Beef Rice Paper Noodle Rolls (Cheung Fun)
A rice paper take on the classic dim sum cheung fun, filled with seasoned ground beef and steamed, then finished with a sweet soy sauce, scallions, sesame seeds, and chili oil. Total recipe approx. 1,550 kcal; 2 rolls (about 1/3 of the batch) approx. 520 kcal.
🍳 Cook: 8 min
Nutrition
520
Calories
35g
Protein
32g
Carbs
28g
Fat
Ingredients
| 500 g | ground beef | |
| 2 tbsp | 30 ml | soy sauce |
| 2 tsp | 10 ml | Shaoxing wine |
| 2 tsp | 10 ml | oyster sauce |
| 2 tsp | 10 ml | sugar |
| 1 tsp | 5 ml | sesame oil |
| 2 tsp | 10 ml | minced ginger |
| 2 tbsp | 30 ml | cornstarch |
| dash | white pepper | |
| 2 tbsp | 30 ml | water |
| 16 | rice paper sheets | |
| 2-3 stalks | scallions, thinly sliced | |
| 3 tbsp | 45 ml | soy sauce (for sweet soy sauce) |
| 1 tbsp | 15 ml | oyster sauce (for sweet soy sauce) |
| 2 tsp | 10 ml | sugar (for sweet soy sauce) |
| 1 tbsp | 15 ml | warm water (for sweet soy sauce) |
| to taste | green onions, thinly sliced (garnish) | |
| to taste | sesame seeds (garnish) | |
| to taste | chili oil (garnish) |
Instructions
- In a medium bowl, add the ground beef, soy sauce, oyster sauce, sugar, Shaoxing wine, sesame oil, minced ginger, cornstarch, salt, white pepper, and water and mix well until a paste forms. Divide the beef into 16 equal portions.
- Dip a sheet of rice paper in lukewarm water, lay it flat on a surface, then add 1 portion of beef and a pinch of sliced scallions on the bottom center. Slightly fold the left and right sides toward the center. Starting from the bottom, roll upwards, ensuring the beef is wrapped tightly and the paper rolls over a few times (this creates a thicker roll that won't break while steaming).
- Prepare a steamer basket and add water until it reaches about 2 inches from the bottom. Heat on medium until simmering. Carefully add the plate of rolls to the steamer basket and steam for 7–8 minutes.
- While the rolls are steaming, make the sweet soy sauce by combining the soy sauce, oyster sauce, sugar, and warm water.
- Once cooked, remove from heat and garnish with more scallions, the sweet soy sauce, sesame seeds, and chili oil. Tips: Double wrap for extra strength — rolling the rice paper over itself a couple of times helps prevent tearing during steaming. Don't over-soak the rice paper — just a quick dip in lukewarm water is enough. Customize the filling with shrimp, pork, or even tofu.