Truffle Cream Cheese Rolls
Creamy, chewy, buttery, spicy and umami: these truffle cream cheese mushroom rolls are rich, indulgent and a complete flavour bomb!
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If truffle cream cheese dim sum and cheung fun had a baby, it would be her: soft, creamy and umami truffle cream cheese mushroom rolls.
We’ve all seen the viral rice paper hack where you soak the sheets, stuff them with a filling and steam them for an instant, easier version of cheung fun at home. This recipe takes that idea and combines it with my all time favourite dim sum flavour: truffle cream cheese.
The filling is a buttery mix of mushrooms, cream cheese, truffle oil and a touch of honey, making it savoury and perfectly balanced. Once wrapped in soft rice paper and steamed, the rolls become chewy and tender with the most indulgent, melt in your mouth bite.
What really brings everything together is the chilli garlic basil butter. Not a classic chilli oil, we’re going for something richer. The basil adds this brightness that cuts through all that creaminess and gives the whole dish a little lift. The final drizzle of soy sauce and vinegar ties everything together and every bite is creamy, chewy, spicy and just so, so good!
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Truffle Cream Cheese Rolls
Creamy, chewy, buttery, spicy and umami: these truffle cream cheese mushroom rolls are rich, indulgent and a complete flavour bomb!
servings
7 rolls
prep time
20 min
cook time
15 min
Ingredients
Mushroom Filling
- 200g button mushrooms, chopped
- 1 tbsp butter
- ½ cup cream cheese, softened at room temperature
- ½ tsp truffle oil
- 1 tsp honey
- salt to taste, add only if needed
Wrapper
Instant Chilli Butter
- 1 tbsp chilli flakes
- ½ tbsp garlic, finely minced
- 1 tsp sesame seeds
- 7 basil leaves, thinly sliced
- 2 tbsp butter
- 2 tbsp soy sauce
- ½ - 1 tbsp vinegar (or lemon juice)
- 1 tsp honey
Instructions:
- Make the filling: Chop mushrooms and cook them in a dry pan on medium heat till all the moisture evaporates and they’re completely dry. This can take a few minutes, but it’s important for the texture. Once dry, add butter and mix well. Let this mixture cool slightly before combining with softened cream cheese, truffle oil, honey and salt (only if needed).
- Assemble the rolls: Soak each rice paper sheet in water for a few seconds and place it on a clean, flat surface. Add a big spoonful of the mushroom mixture and roll it up tightly like a long thin summer roll. You should get around 7 rolls.
- Steam the rolls: Brush the rolls lightly with some oil and place them in a steamer. Steam for 7-10 minutes until the rice paper turns translucent. If you don’t have a steamer, you can easily make a makeshift one like I did- take a heavy bottomed pan or a kadhai, add some water, place a perforated plate or stand over the water (the one with holes) and cover it with a lid. Once it heats up and starts steaming, just place your rolls on the perforated plate, cover and steam. Remove them gently and set aside in a bowl.
- Make an instant chilli butter sauce: In the same bowl where your mushroom rolls are resting, add chilli flakes, garlic, sesame seeds and sliced basil. Heat up some butter until hot and bubbly and pour it directly over these ingredients, it’ll sizzle and smell amazing. Mix in the soy sauce and vinegar, gently toss everything together and you’re ready to enjoyy!
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I made this with the ingredients I had and it’s a bomb diggy dot com recipe
