Mushroom Rice Noodle Rolls recipe - ingredients, nutrition and when to eat it
These Cantonese dim sum rolls are made by filling thin rice noodle sheets with shiitake mushrooms and vegetables, then rolling and steaming them.
These Cantonese dim sum rolls are made by filling thin rice noodle sheets with shiitake mushrooms and vegetables, then rolling and steaming them. The chewy rice sheets and savory mushrooms pair well with a mild soy sauce. They make a light addition to lunch or dinner.
Chinese · 35 minutes to cook
Nutrition (per 209.1g serving): 271.9 kcal · protein 4.9g · carbohydrate 50.3g · fat 6.2g · sodium 520.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Spread the rice batter thinly so the sheets turn out soft and are easy to roll.
Tips: Stir the batter once each time before pouring it onto the plate so the starch doesn’t settle.
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Ingredients (1 serving)
- Rice flour — 45 g
- Cornstarch — 10 g
- Shiitake mushrooms — 2 pc
- Carrot — 15 g
- Green onion — 5 g
- Cooking oil — 1 tsp
- Soy sauce — 1 tsp
- Oyster sauce — 0.5 tsp
- Sugar — 0.3 tsp
- Sesame oil — 0.3 tsp
- Water — 90 ml