ramyaramesh3007Easy rice rolls filled with shitake mushrooms and scallions served in a bed of spicy peanut and chili oil drizzle – also known as ‘chee cheong fun’!
These easy rice rolls are all over TikTok and 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 are also made with rice rolls made with rice flour. To make the process simpler and quicker, we use rice paper that makes for 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.
What Ingredients Do I Need?
- rice paper – these can readily be found at vietnamese or asian supermarkets.
- shitake mushrooms – these are the juiciest and most flavourful mushrooms but you can use other kinds as well like – shimeji, shredded oyster or king oyster mushrooms!
- scallions – just the green part of scallions add a hint of sweetness to the rolls
- spicy peanut sauce – unsweetened smooth peanut butter is a must! Pair that with sambal paste and pantry condiments for a quick sauce fix!
- garnish – makes the dish more attractive! Try toasted sesame seeds, peanut sauce chili oil, and spring onions for the perfect flavours!
Mushroom Rice Paper Rolls
Ingredients
- 6 rice paper sheets
- warm water
- 5 shitake mushrooms
- 2 stalks spring onions
Peanut Sauce
- 2 tbsp unsweetened smooth peanut butter
- 1 tsp sesame oil
- 1 tsp sambal paste sub chili paste
- 1 tbsp light soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp maple syrup
- 3-6 tbsp hot water
Garnish
- toasted sesame seeds
- spring onions
- chili oil
Instructions
- Slice shitake mushrooms and spring onions.
- Fill a large shallow dish or pan with warm water.
- Dip one rice paper wrapper into the water, ensuring it's fully submerged for about 5 seconds or until it becomes soft and pliable.
- Carefully remove it from the water and place it flat on a clean kitchen towel or a damp cutting board.
- Place 3-4 sliced shitake mushrooms in the center of the softened rice paper wrapper, leaving some space around the edges. Sprinkle spring onions.
- Fold the bottom edge of the rice paper wrapper over the fillings, then fold in the sides, and roll it tightly to enclose the fillings completely, similar to rolling a burrito.
- Prepare a steamer by bringing water to a boil. Steam for 5-7 minutes, or until the rice noodle sheet is cooked through (doesn't take long at all!).
- Meanwhile, mix the ingredients together for the spicy peanut sauce.
- Place the hot steamed rolls on the bed of peanut sauce. Sprinkle with chili oil, some of the peanut sauce, chopped scallions and toasted sesame seeds.
- Serve them hot! Enjoy!
Notes
- Work quickly when assembling the rolls, as the rice paper wrappers can become sticky and difficult to handle if left out too long.
- Rice rolls are best enjoyed fresh, but they can be stored in the refrigerator for up to a day.