Chinese · Lunch
Pork and Shrimp Rice Rolls (Dairy-Free)
Steamed rice-flour sheets wrapped around a filling of minced pork and diced shrimp, seasoned with ginger, scallion, sesame oil and soy sauce. The silky rice sheet is cut into pieces and finished with a light soy-based dressing, a Cantonese dim sum classic kept fully dairy-free.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
427Calories
35.2gProtein
16.4gFat
38.8gCarbs
3.9gSugar
1.6gFiber
1119mgSodium
200mgChol
4.3gSat Fat
540mgPotassium
58mgCalcium
3.1mgIron
1.8mcgVitamin B12
2.5mgVitamin C
gluten-free-adaptable
low-calorie
protein-rich
dairy-free
Instructions
1
Prep
Combine ground pork, shrimp, ginger, half the scallion, soy sauce, 1/2 teaspoon sesame oil, sugar, salt and 1/2 teaspoon cornstarch in a bowl; mix until evenly bound and sticky.
2
Sauté
Heat vegetable oil in a small skillet over medium heat; cook the pork-shrimp mixture 3 to 4 minutes, breaking it up, until pork is no longer pink and shrimp turns opaque.
3
Rest
Whisk rice flour, cornstarch and water together until smooth with no lumps; let the batter sit uncovered for 10 minutes until settled and pourable.
4
Steam
Oil a heatproof plate with sesame oil, pour a thin batter layer across the bottom, and steam on high heat covered for 3 to 4 minutes until translucent and set.
5
Build
Scatter cooked filling and remaining scallion over the steamed rice sheet while still on the plate; loosen one edge with a spatula and roll tightly into a log.
6
Plate
Transfer the rolled sheet to a serving plate, slice into 3 to 4 pieces with a sharp knife, and drizzle with soy sauce and sesame oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9 oz254g ground pork
- 6.4 oz180g shrimp
- 2/3 cup86g rice flour
- 4 tbsp32g cornstarch
- 1 1/3 cup320ml water, for the batter
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp scallion
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil, plus extra for greasing and dressing
- 1 tsp1 tsp sugar-white
- 1/2 tsp1/2 tsp salt
- 1 tsp1 tsp cornstarch, for the filling slurry
- 2 tsp2 tsp vegetable oil
