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Cheung Fun (Steamed Rice Noodle Rolls)

A recipe for Cheung Fun (Steamed Rice Noodle Rolls) inspired by our visit to Chinatown in Philadelphia, Pennsylvania!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
45 mins
Servings: 6 -8 Rice Noodle Rolls
Course: Appetizer
Cuisine: Chinese

Ingredients

Cheung Fun:
  • 1 cup rice flour
  • 1/3 cup plus 1 tablespoon wheat starch
  • 1/3 cup cornstarch
  • 1/8 teaspoon salt
  • 2 cups water
  • 1 tablespoon vegetable oil
Sauce:
  • 2 tablespoons light soy sauce
  • 2 tablespoons water
  • 1/2 tablespoon oyster sauce
  • 1/2 tablespoon dark soy sauce
  • 1 teaspoon rock sugar, raw sugar, or granulated sugar
  • 1/2 tbsp. sesame oil
Garnish:
  • Thinly spring onions
  • sesame seeds

Instructions

To make the Cheung Fun:
    Cup of Yum
  1. In a large bowl, whisk together the rice flour, wheat starch, cornstarch, and salt. Whisk in the water and vegetable oil to create a smooth, thin batter. Allow to rest for 10 minutes.
  2. Fill a large wok or deep skillet (with a lid) with 2-3 inches of water. Place over medium heat to bring the water to a simmer. Oil the bottom and sides of a 9 inch round or square cake pan and place in the water to heat thoroughly.
  3. Add a thin layer of batter to the oiled pan, around 1/3 cup, and tilt to evenly cover. Cover the wok with the lid and steam the rice noodle sheet until cooked through, about 3 minutes.
  4. Carefully remove the cake pan from the wok and separate the edges of the roll from the pan gently with the tip of a knife or chopstick. Roll up the rice noodle sheet using chopsticks or a spatula and set the rice noodle roll aside.
  5. Re-grease the cake pan and place in the simmering water to reheat. Repeat with remaining batter, whisking the batter briefly to mix before each addition.
To make the sauce:
  1. In a small saucepan, whisk together the light soy sauce, water, oyster sauce, dark soy sauce, and sugar. Bring to a simmer over medium heat and cook, whisking often, until slightly thickened, 3-5 minutes. Remove from heat and whisk in the sesame oil.
To assemble:
  1. Serve the rice noodle rolls warm either as whole rolls or sliced into bite-sized pieces. Drizzle with the seasoned soy sauce, then sprinkle with sliced green onions and toasted sesame seeds immediately before serving.