Sticky Rice Rolls

RKwan is taking over the kitchen again this week to teach you how to make some sticky rice rolls! Keep watching for a bonus recipe as well!


For sticky rice roll
Glutinous rice 1 Cup (16 tbs)
Fried dough stick 50 Gram , cut into half length strips
Dried meat shreds 1 Cup (16 tbs)
Preserved mustard greens 1 Cup (16 tbs)
For savory soy milk
Unsweetened soy milk 2 Cup (32 tbs)
Fried dough stick 1/2 Cup (8 tbs) , cut into small pieces
Preserved mustard greens 1/4 Cup (4 tbs)
Dried shrimp/Dried shrimp skin 1/4 Cup (4 tbs)
Vinegar 1/8 Cup (2 tbs)
Sugar 1 Teaspoon
Salt 1/2 Teaspoon
Sesame oil 1/4 Teaspoon
Hot chili oil 1/4 Teaspoon (Optional)



1. In a pot or in a rice cooker, cook the rice as per instructions on the package.

2. Spread some cooked rice on a piece of Cling-Wrap on a flat surface evenly.

3. Place a dough stick strip on one end of the rice. Add meat floss and preserved mustard greens over it.

4. Using the Cling-Wrap, roll the rice up with the toppings tightly similar to Sushi and seal the wrap like a chocolate.

5. SAVORY SOY MILK: In a pan, pour the unsweetened soy milk and bring it to a boil.

6. In another pan heat some oil and put the dried shrimp and preserved mustard greens. Heat it through.

7. In a bowl, mix the dough stick slices, scallions, vinegar, sugar, salt, sesame oil, and hot chili oil (if desired). Add the dried shrimp and preserved mustard greens.

8. Pour the soy milk. Stir, and turn off the heat.


9. In a serving plate, serve the sticky rice roll with the savory soy milk for breakfast.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1251Calories from Fat 447

 % Daily Value*

Total Fat 50 g76.9%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 1932 mg80.5%

Total Carbohydrates 142 g47.3%

Dietary Fiber 4 g16%

Sugars 25 g

Protein 55 g110%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet