Chinese Rice Noodle Rolls (Cheung Fun)

Chinese Cheung Fun

Chinese Rice Noodle Rolls (Cheung Fun)

These Rice Noodle Rolls are very popular all over China. Mostly eaten for breakfast but a also a choice for any time of the day. The fresh made rolls are filled with dried shrimps and spring onions. Served with a dark dipping sauce and sprinkled with sesame seeds those rolls are a super delicious snack. We have to say that the rice noodle sheets are not the easiest thing to make. We also needed some tries to get some proper sheets when we made them first. But when you follow our recipe you should get some proper sheets as well!


lactose free fish

Ingredients (Rolls)
200 g rice flour
3 tbs tapioca starch
2 tbs wheat starch
½ tsp salt
2 tbs neutral oil, plus more for greasing the pan
250 ml lukewarm water
150 ml boiling water

Ingredients (Dip)
2 tsp sugar
40 ml water
2 tbs dark soy sauce
2 tbs oyster sauce

Ingredients (Filling)
50 g dried shrimp, chopped
1 tbs oil
2 spring onions, chopped
3 tbs sesame seeds, toasted

In the beginning mix the rice flour, tapioca starch, wheat starch and salt in a mixing bowl. Add oil and lukewarm water and whisk until smooth. Now whisk in boiling water. Set aside and allow the batter to rest for 45 minutes.

To make the dip mix all ingredients in a small bowl and set aside.

Next prepare the filling. Wash and soak the dried shrimp in cold water for 10 minutes. Add oil and chopped shrimp to a small pan over medium heat and stir fry for about 2 minutes. Now add spring onions and stir until combined. Remove from the heat and set aside.

How to make the rice noodles

Now its getting a bit tricky: The rice noodles must be steamed. We use an aluminum skillet for baking. Place the skillet over a pot with cooking water and add some oil.

Stir the batter and add some tbs into the skillet like you’d prepare some crepes. Now steam it for 3 minutes or until the noodle sheet bubbles up which is an indication that it is done.

Spread 2 tbs of the mixture all over the surface of the noodle and sprinkle some toasted sesame seeds over it. Use a spatula to carefully part one side of the rice noodle from the pan and roll it up with your wet hands. Remove to a cutting board and slice into 3-4 cm long pieces with a sharp knife dipped in warm water.

Serve warm with sipping sauce and some extra sesame seeds.

What do you think?

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