Chinese Rice Noodle rolls (Cheung Fun) are made from thin sheets of rice noodles that have been steamed and then rolled into long tubular rice rolls.
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How Do You Use It?
Chinese rice noodle rolls are most commonly eaten for breakfast or as a snack and are usually steamed or pan-fried to crispiness - they are fantastic vessels for sauce. Unlike its cousin, the Korean rice cake rolls (garaetteok) which are used in tteokbooki, Chinese rice noodle rolls are not super chewy.
It is usually prepared in two types of methods: steamed or pan-fried.
When it is steamed, they become a soft, light, and springy noodle roll and when it is pan-fried they form a crispy outer layer with a soft center.
If you plan on pan-frying it, you can speed up the cooking process, by nuking them in the microwave to soften them before pan-frying them.
Whether it's steamed or pan-fried, they are usually served with a light soy sauce or slathered in a sweet hoisin sauce or Chinese sesame paste.
Where Can I Buy Rice Noodle Rolls?
Since these rice noodle rolls are fresh, you cannot (and should not) buy them online.
You can find these noodles in Asian grocery stores, usually in the refrigerated section with fresh noodles. They usually come in two varieties: plain or dried shrimp with green onions.
When picking them out, pay attention to the expiry date on the packaging as they go bad relatively quickly. Make sure there is no funky black or pink mold on it before purchasing it.
How to Store It
These should be stored in the fridge. Try not to keep them for longer than the expiry dates, that's when they will start to get sour and mold. Always carefully examine them before using them to make sure there is no mold on them.
Recipes That Use Cheung Fun
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