Dim sum days have always held a special place in my heart, filled with cherished memories of family gatherings and delectable bites. Dim sum outings were never complete without ordering a plate of these delightful rice rolls (a.k.a Cheung Fun 腸粉).

But let me tell you, there’s something even more amazing about digging into rice rolls as street food. Picture this: you’re strolling down a bustling street, surrounded by mouthwatering smells and the buzz of hungry folks. They hand you these rolls wrapped up in a simple piece of paper, loaded with sauces and toppings and just some skewers ready to just dive in. You unravel that paper, and it’s like finding a delicious surprise waiting for you inside. The mix of textures and flavours hits you right there on the spot. I can’t help but feel a wave of nostalgia wash over me when I think about how much I used to love those street-side rice noodle rolls. There’s just something about that street-food vibe, the casualness of it all, that makes every bite unforgettable. It’s like taking a bite out of the culture and energy of the place. Trust me; it’s a foodie experience you won’t want to miss!

What are Rice Noodle Rolls

What are Rice Noodle Rolls, you ask? Well, they’re a delectable Chinese culinary delight, with their roots firmly planted in Cantonese cuisine, and they go by the name ‘Cheung Fun’ (腸粉). These are thin, wide rice noodles skillfully rolled up into delectable parcels. You can find them in two delightful variations: stuffed with fillings like shrimp, beef, or other tasty ingredients, or simply rolled up and served in all their unadorned glory.

Rice noodle rolls, or Cheung Fun 腸粉, are like a blank canvas with a hint of sweetness and a touch of nuttiness in their flavour. They’re friendly little noodles that get along with everyone – whether it’s savoury sauces, tasty fillings, or spicy dips. What’s truly magical about them is their knack for soaking up all the deliciousness around them. It’s like they turn into flavour sponges, making every bite a surprise party for your taste buds!

What flour to use?

Making rice noodle rolls at home can be a bit of a process, but it’s definitely doable and fun. The best flour to use for making rice noodle rolls is rice flour. Specifically, you should use rice flour that is finely milled to achieve the desired smooth and translucent texture of the noodle sheets. There are different types of rice flour available, but for traditional rice noodle rolls, it’s recommended to use plain rice flour without any additives.

You can find rice flour labeled as “rice flour” or “glutinous rice flour.” The glutinous rice flour, despite its name, does not contain gluten and is often used in various Asian rice-based dishes. For rice noodle rolls, you can use either regular rice flour or glutinous rice flour. The choice between the two can affect the texture slightly, with glutinous rice flour potentially making the rolls a bit chewier.

If you want a traditional and authentic texture, go for plain rice flour. However, if you prefer a slightly chewier and stretchy texture, you can use a combination of regular rice flour and a small amount of tapioca flour (about 1-2 tablespoons per cup of rice flour). The addition of tapioca flour can help achieve that desired chewiness. Ultimately, the choice of flour depends on your personal preference for the texture of the rice noodle rolls. Both plain rice flour and a combination with tapioca flour can yield delicious results, so feel free to experiment to find the texture you like best.

Using the Thermomix, I managed to whip up my homemade rice flour in mere seconds.

1. Rice Flour: This is the primary flour used in rice noodle rolls. Regular rice flour, which is made from finely milled rice grains, is the most commonly used type. It provides a smooth texture and a neutral rice flavour to the rolls.
2. Glutinous Rice Flour: Glutinous rice flour (also called sweet rice flour or sticky rice flour) is sometimes added to the batter to enhance the chewiness of the rice noodle rolls. It’s especially popular for Hong Kong-style rolls.
3. Tapioca Flour: Tapioca flour, when added to the batter in small quantities, can contribute to a chewier texture in the rice noodle rolls. It’s often used in combination with rice flour.
4. Wheat Starch: Wheat starch is an alternative starch that can be introduced to rice noodle roll batter to achieve a stretchier and chewier texture. Typically used in combination with rice flour, wheat starch imparts a delightful elasticity to the rolls. It creates a unique texture that’s both smooth and slightly chewy, making each bite a delightful experience.
5. Cornstarch: Cornstarch is occasionally added to rice noodle roll batter to improve the smoothness and elasticity of the noodles.

