Vegetarian Rice Noodle Rolls (Chee Cheong Fun)

Delight in the delicate flavors and silky texture of Vegetarian Rice Noodle Rolls, a homemade twist on the beloved dim sum dish, Chee Cheong Fun. This recipe combines tender, steamed rice noodle sheets with a vibrant filling of sautéed shiitake mushrooms, carrots, bean sprouts, and spring onions, making it a wholesome, plant-based option. Crafted with a simple batter of rice flour, tapioca starch, and cornstarch, these translucent rolls are as visually stunning as they are delicious. Drizzled with a savory blend of light and dark soy sauces, sweetened with a touch of sugar, each bite offers the perfect balance of umami and sweetness. Ideal as an appetizer or light lunch, these vegetarian rice noodle rolls are a perfect addition to any Asian-inspired menu. Serve them fresh and warm for an authentic dim sum experience!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 150 grams Rice flour
• 50 grams Tapioca starch
• 30 grams Cornstarch
• 600 ml Water
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 1 medium Carrot, finely julienned
• 4 caps Shiitake mushrooms, finely chopped
• 100 grams Bean sprouts
• 2 stalks Spring onions, finely chopped
• 3 tablespoons Light soy sauce
• 1 tablespoon Dark soy sauce
• 1 tablespoon Sugar

Directions

Step 1

In a large bowl, combine rice flour, tapioca starch, cornstarch, and salt. Gradually add water while whisking until a smooth batter forms, then mix in 1 tablespoon of vegetable oil.

Step 2

Prepare a shallow, heatproof tray to steam the rice noodle sheets. Brush it lightly with oil to prevent sticking.

Step 3

Fill a steamer with water and bring it to a boil over medium-high heat.

Step 4

Pour a thin layer of the batter onto the prepared tray, just enough to cover the bottom. Steam for about 3 minutes until the noodle sheet sets and becomes translucent.

Step 5

In a separate pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Sauté the julienned carrot and chopped shiitake mushrooms until tender, about 3-4 minutes.

Step 6

Add bean sprouts and chopped spring onions to the pan, cooking for an additional 2 minutes. Transfer the vegetable filling to a plate.

Step 7

Gently roll the steamed rice noodle sheet using a spatula, enclosing the vegetable filling in the center. Repeat the process with the remaining batter and filling.

Step 8

For the sauce, combine light soy sauce, dark soy sauce, and sugar in a small saucepan. Heat gently, stirring until the sugar dissolves.

Step 9

Slice the rice noodle rolls into bite-sized pieces and arrange them on a serving plate. Drizzle with the prepared soy sauce, garnishing with extra spring onions if desired. Serve immediately.

Nutrition Facts

Serving size	(1239.3g)

Amount per serving	% Daily Value*
Calories	1253.4

Total Fat 28.6g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 6283.5mg	0%
Total Carbohydrate 228.5g	0%
Dietary Fiber 10.5g	0%
Total Sugars 24.3g
Protein 22.5g	0%

Vitamin D 154IU	0%
Calcium 122.5mg	0%
Iron 4.7mg	0%
Potassium 1012.7mg	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: 20.4%

Protein: 7.1%

Carbs: 72.5%