Rice noodle roll

Rice noodle rolls, a quintessential Cantonese dish, originate from Guangdong Province in southern China and Hong Kong. These delectable rolls are a mainstay in dim sum, often enjoyed as a snack or light meal. They consist of thin crepes made from wide strips of shahe fen, filled with delicious ingredients such as shrimp, beef, or vegetables, and are finished with a drizzle of soy sauce. When served plain without any fillings, they are referred to as jyu cheung fan. Dating back to the 1930s, these rolls have a rich history and are a common sight in street-side eateries.

The preparation of rice noodle rolls begins with a mixture of rice flour, tapioca flour, or glutinous rice flour, and water. This mixture is steamed into thin, square sheets. Fillings like shrimp or beef are added before the noodle is fully cooked. Once ready, the noodle is folded and served with warm, sweetened soy sauce.

In Cantonese cuisine, rice noodle rolls come in various flavors. They can be found with beef, shrimp, dried shrimp, char siu (barbecued pork), and zhaliang (crispy fried dough). Modern variations include fillings such as chicken and bitter melon, conpoy and pea shoots, fish, or even stir-fried with XO sauce. Presentation is paramount in dim sum, so the rice noodle should be slightly translucent to showcase the filling inside.

These rolls also have variations in Southeast Asian cuisine, particularly in Malaysia and Singapore. For example, the Penang-style chee cheong fun in Malaysia is served with shrimp paste. In Ipoh, they can be enjoyed dry with sweet sauce or wet with curry. Meanwhile, in Vietnamese cuisine, there's a similar dish called bánh cuốn, which features a crepe-like roll filled with ground pork and served with Vietnamese pork sausage and bean sprouts.