Chinese Cheung Fun Recipe (Steamed Rice Noodle Rolls)

Chinese Cheung Fun Recipe: Soft and soft sheets of rice noodles* stuffed with savory and sweet pork roasted drizzled with seasoning sauce, and then topped with scallions and cheung fun chopped up is one of my favorite dim sum meals.

The rice paper that is thinly steam-steamed which is usually filled with different fillings and then wrapped in a sprinkling of sugar tastes best fresh from the steamer. This recipe will allow you to can prepare it fresh at any time!

Chinese Cheung Fun Recipe

Where can you purchase Cheung Fun?

Cheung Fun, also referred to as Cheung fan is a classic Cantonese dish that has Guangdong origins . It is translated to “steamed rice roll.” The rice noodles are served on steaming plates directly from dim sum carts that are found in street carts or restaurants across the globe generally to be eaten for breakfast. Making rice noodles as a basis is straightforward however it also permits numerous varieties when we think about fillings.

It is common to find fillings made of shrimp or roast pork (char siu) meat, vegetables, beef and even the fried dough ( youtiao) and drizzled with various seasoning sauces. Certain varieties are also dependent on the region. For instance in Malaysia there is a variation known as chee cheong fun that includes sweet shrimp paste fried shallots as well as sesame seeds.

The similarities in Vietnamese banh cuon

In Vietnam they serve banh cuon, generally a thinner rice noodle wrapper that is packed with ground pork and wood ear mushrooms and crispy shallots. It is served by the nuoc cham. It is believed that banh cuon was derived from cheung fun and migration, just like other variations of this dish. And it’s so alike that it’s likely to be true. this.

The tools needed to do this

When I first started learning how to make Cheung fun at home, I was somewhat concerned that I didn’t have the appropriate equipment to create delicate and soft rice papers. My mom also made a ton of banh cuon at home – perfectly steaming to the right thickness each time, she also had a cheesecloth steamer gadget that my dad designed for her.

Since banh cuon is significantly thinner than cheung Fun I was able to find that it is possible to recreate the rice noodles by either buying steamer boxes steamer container or making a DIY steamer box by using the rectangular tray as well as a large pot or pot that has a lid and a rack that can elevate the tray over the water. I decided to go with the second as I had everything I needed in my kitchen.

It is important to ensure that the pot or saucepan is large enough to ensure that the tray is perfectly inside, and its sides are large enough to allow the tray to be placed on a rack that is above water. I would also advise against using a pot that has edges that sit too high as this can limit your hand’s movements when rolling rice noodles when steaming. Additionally, it gets very hot inside the steamer so you need to be able to roll as fast as you can.

In this recipe I used a quarter sheet of pan as well as a 12 inch saucepan and a circular wire rack made by 99 Ranch, and a lid to cover the pan. I also made use of a whisk to mix all the ingredients, and a silicone spatula to assist to roll the rice noodles that I had steamed.

Cheung fun / rice noodle roll ingredients

The ingredients in these rice noodles require two different sets of flours and starches are available in many Asian grocery stores such as the glutinous rice flour along with potato starch. This recipe requires TWO varieties of rice flour. This is very specific . Make sure you buy glutinous rice flour as well as regular rice flour.

Along with the grains, we add salt and filtered water to mix the liquids together. If you’d like to modify the texture to suit your needs You can also alter modify the ratios for tapioca as well as potato starch.

Char siu filling ingredients

The filling in this recipe I made use of char siu since pork is fantastic! All you need is roast char siu at the local Chinese food establishment or grocery store, or leftover from the leftovers of your Chinese dinners. The recipe to make this at home will be available very soon! This is my favorite recipe to make making homemade char siu (Mì khô xá xíu)!

To make the sauce, you’ll require oyster sauce, light soy sauce darker soy sauce five spice powders, garlic, sesame oil, water and cornstarch mix.

Similar to the sauce that each roll receives prior to serving is made up of dark soy sauce, light soy sauce sugar and water. Then there’s oyster sauce.

Char siu filling instructions

Step 1. With a mixing bowl large enough mix all the flours salt, and starches with an electric whisk.

