BrokeAss Gourmet

BrokeAss Gourmet

Steamed Chicken Nori Rolls

Cutting back my grain intake has surprised me in that it has actually been pretty easy. I don’t crave breads, pastas or pastries nearly as much as I expected to. Once I stopped eating them, I stopped wanting them. Overall, I’m feeling good.

There is, however, one carb-y thing I have been missing hardcore: dim sum. Potstickers, dumplings, egg rolls—you name it. I’ve long loved going out for dim sum on weekend mornings, indulging in the flavorful, bite-sized, dough-wrapped treasures by the plateful. But, in the name of good health (and, awesomely clear skin), I’m not partaking these days. Still, I had to do something about the craving, so after a few failed experiments, I finally came up with this delicious dim sum-stand-in. Steamed nori becomes chewy and soft—its flavor even deeper. The basic chicken-veggie filling I used can definitely be tinkered with. Feel free to fill these with your favorite dim sum combination—shrimp and garlic, BBQ pork, fresh chives and spinach—you name it.

  • ingredients
  • oil for frying (I used olive—coconut would work well also) Pantry
  • 1/2 medium onion, chopped $0.50 for a whole onion
  • 2 cloves garlic, minced Pantry
  • 1 red bell pepper, chopped finely $1.50
  • 1 boneless, skinless chicken breast, chopped into 1/2” pieces $3
  • 2 cups kale or spinach leaves, chopped $1.50 for a bunch
  • 1 small (1/2” piece ginger, minced or grated $0.50
  • 2 tbsp soy sauce Pantry
  • juice of 1 lime $0.50
  • 8 sushi roll-sized sheets nori $1.50 for 10
Total Cost of Ingredients $9


Heat 2 tsp oil in a large nonstick frying pan over medium heat. Add the onion and garlic and cook for about 2 minutes, until very fragrant. Add the bell pepper and chicken and cook for 2-3 minutes, until chicken begins to turn white. Add the kale or spinach and cook until it begins to break down (this will take longer than kale than spinach). Stir in the ginger, soy sauce and lime juice and cook until mostly absorbed, about 3 minutes. Transfer mixture to a cool plate and refrigerate until it has reached room temperature. Do not wash frying pan, as you’ll be using it again shortly.

To assemble rolls, Lay a nori sheet on a clean, dry surface with the short side closest to you. Make a little mound with about 3 tbsp filling and roll up, tucking in the ends of the nori sheet, as though making a little burrito. Use a little bit of water to seal the edges if necessary. Repeat with the remaining mixture and nori.

To cook, heat the frying pan over medium heat. Place the rolls in the center of the hot pan (not touching each other—work in batches if you have to) with about 1/8 cup water. Cover immediately and allow the rolls to steam for about 2 minutes. Uncover and cook for another minute or so, to encourage any excess water to evaporate.

Serve rolls immediately, sprinkled with sesame seeds if desired.

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What They're Saying

Sarah, on Sep 4, 06:40 PM, wrote:

YOU ARE MY HERO! I’ve been primal for almost two years, & while I’ve come up with substitutions for most things, I too have missed dim sum. I shall definitely be trying these soon!!

CMH, on Oct 19, 12:09 PM, wrote:

Any more detailed tips on rolling up the rolls tightly? I made these last week, and they tasted great, but I butchered the rolling process. Couldn’t get tight rolls and the ends were open/had holes. I was worrying about wetting the ends too much and having them fall apart, vs being gentle with the nori so it wouldn’t tear. Didn’t seem to be able to get the ends tucked in. Great recipes on your site, so thank you!

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