Rice Roll with BBQ Pork from Tim Ho Wan features tender, smoky barbecued pork enveloped in silky, translucent rice noodle rolls, offering a harmonious blend of savory flavors and smooth, delicate textures.
Equipments
- Steamer
- Rice roll steaming tray (cheung fun tray)
- Mixing bowls
- Whisk
- Ladle
- Sharp knife
- Cutting board
- Spatula
- Baking sheet (for resting rolls)
- Small saucepan (for sauce)
- Measuring cups and spoons
- Oil brush
Ingredients
- 1 cup (130g) rice flour
- 2 tablespoons (25g) tapioca starch
- 2 tablespoons (16g) wheat starch
- 1 1/2 cups (360ml) water
- 1 tablespoon vegetable oil (plus more for greasing)
- 1/2 teaspoon salt
- 6 oz (170g) Chinese BBQ pork (char siu)
- 2 stalks scallions
- For sauce:
- 2 tablespoons light soy sauce
- 1 tablespoon sugar
- 2 tablespoons water
- 1/2 teaspoon sesame oil
- Optional garnish:
- Toasted sesame seeds
Using a combination of rice flour, tapioca starch, and wheat starch is essential for achieving the silky and slightly chewy texture characteristic of Rice Rolls with BBQ Pork from Tim Ho Wan. Rice flour provides the smooth base, while tapioca and wheat starch add elasticity and structure to the rolls. Ensuring the steaming tray is lightly greased with vegetable oil prevents the delicate rice rolls from sticking and tearing during cooking. Your Chinese BBQ pork should be thinly sliced for even distribution and to maintain the roll's tender bite. This Rice Roll with BBQ Pork copycat menu replicates Tim Ho Wan's signature harmony of smoky, savory pork wrapped in smooth rice noodle rolls.
Instructions
- Slice Chinese BBQ pork (char siu) into thin strips.
- Finely chop scallions.
- In a mixing bowl, whisk rice flour, tapioca starch, wheat starch, and salt.
- Gradually add water, whisking until smooth and lump-free.
- Stir in 1 tablespoon vegetable oil.
- Grease rice roll steaming tray lightly with oil.
- Prepare steamer and bring water to a boil.
- Ladle a thin layer of batter onto the steaming tray, tilting to coat evenly.
- Scatter BBQ pork strips and some scallions over the batter.
- Steam tray for 2–3 minutes until the rice sheet is set and translucent.
- Remove tray and let cool briefly.
- Use an oiled spatula to lift and roll up the rice sheet with filling.
- Transfer rice roll to a greased baking sheet.
- Repeat steps 8–13 with remaining batter and filling.
- In a small saucepan, combine light soy sauce, sugar, water, and sesame oil for sauce.
- Heat sauce over low heat until sugar dissolves.
- Slice rice rolls into segments using a sharp knife.
- Arrange on serving plate.
- Drizzle sauce over rice rolls.
- Garnish with more scallions and toasted sesame seeds, if desired.
- Serve immediately.
Substitution
Rice Roll with BBQ Pork from Tim Ho Wan copycat menu replicates the tender, smoky barbecued pork wrapped in silky rice noodle rolls, capturing the authentic savory taste and smooth texture. When steaming, ensure your rice flour and starch mixture is well blended to avoid lumps, which can affect the delicate rice roll's texture. If you lack a traditional rice roll steaming tray, a flat, shallow heatproof dish can serve as a substitute, though thinner layers may require reduced steaming time. Use a sharp knife to slice the rolls gently after resting on an oiled baking sheet, preventing sticking and tearing. Your crispy toasted sesame seeds can add a nutty crunch if used as a garnish before serving.
Tips
Ensure your rice flour, tapioca starch, and wheat starch are well mixed before adding water to avoid clumps and achieve a smooth batter. Grease the steaming tray thoroughly with vegetable oil to prevent the rice rolls from sticking during steaming. When ladling the batter, spread it thinly and evenly to get delicate, translucent rice sheets that cook evenly. You should roll the rice sheet carefully with an oiled spatula to maintain its softness without tearing, keeping your BBQ pork rice rolls tender and flavorful.
Nutritions
Rice Roll with BBQ Pork from Tim Ho Wan provides a balanced source of carbohydrates from the rice flour, which offers quick energy, while the tapioca and wheat starch improve texture without adding significant calories. The Chinese BBQ pork contributes protein and essential amino acids, supporting muscle repair and maintenance. Light soy sauce adds flavor with minimal sodium intake, but the sesame oil supplies healthy fats that aid in nutrient absorption and promote heart health. You can enjoy this dish as a satisfying and moderately nutritious option within a well-rounded diet.
Storage
Store leftover Rice Roll with BBQ Pork in an airtight container to maintain moisture and prevent drying out. Refrigerate for up to 2 days and gently reheat using a steamer or microwave with a damp paper towel to preserve the silky texture of the rice noodle rolls. Your best results come from consuming the dish fresh, as prolonged storage can affect the delicate balance of flavors and texture.
Variation or Alternatives
For a variation, substitute Chinese BBQ pork with ground shrimp or minced chicken for a lighter protein option, which pairs well with the delicate rice rolls. Replace wheat starch with cornstarch to alter the texture, producing a slightly softer and more tender roll. You can steam the rice rolls in individual silicone molds for more uniform shapes and easier handling. Your dipping sauce can be enhanced with a splash of rice vinegar or a dollop of chili paste for a tangy and spicy kick.
Allergies
Rice Roll with BBQ Pork contains wheat starch and light soy sauce, both of which typically include gluten, posing a risk for individuals with gluten intolerance or celiac disease. The dish also contains sesame oil and toasted sesame seeds, common allergens that can trigger reactions in those with sesame allergies. If you have sensitivities to any of these ingredients, it's important to consult ingredient labels or choose alternative preparations.
Why this recipe?
The Rice Roll with BBQ Pork from Tim Ho Wan restaurant is celebrated for its silky, tender rice rolls paired with flavorful, succulent BBQ pork that delivers an authentic Cantonese dim sum experience. The perfect balance of texture and savory sweetness in each bite creates a memorable taste that keeps diners coming back. Your attempt to recreate this dish at home allows you to enjoy the restaurant-quality blend of textures and flavors while customizing it to your preference. Mastering this copycat recipe brings the celebrated Tim Ho Wan taste right to your kitchen, making it a rewarding culinary challenge.