Cantonese Steamed Rice Noodle Rolls (Chee Cheong Fun)
Cantonese Steamed Rice Noodle Rolls (Chee Cheong Fun)
Ingredients
For the Rice Noodle Batter
- 1 cup rice flour
- 1/4 cup cornstarch
- 2 tablespoons tapioca starch
- 1 3/4 cups water
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
For the Fillings (Optional)
- 4 ounces shrimp, peeled, deveined, and finely diced
- 4 ounces ground pork, seasoned with 1/2 teaspoon soy sauce and 1/4 teaspoon white pepper
- 2 scallions, thinly sliced
For the Sweet Savory Soy Sauce
- 1/4 cup light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons granulated sugar
- 1/4 cup water
- 1 teaspoon sesame oil
For Garnish
- 1 teaspoon sesame seeds, toasted
- 1 scallions, thinly sliced
Instructions
- 1
Prepare the rice noodle batter: In a large bowl, whisk together the rice flour, cornstarch, tapioca starch, water, vegetable oil, and salt until completely smooth and no lumps remain. Cover the bowl and let the batter rest at room temperature for at least 15 minutes. This allows the starches to fully hydrate.
⏱️ 15 min
- 2
While the batter rests, prepare the sweet savory soy sauce: In a small saucepan, combine the light soy sauce, dark soy sauce, granulated sugar, and water. Bring to a gentle simmer over medium heat, stirring until the sugar is fully dissolved. Remove from heat and stir in the sesame oil. Set aside.
⏱️ 5 min
- 3
Set up your steaming station: Fill a large pot or wok with about 2-3 inches of water and bring it to a rolling boil. Place a steaming rack inside. You will need a flat, shallow pan or plate (approximately 8x8 inches or similar size) that fits inside your steamer. Lightly brush the pan with a thin layer of vegetable oil.
⏱️ 5 min
- 4
Before each use, give the rice noodle batter a good stir as the starches tend to settle. Pour about 1/4 to 1/3 cup of batter into the oiled steaming pan, tilting the pan to evenly coat the bottom with a thin layer. If using fillings, sprinkle a small amount of diced shrimp, ground pork, or sliced scallions over the batter.
⏱️ 2 min
- 5
Carefully place the pan with the batter into the steamer. Cover tightly and steam for 2-3 minutes, or until the noodle sheet is opaque and bubbles appear on the surface. The exact steaming time may vary depending on the thickness of your noodle sheet and the heat of your steamer.
⏱️ 3 min
- 6
Carefully remove the steamed noodle sheet from the steamer. Place it on a clean, lightly oiled cutting board. Using a lightly oiled scraper or spatula, gently scrape the noodle sheet from one end, rolling it up tightly into a log. If the noodle sheet is too hot to handle, you can let it cool for a few seconds.
⏱️ 2 min
- 7
Repeat steps 4-6 with the remaining batter, ensuring to re-oil the steaming pan and stir the batter before each new sheet. As you finish rolling each noodle, place it on a serving plate.
⏱️ 10 min
- 8
Once all the noodle rolls are made, cut them into 1-inch thick pieces using a sharp, oiled knife or kitchen shears. Arrange them neatly on serving plates.
⏱️ 3 min
- 9
Drizzle generously with the prepared sweet savory soy sauce. Garnish with toasted sesame seeds and additional sliced scallions, if desired. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cantonese Steamed Rice Noodle Rolls (Chee Cheong Fun)
Ingredients
For the Rice Noodle Batter
- 1 cup rice flour
- 1/4 cup cornstarch
- 2 tablespoons tapioca starch
- 1 3/4 cups water
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
For the Fillings (Optional)
- 4 ounces shrimp, peeled, deveined, and finely diced
- 4 ounces ground pork, seasoned with 1/2 teaspoon soy sauce and 1/4 teaspoon white pepper
- 2 scallions, thinly sliced
For the Sweet Savory Soy Sauce
- 1/4 cup light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons granulated sugar
- 1/4 cup water
- 1 teaspoon sesame oil
For Garnish
- 1 teaspoon sesame seeds, toasted
- 1 scallions, thinly sliced
Instructions
- 1
Prepare the rice noodle batter: In a large bowl, whisk together the rice flour, cornstarch, tapioca starch, water, vegetable oil, and salt until completely smooth and no lumps remain. Cover the bowl and let the batter rest at room temperature for at least 15 minutes. This allows the starches to fully hydrate.
⏱️ 15 min - 2
While the batter rests, prepare the sweet savory soy sauce: In a small saucepan, combine the light soy sauce, dark soy sauce, granulated sugar, and water. Bring to a gentle simmer over medium heat, stirring until the sugar is fully dissolved. Remove from heat and stir in the sesame oil. Set aside.
⏱️ 5 min - 3
Set up your steaming station: Fill a large pot or wok with about 2-3 inches of water and bring it to a rolling boil. Place a steaming rack inside. You will need a flat, shallow pan or plate (approximately 8x8 inches or similar size) that fits inside your steamer. Lightly brush the pan with a thin layer of vegetable oil.
⏱️ 5 min - 4
Before each use, give the rice noodle batter a good stir as the starches tend to settle. Pour about 1/4 to 1/3 cup of batter into the oiled steaming pan, tilting the pan to evenly coat the bottom with a thin layer. If using fillings, sprinkle a small amount of diced shrimp, ground pork, or sliced scallions over the batter.
⏱️ 2 min - 5
Carefully place the pan with the batter into the steamer. Cover tightly and steam for 2-3 minutes, or until the noodle sheet is opaque and bubbles appear on the surface. The exact steaming time may vary depending on the thickness of your noodle sheet and the heat of your steamer.
⏱️ 3 min - 6
Carefully remove the steamed noodle sheet from the steamer. Place it on a clean, lightly oiled cutting board. Using a lightly oiled scraper or spatula, gently scrape the noodle sheet from one end, rolling it up tightly into a log. If the noodle sheet is too hot to handle, you can let it cool for a few seconds.
⏱️ 2 min - 7
Repeat steps 4-6 with the remaining batter, ensuring to re-oil the steaming pan and stir the batter before each new sheet. As you finish rolling each noodle, place it on a serving plate.
⏱️ 10 min - 8
Once all the noodle rolls are made, cut them into 1-inch thick pieces using a sharp, oiled knife or kitchen shears. Arrange them neatly on serving plates.
⏱️ 3 min - 9
Drizzle generously with the prepared sweet savory soy sauce. Garnish with toasted sesame seeds and additional sliced scallions, if desired. Serve immediately and enjoy!
⏱️ 1 min