Ever dreamed of recreating those silky, tender rice noodle rolls from your favorite dim sum restaurant right in your own kitchen? This is the Rice Noodle Rolls Recipe you’ve been searching for. Forget complicated techniques and special equipment; this guide is designed for the enthusiastic home cook. We’re breaking down how to achieve that perfect, slurp-worthy texture and savory flavor with simple steps. Get ready to impress your family and friends with authentic Cantonese Cheung Fun that tastes like it came straight from a professional kitchen.
What Are Rice Noodle Rolls? (Cheung Fun)
Rice noodle rolls, known as Cheung Fun (腸粉) in Cantonese, are a classic dim sum dish. They consist of a thin, wide sheet of steamed rice noodle, filled with ingredients like shrimp, beef, or vegetables, and then rolled into a log. Drizzled with a sweet and savory soy sauce, these rolls are celebrated for their incredibly smooth, slippery, and slightly chewy texture. They are a staple in Cantonese cuisine and a must-have for any dim sum feast.
Why You’ll Love This Rice Noodle Rolls Recipe
We’ve stripped away the complexity to bring you a truly foolproof recipe. You’ll love it because it’s incredibly versatile, allowing for endless filling combinations to suit any palate. Plus, our method doesn’t require a specialized Cheung Fun steamer—a simple pan and rack will do the trick! It’s a fantastic way to bring an authentic taste of dim sum to your dining table and a fun culinary project for a weekend afternoon. If you enjoy creating Asian-inspired dishes at home, you might also love this Shrimp Stir Fry with Noodles.
Essential Ingredients for Perfect Rolls
The key to amazing rice noodle rolls is a well-balanced batter. Getting the ratios right is crucial for that signature silky texture. Here’s what you’ll need.
For the Noodle Batter
- Rice Flour: This is the primary flour and creates the structure. Do not use glutinous rice flour.
- Tapioca Starch: This is the secret ingredient for a slightly chewy and translucent finish.
- Wheat Starch: This gives the noodles their signature smoothness and delicate texture.
- Water: Provides the necessary hydration for the batter.
- Salt: Enhances the overall flavor.
- Oil: A neutral oil like canola or vegetable oil helps keep the noodles from sticking.
For the Sweet Soy Sauce
- Light Soy Sauce: The savory base of the sauce.
- Water: To dilute the sauce slightly.
- Sugar: Adds the characteristic sweetness that balances the saltiness.
- Toasted Sesame Oil: For a nutty, aromatic finish.
How to Make Rice Noodle Rolls (Step-by-Step)
Follow these instructions carefully for flawless results. The process involves making a batter, steaming it in thin layers, adding your filling, and rolling it up. It’s simple once you get the hang of it!
- Prepare the Steamer: Set up your steaming station. You can use a large wok or a wide pot with a lid. Place a wire rack inside and add enough water to come just below the rack. Bring it to a rolling boil over high heat.
- Make the Batter: In a medium bowl, whisk together the rice flour, tapioca starch, wheat starch, and salt. Gradually pour in the water while whisking continuously to prevent lumps. Finally, stir in the vegetable oil until the batter is smooth and very thin, like the consistency of skim milk.
- Prepare Your Pan: Find a flat-bottomed, shallow pan or dish that fits inside your steamer (a square cake pan or pie plate works well). Lightly grease the inside with oil.
- Steam the First Layer: Once the water is boiling, give the batter a good stir, as the starches will settle. Pour a very thin layer of batter into your greased pan—just enough to coat the bottom. Carefully place the pan onto the rack in the steamer, cover, and steam for 2-3 minutes until the noodle is set and translucent.
- Add Filling and Roll: Carefully remove the pan from the steamer. If using a filling, sprinkle it over the cooked noodle sheet. Using a bench scraper or a flexible spatula, gently lift and roll the noodle from one end to the other to form a log.
- Repeat: Transfer the finished roll to a serving plate. Re-grease the pan and repeat the process until all the batter is used.
- Make the Sauce: While the rolls are steaming, combine the soy sauce, water, and sugar in a small saucepan. Heat over medium, stirring until the sugar dissolves completely. Remove from heat and stir in the sesame oil. Pour the warm sauce over the rice noodle rolls before serving.
This process is similar in its rewarding nature to making other comfort foods from scratch, like this delicious lasagna soup recipe.
