Vegan Microwave Mushroom Rice Noodle Rolls
Ingredients
Dry
- 1 1/2 cups rice flour (180g)
- 1/2 cup corn starch (68g)
- 1/2 cup tapioca starch (60g)
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
Wet
- 4 cups warm water
- 1 tablespoon neutral oil
Filling
- 200 grams fresh mushrooms of choice, sliced
- Sesame oil for cooking
- Soy sauce to taste
- 1 cup chopped scallions or green onions
Sweet soy sauce
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 6 tablespoons water
Garnishes
- Chopped scallions
Preparation
Preparing the filling
Heat a large pan or wok.
Add in some sesame oil. Once hot, add in the mushrooms. Season with some soy sauce, to taste. When cooked, turn off heat and set aside.
Chop scallions or green onions and set aside as well.
Preparing the batter
Mix all the dry ingredients into a large bowl. Mix well. While mixing, carefully pour in the warm water. Keep mixing until the starch and flour are diluted. Afterwards, mix in the oil. Set aside.
Cooking the noodle rolls
Prepare your tray. Brush a thin layer of oil on the surface.
Mix the batter again to make sure the starch isn’t sitting at the bottom. Scoop around 1/3 cup of the batter (or depending on the size of your dishes) and place it into the oiled baking dish. Cover with a lid then immediately microwave for 1.5 to 2 minutes until the rice mix is translucent.
While the roll is in the microwave, prepare the tray and pour in ice water.
After microwaving, place the container into the tray with ice water. Leave to cool for 2-3 minutes. Carefully scrape the sides with a spatula. Place some of the mushroom and chopped scallions. You can scatter it around the rice sheet.
From one end, carefully roll the rice sheet until you have a log. Transfer to a plate and repeat for the rest of the batter.
Serving the rolls
Prepare the sauce by mixing everything together. Feel free to adjust according to your desired taste.
Slice each roll into 3-4 pieces. Add some sauce and enjoy!
