Whole30 Steamed Rice Rolls
Indulge in the delicate flavors and textures of Whole30 Steamed Rice Rolls, a light yet satisfying dish perfect for those following a Whole30, gluten-free, or dairy-free lifestyle. Made with a unique blend of tapioca and arrowroot flours, these rice rolls are steamed to perfection, turning translucent and wonderfully chewy. Infused with the creaminess of unsweetened coconut milk and the savory touch of coconut aminos, they pair beautifully with a flavorful ground chicken or pork filling, or can be enjoyed on their own. A drizzle of Whole30-compliant sesame-coconut aminos sauce and a sprinkle of fresh green onions make for a mouthwatering finish. Ready in just 35 minutes, these versatile steamed rolls are perfect for an appetizer, light lunch, or snack that’s both healthy and delicious.
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Recipe Information
Ingredients
- 1.5 cups Tapioca flour
- 0.5 cups Arrowroot flour
- 1.25 cups Coconut milk (unsweetened, full fat)
- 1.25 cups Water
- 3 tablespoons Coconut aminos
- 1 teaspoons Sesame oil (toasted, Whole30-compliant)
- 2 cloves Garlic (minced)
- 0.5 pounds Ground chicken or pork (optional for filling)
- 2 Green onions (sliced thinly)
- 0.5 cups Carrots (julienned)
- 2 tablespoons Avocado oil
- 0.25 teaspoons Salt
Instructions
In a mixing bowl, combine tapioca flour, arrowroot flour, coconut milk, water, and salt. Whisk until smooth and lump-free. Set aside to rest for 10 minutes.
If adding filling, heat a skillet over medium heat and add 1 tablespoon of avocado oil. Add ground chicken or pork and cook until browned. Add minced garlic, carrots, green onions (reserving some for garnish), and 1 tablespoon coconut aminos. Cook for an additional 3-4 minutes, then set aside.
Prepare a steaming setup by bringing a large pot of water to a gentle boil. Place a flat, heatproof, non-stick plate or pan inside the steamer basket.
Lightly grease the plate or pan with a small amount of avocado oil. Carefully pour a thin layer of the batter into the plate, about 1/8 inch thick. Cover and steam for 3-4 minutes, or until the batter turns translucent.
Remove the plate from the steamer carefully, avoiding the hot steam. Use a spatula to gently lift and roll the steamed layer into a tube shape. If desired, add a small amount of filling before rolling.
Transfer the roll to a serving plate and repeat the steaming process with the remaining batter. Re-grease the plate as needed between rolls.
To make sauce, combine the remaining coconut aminos and toasted sesame oil in a small bowl. Adjust to taste.
Serve the steamed rice rolls warm, drizzled with the sauce and garnished with sliced green onions. Enjoy!
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1700 mg | 74% | |
| Total Carbohydrate | 306.3 g | 111% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 29.7 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1683 mg | 36% | |
*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.
