If you’ve tried Cheung Fun, you know how good rice noodle rolls can be. My cheung fun recipe will teach you how to make rice noodle rolls into a crispy delicious snack (Hong Kong Style)! I’ll also share some sauce recipes so you can dip your rolls in them!
Table of Contents
- What is Cheung Fun?
- Why You’ll Love This Cheung Fun Recipe
- Ingredients You’ll Need to Make Cheung Fun At Home
- How to Make Cheung Fun (Step by Step)
- Joyce's Tips For Making the Best Cheung Fun Every Single Time
- Serving Suggestions
- Frequently Asked Questions
- How to Store Leftover Cheung Fun
- Recipes To Use Up Leftover Hoisin Sauce
- More Chinese Recipes You May Like
- Did You Make This Recipe?
- Recipe Card
Cheung Fun, also known as rice noodle rolls, is a popular Cantonese dish often served as a part of dim sum. They’re typically made from a thin batter of rice and wheat starches, steamed in large trays, and rolled up, often with a filling of shrimp or other protein such as beef, or Chinese bbq pork.
This particular type of cheung fun is also associated with Chinese breakfasts where they are steamed and sprinkled with lots of toasted sesame seeds with served with hoisin sauce and sesame paste on the side, it's also usually served with a side of congee.
My recipe today is a crispy take on these classics but I made it crispy! I’ll share with you exactly how to crisp up your Cheung fun perfectly at home using pre-packed rolls. It’s the perfect fix for any snack cravings and tastes incredible.
The crispy texture perfectly complements the soft chewy interior and the sauces take these rolls to the next level! Trust me, you’re going to love this recipe and now it's not just limited to breakfast!
To make things simple, we’ll be using a package of pre-made rice noodle noodles and making our own delicious sauces.
This recipe is perfect for anyone who enjoys experimenting with different taste profiles and textures in their cooking. It’s a fun dish to prepare and even more enjoyable to eat!
Read on to learn exactly how to make this delicious Cheung fun recipe today!
What is Cheung Fun?
Originating from Guangdong, China, Cheung fun (which is also known as rice noodle rolls) is made from a rice flour and starch batter, which is then steamed into thin, silky sheets and rolled up, often with a variety of fillings. The most common filling is shrimp, but other proteins like beef or char siu can be used as well.
The dish stands out for its unique texture, the perfect combination of soft, chewy noodles, and a delicious filling.
Why You’ll Love This Cheung Fun Recipe
Easy to make: This cheung fun recipe is straightforward and simple, requiring basic ingredients and steps. From mixing the spicy hoisin sauce and maple sesame paste to crisping the rice noodle rolls, each step is easy to follow.
Versatile: This recipe allows for customization to cater to individual preferences. You can adjust the spiciness of the hoisin sauce, choose between maple syrup or honey for the sesame paste, and even substitute the sesame paste with natural unsweetened peanut butter. If you're looking something a bit different, you can also try using my easy thai peanut satay sauce for it as well!
Amazing Textures: The combination of the crispy exterior and the soft and chewy insides makes this cheung fun dish incredibly satisfying to enjoy.
Crowd Pleaser: This cheung fun recipe is a sure hit at any gathering. It is a unique dish that stands out and is enjoyable for everyone, making it the perfect choice as a fun appetizer for parties with friends.
Foolproof Tips: The provided notes, such as not substituting Chinese toasted sesame paste with tahini and the importance of not touching or flipping the Cheung fun too often when toasting, will make sure you get the best rolls every time. These tips make this recipe beginner-friendly and foolproof.
Ingredients You’ll Need to Make Cheung Fun At Home
All you need are some incredibly simple, pantry-staple ingredients to make this delicious Cheung fun recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- Pre-made Rice Noodle Rolls (Cheung Fun): This recipe is meant to be super easy and hassle free, something to hit that snacky craving quickly, so it wouldn't make sense for us to steam our own rice rolls to make this dish so for this recipe. I use pre-made rice rolls from the Asian grocery stores which are found in the refrigerator section by the fresh noodles.
For the Spicy Hoisin Sauce:
- Hoisin Sauce: This sweet and salty sauce will lend a depth of flavor to your dish, enhancing the taste of the noodles and giving your cheung fun a traditional touch.
- Sriracha Chili Sauce: This hot sauce will add a spicy kick to the sauce and also go great with the sweetness from the Hoisin sauce.
- Sesame Oil: We’ll also need sesame oil which will give a delightful nutty flavor to the dish, enhancing the overall taste of your homemade cheung fun.
- Cayenne Pepper: It will add a spicy kick to the sauce and is optional.
For the Maple Sesame Paste:
- Maple Syrup: It will sweeten the sesame paste, balancing the flavors and adding a hint of natural sweetness. You can substitute maple syrup with honey.
- Sesame Paste: This paste will contribute a rich, creamy texture to the sauce. If you cannot find Chinese sesame paste, you can substitute it with natural unsweetened peanut butter (the type where the peanut butter separates from the oil), with ½ teaspoon of sesame oil. I don’t recommend substituting it with tahini, as the flavors are very different and tahini has a slight bitter flavor to it.
