Crispy Cheung Fun (Rice Noodle Rolls) + Spicy Hoisin & Maple Sesame Sauce

Super quick and easy crispy rice roll (Cheung Fun) snack slathered with a spicy hoisin sauce drizzled with a toasted maple sesame sauce – Chinese street food style!

When it comes to Chinese rice rolls (cheung fun), I usually only associate it with breakfasts and it’s almost always steamed – not to say you can’t have these crispy rice rolls (cheung fun) for breakfast because I do all the time, so I won’t judge 😉 but if you follow along with with me lately you’ll notice that I have a thing for crispy foods, so I’m sure you know where I am going with this.

 

We won’t be following traditions today. Today we will be drowning our crispy rice noodle rolls in sweet, spicy and creamy sauces – Hong Kong street food style! 😀

 

 

INGREDIENTS

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, use pre-made rice rolls from the Asian grocery stores. They are usually found in the refrigerator section by the tofu and fresh noodles.

 

 

For this recipe, you can substitute maple syrup with honey if it is easier to find.

 

 

 

PUTTING IT TOGETHER

Lightning Quick Way to Crispy It Up (Optional)

Nuke it for 20 seconds, seriously – that’s all it takes.

I find it easier to cut the cheung fun into smaller pieces when they are straight from the fridge and still cold. Once it’s cut up, stick it in the microwave and nuke it for about 15-20 seconds to slightly soften it before toasting it in the frying pan.

 

 

This is a completely optional step, and the results are pretty much the same if you choose to just crisp it up in the skillet directly from the fridge, this step just shaves off about 1-2 minutes off the crisping time – when you’re as impatient as me, that’s a lot of time.

 

 

Crispy Charred Goodness

The less you touch the rolls while it’s toasting in the skillet, the better chance you will get it charred and crispy.

 

 

You’ll know it’s done when the rolls are soft when you press down on them and they have a charred crispy exterior.

 

The messier the better right? 😀

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