Chinese Takout Recipe Using Hoisin Sauce Beef Rice Paper Rolls

My favorite Chinese food is dim sum, specifically rice rolls, which is basically a steamed and rolled rice canvass. This recipe is Char Siu Rice Rolls, a rice canvass rolled up with a BBQ Pork Char Siu filling and served with a sweet soy based dipping sauce.

I am on a gyre with Cheung Fun recipes (sorry, I couldn't resist the pun, sometimes I am 6 years old)! I have been making all kind of rice rolls (cheung fun), with different fillings and using a variety of equipment. You might already have a steamer ready or a large electric skillet already but this is another culling for people who happen to have a perforated pizza pan (affiliate link), a big pan with lid, and parchment paper.

Disclaimer: Please check that all ingredients are suitable for your allergies and be sure to inquire your medical care team regarding any allergy related questions (I do not share medical advice). As an Amazon Associate I earn from qualifying purchases.

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Make or Buy BBQ Pork (Char Siu)

BBQ Pork Rice Rolls (also known as char siu cheung fun) is a rice noodle canvas rolled upwardly with pieces of char siu inside. Char Siu is a Chinese barbeque pork, I make a sesame free bbq pork char siu recipe in our oven and it's even improve when my hubby grills it in our bbq. I buy a large tray of state way ribs and make a ridiculous amount of char siu that I recollect will take us a long time to finish. But somehow we finish information technology all and information technology'due south ever a piffling iffy if I'll have enough leftovers to make char siu baos or char siu cheung fun.

When I need a small corporeality for a recipe, I like to buy char siu from a Chinese BBQ takeout shop or a Chinese BBQ counter inside Asian supermarkets. Since we commonly avert peanuts and tree nuts and the main allergens used are soy, wheat, and maybe sesame, I experience like the risk is depression for nut gratis folks. Yet, in that location is e'er an exception. I had to pass at one Chinese BBQ establishment when I saw their containers of freshly deep fried peanuts for sale, which I've only seen once.

If y'all decide to try the Chinese BBQ store bought choice, be sure to look at everything bachelor and then ask questions. All the cooked, braised, roasted, and BBQ foods that are sold at the counter are weighed on the same scale, chopped on the aforementioned lath with the same knife. It's of import to be aware of potential cross-contact with other food items and check about allergens before ordering.

I pan fry sliced char siu until it renders out a petty bit of fat, becomes a tiny bit crispy effectually the edges, and then sprinkle a niggling bit of sugar and drizzle a petty chip of soy sauce, turn off the oestrus and stir fry in the pan'due south residual heat for a infinitesimal. That will be some divine char siu rice rolls. If you are curt on fourth dimension and you like the taste and texture of the sliced char siu you can skip the saute and flavour step.

Making Rice Rolls in a Restaurant

Some restaurants utilise an electric steamer that looks like a big steamer box with metal trays that slide in and out like drawers for rice concoction and filling. A cook will fill a tray with concoction and filling, slide information technology in to steam, pull out another tray and roll the rice sail, plate and repeat. The electric steamer is not practical for a home kitchen as it takes up a lot of space and can be used for only 1 purpose.

I came up with the thought of using a perforated pizza pan when I thought almost a more traditional commercial kitchen fix for making cheung fun. Some kitchens take large rectangular steam trays with a perforated bottom and a melt would line the steam tray with a slice of cheesecloth to steam the rice concoction with filling. And when the rice canvas is ready, they are able to roll the rice canvas off the cheesecloth and plate.

Making Rice Rolls at Home

One day I was making cheung fun and happened to wait at my perforated pizza pan (chapter link) while I was waiting and thought, what if I try steaming with a perforated pizza pan? I use my 14 inch All-Clad braiser with a lid and filled it halfway with water. I place my 15 inch perforated pizza pan on summit of the 14 inch wide pan and position the perforations over the pan, and then the lid over the pizza pan, and bring the water to a eddy.

Then I tried steaming rice noodles with cheesecloth and amazingly enough, the rice batter doesn't drip thru but it's hard to transfer the steamed noodles from the cheesecloth onto a serving plate.

Undaunted (because I'm a cheung fun motivated person) I tried steaming the rice batter on parchment paper (chapter link). I lightly castor the paper with some oil, take the lid off the steamy pan, identify the parchment sheet on the pizza pan. Then I rapidly add the batter and toppings and adjust the corners of the parchment paper then that the rice noodle volition plow out flat and intact and cover the concoction to steam.

While I'1000 waiting for the rice sheet to steam, I brush a second canvass of parchment paper with oil, stir the rice concoction, and go ready to accept the showtime parchment paper canvass off the pizza pan and to allow the rice noodle canvas to cool down before rolling.

The pizza pan simply rests on top of the pan and sticks out a fleck so be careful to avert tipping information technology or bumping into it. Also, I have an electric stove just if you lot utilize a gas stove, be sure to check and trim the parchment paper to fit the pizza pan.

Mix and Lucifer Batters, Filling, and Steamers

You tin try this Char Siu Rice Rolls recipe as written and then yous can mix and match the different parts of my dissimilar cheung fun recipes. Pick a filling, a rice roll batter, and a steamer fix to suit your preferences, what you tin can eat, and what you equipment you accept.

So far I have introduced two different kinds of rice batters. My own rice noodle batter recipe uses rice flour, tapioca starch, and wheat starch and after information technology is steamed, it's like shooting fish in a barrel to roll up and holds its shape well. I also shared Nom Wah cookbook'southward rice batter made with rice flour, potato starch, and wheat starch from and after it is steamed, information technology's too easy to roll upward and the taste and texture is excellent. The only downside is that I can't discover a potato starch that I can confirm is nut free so I collect the murphy starch from the soaking liquid of grated potatoes, which is easy but takes boosted time.

