loosen the edges, then slide the sheet onto a lightly oiled cutting board or silicone mat. If sticking, run a thin spatula underneath to release. Quickly lift one edge and roll the sheet away from you to form a loose roll (like a sushi roll). Transfer the finished roll to a serving plate. Lightly oil the tray again between batches and repeat until all batter and fillings are used.

Alternative: multiple fillings in one sheet

For a decorative roll with stripes, arrange different fillings in parallel lines on one sheet before steaming. For plain white rolls (no filling), steam batter alone and roll when set.

Make the sauce

In a small saucepan or bowl, combine 3 tablespoons light soy sauce, 2 tablespoons water and 1 teaspoon sugar. Warm gently just to dissolve sugar (or stir in a bowl). Stir in 1/2 teaspoon sesame oil and optional 1 teaspoon chili oil. Taste and adjust balance of salt/sweet.

Serve

Slice rice rolls into 1–2 inch pieces if desired, arrange on a plate, drizzle sauce over or serve sauce on the side for dipping. Garnish with additional sliced scallions or fried shallots if desired. Serve immediately while warm.

Keep steamer water at a rolling boil during the entire steaming process to ensure even cooking. Re-oil the tray lightly between each sheet to prevent sticking. If you need to reheat rolls, steam 1–2 minutes until warm rather than microwaving to preserve texture.