• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Christie at Home
  • Asian Recipes
    • By Region
      • Chinese
      • Filipino
      • Indonesian
      • Japanese
      • Korean
      • Malaysian
      • Taiwanese
      • Thai
      • Vietnamese
    • By Course
      • Mains
      • Breakfast
      • Dessert
      • Appetizers/Sides
      • Beverages
      • Snacks
  • Shop
  • Subscribe
  • ABOUT
    • Work with Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Asian Recipes
  • Shop
  • About
  • Newsletter Subscription
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Appetizers/Sides » Rice Noodle Rolls Cheung Fun

    Rice Noodle Rolls Cheung Fun

    Last Modified: June 23, 2021 - Published by: christieathome - Comments: 1 Comment

    Jump to Recipe Print Recipe
    Rice Noodle Rolls Cheung Fun

    Rice Noodle Rolls – Cheung Fun. Steamed soft chewy rice noodle rolls with scallions, sesame seeds and soy sauce. A scrumptious dish that is commonly served for dim sum. Simple and filling, a tasty dish to make at home. It serves well for breakfast or lunch or as a side. Sometimes it’s filled with shrimp, scallions, eggs or beef. Popularly served with soy sauce, peanut butter, hoisin or all those sauces mixed into one.

    I remember eating this often as a little girl. It was something we always ordered for dim sum. Sometimes we would order the plain version that you can dip in the three sauces I mentioned above, or we would order the shrimp version which was my favourite. But today I’ll be showing you the basics on how to make the plain version that is vegan.

    Rice Noodle Rolls Cheung Fun

    Many different variations!

    There are many versions of Cheung Fun and I’ve listed the different kinds below:

    • Scallions
    • Shrimp
    • Dried shrimp
    • Ground beef
    • Egg
    • Egg, ground beef and scallions
    • Char Siu               
    • Plain

    You can make this at home!

    This rice noodle roll recipe is not too challenging to make as long as you follow the instructions. If you don’t follow them closely, it may be trickier than most recipes. But that’s why I’ve shared a bunch of tips below to show you how to make rice noodle roll at home.

    Tips for making Cheung fun noodles

    Below are tips on how to make a rice roll:

    • Make sure to buy rice flour that is not the glutinous kind. This is so important!
    • After making this, the best steamer to use is one that is totally levelled. I would recommend a bamboo steamer.
    • Use a smooth clean pan with a lip or a tray. I share one that you can buy for this Cantonese style cheong fun. You need one with a lip, so the batter doesn’t spill out.
    • Make sure your tray is sitting levelled on your bamboo steamer or wired rack. This will either make the rolling process easy or very difficult. Because if the batter pools in one area making that part of the roll thicker, you will have an uncooked roll that tastes very starchy, and it will make it more difficult to roll.
    • Whisk the batter again after your pour it into your ½ measuring cup. This is important because the cornstarch tends to fall to the bottom of the batter.
    • 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.
    • In order not to BURN yourself, turn off the heat completely.
    • Once the steam has reduced, then carefully use two silicone spatulas or a plastic dough cutter (this works the best) and begin to roll one end closest to you towards the end.
    • Slice in half to make transferring the roll to a serving plate easier.
    • Keep your Hong Kong style steamed rice roll warm by covering them until they are served.

    FAQ

    Frequently asked questions about Cheung fun rice noodle rolls:

    What kind of Cheung fun flour do I use?

    You must use rice flour that is not glutinous. It usually comes in a clear package with a red label.

    Is Cheung fun healthy?

    The roll itself is healthy as it’s not high in fat and it’s steamed. The part that may be “unhealthy” is the choice of sauces which you can control.

    Can you microwave Cheung fun?

    You can but the texture will not be as soft and chewy versus steaming it.

    What kind of sauces can I pair with this Hong Kong steamed rice roll recipe?

    • Soy sauce
    • Sweet soy sauce (My favourite)
    • Peanut butter
    • Hoisin
    • Equal parts soy sauce, hoisin and peanut butter mixed.

    Other Chinese recipes you may like!

    If you enjoyed my Cheung fun rolls then you may enjoy these other Chinese recipes:

    CHOY SUM WITH SIZZLING OIL
    CHINESE BEEF TOMATO STIR-FRY
    SATAY BEEF SANDWICH
    HONG KONG HAM EGG SANDWICH
    SATAY BEEF NOODLE SOUP
    CANTONESE CREAM CORN FISH

    For this recipe

    You will need the following Cheung fun ingredients:

    • 1 cup rice flour, not the glutinous kind
    • 1 tbsp cornstarch
    • ¼ tsp salt
    • 2 cups water
    • Neutral oil

    Cheung fun sauce:

    • 3 tbsp soy sauce or sweet soy sauce
    • 1 tbsp scallions
    • 1 tsp sesame seeds

    How to make Cheong Fun

    In a large bowl or large measuring cup, whisk together the rice flour, cornstarch and salt until well combined. Pour water into the dry ingredients and whisk well.