This cheung fun recipe will introduce using char siu as a filling. If you don't desire to use char siu, I take other recipes with other fillings such every bit beef, shrimp, and dried shrimp with Chinese sausages.

Your steamer ready may vary a fleck depending on what equipment you have at dwelling house. My first recipe uses a pan with a lid that is large enough to float a square metal blistering pan inside the pan. This is the simplest and most conventional set up up but it takes a long time to steam enough noodles for my family.

My other steamer set up uses a large electric skillet that tin can fit a rectangular pan, which helps me to steam all the batter in fewer batches, thus saving me some time.

This recipe introduces my latest cheung fun steamer hack and uses a perforated pizza pan, parchment newspaper, and a wide pan with a hat. I love sharing some other selection with y'all so that you tin can use equipment that y'all might have already.

This recipe is gratuitous of peanuts, tree nuts, egg, milk, fish, and seafood as written.

People with a soy allergy tin can make a soy-free soy sauce or use a soy sauce culling. If you have a wheat allergy y'all would need to use a tamari sauce (gluten free soy sauce) and omit the wheat starch. You lot can either replace with an equal amount of rice flour, tapioca starch or potato starch. The texture won't be quite the same only information technology will be shut plenty.

If you lot have a sesame allergy, I recommend that you make the char siu from scratch using my sesame and nut free char siu recipe. Well-nigh char siu marinades and hoisin sauce contain sesame and I developed my char siu recipe before my son outgrew his sesame allergy.

If you need help finding ingredients for any of your allergy aware Asian fare, check out what's in my closet to run into what I employ.

Make Tasty Char Siu Rice Rolls With a Pizza Pan

My favorite Chinese nutrient is dim sum, specifically rice rolls, which is basically a steamed and rolled rice sheet. This recipe is Char Siu Rice Rolls, a rice sheet rolled upwards with a BBQ Pork Char Siu filling and served with a sweet soy based dipping sauce.

Prep Fourth dimension xl minutes

Cook Time 40 minutes

Servings 8 rolls

Calories 354 kcal

• 3 cups rice flour
• ½ cup tapioca starch
• ½ cup wheat starch
• 1 teaspoon salt
• 3 tablespoons olive oil or other neutral cooking oil
• 3 cups room temperature h2o
• two loving cup boiling water

Toppings:

• 1 teaspoon olive oil
• viii oz BBQ pork char siu, quarter lengthwise and thinly sliced
• one teaspoon sugar
• i teaspoon soy sauce
• ¼ cup green onions chopped (optional garnish)
• 1-2 tablespoons olive oil in a loving cup

Sweet Soy Sauce:

• 2 tablespoons soy sauce
• ii tablespoons water
• 1 teaspoon sugar

1. Combine the rice flour, tapioca starch, wheat starch, and table salt. Add together olive oil and 3 cups room temperature water and stir with a whisk until the batter is smooth. Stir in the humid h2o. Set aside and allow the batter to residue at least 30 minutes (up to overnight).

2. Heat upward a frying pan on medium rut until warm, add 1 teaspoon olive oil and sliced char siu, stir occasionally until the char siu sizzles slightly, three-5 minutes. Sprinkle on 1 teaspoon of sugar and stir fry 30 seconds. Drizzle 1 teaspoon soy sauce and stir fry until the sugar is dissolved and the ingredients are coated with sauce (30-60 seconds). Remove from heat and set aside.*

3. Stir together 2 tablespoons soy sauce, 2 tablespoons water, and ane teaspoon sugar and prepare sweetness soy sauce aside until ready to serve.

Set and Assembly

1. Fill the pan most halfway with water, comprehend with a chapeau, and bring the water to eddy on medium heat. When the water boils, add the pizza pan to warm it upwardly for a few minutes.

2. Yous will need to allow room for a pizza pan sitting on top of a large pot, organize your space and plan out where will you put the hat in between batches, where will you roll the rice noodles and oil the pan and refill the pan with toppings and batter.

3. Brush large sheet of parchment paper with olive oil and place information technology on the pizza pan, add about ¾ cup of concoction and then lift the edges of the parchment paper to spread the concoction around until information technology's roughly a circle. When the batter is about halfway ready, add near i oz of char siu in a line down the center, utilise chopsticks or a fork to adapt them somewhat evenly. Cover with a hat and steam for about 5 minutes.

4. The rice noodle is ready when you run across that the rice sheet looks evenly translucent and not opaque. Carefully remove the chapeau and ready aside, remove the rice canvas with the parchment paper and set information technology aside to absurd for ane-2 minutes before rolling.

5. Brush a 2nd sheet of parchment paper with olive oil, add some rice batter and char siu and steam. Echo until you utilise up all the concoction.

6. While you are waiting for a second rice canvas to terminate steaming, apply a lightly oiled silicon spatula or fish turner (something thin and slightly angled is ideal) in one mitt to ringlet the rice canvas while property the parchment newspaper upwardly with your other hand to assist the rice sheet to scroll into itself. You tin can plate individually or place into a serving dish and cut each roll into smaller pieces (4-6 pieces per roll), drizzle with ane-ii spoonfuls of the sweetened soy sauce and serve with the soy sauce on the side as needed.

*If you lot run out of char siu, yous can make obviously rice noodle sheets and roll them upwardly. If you want to fill every roll, I recommend that after you lot saute and season the BBQ pork, you can approximate 1/8th by dividing the char siu into 4 quarters in your bowl and then spoon out almost half of each quarter for every rice canvass.

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Source: https://www.nutfreewok.com/char-siu-rice-rolls/

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