ramyaramesh3007These easy steamed rice rolls also known as ‘chee cheong fun’ are drenched in a spicy curry gravy and can be made in just 10 minutes!
These easy rice rolls were an integral part of my childhood – having these for breakfast was a ritual since high school so it would be a shame not to re-create something that I grew up eating in Singapore. These rolls are traditionally filled with shrimp and are also known as ‘chee cheong fun’ which directly translates to pig intestine noodles (because if its appearance!).
Well, I never knew that so it was good that we all do now – the only time we’ll ever order ‘pig intestine noodles’ as vegans!
Traditionally, these rolls are made with with rice flour. You can get the cooked version at asian supermarkets. If you can’t access these rice rolls, you can also use rice paper as a delicious substitute. You don’t get the thickness of the rice rolls but you can eat more of them – I’d say that’s a win win.
You can find the recipe for that here: Mushroom Rice Paper Rolls (Chee Cheong Fun)
For this recipe, it only takes 10 minutes which is used to make a simple and easy nyonya-style curry. If you have store bought curry paste, you will only take 5 minutes. Steaming the rice rolls will take about 5 minutes too, so technically you’d have a simple 5-minute recipe!
What Ingredients Do I Need?
- fresh rice rolls or rice paper – these can readily be found at vietnamese or asian supermarkets.
- curry paste – you can use storebought or make it from scratch! You would need…
- lemongrass stalks, shallots, garlic, red chilies
- curry powder
- full fat coconut milk
- salt or gluten free soy sauce
- garnish – makes the dish more attractive! Try toasted sesame seeds, fried shallots and chili oil (if you’d like to turn up the heat!)
Gluten free substitutions: Use gluten free soy sauce, if using. Otherwise, this dish is naturally gluten free!
Allium free substitutions: Omit fresh shallots and garlic. Use 2 lemongrass stalks instead. Remove fried shallots. Add a pinch of asafoetida (hing) while the curry is cooking.
Curry Chee Cheong Fun
Ingredients
- 1 stalk lemongrass purple inner core
- 4 shallots
- 3 cloves garlic
- 1 large red chili
- water to blend
- 2 tbsp olive oil
- 2 tbsp curry powder
- 2 tsp sambal paste
- 200 ml coconut milk
- water if curry is too thick
Garnish
- toasted sesame seeds
- fried shallots
- chili oil
Instructions
- If you’re using a bamboo steam basket, you’ll need to line the bottom with parchment paper / cloth or a lettuce/cabbage leaf to prevent the rice rolls from sticking.
- Boil water in the bottom part of the steamer (or a wok or large pot with a steamer rack) to create steam. Make sure there’s enough water, but don’t let it touch the steaming tray. Steam for 5 minutes.
- Blend these aromatics: lemongrass stalks, shallots, garlic, and red chili with some water.
- Add olive oil to a pan. Add the paste, and fry them off until the oil separates.
- Add curry powder and saute until spices are cooked. Add more water or oil at this stage if necessary.
- Then add sambal paste and mix well. Add full fat coconut milk, bring to a boil and simmer for 2-3 minutes.
- Place the hot steamed rolls on a plate. Spoon over the curry until the rolls are generously covered.
- Garnish with toasted sesame seeds, fried shallots and enjoy!