How to Make Cheung Fun (Step by Step)
Making this incredible cheung fun recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Making the Sauces
Begin by gathering the ingredients for the spicy hoisin sauce. Following the recipe, combine each ingredient in a bowl. Stir until all the components are well-blended, creating a smooth and spicy hoisin sauce.
Next, you’ll make the maple sesame sauce. Similarly, combine all ingredients as per the recipe.
If you find the sauce too thick for your liking, don’t worry. Simply add water, half a tablespoon at a time, stirring as you go, until you achieve the desired consistency.
Crisping the Rice Noodle Rolls (Cheung Fun)
Once your sauces are ready, it is time to turn your attention to the main ingredient - the cheung fun.
Remove the rice noodle rolls from their packaging and separate them into individual sticks. I find it easier to cut the Chinese rice rolls into smaller pieces when they are straight from the fridge and still cold. Using a sharp knife, cut the sticks into small, bite-sized pieces, approximately 1 inch in length.
The next step is optional, but it can help to soften the noodle rolls and reduce the time you’ll need to crisp them in the frying pan. Simply place the cut pieces into a microwave-safe dish and microwave them for 15-20 seconds.
In a large wok or frying pan, add a touch of oil and set it over medium heat. Once the pan is hot, add the noodle pieces.
To prevent sticking and clumping, make sure the pieces are in a single layer. As they cook, flip them over to make sure both sides are evenly crisped.
The heat setting and cooking time will depend on your stove, but you’ll know they’re done when they feel soft to the touch and appear charred and crispy on the outside.
Finally, drizzle your sauces over the crispy cheung fun. Don’t be shy with the sauce! Be sure to save some sauce on the side for dipping as well.
Your delicious crispy Cheung Fun is ready to serve!
Joyce's Tips For Making the Best Cheung Fun Every Single Time
Mixing the Sauce to The Right Consistency: To create the perfect spicy hoisin and maple sesame sauce, make sure all ingredients are mixed thoroughly until the texture becomes smooth. If your sauces turns out too thick, add water, ½ tablespoon at a time until you get the desired consistency.
Prepping the Rice Noodle Rolls To Cook Faster: Remove the rolls from the packaging and separate them into individual sticks before cutting them into small 1-inch pieces. For a softer texture, you can microwave them for 15-20 seconds. This step will also shorten the crisping time in the frying pan.
Perfect Charring: Don’t flip the cheung fun too often while toasting. Giving them time to char and brown on each side will give it the crispy texture. The cheung fun is ready when it is soft inside, and charred and crispy on the outside.
Saucing the Rolls: Once the cheung fun is perfectly toasted, drizzle it with your prepared sauce. You can also save some sauce on the side for dipping, depending on your preference.
Choosing the Right Sesame Paste: Do not substitute Chinese toasted sesame paste with tahini as the taste differs significantly. If you can't find Chinese sesame paste , natural unsweetened peanut butter combined with ½ teaspoon of sesame oil is a great alternative.
Garnishing the Cheung Fun: Add the finishing touches to your cheung fun by topping it off with toasted sesame seeds and finely chopped green onions. For an extra kick, you can also add Lao Gan Ma chili crisp oil. This garnishing not only enhances the taste but also makes the dish visually appealing.
Serving Suggestions
- Pairing cheung fun with potstickers (bacon cheeseburger) offers a delightful contrast of textures. The crispy exterior of the potstickers combined with the soft, silky cheung fun, drizzled with spicy hoisin and maple sesame sauce, makes for a fun mix of appetizers to be served together!
- Chicken satay with peanut sauce is another perfect accompaniment to cheung fun. The sweet and savory peanut sauce of the chicken satay compliments the spicy and tangy flavors of the cheung fun. Plus, the protein from the chicken adds a nutritious element to the meal.
- Easy grilled Thai chicken skewers (with peanut sauce) are a fantastic side dish for cheung fun. The smoky flavor of the grilled chicken, coupled with the creamy peanut sauce, pairs wonderfully with the crisp rice noodle rolls. The skewers add a fun and interactive element to the dining experience.
- For a more traditional serving suggestion, buttery Chinese scallion pancakes (cong you bing) can be served with cheung fun. The rich, buttery pancakes offer a contrasting texture to the crispy rice noodle rolls. The scallions in the pancakes also add a subtle, savory flavor that compliments the sauces of the cheung fun. It’s the perfect breakfast, seriously!
- I like to occasionally switch up my sauces as well, and use sweet Thai chili sauce, my easy hoisin dippping sauce which is a mix of hoisin sauce with chili oil, and my easy peanut satay sauce, which is a bit more nutty and creamier than the sesame sauce.
Frequently Asked Questions
Yes, if you don’t have maple syrup, you can substitute it with honey. The maple sesame paste also includes 2 tablespoons of Chinese sesame paste and 1 tablespoon of light oil like vegetable, corn, or canola oils.
