If you have ever wandered into a bustling Cantonese dim sum restaurant, you might have fallen in love with the silky, delicate texture of Rice Noodle Rolls. Today, I am so excited to share my favorite way to make these at home with you—this Rice Noodle Rolls (Cheung Fun) Recipe is a game changer! With just a few simple ingredients and a bit of patience, you’ll create luscious, translucent rolls that give that perfect, subtle chewiness coupled with endless opportunities for fillings and sauces. Let’s dive in and bring a touch of authentic dim sum magic straight to your kitchen.
Ingredients You’ll Need
This Rice Noodle Rolls (Cheung Fun) Recipe calls for a handful of simple ingredients you probably already have or can easily find. Each element plays a big role in balancing flavor, texture, and the signature silky appearance of these rolls.
- Rice flour: The star ingredient that provides the chewy base and smooth texture crucial to every rice noodle roll.
- Tapioca starch: Adds that signature elasticity and slight bounce to the noodles, keeping them tender yet not sticky.
- Wheat starch: Helps improve the firmness and translucency of the noodle sheets for that pretty glossy finish.
- Water: The binding agent that blends all the flours into a silky batter perfect for steaming.
- Neutral oil: Prevents sticking and adds a bit of sheen to the cooked noodle sheets.
- Optional fillings (shrimp, char siu, green onions): Customize your rolls with fresh flavors that bring bursts of taste and texture inside the delicate noodles.
- Light soy sauce: The essential dipping sauce that adds savory depth and a touch of saltiness.
- Sugar (optional): Balances the savory soy sauce with a hint of sweetness, rounding out the sauce perfectly.
How to Make Rice Noodle Rolls (Cheung Fun) Recipe
Step 1: Prepare the Batter
Begin by whisking together 1 cup of rice flour, 2 tablespoons of tapioca starch, and 1 tablespoon of wheat starch with 2 cups of water until completely smooth. Stir in 1 tablespoon of neutral oil to keep the batter silky and help prevent sticking. This silky batter is the canvas for your delicate noodle sheets!
Step 2: Set Up Your Steamer
Get your steamer ready with plenty of boiling water below. Prepare a flat tray or a square pan that fits snugly inside your steamer—lightly grease it with oil to ensure the delicate sheets don’t stick when cooking.
Step 3: Steam the Noodle Sheets
Pour just enough batter onto the greased tray to create a very thin, even layer covering the base. Cover the steamer and let this cook for 3 to 4 minutes. You’ll know it’s ready when the sheet turns translucent and slightly shiny. This steaming step is key to developing the perfect silky texture.
Step 4: Roll the Cheese-Free Basic Sheets
Carefully remove the tray and let it cool for a moment. Use a spatula to gently loosen the edges, then roll up the sheet into a smooth cylinder. If you’re adding fillings like shrimp or char siu, place them on the sheet before rolling to envelop the flavors inside. Repeat this process until all the batter is used, greasing the tray each time to maintain that effortless slip.
Step 5: Make the Sauce
For the signature finishing touch, mix a bit of light soy sauce with ½ teaspoon of sugar and 1 tablespoon of water, then warm it gently on the stove until the sugar dissolves. This sweet-savory sauce complements the mild rolls perfectly.
Step 6: Serve Warm and Enjoy
Serve your fresh Rice Noodle Rolls (Cheung Fun) Recipe warm, drizzled generously with the soy sauce mixture. The soft, delicate noodles combined with the savory sauce make for an utterly comforting dish that’s sure to impress.
How to Serve Rice Noodle Rolls (Cheung Fun) Recipe
Garnishes
Garnishes can transform your Rice Noodle Rolls from simple to sublime. Try sprinkling finely chopped green onions or toasted sesame seeds on top to add a pop of color and a little crunch. Fresh cilantro leaves also work beautifully, lending a bright herbaceous note that lightens the dish.
Side Dishes
This dish pairs wonderfully with classic dim sum sides like steamed dumplings or sticky rice. For a lighter meal, a crisp bowl of Chinese broccoli (gai lan) with oyster sauce provides a lovely balance alongside the soft rice noodle rolls.
Creative Ways to Present
Instead of the traditional rolled shape, try folding the noodle sheets over fillings like ground pork and mushrooms for a different twist. You can also slice the rolls into bite-sized pieces for easy sharing at a party or drizzle a spicy chili oil on top for a fiery kick that wakes up the palette.
Make Ahead and Storage
Storing Leftovers
If you have leftover rice noodle rolls, place them in an airtight container lined with parchment paper to prevent sticking. Store them in the refrigerator and consume within one to two days for best texture and flavor.
Freezing
Freezing is not usually recommended, as rice noodle rolls tend to lose their delicate texture and become rubbery once thawed. For the freshest experience, make this Rice Noodle Rolls (Cheung Fun) Recipe fresh or enjoy leftovers refrigerated.
