Steamed Rice Rolls
🛒 Ingredients
- Rice Flour 40 g · 140 kcal
- Tapioca Starch 15 g · 54 kcal
- Water 80 g · 0 kcal
- Vegetable Oil 8 g · 71 kcal
- Shrimp (peeled, deveined) 60 g · 57 kcal
- Green Onions (chopped) 10 g · 3 kcal
- Light Soy Sauce 20 g · 16 kcal
- Sesame Oil 3 g · 27 kcal
- Sugar 3 g · 12 kcal
- Water (for sauce) 15 g · 0 kcal
👨🍳 Instructions
- Whisk together rice flour, tapioca starch, 80ml water, 1g salt, and 2g vegetable oil until a smooth, thin batter forms. Let it rest for 15 minutes.
- Prepare the filling by chopping the shrimp and green onions finely. You may lightly season the shrimp if desired.
- Lightly grease a shallow, heatproof dish (like a metal tray or pie plate) suitable for steaming with 2g vegetable oil.
- Heat a steamer with water brought to a rolling boil. Pour a thin layer of batter into the greased dish, ensuring it's evenly coated.
- Steam for 1-2 minutes until the rice sheet is translucent and set. Quickly sprinkle a portion of the shrimp and green onion filling over half of the sheet.
- Continue steaming for another 1-2 minutes until the filling is cooked. Carefully remove the dish from the steamer.
- Using a spatula, gently fold or roll the rice sheet over the filling to form a roll. Transfer to a serving plate. Repeat for remaining batter and filling.
- To make the sauce, combine light soy sauce, sesame oil, 3g sugar, and 15g water in a small bowl. Stir until sugar is dissolved.
- Serve the warm steamed rice rolls immediately, drizzled generously with the prepared sauce.
