Name: Rice Noodle Rolls (Cheung Fun)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cantonese
Ingredients: 1 cup rice flour; 2 tbsp tapioca starch; 1 tbsp wheat starch; 2 cups water; 1 tbsp neutral oil (plus more for greasing); Optional fillings: shrimp, char siu (BBQ pork), green onions; Light soy sauce, for serving; ½ tsp sugar (optional, for sauce); 1 tbsp water (optional, for sauce)

Silky, smooth, and delicate, Rice Noodle Rolls—better known as Cheung Fun—are one of my favorite dim sum delights to recreate at home. These Cantonese-style steamed rice noodle rolls are thin, tender sheets made from a rice flour-based batter, gently rolled and served with a light soy sauce. Whether I fill them with shrimp, BBQ pork, or keep them plain, they always bring authentic dim sum vibes to my kitchen.

Why You’ll Love This Recipe

I love how this recipe captures the essence of traditional Hong Kong-style dim sum, yet it’s simple enough for me to make in my own kitchen. The texture of the rice noodle sheets is smooth and tender, and they’re versatile enough to fill with whatever I’m craving—savory shrimp, sweet char siu, or just scallions for a light bite. Plus, the soy-based sauce adds the perfect savory touch. This dish feels both comforting and elegant, ideal for breakfast, lunch, or a light dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup rice flour

2 tbsp tapioca starch

1 tbsp wheat starch

2 cups water

1 tbsp neutral oil (plus more for greasing)

Optional fillings: shrimp, char siu (BBQ pork), green onions

Light soy sauce, for serving

Sugar (½ tsp, optional for sauce)

Water (1 tbsp, optional for sauce)

Directions

I start by whisking together the rice flour, tapioca starch, wheat starch, and water in a large bowl until smooth, then stir in a tablespoon of oil.

I prepare a steamer with a flat tray or square pan that fits snugly inside and bring the water to a boil.

Then I lightly grease the tray, then pour a thin layer of batter to evenly coat the base.

I cover and steam the batter for 3–4 minutes, or until the sheet turns translucent.

After steaming, I remove the tray and let it cool slightly. Using a spatula, I gently loosen the edges and roll up the sheet.

I repeat the steaming and rolling process with the remaining batter, remembering to oil the tray each time.

When adding fillings like shrimp or BBQ pork, I place them on the sheet before rolling.

To make the sauce, I mix light soy sauce with a bit of sugar and water, then heat it until the sugar dissolves.

I serve the rolls warm with the soy sauce drizzled on top.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 170 kcal per serving

Variations

I often customize Cheung Fun depending on what I have on hand. For a classic dim sum filling, I use small shrimp or slices of char siu. If I’m in the mood for a vegetarian version, chopped green onions or even mushrooms add a nice touch. Sometimes, I skip the filling altogether and serve the plain rolls as a light side dish. For a gluten-free variation, I double-check the soy sauce label and use a certified gluten-free version.

Storage/Reheating

When I have leftovers, I store the rolls in an airtight container in the refrigerator for up to 2 days. To reheat, I steam them again for a few minutes until warmed through. Microwaving tends to dry them out, so I avoid that method when possible. I keep the sauce separate until serving to preserve the rolls’ texture.

Related Recipes:

Hamburger Noodle Soup

FAQs

What kind of rice flour should I use for Cheung Fun?

I use regular Asian-style rice flour, not glutinous rice flour. The texture won’t be right with glutinous varieties. Look for Thai or Chinese brands for best results.

Can I make Cheung Fun without a steamer?

Yes, I sometimes use a large wok or deep skillet with a rack and lid to create a makeshift steamer. As long as the tray sits level above simmering water and is covered tightly, it works well.

How do I prevent the rice noodle sheets from tearing?

I make sure to oil the tray lightly and let the sheet cool just a bit before rolling. Using a silicone spatula helps gently release the sheet without tearing.

Can I freeze Cheung Fun?

I don’t recommend freezing Cheung Fun. The texture becomes rubbery after thawing. It’s best enjoyed fresh or refrigerated for a day or two.

Is Cheung Fun vegan?

The base recipe is vegan, made from rice and starches. I keep it vegan by using vegetable fillings like scallions or mushrooms and making sure the soy sauce is vegan-friendly.

Conclusion

Making Rice Noodle Rolls at home gives me a chance to enjoy a comforting dim sum favorite any time I like. I love how simple the ingredients are and how customizable each roll can be. Whether I fill them or keep them plain, each silky bite transports me straight to a dim sum table. It’s a delicate yet satisfying dish I keep coming back to.

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