Egg Rice Rolls

Egg Rice Rolls

1. Ingredients

2. Mix the sticky rice flour and tapioca flour, add about 2 times the amount of water, and stir to form a rice paste (the finer the stirring, the better)

3. Spread a thin layer of oil on the pizza pan and set aside

4. Boil water in a pot and place the greased pizza pan on the steaming rack

5. Spoon a spoonful of rice milk into the pizza pan, not too much, just cover the bottom of the pan

6. Steam on high heat for about a minute, beat in the eggs, disperse them, and spread the plates evenly

7. Steam on high heat for about a minute, wait until the eggs are cooked, and sprinkle with the lettuce

8. Slowly roll up the steamed rice rolls

9. After the roll is finished, cut into sections and pour in soy sauce and sesame oil.

Tips:

1. Because there are no professional tools like the rice rolls store, you can also use a flat-bottomed stainless steel plate or a plate with strong thermal conductivity if you make it with a pizza pan.



2. Don’t pour too much rice milk at one time, just cover the bottom of the dish with a thin layer. If you pour too much rice noodles, the rice noodles will be thick, taste bad and hard to cook