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Cheung Fun, Steamed Rice Noodle Rolls (肠粉)
5 from 105 votes

Cheung Fun, Steamed Rice Noodle Rolls (肠粉)

Cheung Fun are steamed rice noodle rolls made from a smooth batter of rice flour and wheat starch, filled with options like scallions, dried shrimp, pork, or shrimp, then served with a savory soy-based sauce. The dish features soft, delicate rolls with a silky texture and a slightly sweet soy sauce glaze.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6 rolls
Calories: 97 kcal
Course: Appetizer
Cuisine: Chinese

Ingredients

For the sauce
  • ½ tablespoon neutral cooking oil
  • ½ onion sliced
  • 4 cloves garlic sliced
  • 2 pieces dried shiitake mushrooms rehydrated and sliced
  • 120 ml water about ½ cup
  • 4 tablespoon soy sauce light
  • 1 teaspoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoon sugar
For the batter
  • 100 g rice flour about 3½ oz
  • 50 g wheat starch about 1¾ oz, or cornstarch or tapioca starch
  • ¼ teaspoon salt
  • 1 teaspoon neutral cooking oil plus a little for brushing
  • 350 g water 1½ cup, room temperature
Filling options
  • scallions finely chopped
  • dried shrimp rehydrated
  • char siu pork sliced
  • Shrimp shelled

Instructions

Make the sauce (see note 1 & 2)
    Cup of Yum
  1. Add oil to a small saucepan over medium heat. Fry onion, garlic and mushrooms until the onion browns on the edge.
  2. Pour in water and bring to a boil. Cover with a lid and leave to simmer over low heat for 3 minutes.
  3. Uncover then add light soy sauce, dark soy sauce, oyster sauce and sugar. Once it comes back to a boil, remove from the heat. 
  4. Pass the sauce through a sieve to remove all the solid bits. Set aside.
Mix the batter
  1. Put rice flour, wheat starch (or cornstarch/tapioca starch), salt and oil into a mixing bowl. Add ⅓ of the water and stir until smooth. Pour in the rest of the water and mix well.
Steam the rolls
  1. Brush a thin layer of oil over a small, light baking tray (sheet pan) that fits in the steaming apparatus you plan to use (see note 3).
  2. In a wok/pot which you use for steaming, bring water to a boil. Place the tray over the steamer rack (or inside the steamer basket). Pour in batter just enough to thinly cover the surface of the tray. (I use about 60ml/¼ cup of batter for a 18cm×18cm/7”×7” tray).
  3. Add the filling of your choice (see note 4 if using shrimp). Cover with a lid then leave to steam over medium heat for 3 minutes. You should see bubbles appear at that moment.
  4. Uncover and carefully take out the tray. Leave to cool for about 1 minute.
  5. Use a scraper (or a spatula) to gently lift the sheet from one end and roll it towards the other end. Repeat to steam the rest of the batter (Tip: to speed up the process, use 2 trays to rotate).
Serve and store
  1. Transfer the steamed rolls to a serving plate. Use the scraper to cut them into bite-sized pieces. Pour the sauce over (or have it on the side for dipping).
  2. You may store the leftovers (in an airtight bag/container) in the fridge for up to 3 days. Steam for 3 minutes to reheat. Alternatively, freeze for up to 1 month. Steam for 6 minutes without defrosting.

Notes

  • The prepared sauce yields about 150 ml (⅔ cup), which may be more than needed for 6 rolls; leftover sauce keeps refrigerated for up to one month.
  • Use the sauce as a dipping sauce for dumplings, spring rolls, or turnip cake, or as seasoning for fried rice or fried noodles.
  • Use lightweight, non-stick square or rectangular trays for steaming the rice rolls for best results.
  • If using raw shrimp as filling, partially steam batter before adding shrimp, then steam further to cook shrimp fully.

Nutrition Information

Serving 1plain roll Calories 97kcal (5%)

Nutrition Facts

Serving: 6 rolls

Amount Per Serving

Calories 97

% Daily Value*

Serving 1plain roll
Calories 97kcal 5%

* Percent Daily Values are based on a 2,000 calorie diet.