Rice Noodle Rolls (Cheung Fun)
Thin, silky rice noodle rolls filled with succulent shrimp, drizzled with a sweet-savory soy sauce—this classic Cantonese dim sum dish is a morning tea favorite. Making it at home brings authentic texture and flavor to your table.
Ingredients
14 items- Rice flour 100g
- Wheat starch 30g
- Cornstarch 10g
- Water 300ml
- Salt 1/4 tsp
- Oil 1 tbsp
- Fresh shrimp 200g
- Cooking wine 1 tsp
- White pepper to taste
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- Sugar 1 tbsp
- Sesame oil 1/2 tsp
- Scallions some
Nutrition
Steps （8 steps）
In a bowl, mix rice flour, wheat starch, and cornstarch. Gradually add water while stirring with a whisk for about 2 minutes until smooth and lump-free. Add salt and 1/2 tbsp oil, mix well. Let the batter rest for 15 minutes to allow the flours to fully hydrate.
Gently pat the shrimp with the back of a knife to flatten slightly. Mix with cooking wine, white pepper, and a pinch of salt. Marinate for 10 minutes. Keep whole if possible for best bite.
Brush a shallow steaming dish (about 20cm in diameter) lightly with oil on the bottom and sides. Meanwhile, bring a steamer or wok with water to a boil, then reduce to medium heat to maintain a steady boil.
Stir the batter again to prevent settling. Pour about 50ml batter into the prepared dish, swirl to coat evenly into a thin layer (about 2mm thick). Place the dish in the steamer, cover, and steam over high heat for 2 minutes. The sheet is ready when it puffs up and large bubbles appear.
Carefully open the lid (avoid dripping condensation onto the sheet). Quickly arrange 3-4 marinated shrimp on the noodle sheet. You can also add some chopped scallion or vegetables. Cover and steam over high heat for another 1 minute until the shrimp turn pink and curl.
Remove the dish from the steamer. Using a scraper or spatula, gently lift one edge of the sheet and roll it up around the shrimp, forming a cylinder. Dip the scraper in water if sticking. Work quickly while the sheet is still warm and pliable.
Prepare the sauce: In a small saucepan, combine light soy sauce, dark soy sauce, sugar, and 3 tbsp water. Cook over low heat, stirring until sugar dissolves. Bring to a simmer, then turn off heat and drizzle in sesame oil. The sauce should be savory-sweet with a deep red color.
Brush the rolls with a little oil to prevent drying. Cut into 3-4 cm sections, arrange on a plate, drizzle with sauce, and garnish with chopped scallions. Serve immediately while hot for the best texture.
Tips
1. The batter ratio is key: rice flour and wheat starch yield a smooth, translucent noodle sheet. 2. Always stir the batter before each pour to avoid starch settling. 3. Oil the pan well but not excessively, otherwise the batter may slide off. 4. Do not over-steam; the sheet becomes tough if cooked too long. 5. Fillings can vary: stir-fried minced beef, sliced barbecued pork, or plain without filling (斋肠粉).
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