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    Home » Recipes » Breakfast

    Rice Noodle Rolls (Cheung Fun)

    Modified: Aug 21, 2024 · Published: Nov 6, 2023 by Christie Lai · This post may contain affiliate links · 1 Comment

    Jump to Recipe

    Rice Noodle Rolls (Cheung Fun). Steamed soft chewy rice noodle rolls with scallions, sesame seeds and soy sauce. A delicious Chinese dim sum dish great for breakfast, as a main or side - made with simple ingredients!

    Rice Noodle Rolls Cheung Fun
    Jump to:
    • What are Rice Noodle Rolls?
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • 📖 Recipe
    • 💬 Reviews

    What are Rice Noodle Rolls?

    Rice Noodle Rolls ("Cheung Fun" or "Chee Cheong Fun" in Chinese) are fresh rice noodles made of rice flour, glutinous rice flour, salt and water.

    They are chewy and tender and usually served with sweet dark soy sauce, hoisin sauce, and peanut butter sauce (or equal parts of these sauces all mixed into one).

    Rice noodle rolls can also contain fillings such as shrimp, ground beef, dried shrimp or dried scallops, scallions, char siu or deep fried dough fritters.

    Rice Noodle Rolls Cheung Fun

    Cheung fun is a popular Chinese dish that comes from Hong Kong. These are often served at many Chinese dim sum restaurants.

    You'll see waiters rolling their carts around with bamboo steamer baskets filled with these rice noodle rolls, among many tasty dim sum dishes.

    Rice noodle rolls are easy to make at home with simple pantry ingredients! A thin layer of the simple batter is steamed in a well-oiled baking tray and gently rolled with a dough scraper and served piping hot with sauce.

    Ingredients & Substitutes

    Please scroll down to below recipe card for exact measurements. 

    Batter

    • Non-Glutinous Rice Flour: not glutinous rice flour. You can easily find this at most grocery stores.
    • Glutinous rice flour: or substitute with cornstarch, tapioca starch, or potato starch. This makes the rice noodle rolls chewy in texture.
    • Salt
    • Cold water
    • Neutral oil: like grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil.

    Garnishes

    • Sweet dark soy sauce: aka kecap manis. This is a sweetened dark soy sauce. Or substitute with dark soy sauce and dissolve white granulated sugar into the soy sauce to taste.
    • Chopped Scallions
    • Sesame seeds

    Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.

    Expert Tips

    • Use a bamboo steaming basket instead of a wire rack for best results so the baking sheet remains levelled for evenly thin rice noodle sheets. 
    • Use a clean and smooth baking tray with a lip so the batter doesn't spill out.
    • Make sure the baking tray is perfectly levelled on the bamboo steamer basket or wired rack or the batter will be thicker or thinner in some areas making it challenging to roll.
    • Whisk the batter again before pouring it into the baking pan so the ingredients are well distributed.
    • Pour the batter into the middle of the tray so it evenly distributes across your tray for an even texture.
    • Cover and do not lift the cover to check. Allow this to cook for the full four minutes.

    Instructions

    Below are step-by-step instructions on how to make rice noodle rolls:

    To make the batter: In a large bowl or a large measuring cup with a lip, whisk together rice flour, glutinous rice flour and salt until well combined. Pour cold water into the dry ingredients and whisk well. Set aside.
    1. To make the batter: In a large bowl or a large measuring cup with a lip, whisk together rice flour, glutinous rice flour and salt until well combined. Pour cold water into the dry ingredients and whisk well. Set aside.
    In a large wok, fill it one-third of the way with water and place a wire rack or a bamboo steamer on top of the water. Place a 10 x 8-inch baking tray onto the wire rack or bamboo steamer and ensure it's perfectly levelled or batter will pool in certain areas creating a uneven texture. Brush 1 teaspoon of vegetable oil on the tray. Then bring the water to boil over medium-high heat.
    1. In a large wok, fill it one-third of the way with water and place a wire rack or a bamboo steamer on top of the water. Place a 10 x 8-inch baking tray onto the wire rack or bamboo steamer and ensure it's perfectly levelled or batter will pool in certain areas creating a uneven texture. Brush 1 teaspoon of vegetable oil on the tray. Then bring the water to boil over medium-high heat.
    Mix the batter again and then pour ½ cup or 250 ml into the tray, aiming for the middle, to create a thin rice noodle sheet.
    1. Mix the batter again and then pour ½ cup or 250 ml into the tray, aiming for the middle, to create a thin rice noodle sheet.
    Cover with a lid and steam for 4 minutes until you see large bubbles form under the rice noodle sheet. Do not open the lid.
    1. Cover with a lid and steam for 4 minutes until you see large bubbles form under the rice noodle sheet. Do not open the lid.
    Next turn off the heat completely and remove the lid. Use two spatulas or a dough cutter to lift the edge of the rice noodle sheet and roll it away from you. The roll should be 1 inch thick.
    1. Next turn off the heat completely and remove the lid. Use two spatulas or a dough cutter to lift the edge of the rice noodle sheet and roll it away from you. The roll should be 1 inch thick.
    Slice in the roll in half with a thin bladed spatula or dough cutter. Transfer to your serving plate. Repeat this process until you have 3 more rolls. Garnish with sweet soy sauce, scallions, and sesame seeds and enjoy!
    1. Slice in the roll in half with a thin bladed spatula or dough cutter. Transfer to your serving plate. Repeat this process until you have 3 more rolls. Garnish with sweet soy sauce, scallions, and sesame seeds and enjoy!

