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A close-up of homemade Cantonese rice noodle rolls, showcasing their translucent, silky texture after being steamed.

Rice Noodle Rolls Recipe (Easy & Authentic Cheung Fun)

This easy Rice Noodle Rolls Recipe (Cheung Fun) guides you to make silky, tender, restaurant-quality dim sum at home. Perfect for beginners, with simple ingredients and step-by-step instructions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Breakfast, Main Course
Cuisine: Cantonese, Chinese
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Rice Noodle Batter
  • 1 cup rice flour not glutinous rice flour
  • 1/2 cup tapioca starch
  • 2 tbsp wheat starch
  • 2 1/2 cups water cold or room temperature
  • 1/2 tsp salt
  • 1 tbsp vegetable oil plus more for greasing
For the Sweet Soy Sauce
  • 1/4 cup light soy sauce
  • 1/2 cup water
  • 2 tbsp sugar
  • 1 tsp toasted sesame oil

Equipment

  • 1 Steamer or Wok with Rack
  • 1 Shallow, flat-bottomed pan (e.g., square cake pan)
  • 1 Whisk
  • 1 Bench Scraper or Spatula

Instructions
 

  1. 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.
  2. 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.
  3. Prepare the Pan: Lightly grease a shallow, flat-bottomed pan or dish that fits inside your steamer.
  4. 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.
  5. 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.
  6. Repeat: Transfer the finished roll to a greased serving plate. Re-grease the steaming pan and repeat the process until all batter is used.
  7. 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.
  8. Serve: Pour the warm sauce over the finished rice noodle rolls and serve immediately.

Notes

Stir the Batter Often: The starches settle quickly, so always stir vigorously right before pouring each layer.
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.
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