    Next in a large wok with a wired rack or a large steamer, fill the wok with enough water for steaming.  Place a 10 x 8-inch tray or small baking sheet with a lip on top. This rice noodle roll pan needs to be clean and a smooth surface ideally. Make sure the tray is 100% levelled or you’ll end up with an uneven rice roll that is thick in some areas and thin in other areas. Brush 1 tsp of neutral oil on the tray each time you pour the batter to create a new roll.  Then bring the water to a boil for steaming over high heat.

    Whisk the batter again and then pour ½ cup of it into the oiled tray. If your tray is not levelled you may need to tilt the wok so that the batter reaches all areas of the tray. Fill any holes but be cautious of the steam. It’s very hot!

    Cover with a lid and allow this to cook for 4 minutes. Do not open it. You should see large bubbles form under the rice roll.

    Next turn off the heat completely. Remove the lid. Use two spatulas or a dough cutter to lift the end of the roll closest to you and begin to roll towards the end. 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 no more batter left.

    Garnish with sesame seeds, scallions and soy sauce. Enjoy your steamed rice rolls hot!

    Give it a try!

    Well, I hope you give my Rice Noodle Rolls Cheung Fun a try! It always excites me when you guys make my recipes and I hope this is one you try.

    Thanks for visiting my blog! If you enjoyed my steamed rice noodle roll recipe please share it with your family and friends or on social media!

    Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating for my vegan rice noodle roll, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    *This post for my rice noodle rolls recipe contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    rice noodle rolls cheung fun

    Rice Noodle Rolls – Cheung Fun

    christieathome
    Rice Noodle Rolls – Cheung Fun. Steamed soft chewy rice noodle rolls with scallions, sesame seeds and soy sauce. A scrumptious dish that is commonly served for dim sum. Simple and filling, a tasty dish to make at home. It serves well for breakfast or lunch or as a side. Sometimes it’s filled with shrimp, scallions, eggs or beef. Popularly served with soy sauce, peanut butter, hoisin or all those sauces mixed into one.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, lunch, Side Dish
    Cuisine Chinese
    Servings 8 short pieces
    Calories per serving 100 kcal

    Ingredients
      

    • 1 cup rice flour not the glutinous kind
    • 1 tbsp cornstarch
    • ¼ tsp salt
    • 2 cups water
    • 4 tsp vegetable oil Neutral kind (I used avocado oil)

    Seasoning:

    • 3 tbsp regular soy sauce or sweet soy sauce
    • 1 tbsp scallions
    • 1 tsp sesame seeds

    Instructions
     

    • In a large bowl or large measuring cup, whisk together the rice flour, cornstarch and salt until well combined. Pour water into the dry ingredients and whisk well.
    • Next in a large wok with a wired rack or a large steamer, fill the wok with enough water for steaming. Place a 10 x 8-inch tray or small baking sheet with a lip on top. This rice noodle roll pan needs to be clean and a smooth surface ideally. Make sure the tray is 100% levelled or you’ll end up with an uneven rice roll that is thick in some areas and thin in other areas. Brush 1 tsp of neutral oil on the tray each time you pour the batter to create a new roll. Then bring the water to a boil for steaming over high heat.
    • Whisk the batter again and then pour ½ cup of it into the oiled tray. If your tray is not levelled you may need to tilt the wok so that the batter reaches all areas of the tray. Fill any holes but be cautious of the steam. It’s very hot!
    • Cover with a lid and allow this to cook for 4 minutes. Do not open it. You should see large bubbles form under the rice roll.
    • Next turn off the heat completely. Remove the lid. Use two spatulas or a dough cutter to lift the end of the roll closest to you and begin to roll towards the end. 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 no more batter left.
    • Garnish with sesame seeds, scallions and soy sauce. Enjoy your steamed rice rolls hot!
    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!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Bamboo Steamer
    Wok
    Small Baking Tray
    Whisk
    Measuring Set
    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
    Course Breakfast, lunch, Side Dish
    Cuisine Chinese
    Keyword cheung fun noodles, cheung fun rice noodle rolls, cheung fun rolls, how to make a rice roll, how to make rice noodle roll at home, rice noodle roll recipe, steamed rice rolls, vegan rice noodle roll
    « Black Pepper Beef Udon
    Inari Tobiko Sushi Roll »

    Reader Interactions

    Comments

    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

    Enjoyed my recipe? Leave a rated review! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

    More about me →

    Footer

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    Home

    • Home
    • Asian Recipes
    • Shop
    • Privacy Policy

    Newsletter

    • Sign Up!

    Contact

    • About
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Christie at Home