The first time I attempted making these Vegetarian Noodle Rolls, I’ll admit, my family was a bit skeptical. They were used to the classic dim sum versions, often filled with shrimp or pork. The idea of a purely vegetarian filling had them raising eyebrows. But the aroma that filled the kitchen as the delicate rice noodle sheets steamed, infused with the savory scent of mushrooms, tofu, and fragrant sesame oil, began to change their minds. When I finally presented the platter – translucent, glistening rolls drizzled with a savory-sweet sauce and sprinkled with vibrant green onions – the skepticism vanished, replaced by eager anticipation. The first bite was a revelation! The silky smooth, slightly chewy noodle wrapped around a flavorful, textural filling was pure comfort. The umami from the mushrooms, the subtle creaminess of the tofu, and the crunch from the water chestnuts created a symphony of textures and tastes. Since that day, these “Vegetarian Twist” Noodle Rolls have become a requested favorite, perfect for weekend brunch, a light lunch, or even as part of a larger Asian-inspired feast. They prove that vegetarian food can be incredibly satisfying, flavorful, and even replicate the delightful experience of traditional dim sum, right in your own kitchen.

Ingredients

Here’s what you’ll need to create these delicious Vegetarian Noodle Rolls:

For the Rice Noodle Batter:

• Rice Flour: 1 cup (approx. 120g) – Not glutinous rice flour; regular white rice flour forms the base structure.
• Tapioca Starch: ½ cup (approx. 60g) – Adds chewiness and translucency to the noodle sheets.
• Water: 2 ½ cups (approx. 590ml) – Room temperature water is best for a smooth batter.
• Salt: ½ teaspoon – Enhances the overall flavor of the noodle.
• Vegetable Oil: 1 tablespoon – Helps prevent sticking and adds a slight richness.

For the Vegetarian Filling:

• Firm or Extra-Firm Tofu: 1 block (approx. 14oz / 400g), pressed well and finely crumbled or minced – Provides a protein base and absorbs flavors beautifully.
• Dried Shiitake Mushrooms: 5-6 large mushrooms, rehydrated in hot water for 30 minutes, stems removed, finely chopped – Offer a deep, savory umami flavor.
• Carrot: 1 medium, peeled and very finely shredded or minced – Adds a touch of sweetness and color.
• Water Chestnuts: ½ cup canned, drained and finely chopped (optional) – Provide a delightful crunchy texture.
• Wood Ear Mushrooms: ¼ cup dried, rehydrated, rinsed well, and finely chopped (optional) – Add a unique, slightly crunchy texture.
• Scallions (Green Onions): 3-4 stalks, white and green parts separated, finely chopped – Green parts for garnish, white parts for the filling’s aroma.
• Garlic: 2-3 cloves, minced – Adds aromatic depth.
• Ginger: 1-inch piece, peeled and finely minced or grated – Provides a warm, zesty counterpoint.
• Light Soy Sauce: 2 tablespoons – For savory seasoning.
• Sesame Oil: 1 teaspoon – Adds a nutty aroma and flavor.
• Vegetable Oil: 1-2 tablespoons (for stir-frying) – Neutral oil for cooking the filling.
• White Pepper: ¼ teaspoon (or to taste) – Adds a subtle heat different from black pepper.
• Sugar: ½ teaspoon (optional) – Balances the savory flavors.

For the Sauce:

• Light Soy Sauce: ¼ cup (approx. 60ml) – The savory base of the sauce.
• Water: ¼ cup (approx. 60ml) – Dilutes the soy sauce slightly.
• Sugar: 1-2 tablespoons (adjust to taste) – Provides the characteristic sweetness.
• Sesame Oil: 1 teaspoon – Enhances the aroma and flavor.
• Optional additions: A splash of dark soy sauce for color, a dash of rice vinegar for tang, or a small amount of hoisin sauce for depth.

