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
Scale
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.
