Chinese · Lunch
Pork and Shrimp Rice Rolls
Steamed Cantonese rice-flour sheets wrapped around ground pork and shrimp, seasoned with soy sauce, sesame oil, and scallion. The rolled cylinder is sliced into pieces and finished with a soy-sesame drizzle, served hot as a classic dim sum plate.
$6
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
456Calories
28.1gProtein
13.9gFat
54.2gCarbs
2.8gSugar
1.6gFiber
1402mgSodium
220mgChol
3.5gSat Fat
440mgPotassium
68mgCalcium
2.5mgIron
1.5mcgVitamin B12
3mgVitamin C
gluten-free-adaptable
rich-umami
all-time-classics
Instructions
1
Prep
Finely chop the shrimp. Mince the ginger. Finely slice the scallion, setting aside half for garnish. Mix ground pork, shrimp, soy sauce, sesame oil, ginger, sugar, salt, white pepper, and half the scallion; rest 10 minutes.
2
Sear
Heat a small nonstick pan over medium heat with vegetable oil. Cook pork-shrimp mixture, breaking it up, for 4 to 5 minutes until cooked through and lightly browned.
3
Steam
Oil a flat metal tray for your steamer. Whisk rice flour, tapioca starch, and water into thin batter. Pour an even layer onto the tray and steam over high heat 3 to 4 minutes until translucent and set firm.
4
Build
Scatter cooked filling and remaining scallion over the steamed sheet while still on tray. Roll tightly into a cylinder using a spatula, working quickly to keep the sheet pliable.
5
Plate
Slide the roll onto a small plate, slice into 4 to 5 pieces with a sharp knife, drizzle with soy sauce and sesame oil, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8 oz226g ground pork
- 4 oz114g shrimp
- 1 cup120g rice flour
- 4 tbsp32g tapioca-potato-starch
- 1 1/2 cup360ml water
- 2 tsp2 tsp vegetable oil, plus extra for greasing
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp sesame oil
- 22 scallion
- 1 tsp1 tsp ginger-fresh
- 1/2 tsp1/2 tsp sugar-white
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp white pepper