The choice of flour and starch can influence the texture of the rice noodle rolls. For traditional rolls with a smooth texture, plain rice flour is typically sufficient. If you prefer a chewier texture, you can experiment with the addition of glutinous rice flour and tapioca flour in small quantities.

Remember that the proportions and ratios of these ingredients can vary depending on the specific recipe you’re following, so it’s a good idea to follow a trusted recipe or adjust them according to your desired texture and taste.

Do I need special materials like a rice roll maker?

To make traditional rice noodle rolls like those often served in dim sum restaurants, a special rice noodle roll steaming tray is typically used. This tray is designed to evenly steam and roll the rice noodle batter into thin sheets that can be filled or served plain. It has a unique design with perforated holes to allow steam to pass through and cook the batter evenly.

While it’s not absolutely necessary to have a specialized rice noodle roll steaming tray, using one can make the process much easier and help you achieve the characteristic texture and thickness of Cheung Fun. If you’re serious about making rice noodle rolls regularly and want to replicate the traditional dim sum experience, investing in a rice noodle roll steaming tray can be worthwhile.

However, you can still make rice noodle rolls without a specialized tray by using a shallow, heatproof dish, a large plate, or even a regular steaming tray. I just used a regular tray and stead it in my Thermomix. The process might require more effort and precision in spreading and rolling the rice noodle batter to achieve the desired thinness and texture.

So, while a special rice noodle roll steaming tray is convenient and can provide authentic results, it’s not strictly necessary if you’re willing to put in a bit more effort and practice with alternative methods.

Here’s to the delightful world of rice noodle rolls, where every bite is a mini food festival. Whether you’re a street food explorer or a kitchen magician, may the flavours of these delightful rolls continue to inspire your palate. Until we roll again, keep munching, adventuring, and living the foodie dream!

Ingredients:

For the Rice Noodle Batter:

• 1 cup rice flour
• 2 tablespoons tapioca flour (optional, for extra chewiness) or wheat flour
• 1 1/2 cups water
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil

For Filling (optional):

• Sliced shrimp, Chinese BBQ pork (Char Siu), or any filling of your choice

For Sauce:

• Soy sauce
• Hoisin sauce
• Sesame oil
• XO sauce
• Sriracha or chili sauce (optional)

Instructions:

1. Prepare the Batter:

• In a mixing bowl, combine the rice flour, tapioca/wheat flour (if using), water, and salt. Mix well until it forms a smooth, thin batter.
• Stir in the vegetable oil to prevent sticking.

2. Steam the Rice Noodle Sheets:

• Grease a shallow, heatproof dish or a traditional rice noodle roll steaming tray.
• Pour a thin layer of the rice batter into the dish/tray, enough to cover the bottom.
• Place it in a steamer over high heat and steam for about 3-5 minutes, or until the rice noodle sheet sets and becomes translucent.
• Carefully remove the noodle sheet and place it on a clean surface.

3. Add the Filling (if desired):

• If you’re using a filling like shrimp or Char Siu, place it on the rice noodle sheet.

4. Roll the Noodle Sheets:

• Carefully lift one edge of the rice noodle sheet and start rolling it up, enclosing the filling if you added one.
• You can fold in the sides as you roll to create neat rolls.

5. Steam Again:

• Place the rolled rice noodle sheets back into the steamer for another 3-5 minutes to warm them through.

6. Prepare the Sauces:

• While the rolls are steaming, mix your favorite dipping sauces. A combination of soy sauce, hoisin sauce, sesame oil, and a bit of sriracha or chili sauce for heat works well.

7. Serve:

• Once the rice noodle rolls are done steaming, remove them from the steamer, slice them into bite-sized pieces, and serve with the prepared dipping sauces.

Enjoy your homemade rice noodle rolls! They may take a bit of practice to perfect the rolling technique, but the result is delicious and worth the effort.