Friday, 24 February 2012

Shrooms-Stuffed Rice Noodle Rolls

I'm still a little preoccupied with pancakes. I've run out of flour though, and my sourdough baby is unfortunately hibernating in the back of my fridge now. But
I insist every day can be pancake day. And I believe most things involving a batter and turns out round and flat-ish constitutes a pancake.

This is a variation of my original chee cheong fun, which I likened then to a rice crepe being rolled up. The one I did in the past is the Singapore version, just plain with sweet soy sauce drizzled over. This time, I decided to stuff it like you get in Cantonese dim sum restaurants, no shrimps though, sadly, but mushrooms did just fine, and the plus side is you get a delicious mushroom dressing.

Rice Pancake Rolls Stuffed with Mushrooms
For chee cheong fun (rice noodle pancakes)
150g rice flour
1 1/2 tbsp potato/tapioca starch
2 tbsp cornstarch
1 tbsp oil
450ml water
pinch of sea salt

For mushrooms and sauce
handful of fresh mushrooms, sliced (I used chestnut button mushrooms)
2 cloves of garlic, minced
1 tbsp good soy sauce (i.e. traditionally and naturally brewed/fermented)
1/2 tsp toasted sesame oil
1 tbsp shallot oil

To finish
fried shallots (as much as desired, though try not to finish all)
chopped spring onions

1. Mix the flours together, then stir in the water slowly, before adding the oil and salt. Leave the batter to rest for an hour. Prepare steamer (or makeshift one) with a greased plate or tray over, and then add a small ladle of batter and swirl to get a thin even layer. Steam for 5 min on high heat. While one 'rice crepe' is cooling, steam another in another plate/tray. (For detailed instructions/photos, see original post).
2. While your 'rice crepes' are steaming/cooling, prepare the mushrooms. Add shallot oil to a medium-hot pan, add the garlic, followed by the mushrooms. Saute till the mushrooms are nicely browned and give off their mushroom juices, then add the soy sauce and sesame oil and cook a little while more. Reserve the cooking liquor.
3. Place the fried mushrooms near one end of the crepe, then carefully roll up. Continue until you run out of mushrooms/crepes. To finish, drizzle the reserved fragrant mushroom-soy sauce over, and top with the fried shallots and spring onions, and eat immediately.

Ok so this wasn't dim sum restaurant quality. I tried my best to get it as thin as possible without it breaking,

but because my chee cheong fun batter has no wheat starch flour (not the same as wheat flour), it's a lot less translucent and springy. But it is more accessible to everyone, not just because it's therefore gluten-free, but also because most of us probably don't have wheat starch lurking in your kitchen cupboard. And, it was delicious anyway! Fresh rice rolls, fried mushrooms, and the yummy garlicky mushroom-soy sauce with the fragrance of toasted sesame oil and fried shallots.

Happy pancake friday (:


  1. I am very pleased to have learned something new from you again! Shallot oil, wow, where do you get this?? A perfect balance of flavours, all of which I love :-)x

  2. It almost looks like squid, we can call it a mock squid, like they do in Chinese restaurants:)

  3. This sounds delicious I love the idea of a new recipe that's gluten free and a bit different...I love anything with mushrooms and garlic. mmm...

  4. Hi Shuhan, I've got rice flour in my cupboard which I've been wondering what I can do with it. I've never heard of pancakes made with rice flour before - they look really good, though I've never heard of shallot oil. It must be delish, I wonder where I can get some from?!

  5. A lovely variation and a really tasty-looking filling. I'd say definately restaurant quality!

  6. Hi Shu Han! What a beautiful dish! I love how you made this with mushrooms inside. Fried shallots on top gives nice look too. Looks wonderful!

  7. Shuhan, I have already had something which was supposed to be similar to your rolls, but it didn't look half as good and I'm sure your rolls taste 100 times better! Apart from this, your rolls are really beautiful! I agree with Mr. Three-Cookies: they look a bit like squids ;-)

  8. I am having such a huge appetite right now Shuhan and your pancake rice roll is making me go nuts. I know u didnt intend it (or maybe u did?! o.O) but u r torturing me.

  9. This looks awesome!! Loved the droolworthy pictures. Bookmarked!

  10. How fun and delicious looking/sounding are these!

  11. I've had something like this at a Dim Sum restaurant in Silver SPring and I loved it.. But love your version since it is made with mushrooms. Delicious:)

  12. laura: shallot oil just comes from making fried shallots, my ultimate must-have in the kitchen! I forgot to link up to that post, fixed it now, thanks for pointing that out!

    three cookies: oh yah! now I see it too!

    debby: thanks, i love mushrooms(:

    charles: that just comes from making fried shallots, sorry I forgot to link up!

    ren: thanks ren!

    nami: fried shallots make everything better don't they? ;)

    sissi: haha now I can't stop seeing them as squids.

    helene: hehehehe evil smile.

    purabi: thank you!

    farine: thank you!

    malli: mushrooms are definitely not classic dim sum stuffing, but there we go, for the mushroom lovers (:

  13. Wow! You've made your own chee cheong fun! AWESOME! These chee cheong fun with mushrooms look tasty. I wonder how it would taste like... Well, I guess that's a good reason to make , right, if I wanna know! ;)

  14. I learn so much from your blog each time, Shu Han. I like how you sound 30yrs older than you actually are because it's so WISE lol! Thanks again for sharing your experiences and personal opinions when it comes to cooking. Btw thanks for sharing this recipe, I think I'm at a stage where I'm hoping to include more vegetarian options in my diet so it's not just meat all the way as always lol! What to do, I'm a guy and I like red meat hahaha

  15. Thanks for sharing the chee cheong fun recipe. I have been always curious about how to make them. It sounds somewhat similar to cook as crepe (of course the batter is completely different).

  16. This is awesome. I've been toying with the idea of trying some GF crepes for both sweet and savory dishes, but I haven't tried it yet. I just pinned this recipe to play with soon. Thanks!

  17. make your own chee cheong fun! I love that it is gluten-free and stuffed. Looks really yummy!

  18. i- haha yes, make it if you want to know!

    winston: I have nothing against meat, haha look at the recently braised pork ears. but I love love love veggies, haha and I'm glad I've inspired you to give veggies a different attitude (:

    beyondkimchee: yup, a giant rice crepe, rolled up (:

    mary: lmk how it goes for you!

    biren: thanks biren!

  19. Do one version with minced char siew inside.. Like those from dim sum restaurants!

    1. how to find charsiew here... unless i make.

  20. Hey, Shu Han ... found your blog and the recipe. I really HAVE to go and try to find some wheat starch as, like you, I used cornstarch in place of it and was disappointed in the look of my noodles, though they tasted very good.

    You have SO many great noodle recipes. I started making Italian style pasta for fettucine and ravioli recently. Have you seen some of my pasta making posts? I had a lot of fun doing it by hand and then using my mom's pasta rolling machine. The fun part about that was that I could use the machine to roll out cannoli dough.

    1. Hurrah! Glad you found the post! The wheat starch will giv eyou thte texture you are looking for, though yes I agree cornstarch is so much easier to get hold of and equally delicious.

      I LOVE noodles, as you probably can tell from my blog. It's a well-known fact among my friends hee hee :)

      Will def check out your pasta recipes. Recently got hold of a pasta rolling machine too so have been making MUCH better pasta, fresh and easy! Also, made Chinese egg (alkaline) noodles from scratch with that trusty pasta macine (on blog have a search). So much noodley fun!