Step 2. Mix the mixture with the liquid and mix thoroughly. The contents should be whisked quickly so that they don’t get clumped. Allow the liquid to rest for at least 20 mins. Consistency of the char siu sauce just prior to adding the meat

Step 3. When your liquid has cooled it is time to prepare the filling of your char siu by cutting off your siu into tiny pieces. In a pan, combine oyster sauce, dark and light soy sauces, sugar five spice powders, garlic along with sesame oil. Increase the heat to medium-high, and stir. A small mixing bowl, mix with the cornstarch and water until the mixture is dissolved before adding it to the pan. Allow the sauce to come to a boil, then reduce it to medium-low and cook for two minutes or until it’s reached the consistency of Molasses. Then add the char siu, and cook for another minute. Take off the heat and let it rest until you’re ready to add the filling.

Seasoning sauce instructions

Make the sauce by mixing the dark and light sauce, sesame oil sugar as well as water and oyster sauce in a small pot on medium low heat until the sugar disintegrates. Transfer the sauce into a glass container and place for a few hours on your counter, until ready to drizzle it onto the rolls.

Cheung fun/rice noodles instructions for rolling

Step 1. In the pot or saucepan put the wire rack. Add enough water to ensure that it is a little under the rack. Place your tray on top and then cover it by the lid. Heat your steamer prior to adding the fun liquid.

Step 2. With a brush, gently apply oil to the tray to keep your ricepaper from sticking to it when it is steaming.

Step 3. Add enough liquid rice noodles to fill the bottom of the tray (try to limit the amount you use so that the rice paper does not get too heavy). I like moving the pan around to ensure that it covers equally.

Step 4. Put the lid on top and let it steam for approximately two minutes. After two minutes, look for signs that your rice paper is beginning to develop. When you shift the tray and the majority of the liquid stays in one place then you can sprinkle the filling on top of it. If it’s still extremely liquid and/or isn’t sticking around the corner, put the lid on again and continue to steam for a second minute, then make sure to check it again. Making fillings while the batter is still cooking so that it will stick

How to make Cheung Fun dish

The aim is to put the filling in with a little tacky, so that it adheres in the batter. In this recipe we utilized Char Siu. Close the lid, and steam for another five minutes.

Step 5. Uncover the lid when it has finished steaming. It should appear to be solid and translucent you will typically notice large bubbles under the rice noodles throughout. With a silicone spatula gently lift one end of the rice noodles (preferably the one with the shorter length) and then fold it over itself by 1 inch. Continue to roll until you reach the opposite end. Make use of the spatula for lifting the fun cheung from the tray and onto your serving dish.

Step 6. Prior to serving, I discovered that if I let the noodles to rest for two seconds, it will firm up to a certain extent and you will achieve the perfect blend of chewy and soft rice noodles. Serve the sauce over the top of the cheung delight. I like adding chopped scallions for a bit of colour. Cheung fun char Siu is recommended to accompany other dim sum recipes such as chicken feet and char siu bao. shrimp and pork shumai eggs tarts Chinese broccoli with oyster sauce and xiaolong bao. To find out how you can best enjoy eating cheung fun by using chopsticks.

Chinese Cheung Fun Recipe

What is a good roll?

A fun roll can also be known as cheung or Cheong fun. It’s a finely steam-steamed rice paper packed with various ingredients such as meat, shrimp vegetables, etc. It can also be frittered dough. It is it is then folded or rolled. It’s typically consumed as a snack or breakfast in Chinese eateries or street carts throughout Asia.

Is chee cheong fun gluten free?

The rice noodles in Chee cheong Fun is gluten-free because it is made up of tapioca starch and potato starch. However, if you are using the seasoning sauce, you should be aware that the majority of soy sauces do contain gluten, so make sure to check the list of ingredients.

