Cherry & Dennis Helper Habitat

Hong Kong Soy Sauce Pan-Fried Rice Rolls

港式豉油皇煎腸粉

Hong Kong Soy Sauce Pan-Fried Rice Rolls — finished dish

Total time: 30 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Sear rice rolls on both sides before coating with a small amount of soy sauce.

01

Ingredients

Main ingredients

600 g cooked plain rice rolls
30 g spring onions

Soy dressing

1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sugar
1 tbsp water

Frying ingredients

2 tbsp cooking oil
1 tsp toasted white sesame seeds

Hong Kong Soy Sauce Pan-Fried Rice Rolls — ingredients

02

Tools

kitchen knife
cutting board
mixing bowl
measuring spoons
wok
spatula
food tongs
serving plate

Hong Kong Soy Sauce Pan-Fried Rice Rolls — tools

03

Steps

Hong Kong Soy Sauce Pan-Fried Rice Rolls — Check rice rolls are within date and refrigerated as labelled

Step 1

Check rice rolls are within date and refrigerated as labelled

Check rice rolls are within date and refrigerated as labelled.

Hong Kong Soy Sauce Pan-Fried Rice Rolls — Separate rice rolls gently without unrolling them

Step 2

Separate rice rolls gently without unrolling them

Separate rice rolls gently without unrolling them.

Hong Kong Soy Sauce Pan-Fried Rice Rolls — Cut rice rolls into five-centimetre sections

Step 3

Cut rice rolls into five-centimetre sections

Cut rice rolls into five-centimetre sections.

Hong Kong Soy Sauce Pan-Fried Rice Rolls — Wash and cut spring onions, separating whites and greens

Step 4

Wash and cut spring onions, separating whites and greens

Wash and cut spring onions, separating whites and greens.

Hong Kong Soy Sauce Pan-Fried Rice Rolls — Mix light soy, dark soy, sugar and water

Step 5

Mix light soy, dark soy, sugar and water

Mix light soy, dark soy, sugar and water.

Hong Kong Soy Sauce Pan-Fried Rice Rolls — Heat one tablespoon oil in the wok over medium heat

Step 6

Heat one tablespoon oil in the wok over medium heat

Heat one tablespoon oil in the wok over medium heat.

Hong Kong Soy Sauce Pan-Fried Rice Rolls — Add half the rolls in one layer; fry three minutes until golden underneath

Step 7

Add half the rolls in one layer; fry three minutes until golden underneath

Add half the rolls in one layer; fry three minutes until golden underneath.

Hong Kong Soy Sauce Pan-Fried Rice Rolls — Turn each roll and fry three more minutes; remove temporarily

Step 8

Turn each roll and fry three more minutes; remove temporarily

Turn each roll and fry three more minutes; remove temporarily.

Hong Kong Soy Sauce Pan-Fried Rice Rolls — Fry the second batch the same way with the remaining tablespoon oil

Step 9

Fry the second batch the same way with the remaining tablespoon oil

Fry the second batch the same way with the remaining tablespoon oil.

Hong Kong Soy Sauce Pan-Fried Rice Rolls — Return all rolls; add onion whites and sauce, turning gently for one minute

Step 10

Return all rolls; add onion whites and sauce, turning gently for one minute

Return all rolls; add onion whites and sauce, turning gently for one minute.

Hong Kong Soy Sauce Pan-Fried Rice Rolls — Add greens and cook until the rolls are steaming hot throughout; continue if needed

Step 11

Add greens and cook until the rolls are steaming hot throughout; continue if needed

Add greens and cook until the rolls are steaming hot throughout; continue if needed.

Hong Kong Soy Sauce Pan-Fried Rice Rolls — Plate and sprinkle with toasted sesame; serve immediately

Step 12

Plate and sprinkle with toasted sesame; serve immediately

Plate and sprinkle with toasted sesame; serve immediately.

Common mistakes

Do not overcrowd the wok or break rolls by vigorous stirring.

Tips

Chilled rolls hold shape; leave gaps for browning. Contains soy and sesame; check soy sauce and rolls for wheat.