Yield: 6 rice rolls
- Rice roll mix (rice flour, tapioca starch, wheat starch, potato starch, salt)
- Canola oil
- Rice roll sauce (sugar, soy sauce, oyster sauce)
- Steamer basket (12”) and lid
- ⅛ metal sheet tray
- Bench scraper
Steamer setup and metal sheet tray (which can fit inside steamer)
Rice rolls fillings can be added either before or after they are steamed. To fill with shrimp (or any other filling of your choice), place shrimp in an even layer onto the sheet tray at least 1 inch from the edge after having poured the rice slurry onto the sheet tray. Or if you’d like plain rice rolls, you can leave out the filling altogether. The key to making rice rolls is making them as thin as possible—pour just enough rice slurry onto the sheet tray to spread it out and cover.
- Bring the steamer to a rolling boil on high heat.
- In a large mixing bowl, whisk rice flour, tapioca starch, wheat starch, potato starch, and salt with 2 ½ cups warm water until fully combined and no lumps remain.
- Lightly grease the full surface of the sheet tray.
- Pour 3 ounces of the slurry onto the sheet tray, tilting the tray to spread the slurry evenly—the thinner the better.
- Place the sheet tray in the steamer and steam for 6 minutes, or until you see the surface start bubbling.
- Remove the sheet tray from the steamer. Let cool for 1 minute.
- Use the bench scraper to roll the rice roll over on itself 3–4 times.
- Remove to a serving plate and pour desired amount of rice roll sauce overtop.