Reheating
Reheat leftover rolls by placing them in a steamer for a few minutes until warmed through. This gentle steaming method helps restore softness without turning the noodles tough or chewy.
FAQs
Can I make rice noodle rolls without wheat starch?
While wheat starch gives the noodle sheets extra firmness and gloss, you can omit it if you prefer a softer texture. Just expect a slightly less translucent roll that’s still delicious.
What fillings work best inside Rice Noodle Rolls?
Traditional fillings include shrimp, char siu (BBQ pork), and scallions, but feel free to get creative with ground meats, mushrooms, or even vegetables. Just make sure the fillings are cooked and finely chopped for even rolling.
How thin should I spread the batter on the tray?
A very thin layer is best—just enough to cover the tray’s surface. Thick layers will take longer to steam and won’t produce the light, delicate noodle sheets typical of Cheung Fun.
Is there a substitute for rice flour?
Rice flour is essential for the texture of these noodle rolls and doesn’t have a direct substitute. Using all-purpose flour will produce a totally different texture and is not recommended.
Can I use store-bought rice noodle sheets instead?
While pre-made sheets are convenient, homemade Rice Noodle Rolls (Cheung Fun) Recipe offer a fresher taste and better texture. Plus, you can customize the thickness and fillings to your liking!
Final Thoughts
Making these gentle, silky Rice Noodle Rolls (Cheung Fun) Recipe at home might sound intimidating, but with this step-by-step guide, you’ll find it incredibly rewarding and surprisingly straightforward. There’s something truly special about rolling up your own dim sum-style noodles filled with your favorite ingredients and drizzled with that luscious soy sauce. I can’t wait for you to try this recipe and bring a little authentic Cantonese delight to your table. Happy cooking, and enjoy every bite!
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Rice Noodle Rolls (Cheung Fun) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dim Sum
- Method: Steaming
- Cuisine: Chinese
- Diet: Halal
Description
Rice Noodle Rolls, or Cheung Fun, are a classic Cantonese dim sum dish featuring delicate, translucent sheets of rice noodle that are steamed to perfection and rolled around savory fillings like shrimp, char siu, or green onions. Served with a lightly sweetened soy sauce, these silky rolls make a perfect appetizer or snack that’s both light and flavorful.
Ingredients
Batter Ingredients
- 1 cup rice flour
- 2 tbsp tapioca starch
- 1 tbsp wheat starch
- 2 cups water
- 1 tbsp neutral oil (plus more for greasing)
Fillings (Optional)
- Shrimp
- Char siu (BBQ pork)
- Green onions
Sauce
- Light soy sauce, for serving
- ½ tsp sugar (optional, for sauce)
- 1 tbsp water (optional, for sauce)
Instructions
- Prepare the batter: In a large bowl, whisk together the rice flour, tapioca starch, wheat starch, and water until the mixture is smooth and free of lumps. Stir in 1 tablespoon of neutral oil to help prevent sticking and improve texture.
- Set up the steamer: Prepare your steamer with a flat tray or a square pan that fits inside. Bring the water in the steamer to a rolling boil to ensure even, consistent steaming.
- Grease the tray: Lightly grease the steaming tray with oil to prevent the rice noodle sheets from sticking during cooking.
- Steam the rice noodle sheets: Pour a thin, even layer of batter onto the greased tray to coat the base. Cover and steam for 3 to 4 minutes, or until the sheet becomes translucent and cooked through.
- Cool and roll: Remove the tray from the steamer and let the rice noodle sheet cool slightly until it’s safe to handle. Use a spatula to gently loosen the edges and carefully roll up the sheet into a tight roll.
- Repeat steaming and rolling: Repeat the greasing, pouring, steaming, cooling, and rolling process with the remaining batter to make additional rice noodle rolls.
- Add fillings (optional): If you desire, place fillings such as shrimp, char siu, or green onions on the rice noodle sheet before rolling it up to infuse delicious flavors into the rolls.
- Make the sauce: In a small saucepan, combine light soy sauce with sugar and water. Heat gently until the sugar dissolves completely to create a slightly sweetened soy sauce.
- Serve: Plate the warm rice noodle rolls and drizzle them with the prepared soy sauce. Enjoy immediately for the best taste and texture.
Notes
- Ensure the rice flour mixture is lump-free for smooth, silky noodle sheets.
- Adjust the thickness of the batter layer to your preference; thinner layers yield more delicate rolls.
- Use a lightly oiled spatula to lift and roll the rice sheets to avoid tearing.
- Fillings should be pre-cooked or ready to eat before adding to the sheets.
- Serve rolls fresh and warm as they are best enjoyed immediately after steaming.