Pro Tips from a Seasoned Pro
To ensure your rice noodle rolls are perfect every single time, keep these expert tips in mind.
- Stir the Batter Often: The starches in the batter settle at the bottom very quickly. Always give it a vigorous stir right before pouring each layer.
- Use a Thin Layer: The key to a delicate texture is a super-thin layer of batter. Too thick, and the rolls will be heavy and clunky instead of light and silky.
- Work Quickly and Carefully: The pan and steam will be hot! Use tongs or heat-proof gloves to handle the pan. Rolling the noodle while it’s still warm makes it more pliable.
- Grease Everything: Make sure you grease the steaming pan before each layer and also the plate you place the finished rolls on to prevent sticking.
Delicious Filling Variations
While plain rice noodle rolls are delicious, fillings add another layer of flavor and texture. Here are a few classic and creative ideas:
- Shrimp (Har Cheung): Use small, cooked shrimp scattered over the noodle sheet before rolling.
- Ground Beef (Ngau Cheung): Sauté seasoned ground beef until just cooked, then sprinkle it over the noodle.
- Char Siu (BBQ Pork): Finely chopped Chinese BBQ pork is a classic and flavorful option.
- Vegetarian: Use a mix of finely chopped scallions, cilantro, and sautéed mushrooms for a delicious meat-free version.
For those who love savory fillings, you might also enjoy the heartiness of this slow cooker shredded beef, which offers another take on a classic comfort dish.
Frequently Asked Questions
Rice noodle rolls are best served fresh, as they have the softest and silkiest texture right after steaming. If you must make them ahead, you can store them in an airtight container and lightly steam them again for 1-2 minutes to soften them up before serving.
No, you don’t! While a special Cheung Fun steamer exists, you can easily make them using a large wok or pot with a lid, a wire rack, and any shallow, flat-bottomed pan (like a cake pan) that fits inside.
The options are endless! Popular fillings include cooked shrimp, seasoned ground beef, char siu (BBQ pork), or a vegetarian mix of scallions, cilantro, and sautéed mushrooms. You can also enjoy them plain.
The classic sauce for Cheung Fun is a simple but flavorful mixture of light soy sauce, water, and sugar, heated until the sugar dissolves. A dash of toasted sesame oil is often added at the end for extra aroma.
Rolls can break for a few reasons: the batter layer was too thin, it was over-steamed, or the batter ingredients were not mixed properly. Ensure you stir the batter well before each pour and steam for just 2-3 minutes, until it’s set but still pliable.
The Best Rice Noodle Rolls Recipe
Rice Noodle Rolls Recipe (Easy & Authentic Cheung Fun)
Ingredients
Equipment
Instructions
- Prepare the Steamer: Set up a large wok or pot with a wire rack. Add enough water to come just below the rack and bring to a rolling boil over high heat.
- Make the Batter: In a medium bowl, whisk together rice flour, tapioca starch, wheat starch, and salt. Gradually pour in the water, whisking constantly to ensure a smooth batter. Stir in the vegetable oil.
- Prepare the Pan: Lightly grease a shallow, flat-bottomed pan or dish that fits inside your steamer.
- Steam the Noodle: Vigorously stir the batter. Pour a very thin layer into the greased pan. Place the pan in the steamer, cover, and steam for 2-3 minutes, until the noodle is set and translucent.
- Add Filling and Roll: Carefully remove the pan. If using fillings, sprinkle them over the noodle sheet now. Use a bench scraper to gently lift one edge and roll the noodle into a log.
- Repeat: Transfer the finished roll to a greased serving plate. Re-grease the steaming pan and repeat the process until all batter is used.
- Make the Sauce: In a small saucepan, combine light soy sauce, water, and sugar. Heat over medium until sugar dissolves. Remove from heat and stir in toasted sesame oil.
- Serve: Pour the warm sauce over the finished rice noodle rolls and serve immediately.
Notes
Thin is Key: A very thin layer of batter creates the most delicate, silky texture.
Grease Well: Grease the steaming pan before each use and the serving plate to prevent any sticking.
Share Your Culinary Creations!
Now that you’ve mastered this easy Rice Noodle Rolls Recipe, don’t keep it to yourself! We’d love to see your creations. Share a photo of your homemade Cheung Fun and be sure to tag us. For more delicious recipes and cooking inspiration, follow us on Pinterest. Happy cooking!
