rice rolls

Shanghai Sticky Rice rolls or "ci fan" are made with cooked sticky rice, Chinese fried dough (youtiao), pork sung, Chinese preserved vegetable and more!

Shanghai Breakfast Rice Rolls (Ci Fan 粢饭)

short grain white rice ((180 grams))

rice

water

Chinese fried dough ((you tiao, 油条))

pork sung ((肉松))

vegetable

Chopped cilantro and scallion

Toasted sesame seeds ((optional))

In your rice cooker, add the short grain rice, the sweet rice, and water. I cook the rice per my rice cooker’s sweet rice setting. You can also cook the rice in a pot using our “How to cook rice without a rice cooker” recipe. Regardless of the method you use, the end result should be rice that is fully cooked, but still a bit firm and chewy--similar to making pasta al dente.

While the rice is cooking, prepare the rest of the ingredients and toast the Chinese fried dough so it’s crispy. Once the rice is cooked, take out your sushi rolling mat, line it with a sheet of clear plastic wrap, scoop out ½ of the rice and carefully flatten it out over the plastic into a thin layer. Wetting your hands with warm water can prevent the rice from sticking to them.

Next, lay 1 piece of Chinese fried dough in the center, along with ½ of the pork sung, and ½ of the Chinese preserved vegetables. If you’d like, you can also sprinkle over chopped cilantro, scallions, and sesame seeds at this step. Roll up the filling in the “sheet” of rice by rolling the sushi mat. Squeeze the sushi mat to ensure that the roll stays in tact. Repeat these steps to assemble the second roll. Cut each one in half, and breakfast is served!

“Lumpia” or spring roll is a staple in Filipino cuisine. There are different variations like Lumpiang Ubod (Heart of Palm Spring Rolls) and Lumpiang Togue (Beansprout Spring Rolls) but they’re all cooked in the same way by being wrapped in flour wrappers before being fried to a crisp and dipped in a vinegar-based dipping sauce. These Lumpiang Gulay are filled with a mix of cabbage and a few other vegetables. I love using cabbage or repolyo in Filipino, because of its crunch and sweet note. These are delicious as a snack or even enjoyed with some rice!

Lumpiang Gulay (Filipino Vegetable Spring Rolls) with Sweet Chili Pink Vinegar

flour spring roll or lumpia wrappers

neutral oil

onion

garlic

(500 grams) shredded cabbage

grams) carrot

g green beans

(80 grams) small red bell pepper, thinly sliced

(80 grams) small green bell pepper, thinly sliced

salt

soy sauce (or

¼ tsp ground pepper

white vinegar

tsp salt

tbsp organic cane sugar (adjust depending on desired sweetness)

tsp crushed black pepper

bird’s eye chili (sliced)

Heat a large pan or wok over medium high heat. Once hot, add in oil then sauté the onion, scallions, and garlic. When cooked, add in the carrots. Sauté for 2 to 3 minutes over high heat until tender. Afterwards, add in the rest of the vegetables and cook over medium high heat. Mix occasionally to ensure the veggies don’t burn and stick to the bottom of the pan.

Add a splash of water to cook down the vegetables, if added. Season with the soy sauce, salt, and pepper. Mix well and cook for another 3-4 minutes over medium heat until cooked through and water from the vegetables have evaporated.

Taste the filling and feel free to adjust the seasoning according to your desired flavours. Turn off the heat and transfer the filling to a bowl. Set the filling aside and leave to cool for a few minutes.

Preparing the Filling

Prepare the wrappers by carefully separating them from one another. Make sure they’ve been thawed and are at room temperature. This way, they’re pliable and won’t easily break. Prepare a small bowl of room temperature water as well.

You can watch the video below on how to wrap spring rolls.

Add in 2 tbsp* of the filling on the bottom of the wrapper. Slowly roll to the top then fold the sides before continuing to roll to the top and sealing the edge with water.

*Note: the amount of filling to place in each will depend on the size of your wrappers

Wrapping the Spring Rolls

Heat a deep frying pan over high heat with oil enough to submerge at least half of the spring rolls. Once hot, place a few rolls. Cook over medium high heat. Flip after 2 minutes or until golden brown to cook the other side. Once both sides are golden brown, remove from the oil. Transfer the rolls on a strainer or on a plate lined with some paper towels to drain any excess oil. Do not turn off the heat until all rolls are cooked and have been removed from the pan, to ensure they won’t absorb the oil.

