From childhood to adulthood, I had always been indifferent to traditional Chinese New Year foods, never craving anything in particular. Golden cakes, turnip cakes, taro cakes, and rice cakes... none of them appealed to me. It wasn't until recent years, with the discovery of a new preparation method, that rice cakes finally made it onto my wishlist.
In the past, I wasn't very fond of eating rice cakes. The reasons were manifold—too sweet, too greasy, too sticky, and generally cumbersome to eat. These factors combined to almost make me develop a distaste for rice cakes. However, perhaps due to evolving tastes with age, I gradually became interested in rice cakes. Though I wouldn't say I love them, at least now I think of ways to make them healthier and more enjoyable to eat.
After all, enjoying rice cakes during the Lunar New Year is a auspicious tradition. Later, I thought of wrapping rice cakes in spring roll wrappers and pan-frying them over low heat in a skillet. This way, there's no need to add oil for frying. The resulting spring roll rice cakes are small in size, so there's no worry about overeating. They are crispy on the outside, soft and chewy inside, and not greasy at all—exactly the eating method I've been seeking. This spring roll rice cake recipe became highly popular after its launch on BigBoyRecipe's social media, with readers even telling me that spring roll wrappers were sold out in supermarkets during that period! This year, for those eager to try this spring roll rice cake, remember to buy spring roll wrappers early and keep them at home!
Ingredients
Chinese Rice Cake | Appropriate Amount |
|---|---|
Spring Roll Wraps（6 inch） | a few slices |
Steps
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