Try not to touch or flip them too often when they are toasting. This will give them a better chance to char and brown.
No, tahini does not taste the same as Chinese toasted sesame paste. However, you can substitute sesame paste with natural unsweetened peanut butter and ½ teaspoon of sesame oil.
How to Store Leftover Cheung Fun
You can store any leftovers you have in the fridge for up to 3 to 4 days. To reheat, you can use a large frying pan or a microwave.
If using a frying pan, heat it on low heat and add your cheung fun. Try not to touch or flip the noodles too often when they are reheating, to give them a better chance to char and brown, restoring the original texture. If reheating in the microwave, do so in 30-second intervals to prevent the noodles from drying out.
As for freezing, it is generally not recommended. Due to the high moisture content and delicate texture of the rice noodle, freezing can lead to textural changes that might not be appealing upon reheating. The noodles may become tough and lose their signature soft, slippery texture.
Recipes To Use Up Leftover Hoisin Sauce
More Chinese Recipes You May Like
- Crispy Cantonese Beef Chow Mein
- Chinese Sticky Rice (Lo Mai Fan)
- Buttery Scallion Pancakes
- Egg Fried Rice
- Singapore Noodles
- Sweet and Sour Pork
- Chinese Lemon Chicken
- Sweet and Sour Chicken
- Chicken Congee
- Garlic Chili Oil Noodles
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Recipe Card
Crispy Cheung Fun (Rice Noodle Rolls) + Spicy Hoisin & Maple Sesame Sauce
Joyce's Recipe Notes
- Try not to touch or flip the rice rolls too often, once they are in the frying pan. This will give it a better chance to char and brown to become more crispy
- Do not substitute Chinese toasted sesame paste with tahini - it does not taste the same. You can substitute sesame paste with natural unsweetened peanut butter (the type where the peanut butter and the oil separates) and ½ teaspoon of sesame oil.
Ingredients
- 1 package pre-made rice noodle rolls (approximately 12 rolls)
Spicy Hoisin
- 2 tablespoons hoisin sauce
- 2 tablespoons Sriracha chili sauce
- 1 teaspoon sesame oil
- ¼ teaspoon cayenne pepper (optional, for a spicier sauce)
Maple Sesame Paste
- 1 tablespoon maple syrup (can be substituted with honey)
- 2 tablespoons sesame paste (chinese sesame paste, not tahini, see notes)
- 1 tablespoon water
Garnishes & Toppings (Optional)
- 1 tablespoon toasted sesame seeds
- 1-2 stalks green onions (finely chopped)
- Lao Gan Ma chili crisp oil - This stuff is seriously AMAZING with this recipe.
Instructions
Making the Sauces
- Make the spicy hoisin sauce by combining 2 tablespoons hoisin sauce, 2 tablespoons Sriracha chili sauce, 1 teaspoon sesame oil, ¼ teaspoon cayenne pepper.
- Make the maple sesame sauce by combining 1 tablespoon maple syrup (or honey), 2 tablespoons sesame paste, 1 tablespoon waterIf the sauce is too thick, add water, ½ tablespoon at a time, and mix until it is a smooth and thin consistency you like.
Crisping the Rice Noodle Rolls (Cheung Fun)
- Remove the rolls from the packaging and separate them into individual sticks. Cut them into small 1 inch pieces.
- (Optional Step) Microwave them for 15-20 seconds to soften them up. This will shave off 1-2 minutes off the crisping time in the frying pan.
- Add a bit of oil into a frying pan or cast iron skillet and set the heat to medium heat
- When the pan is hot, add the rolls and toast them in a single layer so they don't stick and clump together
- Make sure to flip them so they are crispy on both sidesEvery stove and heat setting will be different, you will know it's done when it is soft when you press down on them and charred and crispy out the outside
- Drizzle (or drown) the rolls with sauce and enjoy! Save some sauce on the side for dipping!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Tineke says
Thank you for the inspiration! My mom bought me some, and I wasn’t sure how to cook it. I only had it steamed at dim sum in the restaurants; never had this pan fried before. Super yummy!
My only problem was some of the char stuck to my pan. 🙁 maybe I should use a more seasoned pan next time
Joyce says
Hi Tineke,
I'm so happy that I could help! I used to eat this a lot whenever my parents bought me a pack of rice noodle rolls, but I would microwave it! haha 🙂 So I decided to switch it up this time and make it crispy!
The rice noodle rolls are tricky, they love sticking to the pan unless you use a non-stick skillet or a lot of oil. Don't worry it happens to me as well.
Stan says
Awesome but where do i get rice rolls? Any recommendations?
Joyce says
Hi Stan,
I usually get the rice rolls at an Asian grocery store. They are in the refrigerator (by the fresh tofu and soy milk maybe?) since they are somewhat fresh. Hope this helps! 🙂
Joyce
heather (delicious not gorgeous) says
AHHHH I LOVE THIS STUFF. i used to beg my parents to buy it from the market, and then they'd pan-fry some up for lunch and serve it with chili garlic sauce and hoisin sauce. agh i need to buy some asap!