Fan Tuan or Stuffed Rice Rolls

Fan tuan, or stuffed rice rolls, is like a breakfast burrito. A layer of warm, sticky rice is wrapped around a customizable filling like crispy Chinese doughnut (youtiao), savory Chinese sausage, or whatever you are craving. Because it is rolled up tight and neat, fan tuan or stuffed rice rolls travel well, making it the perfect grab-and-go breakfast.

Why You’ll Love This Fan Tuan or Stuffed Rice Rolls Recipe

Chewy and crispy: The chewy sticky rice pairs perfectly with the crispy youtiao.

Savory and slightly sweet: Chinese sausage, pickled mustard greens, and pork floss create a flavorful filling with the perfect balance of savory, salty, tangy, and sweet.

Easy to customize: Add more or less of your favorite fillings, or swap ingredients based on what you have on hand.

Perfect for breakfast: Fan tuan is hearty and satisfying, making it a great grab-and-go breakfast or snack.

Ingredients

Rice

• ¾ cup glutinous sticky rice
  • The main vessel for this recipe
• ¼ cup black rice
  • Adds nuttiness
• Water, for cooking and soaking

Filling

• 1 Chinese sausage, steamed and halved lengthwise
  • Adds a sweet and savory flavor
• 1 Chinese donut (youtiao)
  • Crispy, airy donut that adds texture
• Pickled mustard greens, finely chopped
  • Adds a salty, tangy, and sweet layer
• 1–2 teaspoons sugar, or to taste
  • To sweeten the pickled mustard greens
• 2 eggs
  • Adds another fluffy protein layer
• Salt, to taste
  • To add flavor to the eggs
• Pork floss
  • Adds a fluffy and savory flavor

Click on the images for the direct link to the ingredients/tools I used:

Instructions

Add the sticky rice and black rice to a rice cooker. Rinse the rice several times until the water runs mostly clear.

Add enough water according to your rice cooker’s instructions for mixed or white rice. Let the rice soak for about 30 minutes, then cook until tender and sticky.

Once cooked, let the rice rest for about 10 minutes before assembling.

Prepare the Chinese donut according to the package instructions. Set aside until ready to assemble.

For the best texture, the donut should be warm and crispy.

Crack the eggs into a bowl and season with a small pinch of salt. Whisk until combined.

Heat a lightly oiled nonstick pan over medium-low heat. Pour in the eggs and swirl the pan to create a thin, even layer.

Cook until set, then carefully flip. Remove from the pan and cut into strips or leave as one large piece.

Finely chop the pickled mustard greens.

Heat a small pan over medium heat and stir-fry the mustard greens for a few minutes. Add sugar to taste and continue cooking until the greens are fragrant and slightly caramelized.\

Steam the Chinese sausage for 10–15 minutes, or until heated through.

Let it cool slightly, then cut it in half lengthwise.

Place a large sheet of plastic wrap (Saran wrap) on a cutting board.

Spread a layer of warm sticky rice over the plastic wrap to form a rectangle. Press the rice down firmly so it holds together.

Layer the fillings in the center:

1. Egg
2. Pickled mustard greens
3. Pork floss
4. Chinese donut
5. Chinese sausage halves on either side of the donut

Be careful not to overfill the rice roll, as this will make it harder to wrap.

Use the plastic wrap to help fold the sticky rice tightly around the filling.

Press firmly as you roll to compact the rice and keep the filling inside.

Twist both ends of the plastic wrap to tighten and shape the fan tuan into a firm roll.

Cut it in half.

Serve warm and enjoy!

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Fan Tuan Tips

Add the Chinese donut right before rolling so it stays crispy.

Let the rice cool slightly before rolling so it is comfortable to handle.

Do not overfill the rice roll to avoid breaking apart.

Press firmly as you roll. Use the plastic wrap to tightly compress the rice around the fillings for a neat roll.

Fan Tuan or Stuffed Rice Rolls Storage Tips

Fan tuan is best enjoyed fresh. The Chinese donut might become too hard and stale if you wait until the next day. Otherwise, you can store it in the fridge for up to 2 days.

Reheat: Microwave for 30-60 seconds.

Frequently Asked Questions

What type of rice should I use for fan tuan?

Glutinous short-grain rice works best because it becomes sticky enough to hold the roll together.

Do I need to cook the Chinese sausage before adding it?

Yes. Steam the Chinese sausage until heated through before adding it to the fan tuan.

Why is my sticky rice too wet?

Too much water can make the rice mushy and difficult to roll. Let the rice cool slightly after cooking so excess moisture can evaporate before assembling.

Common Mistakes

• Using too much water: Wet rice can make the fan tuan mushy and difficult to roll.
• Overfilling the roll: Too many fillings can make the fan tuan difficult to roll and cause it to fall apart.
• Adding soggy fillings: Drain excess liquid from the pickled mustard greens before adding them to prevent the rice from becoming wet.
• Making the rice layer too thick: A thinner, even layer makes it easier to wrap the fillings and creates a better filling-to-rice ratio.
• Rolling too loosely: Firmly compress the rice as you roll to keep everything together.

Ingredient Substitutions

Chinese sausage → Sausage

Pickled mustard greens → Pickled radish or finely chopped kimchi

What to Serve With

Soy milk → A classic pairing that balances the savory, salty fillings.

Hot tea → Jasmine tea or oolong tea.

Hot chili oil → For extra spice and flavor if you like a little heat.

If you enjoyed this stuffed rice rolls recipe, you might also like my rice cooker gyudon recipe or my Thai crab fried rice recipe.

Authentic Thai Crab Fried Rice with Canned Lump Crab

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