Let cool for a few minutes. Do not cover the spring rolls or stack them on top of one another while still hot, so they stay crispy. Enjoy the rolls while hot and dip in some vinegar!

Cooking the Spring Rolls

You can also bake the flour wrapper spring rolls by brushing the rolls with some oil before placing them on a lined baking tray and baking them in the oven for 40 minutes at 400F, flipping halfway through. They will of course not turn as evenly golden brown and juicy, but still very crispy!

Baking Option

Add the white vinegar, salt, and sugar in a bowl until the sugar is diluted. Add in the rest of the ingredients.

Enjoy as a dipping sauce! You can store this at room temperature in an airtight container for up to 2 weeks (or even longer!). The onions will continue to absorb the flavours and also release its pink colour.

Sweet Chili Pink Vinegar

https://www.youtube.com/watch?v=ejvklk479wY&t=6s

Sharing how I wrap my spring rolls!

I used here two kinds of wrappers, including a gluten-free option! Hope you find this helpful! :)

Full spring rolls recipe here: https://thefoodietakesflight.com/crispy-vegetable-and-mushroom-spring-rolls-vegan-recipe/

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#vegan #chinese #springrolls #fingerfood

How To Wrap Veggie Spring Rolls  + Gluten-Free Option

Kimbap (Korean seaweed rice rolls) is the perfect finger food or meal-on-the-go. Step-by-step instructions make home preparation easy.

Kimbap, Korean Seaweed Rice Rolls

seaweed sheets (gim)

short grain white rice

Korean plum extract (maeshil cheong)

pickled radish (danmuji), 1/2 inch thick (drained)

6-12 strips braised burdock root (Oeong) (drained)

imitation crab meat

tbsp oil (divided)

shred carrot

eggs (beaten)

flat fishcake (sliced thinly)

soy sauce

tsp sugar

sweet rice wine (mirim)

tbsp corn syrup

spinach

tsp sesame oil

sesame seeds

For the rice; Rinse rice several times and drain. Soak rice in 2 1/2 cup water for 10 minutes. Cook rice until soft. Put hot rice in a large mixing bowl, add plum extract and salt; toss well. Cover rice with a kitchen towel and set aside to cool.

For the eggs: Beat eggs and cook in a skillet in 3 batches. Roll them up and slice thinly

For the carrots: cook shredded carrot in a little oil, add salt. Add 2 tbsp of water to create some steam and cover with a lid. Cook for 2 minutes until crisp but tender.

For the fishcake: slice fishcake sheets thinly and stir-fry in a little oil for 1 minute. Mix together soy sauce, sugar, and rice wine, and then add the mixture to the fish cake. Continue to stir-fry for another minute.

For the spinach: blanch spinach in boiling water with some salt. Drain and rinse with cold water. Squeeze out the excess moisture. Season with salt, sesame oil, and sesame seeds. Toss well.

Cut 3 sheets of seaweed in half and set aside.

Place a full sheet of seaweed, shiny side down, longer side toward you, on a bamboo rolling mat. Spread about 1 cup of rice (1/6 amount) evenly on the seaweed leaving 1 inch of space at the end. Lay a half seaweed sheet in the middle of rice.

Put filling ingredients on top of the half seaweed sheet in a contrasting color pattern.

Lift the entire end of mat from your side with both hands, roll over to cover the fillings, tucking in the filling with your fingers. Put firm pressure on the roll and continue to roll again as you roll away the mat until it reaches to the end.

Place the finished kimbap on a platter, seam side down, while you are making another. Cut kimbap into 1/2 inch thick slices.

To assemble

https://content.jwplatform.com/videos/VNRSGHom.mp4

I will share some tips to make pretty Kimbap (gimbap), Korean seaweed rice rolls. Kimbap is a very versatile dish using different kinds of vegetables and/or meat choices. You can make kimbap vegan &amp; vegetarian friendly, and even gluten-free with your choice of filling option.

Got some old kimchi? Make ssambap (rice rolls)! A little extra effort to wrap the rice in tangy, crunch kimchi is well worth the effort! 

Kimchi ssambap (rice rolls)

kimchi leafy parts

carrot

green bell pepper

mushroom caps

beef

oil fry

sesame oil

salt and pepper

Squeeze out the liquid from the kimchi, and cut off the thick white part. Alternatively, rinse the kimchi leaves in cold water and squeeze out the liquid.

For the kimchi

Finely chop the vegetables.

