Cooking with Alison

Sticky Rice Rolls with Pork Floss

In Rice and Noodle Dishes on June 1, 2012 at am

Sticky rice rolls make delicious breakfasts and snacks.  They are easy to make, can be filled with any flavourful toppings that you like, and can be eaten on the go.  These originated in Shanghai but personally, I prefer the fillings that are more commonly used in Hong Kong.  Strongly flavoured fillings work best in these glutinous rice rolls.  Some common fillings include pork floss, preserved vegetables, and Chinese deep fried dough stick, etc.

Sticky Rice Rolls with Pork Floss Recipe

makes about 6 large rolls

3 cups of cooked glutinous rice (Note:  Although sticky rice works best, you could substitute with Japanese or Korean short grain white rice as I did in the photos above.)

pork floss, 2 or 3 tbsp per roll

pinch of toasted sesame seeds per roll

plastic wrap

The cooked rice should be warm, but not hot, if the glutinous rice rolls are being served immediately.  Otherwise, use cooked rice that is at room temperature.  Have a small bowl of water where you’re going to assemble the rolls, because moistening your fingers will help prevent the rice from sticking to your fingers.  Lay out a sheet of plastic wrap on top of a sushi rolling mat, tea towel, or silpat (silicone) mat.  Use slightly wet fingers to spread the rice onto the plastic wrap in a rectangle, approximately 4″ to 5″ by 6″ to 7″.  Spread 2 to 3 tbsp of the pork floss along the middle of the length of the rectangle of rice.  Sprinkle a pinch of the toasted sesame seeds over the pork floss.  Then lift the bottom end (the length that’s closest to you) of the plastic sheet with the silpat mat (or sushi mat or tea towel) and roll the rice away from your body until it has completely surrounded the fillings.  Be sure to roll the rice together tightly and firmly.  Don’t allow the plastic sheet to get caught inside the rice roll.  When the rice roll has been shaped, wrap the plastic wrap tightly around the rice roll and twist the edges tightly.  Serve as is (to be unwrapped from one end and eaten like a burrito) or slice crosswise into pieces like sushi using a large, sharp knife.  Store in the refrigerator.

  1. Do you know, I’ve made onigiri before as a convenient lunch/snack food (my favourite filling is fried mushrooms), but it never even occurred to me to make the Chinese version?! Thanks for the wake-up call!

  2. Thanks for this! I picked up a tub of pork floss on sale, having no idea what I would do with it, other than eat it straight. This seems a lot less purely indulgent!

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