🍤 Cheung fun (shrimp rice noodle rolls)

Name: Cheung fun (shrimp rice noodle rolls)
Total time: 40 min
Yield: 4
Cuisine: China · Guangdong
Ingredients: 120 g rice flour; 30 g tapioca starch; 350 ml water; 1 tbsp oil; 250 g peeled shrimp; 3 tbsp soy sauce; 1 tbsp sugar; 1 tsp sesame oil; 2 spring onions, chopped

Origin: China · Guangdong

190kcal

per serving · 200 g

95kcal

per 100 g

8 gProtein4 g / 100 g

5 gFat2.5 g / 100 g

28 gCarbs14 g / 100 g

Cheung fun are silky sheets of steamed rice noodle rolled around plump shrimp, cut into lengths and doused with a sweetened soy sauce and a few drops of sesame oil. The rolls are soft, slippery and slightly chewy, with the shrimp giving a sweet, springy bite. They are a dim sum classic, served hot in small portions alongside tea.

Diets

✓

No pork

✓

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

Not vegetarianbecause of: shrimp

Not veganbecause of: shrimp

Contains glutenbecause of: soy sauce

Not keto14 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Soy ⚠ Sesame

What it is made of

rice noodle rollshrimpsoy saucesesame oil

Recipe

4 servings40 min

Ingredients

120 g rice flour
30 g tapioca starch
350 ml water
1 tbsp oil
250 g peeled shrimp
3 tbsp soy sauce
1 tbsp sugar
1 tsp sesame oil
2 spring onions, chopped

Method

Whisk rice flour, tapioca starch, water and oil into a thin batter; rest 15 minutes.
Lightly oil a flat tray, pour in a thin layer of batter, scatter a few shrimp and spring onion and steam 3–4 minutes until set.
Scrape the sheet into a roll with a spatula and repeat with the remaining batter.
Simmer soy sauce, sugar and 3 tbsp water until the sugar dissolves; stir in sesame oil.
Cut the rolls into pieces and pour the sauce over just before serving.

How to make it lighter

Drizzle the sauce lightly — most of the sugar and salt sit in it.
Use only a few drops of sesame oil; 1 tbsp of any oil ≈ 120 kcal.
Pair a plate of cheung fun with steamed greens instead of fried dim sum.

History

Rice noodle rolls are a Cantonese specialty usually traced to Guangdong province, where they became a breakfast and street-food staple in the twentieth century. The name means 'intestine noodle', after the rolls' shape, and shrimp-filled cheung fun are a fixture of dim sum restaurants in Guangzhou, Hong Kong and Chinese communities worldwide.

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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 →