Chinese Rice Rolls with Steamed Vegetables Recipe
Delicate, soft rolls made from thin rice batter filled with vegetables are a popular breakfast dish and snack in southern China. They are often served in dim sum bars. At home you can make a simpler version – the batter is made from rice flour and everything is cooked by steaming, so the dish is light yet very filling.
These homemade rice rolls recreate the dim sum experience in a simple, accessible way, without special equipment or hard-to-find ingredients. Steaming keeps them light and delicate, while the vegetable filling makes them surprisingly satisfying.
Chef's tips
Make sure the batter is very thin – almost like milk – otherwise the sheets will turn out too thick and rubbery. Grease the tray lightly but thoroughly each time so the sheets release easily. If rolling is difficult, let the sheet cool a few seconds longer before adding the filling.
How to serve
Serve the rolls warm, freshly steamed, with soy sauce, chili oil, or a light garlic-soy dipping sauce. They work well as part of a dim sum spread alongside dumplings, steamed buns, and pickled vegetables.
Ingredients
- rice flour - 200 g
- potato or corn starch - 40 g
- water lukewarm - 450 ml
- oil for the batter and greasing the pan - 2 tablespoon
- carrot - 1 piece
- cabbage (e.g. napa cabbage or bok choy) - 150 g
- button mushrooms or other mushrooms - 120 g
- garlic - 2 clove
- soy sauce - 3 tablespoon
- sugar - 0.5 teaspoon
- oil optional, for drizzling - 0.5 tablespoon
- spring onion greens for sprinkling - 2 piece
Preparation
- In a bowl, mix the rice flour and starch. Gradually pour in the lukewarm water, whisking until you get a very thin, smooth batter without lumps, with the consistency of thin cream. Add 1 tablespoon of oil and a pinch of salt, mix. Set aside for 15 minutes.
- Peel the carrot and cut it into very thin matchsticks. Finely shred the napa cabbage or bok choy. Slice the mushrooms into thin slices. Finely chop the garlic.
- Heat 1 tablespoon of oil in a pan over medium heat. Add the garlic and fry for 20–30 seconds, until fragrant but not browned.
- Add the mushrooms and fry for 3–4 minutes, until they soften and their moisture evaporates. Add the carrot and cabbage and fry for another 2–3 minutes, until the vegetables soften but stay slightly crunchy. Add 1 tablespoon of soy sauce and the sugar, mix. Remove from the heat.
- Prepare a pot for steaming: pour in water and bring to a boil. Place a flat tray or metal pan that fits inside on top of the pot (e.g. a flat baking tray or a low cake pan). Lightly grease it with oil.
- Stir the rice batter. Pour a thin layer of batter onto the greased pan – just enough to barely cover the bottom. The layer should be very thin.
- Cover the pot with a lid and steam for 2–3 minutes, until the batter becomes translucent and springy to the touch. If it does not stick to your finger and is no longer liquid when touched, it is ready.
- Remove the pan (careful, it is hot) and set aside for 30–40 seconds to cool slightly. Place a thin strip of the vegetable filling along one edge of the sheet.
- Using a silicone spatula or a wide knife, gently loosen the edge of the sheet and roll it up into a log, enclosing the filling inside. Transfer the roll to a plate brushed with a little oil so it does not stick.
- Repeat spreading a thin layer of batter, steaming, and rolling with the filling until you use up all the batter and filling.
- Cut the finished rolls into pieces about 4–5 cm long. In a small bowl, mix the remaining soy sauce with a little water and sesame oil. Drizzle the rolls on the plate with the sauce and sprinkle with chopped spring onion greens.
Storage
Ruloniki najlepiej smakują świeże. Jeśli coś zostanie, przechowuj w lodówce do 2 dni. Podgrzewaj na parze przez 3–4 minuty, aż znów będą miękkie i ciepłe.
