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Cantonese Steamed Rice Noodle Rolls (Cheung Fun)

Cantonese · Main

A silky, smooth, and translucent Cantonese dim sum classic. These rice noodle rolls are steamed to perfection and typically filled with succulent shrimp or savory pork, then finished with a sweetened soy sauce.

Ready in 30 minutesDairy freeEgg free
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Cantonese Steamed Rice Noodle Rolls (Cheung Fun) — recipe cover
30 minA little patience, a lot of flavor
Prep time15 min
Cook time15 min
Servings4 people
DifficultyIntermediate
The recipeTips & storage
Let's make something good

How to make it

6 steps. Take it one step at a time.

  1. Whisk together the rice flour, wheat starch, cornstarch, water, salt

    In a large bowl, whisk together the rice flour, wheat starch, cornstarch, water, salt, and vegetable oil until smooth. Let the batter rest for at least 10 minutes.

    10 min

  2. Prepare your steamer

    Prepare your steamer and bring water to a rolling boil. Lightly grease a flat rectangular metal tray with oil.

  3. Stir the batter thoroughly as the starch tends

    Stir the batter thoroughly as the starch tends to settle. Pour a thin layer of batter into the tray, just enough to coat the bottom. Place shrimp and scallions on one side of the batter.

  4. Place the tray in the steamer

    Place the tray in the steamer. Cover and steam on high heat for 2-3 minutes until the noodle sheet bubbles up and looks translucent.

    3 min

  5. Remove the tray

    Remove the tray. Using a bench scraper or spatula, carefully roll the sheet from one end to the other. Repeat with the remaining batter.

  6. Mix the soy sauce and sugar

    Mix the soy sauce and sugar (and a little water if needed) to create a sweet soy sauce. Drizzle over the warm rolls and serve immediately.

A little kitchen wisdom

Ensure the steamer is at a rolling boil before starting. The layer of batter should be as thin as possible for the best texture.

What you'll need

SteamerRectangular trayBench scraperWhisk
Keep the good going

For now. And for later.

Make it ahead

Batter can be mixed 4 hours in advance and kept refrigerated; stir well before use.

Store & enjoy

Best served fresh. If storing, keep in an airtight container. Re-steam for 2 minutes to restore texture; microwaving is not recommended as it toughens the rice sheet.

Allergens

Contains wheat, shellfish, soy.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Cantonese Steamed Rice Noodle Rolls (Cheung Fun)
Step 1 of 6

Whisk together the rice flour, wheat starch, cornstarch, water, salt

In a large bowl, whisk together the rice flour, wheat starch, cornstarch, water, salt, and vegetable oil until smooth. Let the batter rest for at least 10 minutes.

10 min