Cheung Fun recipe / Steamed Rice Noodle Rolls (with Char Siu Pork)

This char siu cheung recipe is a delicately steamed rice noodles stuffed with roasted pork, and then served with a seasoning sauce with chopped scallions.
Prep Time 5 minutes
Cook Time 40 minutes
RESTING 20 minutes
Total Time 1 hour 5 minutes
Course Breakfast, lunch, Main Course
Cuisine asian, Chinese
Servings 6
Calories 154 kcal


  • silicon basting brush
  • Aluminum quarter-sheet pan
  • silicone spatula / turner



  • 72 g rice flour
  • 28 g potato starch
  • 16 g of tapioca starch
  • 2 c water filter
  • 16 grams glutinous rice flour
  • 1/2 1 tsp salt


  • 1/2 lb char siu broken into smaller pieces
  • 1/2 tbsp light soy sauce
  • 1 Tbsp oyster sauce
  • 4 tbsp of water
  • 1/2 tbsp dark soy sauce
  • 2 teaspoons sugar
  • 1/16 tsp five spice powder
  • 1 clove of garlic chopped
  • 1 tablespoon sesame oil
  • 1/2 1 tsp cornstarch


  • 1/4 tbsp dark soy sauce
  • 1/4 tbsp light soy sauce
  • 1/4 teaspoon sesame oil
  • 1/2 Tbsp oyster sauce
  • 1/2 teaspoon sugar
  • 1 tbsp of water


  • vegetable oil
  • chopped scallions



  • A large bowl of mixing put in 72 grams rice flour as well as 16 grams of tapioca starch 28 grams potato starch and sixteen grams of glutinous rice flour along with 1/2 teaspoon of salt. Mix all the dry ingredients together.
  • Add two cups of water filtered to the mixing bowl with the dry ingredients, and mix together. The liquid should rest for at least 20 mins in the countertop.


  • Cut your char siu into smaller pieces, about three millimeters.
  • In a pot you can add one tablespoon oyster sauce half teaspoon light soy sauce 1 tablespoon of dark sauce two teaspoons of sugar 1/16 teaspoon five spices 1 clove chopped garlic and 1 teaspoon sesame oil. Mix thoroughly. Make this dish on medium-high heat.
  • Mix 1/2 teaspoon of cornstarch and four tablespoons of water in a separate bowl before adding it to the saucepan. When the mixture is at the point of boiling, reduce it to medium and cook for another 2 hours or so until it is comparable to the consistency of molasses.
  • Add half-pound pieces of char siu into your pan, and allow to cook another minute.
  • Remove the filling char siu off the stove and let it cool upon the counter.


  • In a small saucepan, mix 1/4 cup of dark sauce 1/4 teaspoon of lighter soy sauce one teaspoon of sesame oils 1 teaspoon of sugar 1 cup of water, as well as 1/2 cup of oyster sauce. Bring to a boil over a medium-low flame and stir until sugar dissolves. Remove from the heat and pour in a container to cool until it is ready for assembly.


  • Set up your steamer. If you bought a set-up for your steamer, follow the directions. If using a tray or an oven, follow the steps. Set the wire rack in the saucepan , and then add water to allow it to sit directly under the rack. Place the tray on top (making sure that it is able to fit inside) Then, put the lid. Make sure to heat the steamer prior to the steaming of any liquid.
  • Once your steamer is warm and ready you can lift the lid. Sprinkle some vegetable oil onto the tray.
  • Make use of the whisk to mix all the flours and starches that have settled at on the surface of your mixing bowl prior to pouring the liquid into the pan. Scoop the liquid to ensure that it is covered by the tray. If needed you need to move the tray until it is equally distributed.
  • Once the rice noodles are completed steaming, use the silicone spatula and slowly lift one edge from the paper (the shorter edge). Fold around 1 inch of rice noodles over itself, and proceed to roll it until it reaches the opposite edge. Lift the rice noodle and place it in an serving dish.
  • Allow the noodle roll to sit for around 2 minutes prior to serving it, this will allow the texture to become firm. Pour the seasoning sauce over the roll , and sprinkle some chopped scallions if desire. Enjoy and have a great time.
  • The lid is covered and the steam will be released it for around two minutes. After two minutes, examine to check if the rice is firm enough to ensure that there less liquid moving around. Try shifting the tray. If there's too much liquid , and it's non-sticking to the tray put the lid on again and let it steam for another about two or three minutes. When it's hard enough, spread the Char Siu filling evenly over the rice noodles. Close the steamer once more and continue to steam for another five minutes.
Keyword Cheung Fun recipe, Steamed Rice Noodle Rolls

Leave a Reply

Recipe Rating