Chinese steamed rice rolls, also known as cheung fun, are a classic Chinese dish that's often served as a breakfast or dim sum item. The dish consists of delicate rice noodles that are filled with meat, vegetables, or shrimp and then steamed until they're soft and tender. The dish can be served plain, with soy sauce, or with a variety of other dipping sauces.
Prep Time
The prep time for this dish is approximately 20-30 minutes.
Cook Time
The cook time for this dish is approximately 20-25 minutes.
Ingredients
For the rice rolls:
1 cup of rice flour
1 tablespoon of cornstarch
1/4 teaspoon of salt
1 1/4 cups of water
1 tablespoon of vegetable oil
For the filling:
1/2 pound of ground pork
1/4 cup of chopped scallions
1 tablespoon of soy sauce
1 tablespoon of oyster sauce
1 tablespoon of vegetable oil
For the dipping sauce:
2 tablespoons of soy sauce
1 tablespoon of hoisin sauce
1 tablespoon of rice vinegar
1 teaspoon of sugar
1/4 teaspoon of chili oil (optional)
Equipment
Steamer basket or wok with a lid
Mixing bowl
Whisk
Frying pan
Spatula
Method
1. In a mixing bowl, whisk together the rice flour, cornstarch, and salt. Gradually add in the water and vegetable oil, whisking until the mixture is smooth. 2. Grease a 9-inch round cake pan with vegetable oil. Pour in about 1/4 cup of the rice flour mixture and swirl it around so that it covers the bottom of the pan evenly. 3. Set up a steamer basket or wok with a lid over high heat. When the water is boiling, place the cake pan in the steamer basket or wok and cover it with a lid. Steam for about 2-3 minutes, until the rice noodle is cooked and set. Remove the cake pan from the steamer and let it cool slightly. 4. Once the rice noodle has cooled, use a spatula to gently loosen the edges of the noodle and then carefully remove it from the pan. Repeat until all the rice flour mixture is used up. 5. In a frying pan over medium-high heat, heat up the vegetable oil. Add in the ground pork and cook until it's browned and fully cooked. Add in the scallions, soy sauce, and oyster sauce and stir until the scallions are wilted and everything is well combined. 6. To assemble the rice rolls, lay a rice noodle on a cutting board. Spoon some of the filling onto one end of the noodle and then roll it up tightly. Repeat with the remaining noodles and filling. 7. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, and chili oil (if using) to make the dipping sauce. 8. Serve the rice rolls hot, with the dipping sauce on the side.
Notes
If you don't have a steamer basket, you can use a wok instead. Just fill the wok with about an inch of water and place a heatproof plate or a cake pan in the center of the wok. Cover the wok with a lid and steam the rice noodles as directed.
Nutrition Info
This recipe makes approximately 8 rice rolls. The nutrition information per roll is: Calories: 165 Fat: 7g Carbohydrates: 17g Protein: 7g Sodium: 406mg Sugar: 1g
Recipe Tips
To make the rice rolls even more flavorful, you can add in some chopped garlic or ginger to the filling mixture. You can also experiment with different fillings, such as shrimp, mushrooms, or vegetables. And if you're short on time, you can use store-bought rice noodles instead of making your own.
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