Vegan Bunny Elle

Make this classic dim sum dish with the greatest ease. All of the satisfaction but none of the fuss.

Cheung Fun, or 肠粉, also known as steamed rice noodle rolls, is a dim sum dish originated from Guangdong, China. Traditionally, it’s made of rice noodle, each layer steamed separately, rolled up, and filled with either seafood or meat. It’s so delicious and comforting but can be time consuming to make.

So instead of steaming the rice noodle layer by layer, I used rice paper! It is truly a wonder ingredient. You can make so many amazing dishes with them summer rolls, crispy rice paper rolls, dumplings, etc. and they’re so easy to work with! All the preparation required is wetting the rice paper, and remember to always dip, not soak.

If you’re new to rice paper please read this blog post first before proceeding to try this recipe, it’ll give you all the tips you need to ensure your succeed plus all the potential fails to avoid!

Full fillings, you can use pretty much anything you like but I highly recommend either seasoned tofu, for a high-protein hearty bite or marinated mushrooms for the savory, chewy, oceanic flavor.

Rice Paper Cheung Fun

If you’re craving Cheung Fun aka steamed rice noodle rolls but don’t feel like taking on hours of labor, make them with rice paper for an easy peasy version!

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Ingredients Method Video Notes

Ingredients

  

• 6 rice paper
• 3 large king oyster mushrooms
• 1 teaspoon white miso paste
• 1 tablespoon vegan fish sauce see note
• 1 tablespoon coconut amino
• 1 tablespoon flaxseed oil
• 1/4 teaspoon white pepper
• 1 nori sheet shredded
• 1/2 cup warm water
• 1 scallion chopped
• Cooking oil for brushing

Method

 

1. Slice the king oyster mushrooms into 1/2 inch thick pieces, then score each cross section with a criss cross pattern;
2. In an airtight container, mix together the miso paste, vegan fish sauce, coconut amino, flaxseed oil, white pepper, nori, and warm water, transfer the mushrooms into the marinade, close and let them marinate for at least 1 hour;
3. Once the mushrooms are ready, heat one tablespoon of cooking oil in a nonstick pan, sear the mushrooms in a pan for 3, 4 minutes until golden brown, flip, and sear the other side;
4. Dip a piece of rice paper in cold water for 2-3 seconds, add on the seared mushrooms and sprinkle on some scallions, roll it up;
5. Dip another piece of rice paper, and roll it up a second time, this is optional, I find double wrapping creates a thicker texture that better resembles cheung fun, if you like thinner wrappers you can also just do one layer;
6. Brush a little oil on a plate, transfer all the rice paper rolls onto the plate, steam for 5 minutes;
7. Serve hot with your preferred dipping sauce, enjoy!

Video

Notes

Vegan fish sauce is a great way to add oceanic, savory taste to your dish without actual living sea creatures, it’s infused with algea and seaweed. I love this organic one I found online (linked here) or you can also sub the vegan fish sauce with soy sauce.