    Storage

    • Leftovers will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or re-steam until hot. 
    • Freezer-friendly? I don't recommend freezing rice noodle rolls because they will become hard in texture.

    Pairing Suggestions

    Rice noodle rolls serve well with:

    • starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup, wontons or dumplings
    • fried rice, chow mein, lo mein, soup noodles 
    • cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
    • protein dishes like Soy Sauce Chicken, Oven-Roasted Char Siu or Air Fryer Char Siu, or Chinese Roasted Pork Belly.

    FAQ

    Can I make rice noodle rolls in advance?

    Rice noodle rolls can be made up to 2-3 days in advance and stored in an airtight container in the fridge. To reheat, microwave for a few minutes or re-steam them until hot.

    📖 Recipe

    rice noodle rolls cheung fun

    Easy Rice Noodle Rolls (Cheung Fun)

    Christie Lai
    Rice Noodle Rolls (Cheung Fun). Steamed soft chewy rice noodle rolls with scallions, sesame seeds and soy sauce. A delicious dim sum great for breakfast or as a side and made with simple ingredients!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Main Course, Side Dish
    Cuisine Chinese
    Servings 4 rolls
    Calories per serving 100 kcal

    Ingredients
     
     

    • 4 teaspoon vegetable oil or any neutral oil

    Batter

    • 1 cup rice flour (not the glutinous kind)
    • 1 tablespoon glutinous rice flour or sub with cornstarch/tapioca starch/potato starch
    • ¼ teaspoon salt
    • 2 cups water cold

    Garnishes

    • 3 tbsp sweet soy sauce or dark soy sauce mixed with 2 teaspoon white sugar
    • 1 scallion finely chopped
    • 1 teaspoon sesame seeds

    Instructions
     

    • To make the batter: In a large bowl or a large measuring cup with a lip, whisk together rice flour, glutinous rice flour and salt until well combined. Pour cold water into the dry ingredients and whisk well. Set aside.
    • In a large wok, fill it one-third of the way with water and place a wire rack or a bamboo steamer on top of the water. Place a 10 x 8-inch baking tray onto the wire rack or bamboo steamer and ensure it's perfectly levelled or batter will pool in certain areas creating a uneven texture. Brush 1 teaspoon of vegetable oil on the tray. Then bring the water to boil over medium-high heat.
    • Mix the batter again and then pour ½ cup or 250 ml into the tray, aiming for the middle, to create a thin rice noodle sheet.
    • Cover with a lid and steam for 4 minutes until you see large bubbles form under the rice noodle sheet. Do not open the lid.
    • Next turn off the heat completely and remove the lid. Use two spatulas or a dough cutter to lift the edge of the rice noodle sheet and roll it away from you. The roll should be 1 inch thick.
    • Slice in the roll in half with a thin bladed spatula or dough cutter. Transfer to your serving plate. Repeat this process until you have 3 more rolls. Garnish with sweet soy sauce, scallions, and sesame seeds and enjoy!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Bamboo Steamer
    • Wok
    • Small Baking Tray
    • Whisk
    • Measuring Set
    • Kitchen Scale
    Nutrition
    Calories: 100kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 453mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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      Recipe Rating




    1. Heidi | The Frugal Girls

      June 07, 2021 at 3:54 pm

      5 stars
      That was a great tip for what kind of flour to use. I really love both the texture and flavors of these fun little rolls!

      Reply

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    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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