This is a Taiwanese breakfast rice rolls. You can find some street vendors selling at near the bus stations or along the busy road side. In Chinese it is called ‘Fan Tuan’ it is compacted roll of glutinous rice that’s filled with eggs, fried dough (Chinese culler) meat and etc… It looks like a Mexican Burrito. The rice roll is roll up in a plastic wrap so you can eat it on the go. The first time I tried this was at a Taiwanese restaurant at Foster City. There were pretty good. This restaurant only serves this kind of breakfast on weekends. It is eaten with warm soy bean milk.
Anyway I am trying to replica it at home. I am doing the version that I’ve eaten before but I understand in Taiwan they do serve different kind of fillings so I guess you can basically put anything you want in it.
(make 4 rolls)
2 cups glutinous rice – wash and soaked for 4 hours
3 eggs, beaten
½ cup dried shredded pork (rousong)
1 Chinese fried cruller (yau char kwai) – cut to 4 pieces
2 tbsp chopped salted dried radish (cai poh)
Salt and pepper to taste
1. Put the glutinous rice in a steaming pan with just enough of water to cover the rice. Add in 1/2 tsp of salt and mix well. Steam on high heat for 20 minutes or until it is cooked. Set it aside to cool down a little bit.
2. If you are using frozen Chinese cruller, put it in a 350 degree F oven to toast it until warm and crispy.
3. In the meantime prepare the omelet. Beat the eggs; add in some salt and pepper. Heat up a non stick pan with a little bit of oil. Pour in the beaten eggs, swirl the pan around to make a thin omelet. Once the omelet is set and lightly brown turn it over. Cook the over side for a minute and remove from pan. Cut into 4 pieces.
4. In the same pan, put in a tsp of oil. Stir fry the chopped radish for a minute. Remove.
5. To assemble the rice rolls. Spread a plastic wrap on sushi mat or a kitchen towel. Place some rice onto the plastic wrap; spread it out into a thin even layer. Top it with omelet, Chinese cruller, dried shredded pork, ½ tbsp radish and some cilantro.
6. Roll up the rice and shape the roll into a cylinder with the help of the sushi mat or the kitchen towel. Press it tight and firm. Do the same to the remaining ingredients
7. Ready to serve. You can serve it whole with the plastic wrap on cut it up.
Note: Don’t let the rice cool down too much or else it will be hard to roll.
“I am submitting this post to Asian Food Fest #10 Aug 2014 : Taiwan hosted by travelling-foodies .”