Rice Noodle Rolls

Rice Noodle Rolls are a popular vegan Chinese breakfast dish featuring silky smooth rice noodles filled with a savory mushroom and vegetable mixture. These rolls are steamed to perfection and served with a flavorful soy sauce for a delightful start to your day.

Ingredients

• Rice flour - 100 grams
• Tapioca starch - 30 grams
• Water - 300 ml
• Salt - 1/2 teaspoon
• Mushrooms (shiitake or button) - 100 grams, finely chopped
• Carrot - 1 medium, grated
• Scallions - 2, finely chopped
• Soy sauce - 2 tablespoons (for serving)
• Sesame oil - 1 teaspoon (for drizzling)
• Ground white pepper - a pinch

Steps

1. In a mixing bowl, combine rice flour, tapioca starch, salt, and water. Whisk until smooth and set aside to rest for 15 minutes.
2. In a pan, heat a small amount of oil over medium heat. Add the chopped mushrooms, grated carrot, and scallions, and sauté for about 5-7 minutes until softened. Season with ground white pepper and set aside to cool.
3. Prepare a steamer or large pot with water and bring it to a simmer. Grease a flat, heatproof plate or shallow dish with a little oil.
4. Pour a thin layer of the rice flour batter onto the greased plate, spreading it evenly. Place the plate in the steamer and steam for about 5 minutes until set.
5. Remove the plate from the steamer and let it cool slightly. Spoon a line of the mushroom filling along one edge of the noodle sheet, then carefully roll it up to enclose the filling. Repeat with the remaining batter and filling.
6. Once all rolls are made, slice them into bite-sized pieces and arrange on a serving dish. Drizzle with soy sauce and sesame oil before serving.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.3 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains fiber from vegetables for digestive health.

Tags