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cheung fun rice noodle roll with sauce and sesame seeds close up

Rice noodle roll (Cheung fun 腸粉)

Cheung fun (腸粉) or rice noodle roll is a classic dim sum dish. This cheung fun recipe is very simple and easy to make at home. Also, enjoy this soft and smooth without filling rice noodle rolls recipe!
Course Appetizer, Breakfast, Main Course, Noodles, Snack
Cuisine Asian, Chinese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3
Calories 258kcal
Author Tracy O.


Flour mixture:

  • 1 cup Rice flour
  • 1 teaspoon Corn starch
  • 1 teaspoon Tapioca starch
  • 1 teaspoon Wheat starch
  • 2 cups+3 teaspoons Water


  • ½ tablespoon Soy sauce
  • 1.5 tablespoons Hoisin sauce
  • ½ tablespoon Sesame oil

Peanut sauce:

  • ½ tablespoon Peanut butter
  • 1 tablespoon Water

Topping (optional)

  • some sprinkle Sesame seeds


  • Put 1 cup of rice flour, 1 teaspoon of  tapioca starch, 1 teaspoon of wheat starch and 1 teaspoon of cornstarch into a bowl. 
  • After that, pour 2 cups & 3 teaspoons of water into the bowl. Mix and stir it well. 
  • Next, brush some vegetable oil on a tray. Then, pour some rice flour mixture from step 2 into the tray. (Every time before pouring the mixture into the cake pan for steaming, make sure to mix the flour mixture very well.)
  • Then, steam it for 2 minutes after water is boiling. Repeat steps 2-4 a few times. It yields around 8 rice noodle rolls if you use the same size of the tray. 
  • In the meanwhile, put ½ tablespoon of peanut butter in a container and add 1 tablespoon of water. (Some people like to add oil, but my purpose is to loosen up and make it little bit liquid. If you have peanut allergies. You can skip peanut butter sauce or use sesame sauce.)
  • Mix it very well until peanut butter is a little bit liquid. 
  • When the rice flour is done, let it cool down a little bit. 
  • Then, use a spatula to scrape the side. And, roll the rice noodle sheet up. 
  • Repeat steps 7 and 8 for a few times. If you use the same size of the tray, you can make around 8 rolls. The following, use the spatula to cut rice noodle rolls into pieces. 
  • Lastly, add ½ tablespoon of sesame oil, ½ tablespoon of soy sauce, 1.5 tablespoons of hoisin sauce, some peanut sauce and sprinkle sesame seeds. (You can adjust the amount of sauce to your taste.)



Cooking tips for rice noodle rolls: 

  • Since we don’t have commercial style steamers to make cheung fun at home. The simplest way to make it is to use a cake pan. A rectangle or square cake pan is ideal. if you don’t have it, then using a regular circle one works fine too. 
  • Make sure don’t put too much flour mixture into the pan. This is because you want to make the rice noodles very thin. When it rolls up, it’s not too thick and big.
  • Every time before pouring the mixture into the cake pan for steaming, make sure to mix the flour mixture very well.
  • I use 3 layers stainless steel steamer that can steam 3 rolls at the same time and save time.


Calories: 258kcal | Carbohydrates: 49g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 311mg | Potassium: 58mg | Fiber: 2g | Sugar: 3g | Calcium: 5mg | Iron: 1mg