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Microwave Mushroom Cheung Fun (Vegan Rice Noodle Rolls)

Jeeca
5 from 8 votes
Microwave Cheung Fun or rice noodle rolls filled with some sautéed mushrooms and scallions, finished off with chili garlic oil, scallions, and a generous amount of sweet soy sauce.
This recipe can be made gluten-free by substituting soy sauce for tamari!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Appetizer, Main Course
Cuisine Asian, Chinese
Servings 12 rolls
Calories 142 kcal

Equipment

  • 2 large rectangular microwave-safe glass dish/es (mine is a 9.5×7.5” pyrex baking dish) with cover
  • Tray to fit the glass dish (for the cold water)
  • 2 small spatulas (the silicon ones will do!)
  • Large bowl
  • Ladle
  • Brush for the oil

Ingredients
 
 

Dry Ingredients

Wet Ingredients

Filling

  • 1/2 lb fresh mushrooms of choice I used a mix of shiitake and oyster, sliced
  • Sesame oil for cooking
  • Soy sauce to taste
  • 1 cup chopped scallions or green onions

Sweet Soy Sauce

  • 2 tbsp soy sauce or tamari if gluten-free
  • 2 tbsp sugar feel free to adjust according to desired sweetness
  • 6 tbsp water

Hoisin Sauce

  • 1.5 tbsp hoisin sauce (see notes)
  • 1/2 tbsp sugar or to sweeten (see notes)
  • 2-3 tbsp warm water adjust according to desired consistency

For serving

Instructions
 

Preparing the filling

  • You can watch the video below for a step-by-step on how to make these rolls.
  • Heat a large pan or wok.
  • Add in the some sesame oil. Once hot, add in the mushrooms. Season with some soy sauce, to taste. When cooked, turn off heat and set aside.
  • Chop scallions or green onions and set aside as well.

Preparing the batter

  • Mix all the dry ingredients into the large bowl. Mix well.
  • While mixing, carefully pour in the warm water.
  • Keep mixing until the starch and flour are diluted.
  • Afterwards, mix in the oil. This will be a very thin and runny batter. Set aside.

Cooking the Noodle Rolls in Microwave

  • See steps below for a steaming option if you don't have a microwave. You can also see some troubleshooting + tips below!
  • Prepare your tray or dish. I highly recommend having 2 dishes. This way you can finish making these rolls faster since one can be in the micrwave while one can be cooling.
  • Brush a thin layer of oil on the surface.
  • Mix the batter again to make sure the starch isn’t sitting/stuck at the bottom. It's important to mix the batter before each round.
  • Scoop around 1/3 cup of the batter (or depending on the size of your dishes) and place it into the oiled baking dish. Add enough mix to evenly cover the surface of your dish.
  • Cover with a lid then IMMEDIATELY microwave for 1.5 to 2 minutes or even longer (note: the time will depend on your microwave) until the rice mix is translucent throughout and you can lift the edges with the spatula.
    The reason why you have to immediately cook the mixture is because the starch spearates from the water and sets at the bottom of the dish.
  • While the roll is in the microwave, prepare the tray and pour in cold water.
  • After mircrowaving, place the container into the tray with water. Leave to cool for 2-3 minutes. Do not remove the lid.
  • Carefully scrape the sides with a spatula.
  • Place some of the the mushroom and chopped scallions. You can scatter it around the rice sheet.
  • From one end, carefully roll the rice sheet until you have a log.
  • Transfer to a plate and repeat for the rest of the batter.

Don't have a Microwave?

  • If you don't have a microwave, you can opt to steam these by setting up a large wok or pan with a base to hold your tray/dish. Make sure that your steamer is already set and the water is in a rolling boil before you place the dish with the batter mix in the steamer.
  • Cover the wok and leave the rice noodle to cook for 1-2 minutes.
  • It'll turn transluscent as well and you'll see the bottom of your tray.
  • You can check out my fresh rice noodle recipe here (that I steamed) or watch the video here for the steamer set-up I made using a wok.

Serving the rolls

  • Prepare the sweet soy sauce by mixing everything together. Feel free to adjust according to your desired taste.
    If using some hoisin sauce, mix everything together too.
  • Slice each roll. into 3-4 pieces. Add some chili garlic sauce and scallions onto your rolls (if desired). Pour over some of each sauce and enjoy! I tend to drown my rolls in sauce but it’s totally up to you!

Troubleshooting + Tips

  • Figuring out the cooking time can be tricky at first since this will depend on your microwave so the first few batches may turn out dry and crack when you roll them.
  • What to do? If you encounter a dry base that cracks when you roll it, this means that your mix wasn't cooked through enough. You can splash some water, cover the container, and then micrwave it again for 30 seconds until cooked through.
  • From here, you can adjust the cooking time and see what works with your microwave since each one can differ in terms of heat and cooking settings.

WATCH Video

Notes

Sweet Hoisin Sauce:
  • I also made a version of these rolls with some sweet hoisin sauce, which greatly complimented the chili garlic sauce and sweet soy sauce. You can opt to use a hoisin sauce/condiment that's usually already run down and sweetened. But if you're using purer hoisin sauce that's on the saltier side, you can run it down with a little water and then add some sugar to sweeten it.

NUTRITIONAL INFO

Serving: 1roll | Calories: 142kcal | Carbohydrates: 30g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 299mg | Potassium: 85mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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