- Level: Intermediate
- Total: 1 hr 5 min (includes resting time)
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 126
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 61 mg
- Sodium
- 429 mg
Fun rolls are big wide rice noodles rolled up with different kinds of fillings and served with a sweet and salty sauce. The shrimp ones are best according to Molly because they are bouncy, chewy, and light! They may seem a little scary to cook at first, but you’re able to make these with tools you already have in your kitchen. Go ahead, try it, you won’t be disappointed.
- Level: Intermediate
- Total: 1 hr 5 min (includes resting time)
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 126
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 61 mg
- Sodium
- 429 mg
Ingredients
Shrimp:
Rice Roll:
Sauce:
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Directions
- For the shrimp, put in a medium bowl and toss with the sesame oil, salt, and white pepper. Set aside.
- For the batter, combine the rice flour and both starches in a medium bowl. Add the water, oil and salt and whisk well until smooth. Set aside to rest at room temperature for 20 minutes.
- Meanwhile, make the sauce. Combine the light soy, water, dark soy, sugar, oyster sauce and sesame oil in a small saucepan and warm over low heat just to dissolve the sugar. Set aside to cool.
- Set up a wide saucier pan or Dutch oven with lid. (The vessel needs to be wide enough to fit your pan and deep enough to be able to fit your pan and to cover.) Add a cookie cutter to the bottom of the vessel and add 4 inches water to the bottom of the saucier pan, making sure it doesn’t touch the bottom of the pie plate.
- To make the rolls, brush an 8-inch nonstick pie plate with oil.
- Whisk to recombine the settled batter and pour a scant 1/4 cup batter into the pie plate and swirl it around to coat the bottom (if it doesn’t totally coat the bottom, it’s OK, as long as it is mostly covered). Scatter some of the shrimp over the batter. Cover the pot with a lid and steam for 2 to 3 minutes.
- Remove from the steamer and let cool for a beat, then use a wide nonstick spatula or silicone bench scraper to loosen the wrapper from the baking dish. Carefully transfer to a serving platter. Wipe the pie plate clean with a paper towel and repeat with remaining batter.
- To serve, cut each roll into 4 equal pieces and drizzle the sauce over the rolls and garnish with scallions.
