Rice rolls...Another one of my favourites.  I love them plain, I love them stir-fried with chili sauce, I love them stuffed with meats or shrimp or with a crispy doughstick...I even love the Vietnamese ones. 

I just have to share a few choice pics I found via Google Image.  I'm hungry just looking at them!
Rice rolls weren't regarded as classy food; made with watery rice water; a scoop was poured over heated bamboo slats and covered with a lid.  In minutes, a solid hot rice sheet was made and rolled up, chopped into pieces and served with condiments such as sweet sauce, chili sauce, soy sauce and a sprinkle of toasted sesame.  Restaurants roll scallops, shrimps or meats into them and serve them with some sweet soy sauce thereby elevating the lowly status of the rice rolls.

One small shop in HK specializing in rice rolls got an honourary mention by Michelin and since then, it's almost always busy and difficult to get in. 

At my recent trip to New York, a delicious little restaurant was found tucked inside Chinatown.  The rice rolls with liver and the rice roll with tofu was so good, a repeat visit was needed.  But this yummy thought coupled with a delicious spareribs and rice roll claypot sampled at the Miliken Bar & Restaurant inspired the below recipe.

Spareribs and Rice Rolls Claypot

1 pack of rice rolls (can be purchased at any Asian supermarket)
pork ribs cut into pieces
napa cabbage -slivered
spring onion - cut
soy sauce, sesame oil, cornstarch, minced garlic

1. Rinse the cut pork ribs clean.  Place in dish.  Add sesame oil, soy sauce, minced garlic and cornstarch.  Cover and marinate for 1hr.

2. Add meat to a slow cooker and cook until done.  Or, cook on low heat in regular pot.  

3. Add a little water to cover bottom of claypot.  Add the napa cabbage.  Cover and simmer on low heat for a few minutes.  

4.  Add cut up rice rolls and desired amount of spareribs.  Cover with lid and cook on low for another few minutes.  Be careful that the bottom does not burn.  If it gets too dry; add some water.

5. Turn of heat and add spring onion, soy sauce and sesame oil to taste.  Cover with lid and let the pot cook in its own heat for another minute. 

6. Serve hot. 

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