Chee cheong fun is one of the must-eat savoury snacks in yum cha restaurants.
It is made up of steamed rice rolls which is usually filled with Chinese barbecue pork, cooked prawns, hebi (dried, salted school prawns) or even youtiao (fried breadstick) and dressed with a sesame and soy dressing. Whenever I happen to have fresh coriander and spring onions on hand, I like to make a meatless chee cheong fun.
The vegetarian cheong fun in my day 133 picture is very simple to prepare. Start by cutting 1-2 carrots into julienne pieces. Cut 2 fresh coriander (leaves and stalks) and 3 spring onions / green shallots finely. Then, soak 250g of store-bought rice rolls (they are essentially rolls of uncut rice noodles or kway teow) in hot water for 3-5 minutes and gently separate the layers with a pair of chopsticks. Drain the rice rolls. Alternatively, you can add a splash of water to the rice rolls and microwave them on a medium-high heat setting for a few minutes. Mix 2-3 tablespoons each of light soy sauce and sesame oil. Arrange the rice rolls, carrots, coriander and spring onions on a plate and drizzle some of the soy and sesame dressing. Serve immediately.