For Garnish (Optional):

• Toasted Sesame Seeds: For nutty crunch.
• Fresh Cilantro Leaves: For a fresh, herbal note.
• Chili Oil or Sriracha: For those who like heat.
• Reserved Chopped Green Scallion Tops: For color and mild onion flavor.

Instructions

Making noodle rolls takes a bit of practice, but the process is rewarding. Follow these steps carefully:

1. Prepare the Filling:

• Rehydrate Mushrooms: Place the dried shiitake and wood ear mushrooms (if using) in separate bowls. Cover generously with hot water and let them soak for at least 30 minutes, or until fully softened. Squeeze out excess water, remove and discard the tough shiitake stems, and finely chop both types of mushrooms.
• Press Tofu: While mushrooms soak, press the tofu block to remove as much water as possible. You can use a tofu press or place the block between two plates lined with paper towels and weigh it down with something heavy (like cans) for about 30 minutes. Once pressed, crumble or mince the tofu finely.
• Prepare Vegetables: Peel and finely shred or mince the carrot. Drain and finely chop the water chestnuts (if using). Finely chop the white parts of the scallions (reserve the green parts). Mince the garlic and ginger.
• Stir-fry Filling: Heat 1-2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic, ginger, and chopped white scallion parts. Stir-fry for about 30 seconds until fragrant.
• Add Tofu & Mushrooms: Add the crumbled tofu and chopped shiitake and wood ear mushrooms. Stir-fry for 3-5 minutes, breaking up the tofu further, until it starts to lightly brown and the mushrooms release their aroma.
• Add Vegetables & Seasoning: Add the shredded carrot and chopped water chestnuts. Stir-fry for another 2-3 minutes until the carrot softens slightly but retains some crunch.
• Season: Stir in the light soy sauce, 1 teaspoon sesame oil, white pepper, and optional sugar. Mix well and cook for another minute, ensuring everything is evenly coated. Taste and adjust seasoning if necessary.
• Cool: Remove the filling from the heat and set it aside to cool completely. This prevents the hot filling from affecting the noodle batter later.

2. Prepare the Batter:

• Combine Dry Ingredients: In a medium-sized bowl, whisk together the rice flour, tapioca starch, and salt. Ensure there are no lumps.
• Add Wet Ingredients: Gradually whisk in the water, pouring slowly while continuously whisking to prevent lumps from forming. Once all the water is added, whisk in the 1 tablespoon of vegetable oil.
• Consistency Check: The batter should be very thin, similar in consistency to crepe batter or heavy cream. If it seems too thick, add a tiny bit more water (a teaspoon at a time). If too thin, a tiny bit more rice flour, whisking vigorously.
• Rest the Batter: Cover the bowl and let the batter rest for at least 30 minutes at room temperature. This allows the flours to fully hydrate, resulting in a smoother, more pliable noodle sheet. Stir the batter well again just before using, as the starches tend to settle at the bottom.

3. Prepare the Steaming Setup:

• Choose Your Steamer: You need a setup that allows steam to circulate freely around a flat, heatproof pan or plate where the noodle sheet will cook.
  • Wok Method: Fill a large wok with a few inches of water. Place a steaming rack inside. Ensure the water level is below the rack. Bring the water to a rolling boil over high heat.
  • Large Pot Method: Use a large, wide pot with a lid. Place a steaming rack or even heatproof bowls/rings inside to elevate the steaming pan above the water. Add water, ensure it’s below the rack, and bring to a boil.
  • Dedicated Steamer: If you have a multi-tiered steamer, follow its instructions, ensuring vigorous steam.
• Prepare Steaming Pan(s): You’ll need one or two flat, square or rectangular heatproof pans or plates that fit comfortably inside your steamer setup with room for steam circulation. Metal cake pans (like 8×8 inch) or specific Chee Cheong Fun pans work well. Lightly brush the bottom and sides of the pan(s) with vegetable oil each time before adding batter. This is crucial to prevent sticking.

