Char Siu Cheung Fun
叉烧肠粉
Serves 2 to 3 · Prep: 25 minutes · Cook: 15 minutes · Total: about 40 minutes
This feels like a fancier version of what you usually see on the dim sum carts: same soft rice rolls, same sweet soy sauce, but plated a little cleaner with sesame and herbs on top. The filling looks like char siu, sliced thin enough that it sits inside the roll without making the rice sheet tear.
Ingredients
Rice roll batter
- ¾ cup rice flour
- 2 tablespoons tapioca starch
- 1 tablespoon wheat starch or cornstarch
- ¼ teaspoon kosher salt
- 1½ cups water
- 1 teaspoon neutral oil
Filling
- ¾ cup char siu, thinly sliced or finely chopped
- 1 scallion, finely sliced (optional)
Sweet soy sauce
- 3 tablespoons light soy sauce
- 2 tablespoons water
- 1 tablespoon sugar
- 1 tablespoon oyster sauce
- ½ teaspoon dark soy sauce, for color (optional)
- ½ teaspoon sesame oil
To finish
- Toasted sesame seeds
- Cilantro, chervil, pea shoots, or microgreens
- A little scallion oil or neutral oil (optional)
Instructions
- 1
Make the sauce
Combine the light soy sauce, water, sugar, oyster sauce, and dark soy sauce in a small saucepan. Warm over low heat until the sugar dissolves. Turn off the heat and stir in the sesame oil. Set aside.
- 2
Make the batter
In a bowl, whisk together the rice flour, tapioca starch, wheat starch or cornstarch, and salt. Add the water and neutral oil and whisk until smooth. Let the batter rest for 20 to 30 minutes, then stir well before using — the starch settles at the bottom.
- 3
Set up the steamer
Bring water to a boil in a wok or large steamer. Use a flat metal tray, quarter sheet pan, or shallow heatproof plate that fits inside, and brush it lightly with oil. Keep an oiled cutting board or plate nearby for rolling.
- 4
Steam the rice sheet
Stir the batter again. Pour a thin layer onto the oiled tray, just enough to cover the surface, and tilt the tray so the batter spreads evenly. Cover and steam for 2 to 3 minutes, until the sheet looks set and slightly translucent.
- 5
Fill and roll
Place a thin line of char siu along one side of the rice sheet. Loosen the edge with a bench scraper or spatula, then roll the sheet over the filling — keep it gentle and loose, since pressing too hard can tear it. Transfer to a serving plate and repeat with the remaining batter and filling.
- 6
Sauce and garnish
Spoon the warm sweet soy sauce around and lightly over the rolls. Top with toasted sesame seeds and a small handful of herbs or microgreens, and add a little scallion oil for shine. Serve right away.
Recipe notes
Cook’s notes
- The batter needs to be stirred before every pour.
- Use a thin layer of batter. Thick cheung fun turns heavy fast.
- Char siu should be sliced thin or chopped small. Big chunks make the rice sheet tear.
Make ahead & storage
- Store-bought char siu works well here. Store-bought plain rice rolls also work as a shortcut: warm them by steaming, tuck in sliced char siu where possible, then finish with the sauce, sesame, and herbs.
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