Rice Noodle Rolls (a.k.a. steam rice roll/cheung fun) is a Cantonese dish that’s popular in the Guangdong Province and Hong Kong. It is commonly served as a street food snack or as part of dim sum. This rice noodles can be prepared plain or with shrimp, beef, char siu or vegetables. You can basically fill it with whatever you like.
Today, I am introducing you to the plain version without filling, which is also known as Jyu Cheung Fan (豬腸粉). “Jyu” means pig in Cantonese and “Cheung” means the intestine, the reason for this is because the appearance of the noodle roll looks like pig’s intestine. That’s where the name came from. However, I personally don’t think it looks pig intestine, it even sounds a bit gross to me haha! Anyways, just to be clear, this recipe is vegan friendly!
So this recipe is prepared with a anti-stick coating baking tin and you let it float on a wok filled with hot water where you close the lid and steam it. The ingredients needed for this recipe is rice flour, wheat starch, corn starch, water, oil and salt. The sauces pictures above are sweet soy sauce, hoisin sauce and sesame paste. This is the way that Hong Kong people like to eat it and is a typical street food in Hong Kong. When I’m in HK, I like to eat it as a breakfast or as a quick snack when I get hungry from shopping.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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- 55 grams rice flour
- 10 grams wheat starch
- 5 grams corn starch
- 200 grams water
- 1 tsp oil
- 1/6 tsp salt
Ingredients
Rice Noodles
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- Mix all the ingredients together with a whisk, chopsticks or dough spatula in a medium/large bowl.
- Prepare a baking tin and a wok. Brush some oil on the tin. Put water and tin on the water in the wok and cook it.
- When the water boils, stir the mixture thoroughly again and put a thin layer of mixture in the tin and spread it evenly over the tin. If you put too much, then the rice noodle roll will be too thick and it's less tasty in my opinion (example see above picture for how much I put).
- Close the lid and steam over high heat for 2 minutes.
- After two minutes take the tin out of the wok and use a dough scraper to slowly roll the rice noodle up. After rolling it up, cut it in pieces. See video from "Happy Amy" below source to see how to roll it up.
- If you use the size of my tin, I had to steam 4-5 times. After the rolls are all done you can put them in a bowl and add the sauces on top of the rolls or you can put them in separate bowls to dip it. Enjoy your snack ^^!
Source: Happy Amy
I hope that you will give this rice noodle rolls recipe a try! If you do, take a picture and tag me on @angiesrecipereview in your feed or stories and I will share your creations on my story.
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Cheers,
Angie
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