4. Steam the Noodle Sheets:

• Preheat Pan: Place the lightly oiled empty steaming pan onto the rack in the vigorously boiling steamer. Cover and let it heat up for 1-2 minutes. This helps the batter cook evenly.
• Add Batter: Carefully remove the hot pan from the steamer (use oven mitts!). Give the rested batter a good stir. Pour a thin layer of batter into the hot, oiled pan – just enough to cover the bottom in a very thin, even layer (usually about ¼ to ⅓ cup depending on pan size). Quickly tilt the pan to spread the batter evenly.
• Steam: Immediately place the pan back onto the steaming rack inside the steamer. Cover tightly and steam over high heat for 2-3 minutes.
• Check for Doneness: The noodle sheet is cooked when it turns from milky white to translucent and slightly puffy or bubbly in spots. It should look set and no longer liquidy. Over-steaming can make it tough, while under-steaming will make it difficult to roll.
• Remove and Cool Slightly: Carefully remove the pan from the steamer. Let it sit for just 15-30 seconds. This slight cooling makes the noodle sheet easier to handle. If you have a second prepared pan, you can place it in the steamer immediately to start the next sheet while the first one cools slightly.

5. Fill and Roll:

• Loosen Edges: Use a flexible silicone spatula or an oiled offset spatula to gently loosen the edges of the noodle sheet from the pan.
• Add Filling: Place a line of the cooled vegetarian filling (about 2-3 tablespoons, adjust to your preference) along one edge of the noodle sheet within the pan.
• Roll: Carefully, using the spatula or your fingers (be cautious, it might still be warm), lift the edge of the noodle sheet nearest the filling and gently roll it over the filling, continuing to roll it up snugly but not too tightly into a cylinder. If the sheet is wide, you might fold the sides in slightly before rolling, like an envelope, but traditionally they are often just rolled straight.
• Transfer: Gently slide the completed noodle roll onto a serving plate. Some prefer to lightly brush the serving plate with oil to prevent sticking, especially if stacking.
• Repeat: Re-oil the steaming pan, stir the batter again, and repeat the steaming, filling, and rolling process until all the batter or filling is used. This process requires patience, especially if you only have one steaming pan.

6. Prepare the Sauce:

• Combine: In a small saucepan, combine the ¼ cup light soy sauce, ¼ cup water, and 1-2 tablespoons of sugar (start with 1 tbsp and add more if you prefer sweeter).
• Heat Gently: Warm the mixture over low heat, stirring constantly, just until the sugar is completely dissolved. Do not boil it.
• Add Sesame Oil: Remove from heat and stir in the 1 teaspoon of sesame oil. Taste and adjust sweetness or saltiness if needed (add more sugar or a drop more water/soy sauce). You can also add optional ingredients like dark soy sauce or rice vinegar here.
• Serve: Keep the sauce warm or serve at room temperature.

7. Assemble and Serve:

• Arrange Rolls: Place the finished noodle rolls snugly side-by-side or slightly overlapping on a serving platter.
• Drizzle Sauce: Generously drizzle the prepared warm sauce over the noodle rolls just before serving.
• Garnish: Sprinkle with the reserved chopped green scallion tops, toasted sesame seeds, and fresh cilantro leaves, if desired. Serve immediately with chili oil or sriracha on the side for those who like heat.

Nutrition Facts

• Servings: This recipe typically yields about 8-12 rolls, serving 3-4 people as a main dish or 5-6 as part of a larger meal.
• Calories per Serving (approximate): Around 350-450 kcal per serving (assuming 4 servings), depending heavily on the amount of oil used and the exact sauce composition.

