Pan-fried rice rolls, or char kway teow's less-fussy cousin, offer a delightful balance of chewy texture and savory flavor. This simple yet satisfying dish is a quick weeknight meal or a satisfying weekend brunch, perfect for those seeking a delicious and easy-to-make Asian-inspired treat. Forget complicated techniques and lengthy prep times; this recipe focuses on achieving that perfect balance of soft, chewy rice rolls with a slightly crispy edge, all while remaining incredibly accessible to home cooks of all skill levels.
The key to achieving restaurant-quality pan-fried rice rolls lies in a few simple techniques that we'll explore together. From selecting the right rice rolls to mastering the perfect pan-fry, we’ll guide you through each step, ensuring you achieve perfectly soft, chewy, and incredibly flavorful results every time. Ready to embark on this culinary adventure? Let's dive into the step-by-step process!
Tools Needed
- Pan
- Large plate
- Parchment paper or food wrap
- Small water spray bottle
- Flat chopstick (optional)
- Ladle
Ingredients
- rice flour: 250g
- tapioca starch: 150g
- water: 1L (500ml cold, 500ml boiling)
- salt: 1 teaspoon
- dried black fungus: 35g (soaked)
- shallots: for frying
- onion: 1/2 (finely chopped), 1 whole (sliced)
- green onion: some
- cucumber: some (chopped)
- lettuce: some (chopped)
- bean sprouts: some (blanched)
- basil leaves: some (chopped)
- pork rolls: some (cut into bite-sized pieces)
- minced pork: amount not specified
- seasoning powder: 2 teaspoons
- sugar: 1 teaspoon
- MSG: 1/4 teaspoon
- pepper: a little
Step-by-Step Instructions
Step 1. Prepare the Batter and Filling
- Mix 250g rice flour and 150g tapioca starch with 500ml cold water, then add 500ml boiling water and 1 teaspoon salt. Let the dough rest for 1 hour.
- Fry shallots until golden brown, then stir-fry finely chopped onion, minced pork, soaked black fungus, and sliced onion with seasoning powder, sugar, MSG, and pepper. Add fried onions at the end.
- Stir in a tablespoon of fried onion oil into the rested dough.
Step 2. Prepare the Vegetables and Pan
- Chop cucumber, lettuce, and basil. Blanch bean sprouts.
- Cover a large plate with parchment paper or food wrap. Brush with onion oil.
Step 3. Cook the Rice Rolls
- Heat the pan on low-medium heat. Pour a ladle of batter onto the hot pan, spreading it evenly. Quickly spray water onto the surface of the batter, cover, and cook for about 30 seconds until the surface becomes transparent.
Step 4. Assemble and Serve
- Carefully remove the cooked rice roll using a flat chopstick or a knife. Add the filling, roll up, and slice.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Don't let the pan get too hot or too cold to prevent pitting or thickness in the rice rolls. Maintain a moderate heat.
- Use a non-stick pan for easier removal of the rice rolls.
- It takes some practice to get the hang of it, but it gets easier after the first few attempts.
- Leftovers can be reheated in the microwave and still remain soft and chewy.
Nutrition
- Calories: approximately 1500-1800
- Fat: 40-60g
- Carbs: 200-250g
- Protein: 30-40g
FAQs
1. Can I use leftover rice rolls?
Yes! Leftover rice rolls work perfectly. Just ensure they're not dried out; lightly spritz them with water if needed before cooking.
2. What if my rice rolls stick to the pan?
Use a non-stick pan and a little oil or cooking spray. Don't overcrowd the pan, and ensure the pan is hot before adding the rice rolls.
With just a few simple ingredients and techniques, you've now mastered the art of making perfect pan-fried rice rolls. This versatile dish is easily adaptable to your favorite flavors and additions, making it a perfect canvas for culinary creativity. Enjoy your delicious, chewy, and satisfying meal!