Rice Noodle Rolls 豬腸粉 (Chee Cheong Fun)

These silky Rice Noodle Rolls are a classic Chinese dim sum dish. With a few ingredients and some time, you can enjoy this gluten-free dish at home. 

Growing up, I was fortunate to experience the tradition of Chinese dim sum with my extended family.

There were dishes that were staples -- they were always ordered each and every single time.

From siu mai (pork & shrimp dumplings) to har gaw (shrimp dumplings) and glossy egg tarts, these were some dishes never to be missed.

What is dim sum?

Dim sum is the experience of enjoying a variety of dishes in a Chinese restaurant setting.

In Cantonese, it literally means "to touch the heart."

It is also known as "yum cha," which means "drink tea" -- since the dishes that accompanied were to complement the tea served. 

Making dim sum at home seems like an arduous task.

While it does take some time, it really is a labour of love.

What are rice noodle rolls?

Chinese rice noodle rolls, (also known as "chee cheong fun" in Cantonese), are a steamed, thin savory crepe/pancake made from a wet rice flour batter, not unlike making round rice noodles.

They can be served plain or with a filling such as roasted BBQ pork inside, or wrapped with crunchy Chinese donut (you tiao).

Rice noodle rolls are commonly served at Chinese dim sum restaurants, and can also be eaten as a snack.

Well-made rice noodle rolls are thin, smooth and have a silky, almost translucent texture. 

What do they taste like?

Rice noodle rolls have a soft, smooth and silky texture that almost melts in the mouth. 

The noodle roll itself is relatively tasteless so it relies on the soy sauce/or fillings for flavor.

Filling options

You can fill them with:

• char siu (roasted BBQ pork) 
• shrimp
• beef
• mushrooms/veggies

Ingredients you'll need

There are only a few ingredients in the rice noodle roll batter:

• rice flour: is different than glutinous rice flour, which is used commonly for mochi
• wheat starch: gives the batter a smooth texture
• tapioca flour: which is the main ingredient in bubble tea/boba pearls
• water: loosens the batter
• sea salt: flavors the rice noodles a little
• vegetable oil: helps with producing a smooth batter

How to make rice noodle rolls at home

Combine all the ingredients in a large bowl, and give it a good stir.

Fill the steamer or wok with water and bring to a boil.

Line the wet calico cloth onto the stainless steel pan and place it on top of the steamer.

Stir the batter and scoop a ladle onto the cloth.

If adding filling, add about 1 tablespoon of filling across (widthwise) after pouring the batter in.

Cover the steamer with a lid and let it steam for 1-2 minutes, until it puffs up.

Remove the cloth with the rice noodle and place it on a lightly greased chopping board.

Carefully peel off the rice noodle with a dough scraper and roll or fold into a long cylindrical shape.

Repeat the process with the remaining batter. 

Note: If you have 2 cloths, the process will go by much more quickly. 

How to serve cheong fun

The rice rolls can be eaten plain (as my kids prefer), or with savory fillings such as shrimp, bbq pork (char siu), or vegetables (yu choy).

Try it with with "you tiao" (Chinese donut/cruller) and pork floss.

As the rice noodle rolls are flavorless, serve them with a sweetened soy sauce and a good sprinkle of green onions/sesame seeds or chili oil.

Serve the rice noodle rolls hot and freshly made, preferably on the same day. As the rolls cool down, the texture will become stiffer. 

Pair the rice noodle rolls with your favorite tea, such as oolong, jasmine, or tieguanyin.

How to store and reheat leftovers

If you have leftovers, store the cooled rice noodle rolls wrapped in an airtight container in the fridge for up to 5 days.

To reheat, steam the rice noodle rolls on a greased steaming rack over simmering water until soft.

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Recipe adapted from Siu Kitchen.