Steamed Rice Rolls
Delight your taste buds with these Steamed Rice Rolls—an irresistible Cantonese-inspired dish that’s as delicate as it is flavorful. Made from a silky batter of rice flour, tapioca starch, and water, these translucent rolls are steamed to perfection, yielding a light and chewy texture. Infused with subtle hints of salt and sesame oil, they’re elevated with toppings like spring onions, fresh coriander, and optional dried shrimp for a pop of umami. Served with a savory soy-sesame dipping sauce, this recipe is perfect for breakfast, brunch, or a show-stopping appetizer. With just 20 minutes of prep and straightforward steaming techniques, these homemade rice rolls taste like they’ve come straight from a dim sum restaurant. Perfect for gluten-free diets, enjoy the magic of authentic steamed rice rolls right in your kitchen!
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Recipe Information
Ingredients
- 1 cup Rice Flour
- 2 tablespoons Tapioca Starch
- 1.5 cups Water
- 2 teaspoons Vegetable Oil
- 0.5 teaspoon Salt
- 2 tablespoons Soy Sauce
- 1 teaspoon Sesame Oil
- 1 tablespoon Spring Onions (Green Onions), chopped
- 1 tablespoon Fresh Coriander (Cilantro), chopped
- 2 tablespoons Dried Shrimp (optional)
Instructions
In a mixing bowl, whisk together the rice flour, tapioca starch, and salt.
Gradually add water to the dry mixture while stirring continuously to avoid lumps. Ensure the batter is smooth.
Add 1 teaspoon of vegetable oil into the batter and mix well. Set aside.
If using dried shrimp, soak them in warm water for 10 minutes, drain, and set aside.
Lightly grease a flat baking tray or shallow plate that fits inside your steamer with the remaining vegetable oil.
Bring water to a boil in your steamer.
Pour a thin layer of the batter onto the greased tray. Optionally, sprinkle a few soaked dried shrimp on top.
Place the tray into the steamer, cover, and steam for about 3 to 5 minutes or until the rice roll turns translucent.
Remove the tray from the steamer and let it cool slightly before using a spatula to carefully roll up the rice roll.
Repeat the steaming and rolling process with the remaining batter.
Mix soy sauce and sesame oil in a small bowl to create the serving sauce.
Serve the rice rolls drizzled with the soy sauce mixture and topped with chopped spring onions and coriander.
Nutrition Facts
Calories |
894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 88 mg | 30% | |
| Sodium | 2523 mg | 110% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 0.8 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 328 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
