Chicken and Vegetable Rice Rolls
Chinese cooks use rice sheets as wrappers for not only shrimp and beef, but also tasty stir-fries like this one. The chicken and vegetable mixture here could be used as a filling for deep-fried spring rolls, but it is also wonderful in this delicate treatment: encased in rice sheets and steamed. The chicken and vegetables are cut into matchsticks to complement the shape of the oll. To cut the chicken, freeze it first for 5 to 10 minutes, slice it, and then stack the slices and slice again into thick matchsticks. Pork tenderloin or beef flank can be substituted for the chicken. For a vegetarian version, replace the chicken with 2/3 cup packed shredded bamboo shoots (boil for 1 minute first to eliminate the tinny flavor) and decrease the cornstarch to 2 teaspoons.
Recipe information
Yield
makes 12 rolls, serving 4 to 6 as a light snack
Ingredients
Filling
Preparation
Step 1
To make the filling, in a bowl, combine the salt, the 1 teaspoon cornstarch, the 2 teaspoons water, and 1 1/2 teaspoons of the oil. Stir to dissolve the cornstarch. Add the chicken and stir to coat well. Set aside to marinate for 15 minutes, or cover and refrigerate for several hours, returning it to room temperature before cooking.
Step 2
Combine the remaining 1 tablespoon cornstarch, remaining 2 tablespoons water, the soy sauce, oyster sauce, sugar, and white pepper. Stir to dissolve the sugar. Set the seasonings aside.
Step 3
Heat 2 teaspoons of the oil in a medium skillet over high heat and add the chicken. Cook, stirring constantly, for about 45 seconds, or until the chicken has mostly lost its raw color. Transfer to a plate. Lower the heat to medium-high, add the remaining 2 teaspoons of oil, and then the mushrooms, carrot, and celery. Cook, stirring frequently, for about 2 minutes, until the vegetables are tender-crisp. Add the scallion, stir, and then return the chicken to the skillet. Combine well, then add the seasonings. Cook for about 30 seconds, stirring, or until the mixture has thickened. Transfer to a plate, spreading it out, and set aside to cool completely before using. Or, cover and refrigerate overnight, returning the filling to room temperature before using it. You should have 1 heaping cup.
Step 4
Prepare the rice sheets using the instructions in “How to Make Rice Sheets” on page 155. You can make the rolls in between making each sheet, while the sheets are still warm, or after they are all done and completely cool. The rolls seal best when the sheet is warm.
Step 5
Lightly oil a plate. To assemble the rolls, cut a rice sheet into 4 (3 1/2-inch) squares. Center 1 1/2 tablespoons of filling along the midline of one of the squares. Bring up the lower edge of the rice sheet to partially cover the filling and roll to close. There should be about a 1/2-inch overlap of rice sheet when you are done. Place the finished roll on the oiled plate, seam side up, and repeat with the other squares before moving on to the next rice sheet. Oil a new plate and use after you have filled one up. It is fine for the rolls to touch. When making the rolls in advance, lightly coat them with oil to prevent drying, cover with plastic wrap, and set aside for up to 3 hours. They can be refrigerated for up to 8 hours and returned to room temperature before steaming.
Step 6
Before serving, put the plates of rolls in steamer trays and steam over boiling water (see page 17 for guidance) for 3 to 4 minutes, until the rolls are soft and heated through. Remove the plate of rolls from the steamer tray or keep them in the trays and bring to the table. Keep the rolls whole or cut them into thirds with a knife or scissors. Liberally pour the sweet soy sauce over the rolls, letting it pool in the plates, then garnish with the scallion. Serve immediately with the chile garlic sauce.