Heat a lightly oiled pan over medium heat. Cook the ground beef, breaking up into small pieces, until it turns brown, about 2 minutes. Add a tablespoon of the oil and the vegetables. Cook until the vegetables are soft, about 2 minutes.

Add the rice and soy sauce. Stir-fry until all the ingredients are evenly distributed, and the clumped up rice is broken up, 2 to 3 minutes. Lightly season with salt and pepper (remember kimchi is salty). Stir in the sesame oil and seeds at the end.

When the fried rice is cool enough to handle, make small rolls by pressing between your palms. The size of the rolls should depend on the size of your kimchi.

For the fried rice (or simply season the rice with salt and sesame oil to taste)

Place a kimchi leaf on a cutting board. Lay a rice ball near the cut part of the kimchi. Wrap the kimchi around the rice roll, folding in the sides. Roll up all the way. Repeat until all the rice or kimchi is used up.

Here in the Philippines we have a famous dish called Lumpiang Shanghai that's basically fried spring rolls (lumpia) in a 'Shanghai' style as we call it because of Chinese influence in the past. Lumping Shanghai is commonly filled with meat and some vegetables but for these spring rolls, I made some tofu mince to go with mixed veggies.

These can be baked too!

Vegan Lumpiang Shanghai (Filipino Spring Rolls)

green beans (bitswelas)

raw shredded cabbage

onion (thinly sliced)

tbsp spring onions (chopped)

tbsp oil

blocks extra firm tofu

tbsp dark mushroom soy sauce (for colour and extra flavour, optional)

flour wrappers

Neutral cooking oil (for frying)

Sweet chili sauce

Small bowl of room temperature water

If you&#39;re using plant-based ground, simply season this. No need to cook the plant based meat. See notes for seasoning tips.

If you&#39;re using tofu and vegetables, heat a large pan over medium. Add the oil then sauté the onion and garlic. When cooked, add in the vegetables and season with salt. Mix well and cook for 8-10 minutes over medium heat until the vegetables are cooked through and water has seeped out of the vegetables. Remove from the pan.

Depending on whether there is a lot of liquid, you can strain the vegetable mix.

In the same pan, heat another tablespoon of oil. Add in the tofu and crumble into small pieces using a fork.

Season with the soy sauce, salt, and mushroom soy sauce (if using). Cook for 10-12 minutes moving around every 2 minutes until tofu starts to dry up and then turn into a mince.

Once lightly browned and cooked through, turn off the heat then add in the vegetable mix. Mix well.

Transfer to a bowl. Let the mixture cool for a few minutes.

Cooking the Filling

You can check out my video below to see how to wrap spring rolls!Make sure the wrappers are thawed at room temperature. This is to ensure they’re pliable and not dry. Prepare the wrappers by separating them from one another. Prepare a small bowl of room temperature water as well.

Get one piece of wrapper.

Add in 2 tbsp* of the filling on the bottom of the wrapper. *Note: the amount of filling will depend on the size of your wrappers.Make sure to press the filling to ensure it&#39;s compact.

Slowly roll to bottom flap to the top. Dab with a little water.

Fold both sides towards the center.

Fold to roll to the top and sealing the top edge with water.

You can refer to the photos or video for a better idea on how to wrap these spring rolls.

Repeat this for the rest of the wrappers until you&#039;ve wrapped all your rolls. You can also freeze uncooked rolls. See the steps in the notes below.

Folding the Spring Rolls

Heat a deep frying pan with oil enough to submerge the spring rolls. Once hot, place a few rolls.

Cook over medium heat. Flip after a few minutes to cook the other side. Once both sides are golden brown, remove from the oil. Leave on a strainer or on a plate lined with some paper towels to drain any excess oil.

Let cool for a few minutes and slice into half, if desired. Enjoy while hot and dip in your favourite dipping sauce! I love mine with some bottled Thai sweet chili sauce.

Baking option: You can also bake them by brushing the rolls with some oil before placing them on a lined baking tray and baking them in the oven for 40 minutes at 400F, flipping halfway through. They will of course not turn as evenly golden brown and juicy, but still very crispy!

Cooking the Rolls

Hands down the best spring roll recipe I've used. Had a bit of leftover filling so mixed that with some rice I had in the fridge. These will definitely be getting made again. Thanks

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Top 5 rice rolls recipes from across the web

The most viewed rice rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shanghai Breakfast Rice Rolls (Ci F...

Lumpiang Gulay (Filipino Vegetable ...

Kimbap, Korean Seaweed Rice Rolls

Kimchi ssambap (rice rolls)

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The most viewed rice rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine