Sticky Rice Roll (Fan Tuan) with Crispy French Fries & Tempeh Mince

Sticky_Rice_Roll_Fan_Tuan_Crispy_French_Fries_Tempeh_Mince_Recipe_001

OH MY GOD! This is like, one of my CRAZY ideas!

Get ready to hear this crazy story on how I came up with it. SO yes, I’ve always seen those mouthwatering fan tuan (rice rolls) on the internet, and they’re like a famous Taiwanese dish. I know from pictures that it’s wrapped with meat floss and you tiao, which is deep fried.

Sticky_Rice_Roll_Fan_Tuan_Crispy_French_Fries_Tempeh_Mince_Recipe_002

So as you can see, I would not make one with the same ingredients, since I wanted this to be healthier. So I thought and thought, what could go in the middle that’s crispy like you tiao? Oh, you tiao, if anyone doesn’t know, is like dough made from flour and deep fried so that it’s crispy and is a famous Chinese breakfast food.

Sticky_Rice_Roll_Fan_Tuan_Crispy_French_Fries_Tempeh_Mince_Recipe_003

Anyway, I thought long and hard and for some reason, FRENCH FRIES came in mind. Well, I knew I was able to make a healthier version of french fries that didn’t require deep frying, so that it shall be. Also, instead of using meat floss, I decided to use tempeh crumbs.

Sticky_Rice_Roll_Fan_Tuan_Crispy_French_Fries_Tempeh_Mince_Recipe_004

It’s also important that you use glutinous rice for the sticky effect, you can buy them in Asian grocery stories.

You know what’s really funny? I’ve actually never tried the original fan tuan before. I’ve only seen pictures.

Sticky_Rice_Roll_Fan_Tuan_Crispy_French_Fries_Tempeh_Mince_Recipe_005

Sticky Rice Roll (Fan Tuan) with Crispy French Fries & Tempeh Mince

Sticky Rice
1 1/4 cup glutinous white rice
3/4 cup brown jasmine rice
2 cups water
1 tablespoon extra virgin olive oil
1 teaspoon pure maple syrup
1/4 teaspoon Himalayan/sea salt

Potato Fries
1 russet potato
1/4 teaspoon salt
1 tablespoon extra light olive oil
A few sprinkles onion powder
A few sprinkles ground pepper
A few sprinkles Himalayan/sea salt

Tempeh
1/3 block tempeh, crumbled
1 tablespoon & 2 teaspoons low sodium soy sauce
1 teaspoons dark/aged vinegar (I used Shanxi aged vinegar)
1 tablespoon white cooking wine
1 teaspoon sesame oil
1/2 teaspoon pure maple syrup
1/8 teaspoon ground cloves
1 teaspoon extra light olive oil

Garnish: Sesame seeds, chopped scallion

To make the Sticky Rice: Combine the glutinous rice, brown jasmine rice, water, olive oil, maple syrup and salt in a saucepan. Let it sit for about an hour.

Sticky_Rice_Roll_Fan_Tuan_Crispy_French_Fries_Tempeh_Mince_Recipe_006

Bring the rice to a boil, which takes about 5-6 minutes, then reduce the heat to medium low (3) and cook for about 17 minutes, be sure to stir it around once every 10 minutes or so.

Open the lid and allow the rice to cool completely (this part is very important).

To make the Potato Fries: Peel the russet potato, then slice it into the fry-like sizes. Try and keep them about the same size if possible.

Put all the fries into a large bowl and fill it with enough water to cover the potatoes, then add 1/4 teaspoon salt and let it evenly mix in the water. This will help suck out the starches, and will firm up the fries. Leave it in the water for about an hour.

Preheat oven to 350°F (176°C).

Drain all the water and use some paper towels to dry the potatoes completely. Be sure that when you wipe the potatoes with paper towel, the towel is no longer wet.

Sticky_Rice_Roll_Fan_Tuan_Crispy_French_Fries_Tempeh_Mince_Recipe_007

Spray some nonstick cooking oil a 9×13 inch oven tray and lay the potato fries on it. Add the olive oil and toss the fries until everything is coated well in oil. Then, sprinkle some onion powder, ground pepper and salt on top. Be sure the fries are not overlapping each other in the tray.

Bake in the oven for about 35 minutes, then flip them over and bake for another 16-18 minutes. Though time may vary, so check every 5 minutes to flip over or take out ones that are golden brown. Once they’re ready, most of them should be golden brown on both sides.

To make the Tempeh: Break the tempeh into little crumbs and put it in a bowl and add the rest of the ingredients except the olive oil. Stir until the sauce covers all the tempeh.

Sticky_Rice_Roll_Fan_Tuan_Crispy_French_Fries_Tempeh_Mince_Recipe_008

Add a teaspoon of extra light olive oil in a frying pan and turn the heat to medium high (6). Cook for about 7 minutes, stirring constantly.

Assemble: It’s very important that the rice is completely cool at this stage, otherwise it will not be healthy on the glad wrap.

Rip a sheet of glad wrap and place it on a large flat wooden board. I used my big pizza cutting board.

Lay the rice on there flatly, covering all parts of the wrap. It should be like a giant rectangle or square. The rice should not be too thick, nor thin.

Spoon the tempeh on top, be sure that it’s also really spread out.

Once the fries are done, allow it to cool for a few minutes and lay over half of them (you can eat the others as it is) in the middle. (This is very similar to wrapping a sushi, except this is a giant version!)

Sticky_Rice_Roll_Fan_Tuan_Crispy_French_Fries_Tempeh_Mince_Recipe_009

Hold the rice with the wrap and roll it like how you would with a sushi/jelly roll.

Sticky_Rice_Roll_Fan_Tuan_Crispy_French_Fries_Tempeh_Mince_Recipe_010

Once you’ve rolled it once, stop and tighten the rice by squeezing them tightly together, then roll again, and again. Now, it should be a giant rice roll. Carefully remove the glad wrap.

Garnish with some sesame seeds on top and/or chopped scallions, and cut the roll into smaller pieces.

Sticky_Rice_Roll_Fan_Tuan_Crispy_French_Fries_Tempeh_Mince_Recipe_011

Sticky Rice Roll (Fan Tuan) with Crispy French Fries & Tempeh Mince
Serves: 4
 

Ingredients
Sticky Rice
  • 1¼ cup glutinous white rice
  • ¾ cup brown jasmine rice
  • 2 cups water
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon pure maple syrup
  • ¼ teaspoon Himalayan/sea salt
Potato Fries
  • 1 russet potato
  • ¼ teaspoon salt
  • 1 tablespoon extra light olive oil
  • A few sprinkles onion powder
  • A few sprinkles ground pepper
  • A few sprinkles Himalayan/sea salt
Tempeh
  • ⅓ block tempeh, crumbled
  • 1 tablespoon & 2 teaspoons low sodium soy sauce
  • 1 teaspoons dark/aged vinegar (I used Shanxi aged vinegar)
  • 1 tablespoon white cooking wine
  • 1 teaspoon sesame oil
  • ½ teaspoon pure maple syrup
  • ⅛ teaspoon ground cloves
  • 1 teaspoon extra light olive oil
  • Garnish: Sesame seeds, chopped scallion

Instructions
  1. To make the Sticky Rice: Combine the glutinous rice, brown jasmine rice, water, olive oil, maple syrup and salt in a saucepan. Let it sit for about an hour.
  2. Bring the rice to a boil, which takes about 5-6 minutes, then reduce the heat to medium low (3) and cook for about 17 minutes, be sure to stir it around once every 10 minutes or so.
  3. Open the lid and allow the rice to cool completely (this part is very important).
  4. To make the Potato Fries: Peel the russet potato, then slice it into the fry-like sizes. Try and keep them about the same size if possible.
  5. Put all the fries into a large bowl and fill it with enough water to cover the potatoes, then add ¼ teaspoon salt and let it evenly mix in the water. This will help suck out the starches, and will firm up the fries. Leave it in the water for about an hour.
  6. Preheat oven to 350°F (176°C).
  7. Drain all the water and use some paper towels to dry the potatoes completely. Be sure that when you wipe the potatoes with paper towel, the towel is no longer wet.
  8. Spray some nonstick cooking oil a 9×13 inch oven tray and lay the potato fries on it. Add the olive oil and toss the fries until everything is coated well in oil. Then, sprinkle some onion powder, ground pepper and salt on top. Be sure the fries are not overlapping each other in the tray.
  9. Bake in the oven for about 35 minutes, then flip them over and bake for another 16-18 minutes. Though time may vary, so check every 5 minutes to flip over or take out ones that are golden brown. Once they’re ready, most of them should be golden brown on both sides.
  10. To make the Tempeh: Break the tempeh into little crumbs and put it in a bowl and add the rest of the ingredients except the olive oil. Stir until the sauce covers all the tempeh.
  11. Add a teaspoon of extra light olive oil in a frying pan and turn the heat to medium high (6). Cook for about 7 minutes, stirring constantly.
  12. Assemble: It’s very important that the rice is completely cool at this stage, otherwise it will not be healthy on the glad wrap.
  13. Rip a sheet of glad wrap and place it on a large flat wooden board. I used my big pizza cutting board.
  14. Lay the rice on there flatly, covering all parts of the wrap. It should be like a giant rectangle or square. The rice should not be too thick, nor thin.
  15. Spoon the tempeh on top, be sure that it’s also really spread out.
  16. Once the fries are done, allow it to cool for a few minutes and lay over half of them (you can eat the others as it is) in the middle. (This is very similar to wrapping a sushi, except this is a giant version!)
  17. Hold the rice with the wrap and roll it like how you would with a sushi/jelly roll.
  18. Once you’ve rolled it once, stop and tighten the rice by squeezing them tightly together, then roll again, and again. Now, it should be a giant rice roll. Carefully remove the glad wrap.
  19. Garnish with some sesame seeds on top and/or chopped scallions, and cut the roll into smaller pieces.


Sticky_Rice_Roll_Fan_Tuan_Crispy_French_Fries_Tempeh_Mince_Recipe_012

3 comments

  1. Pingback: Sticky Rice Roll (Fan Tuan) with Crispy French Fries & Tempeh Mince - Chazza's Space

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>