Chee Cheong Fun — Steamed Rice Rolls with Sauce
Silky steamed rice rolls filled with shrimp and char siu, topped with a savory soy-based gravy. This Malaysian comfort dish comes together in under 30 minutes using store-bought rice paper for speed.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 22g
Ingredients
- 8 pieces (about 8 oz) fresh rice noodle sheets (or store-bought chee cheong fun)
- 6 oz medium shrimp, peeled and deveined
- 3 oz char siu pork, sliced thin (or rotisserie chicken)
- 3 tbsp soy sauce
- 1 cup chicken broth
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 2 tbsp scallions, chopped
Instructions
- 1
If using fresh rice sheets, gently unfold them. If using frozen, thaw under warm running water until pliable, about 2 minutes.
- 2
Fill each rice sheet with 2–3 shrimp and a few slices of char siu. Roll tightly into a cylinder and set seam-side down on a plate.
- 3
Bring water to a boil in a wok or large steamer pot. Place filled rolls on a parchment-lined bamboo steamer or metal trivet. Steam for 6–7 minutes until shrimp are pink.
- 4
While rolls steam, whisk soy sauce, broth, cornstarch, and sesame oil in a small bowl until cornstarch dissolves.
- 5
Pour sauce into a small saucepan over medium heat. Stir constantly for 2–3 minutes until it thickens and turns glossy.
- 6
Arrange steamed rolls on a plate, drizzle generously with warm sauce, and scatter scallions on top. Serve immediately.
Tools you’ll need
- bamboo steamer or metal trivet
- wok or large pot
- small bowl
- small saucepan
- whisk
- serving plate
- parchment paper
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