Steamed Rice Rolls ***

From Mom

1 bag rice flour (16 oz)
1 bag tapioca flour (14 oz)
1 tsp salt
12 cups water

1 lb ground meat of choice (I used pork)
1 bunch scallions, washed and finely chopped
1 tsp olive oil
Black pepper

1.  In a large skillet over medium-high heat, add the olive oil. Once the oil is hot, add the pork. Cook the pork until it is done, about 5-8 minutes. Add the scallions and salt and pepper to taste. Drain the filling in a strainer and set aside. 

2.  In a large mixing bowl, combine all the flours, salt and water.  Stir with a whisk until well combined. 

3.  Place a non-stick frying pan (I use an 10" pan) over medium heat. After a minute, add 1 ladle (I use a 1/4 measuring cup) of the batter and swirl it around the pan as you would a crepe so it evenly coats the pan. Put the cover on the pan and let the batter cook 1-2 minutes. Uncover the pan and invert it onto a piece of nonstick aluminum foil. The batter will gradually release from the pan on to the foil. 

Sometimes there is residue that remains in the pan. You can wipe it out with a wet paper towel or use a heat proof spatula to scrape it out. Once you have a clean pan, repeat this step until you run out of filling or batter. 

4.  While the next roll is cooking, fill the roll cooling on the foil with the filling (I use 1 tablespoon of filling per roll) and roll it up.  Place in a tray until you finish the batch.

 The rolls are great as is or you can make a sauce to accompany them.