Chaozhou Rice Noodle Rolls (Chee Cheong Fun)
Thin, silky rice noodle rolls filled with savory pork and shrimp, drizzled with special soy sauce, topped with scallions and sesame seeds. A classic Chaoshan breakfast.
Ingredients
17 items- Rice flour 100g
- Wheat starch 30g
- Cornstarch 10g
- Water 250ml
- Cooking oil 5ml
- Salt pinch
- Ground pork 50g
- Shrimp (peeled) 50g
- Eggs 2
- Lettuce leaves 30g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- White sugar 1 tsp
- Water 100ml
- Scallions (chopped) to taste
- Toasted white sesame seeds to taste
Nutrition
Steps （6 steps）
Mix 100g rice flour, 30g wheat starch, and 10g cornstarch. Gradually add 250ml water while stirring until smooth and lump-free. Add 5ml oil and a pinch of salt; mix well. Let rest for 15 minutes.
Marinate 50g ground pork with 1 tbsp light soy sauce, 1 tsp Shaoxing wine, and white pepper for 5 minutes. Devein shrimp, shred lettuce, beat eggs. For the sauce, combine 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 100ml water.
Bring a steamer to a boil over high heat. Brush a flat dish (28cm) with oil. Pour 80ml batter, tilt to spread evenly. Top with a bit of pork, shrimp, lettuce, and a drizzle of egg. Steam over high heat for 3 minutes until the batter turns translucent and bubbles.
Use a scraper to lift one edge and roll the sheet into a log. Transfer to a cutting board; cut into 4cm segments. Arrange on a serving plate.
In a small pot, bring the sauce mixture to a boil over medium heat, then simmer for 2 minutes until slightly thickened. Turn off heat.
Pour the sauce evenly over the rice rolls. Sprinkle with chopped scallions and sesame seeds. Serve with sweet or spicy Chaozhou sauce if desired.
Tips
Key tips: 1. Rest the batter long enough for the gluten to relax, resulting in a more tender texture. 2. Always brush the pan with oil before adding batter to prevent sticking. 3. Do not pour the batter too thick; thinner sheets have a better texture. 4. Don't overfill to make rolling easier.
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