Nut-Free Rice Noodle Rolls (Chee Cheong Fun)

Delight in the comforting flavors of Nut-Free Rice Noodle Rolls (Chee Cheong Fun), a homemade twist on the Malaysian street food classic. This recipe features silky, translucent rice noodle sheets filled with a vibrant medley of tender shiitake mushrooms and sweet carrots, all wrapped into delicate rolls. Made with a simple blend of rice flour, tapioca flour, and cornstarch, these rolls are naturally nut-free, making them an inclusive choice for everyone. Topped with a luscious sweet soy sauce and fresh green onions, every bite delivers a harmonious blend of savory and sweet flavors. Perfect as a light appetizer or a show-stopping main, these rolls are steamed to perfection and ready in under an hour. Whether you're recreating a favorite from your travels or exploring new cuisines, these nut-free rice noodle rolls are a must-try for lovers of Asian-inspired dishes.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Rice flour
• 0.25 cup Tapioca flour
• 2 tablespoons Cornstarch
• 0.25 teaspoon Salt
• 2.5 cups Water
• 2 tablespoons Vegetable oil
• 1 cup Sliced carrots
• 1 cup Thinly sliced shiitake mushrooms
• 3 tablespoons Soy sauce
• 1 tablespoon Sugar
• 2 tablespoons Chopped green onions

Directions

Step 1

In a large mixing bowl, combine rice flour, tapioca flour, cornstarch, and salt.

Step 2

Gradually add water to the dry ingredients, whisking continuously until you get a smooth, lump-free batter.

Step 3

Stir in 1 tablespoon of vegetable oil into the batter to prevent the noodle rolls from sticking.

Step 4

Set up a steamer. You will need a flat, round tray that fits inside your steamer.

Step 5

Lightly grease the tray with a bit of vegetable oil to prevent sticking.

Step 6

Pour a thin layer of the batter onto the tray, enough to cover the bottom.

Step 7

Carefully place the tray in the steamer, cover, and steam for about 3-4 minutes until the rice sheet becomes translucent.

Step 8

Remove the steamed rice sheet from the steamer, let it cool slightly, then gently use a spatula to lift and transfer it to a clean surface.

Step 9

Repeat the steaming process with the remaining batter until all are steamed.

Step 10

Heat the remaining tablespoon of vegetable oil in a pan over medium heat. Add sliced carrots and shiitake mushrooms, stir-fry until just tender, about 3-4 minutes.

Step 11

In each rice noodle sheet, place a small amount of the cooked carrot and shiitake mushroom filling near one edge, then roll the sheet up tightly around the filling.

Step 12

For the sauce, combine soy sauce and sugar in a small saucepan over low heat. Stir until the sugar dissolves, then remove from heat.

Step 13

Serve the rice noodle rolls warm, drizzled with the sweet soy sauce and topped with chopped green onions.

Nutrition Facts

Serving size	(1169.7g)

Amount per serving	% Daily Value*
Calories	1146.0

Total Fat 29.0g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 2435.8mg	0%
Total Carbohydrate 204.2g	0%
Dietary Fiber 11.2g	0%
Total Sugars 23.0g
Protein 21.3g	0%

Vitamin D 231IU	0%
Calcium 115.6mg	0%
Iron 3.3mg	0%
Potassium 1129.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.4%

Protein: 7.3%

Carbs: 70.2%