Steamed Chinese Rice Rolls...

Breakfast at my house has always been things like pancakes and fruit, oatmeal, French toast, eggs, bacon and toast, and the occasional smoked salmon on bagels which we all adore. Very western items which I don't stray far from although I am very Chinese. Until the morning I couldn't resist steaming a package of springy-to-the touch fresh rice rolls I got at the supermarket instead of making a lunch stir-fry, it quickly dawned on me how come we haven't been savouring this dim sum favourite... like all the time?! Better late than never right? In Asia, rice is eaten religiously as the first meal of the day-- eaten with fish and side dishes (in Japan), cooked up into congee (rice porridge), in soups with rice noodles (like Vietnamese pho) and this very simple steamed rice roll made from rice flour (popular in Hong Kong as a snack and at Chinese dim sum). The rice rolls are usually filled with shrimp, beef or BBQ pork. You may have to dine out to enjoy these specialties but you can also make a very simple and cheap version at home. 

Prepared rice rolls come plain or with dried shrimps embedded. All you do is steam them and serve with sweet soy sauce and a bevy of toppings you like. We've had it a few times now and we're hooked! Seems like a breakfast for champions to me cause I certainly feel like a champ after my kids eagerly polished them off... like hot cakes! :D 

Steamed Chinese Rice Rolls
Makes 4 servings

1 pkg. (550 g) fresh rice rolls (in or near the refrigerated section of an Asian supermarket- if super fresh you can find them on a table nearby)

1/4 cup sweet soy sauce (I use Pearl River Bridge's seasoned soy sauce for seafood) or make your own mixture with 2 Tbsp. soy sauce, 1 Tbsp. Chinese cooking wine, 1 Tbsp. water, and 1 tsp. brown sugar.

2 green onions, chopped

1/4 cup oil

cilantro, stems removed and leaves chopped

hot sauce (I like brand Koon Yicks chilli sauce)

preserved pickled radish (sold in jars)

Serve with cooked Chinese greens (such as yu choy or snow pea leaves)

This is a reason to bust out your Chinese bamboo steam basket or use a regular steamer basket. I suggest placing a piece of parchment paper for easy clean-up. Cut a piece of parchment paper into a circle the size of the steamer bottom. Place it in and poke holes to let the steam escape inside to cook the rice rolls.

Trace a circle to fit the steamer.

Cut rolls in half (this will help with placement and easy eating). Separate each rice roll and place side-by-side and in layers in the steamer. The bit of oil coating on the rolls will prevent them from sticking to each other.

Cover the lid. Place over pot filled with 1/3 water, big enough to anchor the steamer basket. Steam should not rise out on the sides, and pot should not be too small, otherwise condensation from the steaming will cause water to leak out on sides of pot. Bring water to boil and let steam for 10 to 15 minutes without lifting the lid.

Meanwhile, prepare your toppings and vegetable dish (optional). For a quick Chinese greens stir-fry such as snow pea leaves, bring a skillet with a little oil to medium-high heat, add the greens with 2 Tbsp water. Cover and let steam for a few minutes until crisp-tender about two to three minutes. Remove lid. Add one chopped garlic and stir-fry for one minute. Season with salt to taste.

Stir-fry green onions in oil for 30 seconds until fragrant for a delicious aromatic topping.

The rice rolls can be served straight in its steamer basket on a plate along with the toppings and condiments.

Happy campers! Who wants more slurpy rice rolls?

Add a dollop of cooked onion oil and a drizzle of sweet soy sauce. Hot sauce adds piquancy and preserved radish adds savoury crunch! Sweet, savoury, spicy and crunchy all rolled into one lovely Chinese morning breakfast! Jo Sun :)!

Nummy!! Ho Ho Sic!