Step 1

To prepare the salted preserved radish, soak them in cold water for 30 mins, then rinse.

Step 2

Sauté them in a pan with some oil for 1 min, season with ½ teaspoon sugar (omit if using sweetened dried radish/skip this step if using pickles)⁣

Step 3

To make the tofu, heat a non-stick pan with 3 teaspoons oil, sauté mashed tofu until golden brown and season with soy sauce. Set aside.⁣

Step 4

Using the same pan, sauté Gailan stems until fully cooked through & season with salt. Set aside.⁣

Step 5

Cut YouTiao into 3-inch long and bake at 350F until crispy, about 5-8 mins. ⁣

Step 6

To make the stuffed rice rolls, wrap a paper towel or sushi mat with a layer of plastic wrap or wax paper.

Step 7

Lay the wrapped mat or paper towel on a flat surface, then sprinkle with a pinch of sesame seeds.

Step 8

Scoop about ¾ cup of rice and place onto the surface, on top of the sesame seeds.

Step 9

Using a silicon or rice spatula, spread the rice to a thin layer by pressing the rice down into a rectangular shape.

Step 10

Add a heaping spoon of tofu in the middle and top with youtiao.

Step 11

Add a tablespoon of greens, cooked preserved radish, and purple cabbage. Top with a heaping spoon of crushed peanuts if preferred.

Step 12

Now, lift both sides of the wrapper up and use your finger to push the filling onto the rice.

Step 13

Bring the long sides to the middle and fold them in a hot dog style. Use the side of the wrapper to push both ends so the rice sticks together. (think of how you wrap a candy)

Step 14

Then, twist both ends several times so the rice roll is packed like a log. Tip: Transfer roll to a wrap, tighten & keep it wrapped while cutting or serving.

Step 15

Sprinkle with more toasted sesame seeds on the outer layer. Serve warm.