How to make it
Stir fry mushrooms: Heat a pan with oil over medium-high heat. Add the mushrooms and sauté them for 2 minutes. Season with ¼ teaspoon of kosher salt. Transfer the mushrooms to a bowl and toss with Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, Lee Kum Kee Minced Ginger, Lee Kum Kee Minced Garlic, scallions, and cilantro. Let the mushrooms cool for 10 minutes.
Make batter: In a large mixing bowl, add the rice flour, potato starch, tapioca starch, glutinous rice flour, and ½ teaspoon of salt, and blend together. Add the two cups of filtered water in the dry ingredient bowl and whisk together. Rest the liquid for at least 20 minutes on the counter.
Make rice noodles: Place a steaming rack in the center of a large,14-inch wok. Fill the wok with water, enough so that the water level is just below the steamer rack. Cover the wok with a domed lid and bring the water to boil. You can leave the steaming rack in the wok as the water boils. Lightly brush an 8×8 square baking pan with oil. Pour just over 1/3 cup of batter to cover the bottom of the pan. Scatter some of the mushroom filling an inch above the bottom edge.
Uncover the wok and carefully lay the square pan over the steaming rack. Cover the wok and steam the noodle for 2 minutes. Use oven mitts or a towel to remove the pan. Let the cheung fun cool on a cooling rack for a few minutes before using a scraper to roll it up.
Let the steamed noodle roll rest for about two minutes to allow the texture to firm. Drizzle Lee Kum Kee Chiu Chow Style Chili Crisp Oil over the roll and garnish with green onion. Serve and enjoy!