Shrimp Rice Roll

Overview

Just like pancakes and fruits occupy an unshakable position in the breakfast of northerners, rice rolls are also a must-have breakfast for many southerners, especially Laoguang. Usually a piece of rice roll is paired with a bowl of porridge, which is moderately fresh and sweet, and complements each other's thickness and consistency. It warms the stomach and is easy to digest. It makes the whole body feel comfortable after eating it early in the morning. As a northerner who has lived in the south for several years, I especially love this bite. Regardless of whether the rice rolls are authentic or not, it’s enough that they are delicious. It’s so hard to get a bowl of rice rolls in the north, and it’s not even available in some Cantonese restaurants. Today I will introduce to you a simple and convenient way to make rice rolls at home. You can use a steamer, or you can use a multi-function pot like me to make it. The rice skin is springy and the filling is delicious. You can't get enough of it with the sauce. If you want to eat it, let’s see how to make it.

Tags

• snacks
• home cooking
• dinner
• corn starch
• egg
• fillings
• lettuce
• light soy sauce
• millet pepper
• mipi
• onions
• oyster sauce
• rice flour
• sauce
• shrimp
• sugar
• wheat starch
• minced garlic
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 Prepare various ingredients. The filling can also be made with minced pork, or other ingredients that are easy to cook, such as eggs, leeks, oysters, etc. 2. Make rice milk: add rice flour, wheat starch and corn starch to water, mix well, let stand for 10 minutes and mix well. Tip: The rice skin made according to this ratio is thin, transparent, not broken, and elastic.

   

2. 2 Spread the rice rolls: Brush a shallow plate with oil and preheat the multifunctional pot over medium heat for 1 minute. I use the shallow pan of a multi-function pot instead of a steamer. If I use a steamer, add water to the pot and bring it to a boil. Pour the rice milk into the iron plate and put it in the steamer to steam until cooked. 4. Pour an appropriate amount of rice milk into a shallow plate, shake well and heat over medium heat for a few seconds. Don't be greedy for too much rice milk, otherwise the rice skin will be thicker.

   

3. 3 Sprinkle the filling: When the bottom is slightly solidified, sprinkle a little shrimp paste and chopped lettuce on the rice milk, cover the lid and heat for about 30 seconds. If using a steamer, steam over high heat for 1-2 minutes. Tips: It is easy to cook the rice skin in a multi-function pot. The heating time must be controlled well. Do not heat it for too long, otherwise the rice skin will become dry and hard. 6. Pour a little of the mixed egg liquid on the surface and continue to heat for about 10 seconds. When the egg liquid is almost solidified, roll up the cooked and discolored rice rolls from one end. (You can also omit the egg liquid, just follow your personal taste)

   

4. 4 Set the prepared rice rolls aside. Next, make the sauce: Pour a little oil into the pot, heat it up and sauté the minced onion, garlic and millet pepper. Add light soy sauce, oyster sauce, salt, sugar and water, bring to a boil and reduce the juice.

   

5. 5 Pour it on the prepared rice rolls and it's ready to eat.