Cheung Fun (Steamed Rice Noodle Rolls)

Cheung fun, the silky steamed rice noodle rolls, is the gentlest dish on the dim sum cart — soft white sheets rolled around shrimp, beef, or nothing at all, slicked with sweet soy sauce. Cantonese cooks steam a thin batter in a flat pan, roll it while it is still warm, and serve it with a brush of sauce. At home, a wide skillet and a steamer do the job beautifully. Work in small batches; the batter needs a hot, well-oiled pan.

Soft as silk, with a sweet soy shine

The rolls should be impossibly soft, almost melting, with just enough body to hold their shape around the filling. The sauce is the quiet star: light soy, a little sugar, a drop of sesame, warmed until glossy. Scallions and sesame seeds on top, and the whole plate vanishes faster than anything else on the table. If you love them, double the batch — they go that fast.

Craving more? Explore all Cantonese Kitchen recipes.

Perfect rice is the foundation here — our How to Cook Perfect Rice Every Time covers ratios, rinsing, and resting. Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.

Cantonese recipes →