🥢 Char siu cheung fun (rice noodle rolls)

Name: Char siu cheung fun (rice noodle rolls)
Total time: 30 min
Yield: 2
Cuisine: China · Guangdong
Ingredients: 100 g rice flour; 20 g tapioca starch; 300 ml water, pinch of salt; 1 tsp vegetable oil, plus extra for the tray; 150 g char siu (roast pork), finely diced; 2 spring onions, finely sliced; 2 tbsp soy sauce mixed with 1 tbsp hot water and 1 tsp sugar

Origin: China · Guangdong

338kcal

per serving · 250 g

135kcal

per 100 g

12 gProtein5 g / 100 g

8 gFat3 g / 100 g

55 gCarbs22 g / 100 g

Char siu cheung fun are thin, silky sheets of steamed rice batter rolled around diced barbecue pork and spring onion, then cut into pieces and dressed with sweetened soy sauce. The rolls are soft and slippery, the filling sweet and savoury. They are a classic dim sum dish, served hot straight from the steamer.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: char siu

Not veganbecause of: char siu

Contains porkbecause of: char siu

Contains glutenbecause of: soy sauce

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

rice noodle sheetchar siuscallionsoy sauce

Recipe

2 servings30 min

Ingredients

100 g rice flour
20 g tapioca starch
300 ml water, pinch of salt
1 tsp vegetable oil, plus extra for the tray
150 g char siu (roast pork), finely diced
2 spring onions, finely sliced
2 tbsp soy sauce mixed with 1 tbsp hot water and 1 tsp sugar

Method

Whisk the rice flour, tapioca starch, water, salt and oil into a thin batter.
Lightly oil a flat tray and bring a wide steamer to a full boil.
Pour in a thin layer of batter, scatter over some pork and spring onion, cover and steam for 2 minutes until set.
Roll the sheet up with a scraper and transfer to a plate; repeat with the rest.
Cut into pieces and pour the sweetened soy sauce over just before serving.

How to make it lighter

Fill the rolls with more spring onion and less pork for a lighter plate.
Use the soy dressing sparingly — it is the main source of salt.
Pair one portion with a plate of steamed greens instead of a second dim sum dish.

History

Cheung fun is a Cantonese dish from Guangdong, where steamed rice noodle sheets have long been sold in street stalls and teahouses. The char siu version is now a standard order in dim sum restaurants worldwide.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →