Save to Pinterest Crispy, flavorful rice balls infused with Thai-inspired peanut sauce, fresh herbs, and vegetables. Perfect as an appetizer, snack, or party food.
I first made these rice balls for a casual family gathering and everyone loved picking them up and dipping into the fragrant peanut sauce. They bring both crunch and creaminess, making them an instant favorite whenever I serve them.
Ingredients
- Cooked jasmine rice: 2 cups, cooled
- Grated carrot: 1/2 cup
- Finely chopped scallions: 1/2 cup
- Finely chopped cilantro: 1/4 cup
- Chopped roasted peanuts: 1/3 cup
- Soy sauce: 1 tablespoon
- Lime juice: 1 tablespoon
- Sriracha (optional): 1 teaspoon, for heat
- Salt: 1/4 teaspoon
- Black pepper: 1/4 teaspoon
- All-purpose flour: 1/2 cup
- Large eggs: 2, beaten
- Panko breadcrumbs: 1 cup
- Vegetable oil: for frying
- Creamy peanut butter: 1/3 cup
- Soy sauce (for sauce): 1 tablespoon
- Rice vinegar: 2 teaspoons
- Honey or maple syrup: 1 tablespoon
- Grated fresh ginger: 1 teaspoon
- Garlic clove: 1, minced
- Hot water: 1 to 2 tablespoons, to thin sauce
Instructions
- Mix rice and vegetables:
- In a large bowl, combine the cooled jasmine rice, carrot, scallions, cilantro, chopped peanuts, soy sauce, lime juice, sriracha, salt, and pepper. Mix thoroughly until evenly blended.
- Shape rice balls:
- Using damp hands, shape the mixture into 1 1/2-inch balls.
- Prepare breading stations:
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Bread the rice balls:
- Roll each rice ball in flour, then dip into beaten egg, and coat with panko breadcrumbs.
- Fry:
- Heat 1 inch of vegetable oil in a deep skillet or saucepan to 350°F (175°C). Fry the rice balls in batches, turning occasionally, until golden brown and crispy, about 3 to 4 minutes per batch. Do not overcrowd the pan.
- Drain:
- Remove rice balls with a slotted spoon and drain on paper towels.
- Make peanut sauce:
- Whisk together peanut butter, soy sauce, rice vinegar, honey, ginger, garlic, and just enough hot water to form a smooth, dippable sauce.
- Serve:
- Serve rice balls warm with peanut sauce alongside.
Save to Pinterest My kids love helping shape the rice balls and watching them sizzle in the pan, and we always end up sharing laughter over who gets the last dip of peanut sauce.
Serving Suggestions
Offer these rice balls with cucumber slices, extra lime wedges, and a drizzle of sriracha for those who love heat.
Required Tools
Use a large mixing bowl, shallow bowls for breading, a frying pan or deep saucepan, slotted spoon, paper towels, and a whisk for smooth sauce.
Nutritional Information
Each serving (4 rice balls) contains about 310 calories, 15 g fat, 37 g carbohydrates, and 8 g protein.
Save to Pinterest Enjoy these Thai-inspired peanut rice balls hot and fresh for the crispiest texture—a sure crowd-pleaser for any gathering.
Common Recipe Questions
- → How do I make the rice balls crispy?
Bread the shaped rice mixture with flour, beaten eggs, and panko, and fry at 350°F until golden brown on all sides.
- → Can I bake instead of fry the rice balls?
Yes! Bake at 400°F on a baking sheet for 20–25 minutes, turning once, for a lighter version.
- → Is this dish vegetarian or vegan?
The ingredients are vegetarian. For vegan, use a flax egg and swap honey with maple syrup for the sauce.
- → How spicy are these rice balls?
Sriracha adds a mild kick. Adjust heat by adding more or leaving it out, or topping with chili flakes.
- → What sauces work well for dipping?
Thai-inspired peanut sauce is recommended, featuring peanut butter, soy, ginger, vinegar, and honey or maple.
- → How can I make this dish gluten-free?
Use gluten-free panko breadcrumbs and an egg substitute if needed for dietary preferences.