These delicate, silky steamed rice noodle rolls are filled with tender shrimp, beef, or vegetables and drizzled with a savory soy-based sauce that enhances every bite. The impossibly soft texture and delicate flavor make these one of the most elegant and crave-worthy dim sum items that showcase pure, simple perfection.
⏱️50 min
📊Hard
👥4 servings
🍽️Starter
seafoodquickfamilyfestive
Ingredients
150 grice flour
50 gtapioca starch
300 mlwater
3 tbspvegetable oil
0.5 tspsalt
200 gshrimp
2 stalksgreen onions
3 tbspsoy sauce
1.5 tbspoyster sauce
1 tbspsesame oil
0.5 tspsugar
100 mlchicken stock
Instructions
1MAKE THE RICE NOODLE BATTER: In a large mixing bowl, whisk together 150g rice flour, 50g tapioca starch, and 0.5 tsp salt. Slowly add 300ml water in three additions while whisking constantly to avoid lumps, stirring until the batter reaches a consistency similar to thin pancake batter—pourable but not watery. Let the batter rest for 5 minutes before using, then stir in 1 tbsp vegetable oil. The oil helps prevent the finished rolls from sticking together.
2PREPARE THE FILLINGS: Peel and devein 200g shrimp and pat them dry with paper towels, then arrange them in a single layer. Slice 2 green onions into 5cm lengths and set aside. You will need these ready to add to the rolls as they cook, so have them at arm's reach near your steaming setup.
3SET UP THE STEAMER: You'll need a metal or bamboo steamer tray or a flat metal plate that fits inside your steamer pot. Brush the surface generously with vegetable oil to prevent the batter from sticking—this is the most critical step for success. Bring a large pot of water to a rolling boil and position your steaming tray about 3-4 inches above the water surface to create plenty of steam.
4STEAM THE BATTER: Pour about 1/4 cup (60ml) of batter onto the oiled steaming tray, immediately spreading it into a thin, even rectangle about 20cm x 10cm using a metal spatula in a quick, smooth motion. The batter should spread easily and become translucent as it steams. Cover the steamer with the lid and cook for 1-2 minutes until the batter is set and no longer wet but still soft and pliable—it should not be crispy or dried out.
5FILL AND ROLL: Working quickly before the noodle sheet cools and becomes brittle, place a few shrimp pieces and 2-3 green onion segments along the center of the noodle sheet in a line. Using the spatula, gently lift one edge of the noodle sheet and roll it over the filling, then continue rolling tightly into a cylinder, using the spatula to help fold and press the roll closed. The roll should be firm but tender, not torn. Carefully transfer the roll to a serving plate seam-side down. Repeat with remaining batter and fillings.
6MAKE THE SAUCE AND SERVE: In a small saucepan, combine 3 tbsp soy sauce, 1.5 tbsp oyster sauce, 1 tbsp sesame oil, 0.5 tsp sugar, and 100ml chicken stock. Heat gently over medium heat for 2-3 minutes until warm, stirring occasionally—the sauce should not boil as high heat can make soy sauce bitter. Arrange the completed cheung fun rolls on a serving plate and pour the warm sauce generously over the top, allowing it to pool beneath and between the rolls. Serve immediately while the rolls are still warm and soft, as they firm up as they cool. The sauce should enhance the delicate noodle flavor without overpowering it.