Key Nutrition Highlights (per serving estimate):

1. Protein: ~15-20g – Primarily from the tofu, contributing to satiety and muscle maintenance.
2. Fiber: ~4-6g – From vegetables like carrots, mushrooms, and potentially water chestnuts, aiding digestion.
3. Carbohydrates: ~40-50g – Mainly from the rice flour and tapioca starch in the noodles, providing energy.
4. Sodium: High – Primarily from soy sauce in the filling and sauce. Can be reduced by using low-sodium soy sauce and controlling sauce quantity.
5. Fat: ~10-15g – From oils used in cooking the filling, in the batter, and sesame oil. Primarily unsaturated fats, but quantity varies with preparation.

(Note: These are estimates. Actual values vary based on specific ingredients, portion sizes, and cooking methods.)

Preparation Time

Making vegetarian noodle rolls requires several steps, so plan accordingly:

• Soaking Time (Mushrooms): 30 minutes (passive time)
• Pressing Time (Tofu): 30 minutes (passive time, can overlap with soaking)
• Batter Resting Time: 30 minutes (passive time, can overlap)
• Active Prep Time (Chopping, Mixing Filling & Batter): Approximately 45-60 minutes. This involves all the fine chopping and stir-frying the filling.
• Cooking Time (Steaming & Rolling): Approximately 30-45 minutes, depending on your steamer setup efficiency and whether you use one or two pans. Each roll takes about 3-5 minutes total (steam + roll).
• Total Time: Around 1 hour 45 minutes to 2 hours 15 minutes, including passive soaking/resting times. The hands-on time is closer to 1 hour 15 minutes to 1 hour 45 minutes.

While it seems lengthy, much of the time involves waiting for ingredients to soak or rest, or the repetitive (but satisfying!) process of steaming and rolling.

How to Serve

These Vegetarian Noodle Rolls are best enjoyed fresh and warm. Here are some serving suggestions:

• Classic Dim Sum Style:
  • Serve immediately after rolling.
  • Arrange neatly on a platter.
  • Drizzle generously with the prepared warm savory-sweet sauce.
  • Garnish liberally with chopped scallions (green parts), toasted sesame seeds, and fresh cilantro.
  • Offer chili oil or sriracha on the side for heat.
• Light Lunch or Dinner:
  • Serve 3-4 rolls per person as a satisfying main course.
  • Pair with a simple side salad with a sesame-ginger dressing.
  • Accompany with a light broth-based soup like miso soup or vegetable wonton soup.
• Part of an Asian Feast:
  • Include smaller portions (1-2 rolls per person) as part of a larger spread.
  • Serve alongside other vegetarian dim sum items like vegetable dumplings, spring rolls, or steamed buns.
  • Complement with stir-fried greens (like bok choy or gai lan) and steamed rice.
• Creative Presentation:
  • For a more elegant look, slice each roll into 2-3 bite-sized pieces before drizzling with sauce and garnishing.
  • Serve the sauce in a small dipping bowl alongside the rolls instead of drizzling over the top, allowing guests to control the amount.

Additional Tips

Mastering homemade noodle rolls can take practice. Here are 8 tips to help you succeed:

1. Batter Consistency is Key: The batter must be thin, like crepe batter. If it’s too thick, the noodles will be dense and heavy. If it’s too thin, they might tear easily. Test steam one small sheet first and adjust with tiny amounts of water or rice flour if needed. Always stir well before pouring each layer, as starch settles quickly.
2. Master the Steam: Ensure your steamer produces vigorous, consistent steam before you put the pan in. High heat is crucial for cooking the thin layer quickly and evenly. Don’t overcrowd the steamer; allow space for steam circulation.
3. Oil Your Pan Generously (Every Time!): Don’t skimp on oiling the steaming pan before each layer of batter. This is the single most important step to prevent sticking and ensure easy rolling. A light brush of neutral vegetable oil works best.
4. Filling Finesse: Chop your filling ingredients very finely. Large chunks can tear the delicate noodle sheet during rolling. Ensure the filling is cooled before using it; hot filling can make the noodle sheet gummy or tear easily.
5. Achieving Thin Sheets: Pour only a very thin layer of batter into the hot pan. It might seem too little, but it will spread and cook into the desired delicate sheet. Tilt the pan immediately after pouring to get an even layer quickly.
6. Troubleshooting Sticky Rolls: If rolls stick together on the plate, ensure the plate was lightly oiled, or don’t stack them too tightly. If the noodle sheet sticks badly to the pan, you likely need more oil or the pan wasn’t hot enough before adding batter.
7. Filling Variations Galore: Feel free to customize the filling! Try adding finely chopped jicama for crunch, bamboo shoots, different types of mushrooms (king oyster, cremini), or seasoned crumbled tempeh instead of tofu. Just ensure everything is finely chopped.
8. Make Components Ahead: You can prepare the vegetarian filling and the sauce a day in advance and store them in airtight containers in the refrigerator. This significantly cuts down the preparation time on the day you plan to steam and serve the rolls. Gently reheat the sauce before serving. The batter is best made fresh, or at most a few hours ahead (keep refrigerated and bring to room temp, stir well before use).

