Pan-Fried Rice Rolls
These are some of the most addictive, simple, chewy delectable bites of rice you'll ever have!
Cooking Summary
Ingredients: (detailed list)
- Main Ingredients: fresh rice rolls, cooking oil
- Sauce: Kikkoman® hoisin sauce, Kikkoman® oyster sauce, Kikkoman® light soy sauce, sugar
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Top 3 Mistakes
- Turning rice rolls too soon:
Let the first side of the rice rolls sear before flipping. Wait for the golden surface described in the recipe instead of moving them constantly and interrupting the crust.
- Adding sauce during frying:
Sear the rice rolls first, then drizzle on the sauce or serve it separately. This keeps the pan-frying stage focused on the golden exterior rather than simmering the rolls in sauce.
- Starting with a cool pan:
Heat the wok or pan as directed before adding the ingredients. Starting before it is ready changes the initial cooking stage and makes the intended browning harder to achieve.
Overview
These are some of the most addictive, simple, chewy delectable bites of rice you'll ever have!
Thank you, Kikkoman!
This recipe is brought to you in part by Kikkoman. My dad has been using Kikkoman flavors throughout his 50-year career as a chef, and it's a privilege to get to partner with them on such a popular recipe, Mongolian beef!
- Kikkoman products are a major flavor enhancer and bring out the “umami” taste, and helps balance and round out flavors
- Kikkoman® Less Sodium Soy Sauce is perfect for home cooks who are looking to cut down on their sodium levels, without sacrificing flavor
- Kikkoman offers wide range of Gluten-Free Asian sauces, including Gluten-Free Oyster Sauce and Gluten-Free Hoisin Sauce
- The KikkomanUSA.com Chinese site offers easy Asian recipes that home cooks can enjoy any night of the week
You can learn more about Kikkoman and follow them on social media here:
- Website: https://www.KikkomanUSA.com
- Facebook: https://www.facebook.com/KikkomanChineseUSA (Kikkoman 萬字在美)
- Instagram: https://www.instagram.com/kikkomanusa_chinese/ (Kikkoman 萬字在美)
Ingredients
Why this recipe
Most pan-fried rice rolls recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
How to make Pan-Fried Rice Rolls
Prep
For the sauce, combine hoisin sauce (1.5 tbsp), oyster sauce (1.5 tbsp), light soy sauce (2.5 tbsp), and sugar (1 tbsp).
Then, use scissors to cut the fresh rice rolls (2 lb) in half.
Pan fry
Heat a wok on high heat, add oil (2 tbsp) when it’s just starting to smoke.
Add rice rolls to the wok, add 1 tbsp of oil around perimeter of wok, let the bottom sear for about 2 mins.
When the bottom of the rice rolls turn golden brown, flip them over, add another 1 tbsp oil around perimeter of wok, sear for another 2 mins
Plate
Transfer to a plate and use scissors to cut rice rolls into bite-sized pieces.
Drizzle a few tablespoons of sauce over the rice rolls (or serve separately) and garnish with sesame seeds.
Pairs well with
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Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
