Steamed Veg Cheung Fun
Indulge in the light and flavorful delight of Steamed Veg Cheung Fun! This vibrant dish features silky rice noodle rolls filled with a colorful medley of fresh vegetables, all steamed to perfection for a guilt-free treat. Perfect for those on a weight loss journey, these delectable bites are not only nutritious but also bursting with taste – a must-try for any veggie lover!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- Bell peppers
- Cabbage
- Carrots
- Garlic
- Ginger
- Onion
- Pepper
- Spring onions
🥩Meat & Seafood(1)
- Tofu or paneeroptionalpaneer
🫙Pantry Staples(2)
- 1 tsp oil (5 ml)
- Rice paper
🧂Spices & Seasonings(1)
- Salt
🍯Sauces & Condiments(1)
- Soy sauce
📦Other(1)
- Parchment paper
👨🍳 Instructions
- 1
Start by heating 1 tsp of oil.
- 2
Add ginger, garlic, onion, carrots, and cabbage. Cover and cook with very little oil.
- 3
Add bell peppers and tofu or paneer.
- 4
Add some water, cover, and cook well.
- 5
Season with salt, pepper, and spring onions. Mix well.
- 6
Finish with soy sauce for flavor.
- 7
Dip rice paper in water for about 15 seconds.
- 8
Fill the rice paper with the filling and wrap tightly.
- 9
Spread some oil on parchment paper and steam in a steamer or kadhai.
- 10
Serve with soy sauce.
💡 Pro Tips
- ✓Dip rice paper in 104-113°F water for exactly 15-20 seconds - water that's too hot will make it tear, while cold water won't activate the starches properly for pliability.technique104-113°F, 15-20 seconds
- ✓Steam vegetables at 85% doneness before wrapping because they'll continue cooking from residual heat and steam inside the rice paper, preventing mushy texture.timing85% doneness
- ✓Use a 3:1 vegetable to liquid ratio when adding water to the pan - excess moisture will make rice paper soggy and cause tearing during wrapping.ingredient3:1 ratio
- ✓Work with one rice paper sheet at a time and wrap immediately after filling because rice paper becomes brittle again within 2-3 minutes as surface moisture evaporates.timing2-3 minutes
- ✓Cut vegetables into uniform 1/8-inch julienne strips to ensure even cooking and prevent puncturing the delicate rice paper wrapper during rolling.technique1/8-inch strips
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Steamed Veg Cheung Fun
Indulge in the light and flavorful delight of Steamed Veg Cheung Fun! This vibrant dish features silky rice noodle rolls filled with a colorful medley of fresh vegetables, all steamed to perfection for a guilt-free treat. Perfect for those on a weight loss journey, these delectable bites are not only nutritious but also bursting with taste – a must-try for any veggie lover!
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- Bell peppers
- Cabbage
- Carrots
- Garlic
- Ginger
- Onion
- Pepper
- Spring onions
🥩Meat & Seafood(1)
- Tofu or paneeroptionalpaneer
🫙Pantry Staples(2)
- 1 tsp oil (5 ml)
- Rice paper
🧂Spices & Seasonings(1)
- Salt
🍯Sauces & Condiments(1)
- Soy sauce
📦Other(1)
- Parchment paper
👨🍳 Instructions
- 1
Start by heating 1 tsp of oil.
- 2
Add ginger, garlic, onion, carrots, and cabbage. Cover and cook with very little oil.
- 3
Add bell peppers and tofu or paneer.
- 4
Add some water, cover, and cook well.
- 5
Season with salt, pepper, and spring onions. Mix well.
- 6
Finish with soy sauce for flavor.
- 7
Dip rice paper in water for about 15 seconds.
- 8
Fill the rice paper with the filling and wrap tightly.
- 9
Spread some oil on parchment paper and steam in a steamer or kadhai.
- 10
Serve with soy sauce.
💡 Pro Tips
- ✓Dip rice paper in 104-113°F water for exactly 15-20 seconds - water that's too hot will make it tear, while cold water won't activate the starches properly for pliability.technique104-113°F, 15-20 seconds
- ✓Steam vegetables at 85% doneness before wrapping because they'll continue cooking from residual heat and steam inside the rice paper, preventing mushy texture.timing85% doneness
- ✓Use a 3:1 vegetable to liquid ratio when adding water to the pan - excess moisture will make rice paper soggy and cause tearing during wrapping.ingredient3:1 ratio
- ✓Work with one rice paper sheet at a time and wrap immediately after filling because rice paper becomes brittle again within 2-3 minutes as surface moisture evaporates.timing2-3 minutes
- ✓Cut vegetables into uniform 1/8-inch julienne strips to ensure even cooking and prevent puncturing the delicate rice paper wrapper during rolling.technique1/8-inch strips