FAQ Section

Here are answers to some frequently asked questions about making Vegetarian Noodle Rolls:

1. Q: Can I make this recipe gluten-free?
   • A: Yes, this recipe is naturally gluten-free if you ensure your ingredients are certified gluten-free. Rice flour and tapioca starch are inherently gluten-free. The main thing to check is your soy sauce – use a certified gluten-free soy sauce or tamari. Always double-check labels if serving someone with celiac disease.
2. Q: What kind of rice flour should I use?
   • A: Use regular white rice flour (often found in Asian markets, sometimes labeled simply “Rice Flour”). Do not use glutinous rice flour (sweet rice flour) or rice flour blends meant for baking cakes, as they will produce a very different, sticky, or incorrect texture. Thai brands like Erawan (the one with the three elephant logo) are popular choices for rice flour and tapioca starch.
3. Q: Why are my noodle sheets breaking or tearing when I try to roll them?
   • A: This could be due to several reasons: the batter might be slightly too thin, the sheet might be under-steamed (still too delicate), or over-steamed (becoming brittle). It could also be that you’re trying to roll it while it’s too hot, or perhaps the filling has sharp/large pieces. Ensure proper steaming time, let it cool for 15-30 seconds, use finely chopped filling, and handle gently with an oiled spatula.
4. Q: Can I make the batter ahead of time?
   • A: You can make the batter a few hours ahead and keep it covered in the refrigerator. However, it’s generally best made closer to the time you plan to steam (allowing for the 30-minute rest). If refrigerated, let it come to room temperature for about 30 minutes before use and always stir it extremely well, as the starches will have settled significantly.
5. Q: Can I freeze these vegetarian noodle rolls?
   • A: It’s generally not recommended to freeze assembled noodle rolls. The delicate rice noodle texture changes upon freezing and thawing, becoming mushy or brittle. The filling might also become watery. They are best enjoyed fresh. You can freeze the cooked filling separately for future use.
6. Q: What other fillings work well in vegetarian noodle rolls?
   • A: Many combinations work! Consider: finely chopped bok choy stems, napa cabbage, bell peppers (finely minced), seasoned seitan crumbles, edamame, corn, or even a simple scallion-only filling (often served without filling but with sauce). The key is fine chopping and pre-cooking any vegetables that require it.
7. Q: Is this recipe vegan?
   • A: Yes, as written, this recipe is vegan. All ingredients (flours, water, tofu, vegetables, soy sauce, sugar, oils) are plant-based. Just ensure your specific brands of ingredients (like sugar, sometimes processed with bone char, though less common now) meet your vegan standards if strict adherence is required.
8. Q: How do I reheat leftover noodle rolls?
   • A: Reheating noodle rolls can be tricky as they can become hard or rubbery in the microwave. The best way is to re-steam them gently for a few minutes (3-5 minutes) until heated through. Place them on a heatproof plate in your steamer setup. Avoid microwaving if possible. Serve immediately after reheating with fresh sauce.

Print