Rice Rolls in Teriyaki Sauce

Let me start by telling you I almost never made this. My Pinterest pin looked and read like a dream. Smooth cylinders of rice flour, swimming in savory spices made my mouth water. I would look at it ever so often until I went out and bought some potato starch.

Then I started making the rolls. The batter is easy enough. Steaming the pancakes is a complicated mess! The pancake steams, then has to be cooled before you can smoothly roll it. The roll is then moved to another platter. The process is a less-than-graceful struggle. My kitchen counters are filled with saucepans and towels... so I warn you making these rice rolls is one daunting affair. If you should be brave and venture forward with the rolls, plan on spending a hour making them. Lisa Lin's simplified recipe can be mastered! I am proof of that! Determination and desire are certainly motivating factors!

RICE ROLLS IN TERIYAKI SAUCE

From Lisa Lin

Serves 4-6

1 cup Rice Flour(not glutinous)

1/2 cup Potato Starch

1/4 cup Tapioca Starch

1/4 cup Cornstarch

1 tablespoon Sugar

1/2 teaspoon Kosher Salt

2 cups room temperature Water

2 cups hot Water

1 tablespoon Canola Oil plus more for brushing plates

Roasted Sesame Seeds

Scallions, thinly sliced

Cilantro leaves

TERIYAKI SAUCE

1/2 cup low sodium Soy Sauce

6 tablespoons Mirin

6 tablespoons Water

3 tablespoons Sugar

2-3 Garlic cloves, minced fine

1 teaspoon minced Ginger

Pinch of Chili flakes

1 1/2 teaspoons Cornstarch

Start by making the rice rolls first.  Put rice flour, potato starch, tapioca starch, cornflour, sugar and salt in a large bowl. 

Pour 2 cups room temperature water in a little at a time till batter is smooth. 

Add hot water a little at a time whisking as you add water. You will have a really watery batter. 

Place one large saucepan half filled with water over a high flame. Place a small heatproof bowl in the pan so a plate can rest on it. 

Fill another saucepan with cold water and a small bowl in the center so a plate can rest on it.

Brush two corelle plates with oil. 

Place on plate in the saucepan with simmering water. 

Stir batter well. 

Pour 1/4 cup of batter onto the plate. Add a little more if needed to fill in holes to make up a round pancake. 

Cover with a lid and steam pancake for 4 minutes. 

Uncover and place the plate over the saucepan with cold water.

Allow pancake to cool for 2 minutes, then with the help of a spatula, roll the pancake into a tight roll, starting at the top. 

Oil a large sheet pan liberally with canola. 

Place the roll in the sheet pan.

Oil the other plate and place over simmering water. 

Repeat the steps, stirring the batter well before each pour.

You will get about 14-15 pancakes depending on how much batter you use. 

Make the teriyaki sauce by mixing soy sauce, mirin, water, sugar, chile flakes, garlic and ginger in a saucepan. Bring the sauce to quick simmer. 

Mix cornstarch in 1 tablespoon of water. Add the slurry to the sauce mixing constantly till thickened. Keep aside. 

Cut the rice rolls into 1" pieces and mix well in the sheet pan so they are coated with residual oil. 

Scrape the rolls into a nonstick skillet.

Place the skillet over a low flame.

Pour half the sauce over the rolls and saute for a few minutes. Save the rest to drizzle over the rolls later or use in another recipe. The sauce will keep refrigerated for a week.

Garnish with sesame seeds,  scallions and cilantro. 

Enjoy them warm or at room temperature.

Eating these rolls is like having dim sum at home....so much work but such a luscious reward.  

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