Vegan Rice Noodle Rolls (Chee Cheong Fun)

Delight your taste buds with these silky-smooth Vegan Rice Noodle Rolls (Chee Cheong Fun), a plant-based twist on the classic dim sum favorite. Crafted from a blend of rice flour, tapioca flour, and cornstarch for an irresistibly tender texture, these steamed noodle sheets are filled with a savory medley of sautéed shiitake mushrooms, carrots, and spring onions. The rolls are then garnished with fresh cilantro and crunchy blanched bean sprouts for a refreshing touch. Perfect for an appetizer or light main course, these gluten-free rice noodle rolls are served warm and pair beautifully with soy sauce or your favorite dipping sauce. With just a few simple ingredients and a traditional steaming technique, this homemade recipe brings authentic Cantonese flavors straight to your kitchen!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Rice flour
• 0.25 cup Tapioca flour
• 2 tablespoons Cornstarch
• 0.5 teaspoon Salt
• 2.5 cups Water
• 2 tablespoons Neutral oil (such as vegetable or canola)
• 3 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 1 cup Mushrooms (such as shiitake), finely chopped
• 0.5 cup Carrot, finely shredded
• 2 stalks Spring onions, finely sliced
• 0.5 cup Bean sprouts, blanched
• 0.25 cup Fresh cilantro for garnish

Directions

Step 1

In a mixing bowl, combine rice flour, tapioca flour, cornstarch, and salt. Gradually add water, whisk until smooth without lumps.

Step 2

Cover the mixture and let it rest for at least 15 minutes.

Step 3

Prepare your steaming setup with a large pot and a steaming rack. Use a flat tray that fits into the pot as the steaming surface.

Step 4

Brush a thin layer of neutral oil over the tray. Pour a thin layer of the batter onto the tray, just enough to cover the surface.

Step 5

Place the tray in the steamer, cover, and steam for 3-4 minutes or until the noodle sheet is set and translucent.

Step 6

Carefully remove the tray and transfer the noodle sheet to a lightly oiled surface using a spatula.

Step 7

Repeat the process until all the batter is used.

Step 8

Heat a tablespoon of neutral oil in a pan over medium heat. Add the chopped mushrooms and saute until they are soft, about 3-4 minutes.

Step 9

Add shredded carrot, sliced spring onions, and soy sauce. Cook until the vegetables are tender and any excess liquid has evaporated. Stir in sesame oil and remove from heat.

Step 10

Cut each noodle sheet into rectangles about 4x8 inches. Place a spoonful of the vegetable filling along one edge, then roll tightly.

Step 11

Repeat for all noodle sheets, keeping them covered to prevent drying out.

Step 12

Serve the rolls warm, garnished with blanched bean sprouts and fresh cilantro.

Step 13

Enjoy with additional soy sauce or your favorite dipping sauce on the side.

Nutrition Facts

Serving size	(1461.2g)

Amount per serving	% Daily Value*
Calories	1319.7

Total Fat 45.5g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 3043.4mg	0%
Total Carbohydrate 207.2g	0%
Dietary Fiber 17.2g	0%
Total Sugars 17.6g
Protein 28.7g	0%

Vitamin D 385IU	0%
Calcium 181.3mg	0%
Iron 6.3mg	0%
Potassium 1783.2mg	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: 30.3%

Protein: 8.5%

Carbs: 61.3%