Homemade Cheung Fun (Rice Noodle Rolls)

肠粉

Homemade Cheung Fun (Rice Noodle Rolls) — Dim SumGuangzhou home cooking.

Ingredients

• rice flour
• tapioca starch
• water
• light soy sauce

Instructions

1. Whisk rice flour, tapioca starch, and water in a bowl until completely smooth and lump-free. Let rest 30 minutes at room temperature. (Batter is thin, milky-white, and slightly glossy.)
2. Prepare filling: Mix 1 tsp light soy sauce with 100 g peeled, finely minced shrimp (or pork) and 1 tsp sesame oil. Set aside. (Shrimp mixture is moist but not watery.)
3. Lightly oil a heatproof plate or shallow baking dish (20 x 25 cm). Pour 1/3 cup (80 ml) batter onto the plate and tilt to coat evenly into a thin layer. (Batter forms a translucent, even film covering the entire surface.)
4. Steam over boiling water for 2–3 minutes until the surface turns opaque and edges curl slightly. (Surface is fully opaque white, no longer translucent; edges lift gently.)
5. Carefully roll up the warm noodle sheet using a spatula. Slide onto a plate, brush lightly with light soy sauce, and serve immediately. (Roll is smooth, tight, and holds shape without cracking.)