Before starting our shrimp rice roll recipe, I tested rolling the rice noodle by itself. I kept doing this to make sure I had the right consistency for my batter and to make sure I could actually roll the noodle.
My plain rice rolls turned out pretty nicely! I didn’t want these test rolls to go to waste, so I threw together a quick dish to snack on and it turned out good enough for a recipe here!
By pan frying the rice rolls, you get a nice crust on them. The roll should turn a light golden color. This just adds extra chewiness and texture to your dish.
I didn’t want to eat the rice roll noodle plain. I remembered having a soy sauce flavored rice noodle roll at dim sum before, so I whipped together a quick sauce with just tamari and maple syrup.
When you pour the sauce into your wok, the rice noodle will begin to absorb all the sauce. Make sure to flip your rice rolls for an even color on all sides.
Keep your egg in your bowl, not the floor,
Your favorite alternative chefs, K & T
Pan Fried Rice Noodle Roll
Ingredients
Rice Roll
- ½ cup rice flour
- 1½ tsp cornstarch
- 1½ tsp tapioca starch
- ⅛ tsp salt
- 1½ tsp oil
- 1 cup of water
- 1 green onion diced
Sauce
- ¼ cup tamari
- 1 tbsp maple syrup
Toppings
- 1 tbsp vegetable oil
- 2 eggs whisked
- 1 green onion diced for garnish
Instructions
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In a bowl, whisk together all ingredients for the rice roll except green onion. Make sure it’s a smooth consistency.
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Set up a large pot or wok with a steaming rack. Add water until you have enough water to just barely touch the bottom of the steaming rack. Bring water to a boil over high heat. Place an 8”x8” aluminum square pan on top of the steaming tray.
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Lower temperature so the water is simmering, ladle in about ⅓ of a cup of the rice roll mixture or enough to evenly coat the bottom of the square pan. Sprinkle green onion evenly over the rice roll mixture.
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Place a lid over the wok/pot, let steam for 3 minutes. After 3 minutes, remove the lid. Using a spatula gently roll the rice mixture into a nice roll and remove from the pan.
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Repeat steps 3 and 4 until you use up all the rice roll mixture.
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Let rice roll cool, before cutting into 2 inch pieces.
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Whisk together all sauce ingredients in a small bowl.
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Heat up a wok with vegetable oil over medium high heat. Add your rice roll and sear on both sides for 3-4 minutes until golden with a slight crisp.
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Add in your whisked eggs, and scramble them with the rice rolls until the egg is cooked.
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Lastly, pour in your sauce, let the sauce simmer for a minute, and then give all the ingredients a toss to well coat everything and let simmer until all the sauce has been absorbed.
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Remove from heat and sprinkle with green onion to serve.