Rice rolls, known as “Bánh Cuốn” in Vietnam, are a beloved dish across Asia, with each culture adding its own unique spin on this versatile and delightful dish. While the Vietnamese version of rice rolls is popular, in China, the concept of steamed rice rolls, also known as “Chao Fan Chao” (炒饭肠) or “Cheung Fun” (肠粉), takes a slightly different approach. The Chinese-style rice roll is known for its smooth, silky texture, savory fillings, and the variety of flavors it can accommodate.

These savory rolls are a staple in Chinese dim sum menus, street food stalls, and even home kitchens. Whether served with a sweet soy sauce or stuffed with a variety of fillings such as shrimp, pork, or vegetables, Chinese rice rolls offer a wonderful balance of flavors and textures that make them a crowd favorite. This article delves into the history, ingredients, preparation methods, and variations of Chinese-style rice rolls, offering insights into why they remain a beloved dish worldwide.

The Origins of Chinese Rice Rolls

Chinese rice rolls, or cheung fun, have a rich history that can be traced back to the Cantonese region. The origins of cheung fun are somewhat unclear, but they are believed to have originated in the southern regions of China, specifically in Guangdong and Hong Kong. Over time, this dish became a significant part of Cantonese cuisine and expanded to other parts of China and the world.

Cheung fun has been a staple at dim sum restaurants for centuries, originally served as a form of comfort food that could be quickly made and served to hungry workers during breakfast or lunch hours. Traditionally, the dish was steamed in large, flat pans, and as the dish gained popularity, it was adapted in different regions and with various fillings.

Cheung fun translates to “steamed rolls” in Cantonese, which accurately describes the preparation method. The dough is made from rice flour and water, creating a thin, smooth batter that, when steamed, becomes a delicate and chewy skin. While traditionally enjoyed as a street food or breakfast dish, cheung fun has evolved and been adapted in various ways, especially with the use of various fillings and toppings.

Essential Ingredients for Chinese Rice Rolls

Making Chinese rice rolls requires just a few key ingredients that come together to create the silky, delicate texture of the roll. These ingredients are readily available in most Asian markets and allow for a variety of filling options to suit all preferences. Here’s a closer look at the essential ingredients for Chinese rice rolls:

The Rice Flour Batter:

• Rice flour: The main ingredient for creating the rice roll batter, rice flour is what gives the roll its signature smooth and soft texture. This gluten-free flour is made from finely ground rice grains and is essential in creating the chewy, translucent skin that envelops the fillings.
• Cornstarch: Often mixed with rice flour, cornstarch helps create a softer, more pliable texture that doesn’t tear during the steaming process. It is also crucial for ensuring the rice rolls hold together well when sliced.
• Water: Water binds the rice flour and cornstarch together to create a smooth, lump-free batter. The right amount of water is key to achieving the perfect consistency for the rice roll skin.
• Vegetable oil or sesame oil: A small amount of oil is added to the batter to enhance its elasticity and flavor.

Filling Ingredients:

The fillings in Chinese rice rolls can be varied according to personal taste or dietary restrictions. Common fillings include:

• Shrimp: Fresh, succulent shrimp is a favorite filling for rice rolls. The sweetness and tender texture of shrimp pair perfectly with the chewy rice skin.
• Char siu (BBQ pork): Char siu is a flavorful, sweet, and savory barbecued pork that’s often used in rice rolls. Its juicy and tender texture adds richness to the dish.
• Beef or chicken: Thinly sliced beef or chicken can be used for a savory, hearty filling. These meats are often seasoned with soy sauce, garlic, and other spices for extra flavor.
• Vegetables: For a vegetarian version, fillings can include mushrooms, bean sprouts, cabbage, and carrots. These fillings provide a fresh, crunchy contrast to the soft texture of the rice skin.
• Chinese sausage: This sweet and savory cured sausage is often used in rice rolls, providing a robust and flavorful bite.

Sauce Ingredients:

• Soy sauce: A key ingredient in Chinese cuisine, soy sauce provides a salty, umami flavor that complements the delicate rice rolls. Light soy sauce is often used to avoid overpowering the dish.
• Sesame oil: A drizzle of sesame oil enhances the fragrance and depth of flavor in the rice rolls.
• Sugar: A touch of sugar is often added to the sauce to balance out the savory and salty flavors and provide a hint of sweetness.
• Oyster sauce: This rich and flavorful sauce is often used in combination with soy sauce to deepen the umami profile of the dish.

The Preparation Process

The preparation of Chinese rice rolls may seem complex at first, but with practice, it becomes a straightforward and satisfying process. Below is a step-by-step guide on how to make these delicious rolls:

Step 1: Preparing the Rice Flour Batter

Start by combining the rice flour, cornstarch, and a pinch of salt in a mixing bowl. Gradually add water while stirring the mixture, ensuring there are no lumps. The batter should be smooth and thin, similar to the consistency of pancake batter. Add a small amount of vegetable oil or sesame oil to the mixture and stir to combine.

Step 2: Steaming the Rice Roll Skin

To prepare the rice roll skin, a flat, shallow tray or a bamboo steaming rack is used. Lightly grease the tray with a bit of vegetable oil to prevent the batter from sticking. Pour a thin layer of the rice flour batter into the tray, enough to cover the bottom completely.

Place the tray in a steamer over high heat and steam for about 3-5 minutes, or until the batter turns into a smooth, glossy, and slightly translucent sheet. Once steamed, carefully remove the tray from the steamer and let it cool slightly before adding the filling.

Step 3: Adding the Filling

Once the rice roll skin is cooked, add your choice of filling in a straight line in the center of the skin. Popular choices include shrimp, char siu, or vegetables. The filling should be placed in a thin, even layer to ensure every bite of the roll has a balanced flavor.

Step 4: Rolling and Steaming Again

Carefully fold the edges of the steamed rice roll skin over the filling, gently rolling it up into a neat, cylindrical shape. Use a spatula or a pair of tongs to transfer the rolled rice bun to a steaming tray, then steam it for another 2-3 minutes to ensure the filling is cooked and the roll holds together.

Step 5: Serving the Rice Rolls

Once steamed, remove the rolls from the steamer and slice them into bite-sized pieces. Drizzle with a savory sauce made from soy sauce, sesame oil, and oyster sauce, and garnish with chopped green onions or cilantro for added freshness and flavor.

Serve the Chinese rice rolls immediately while they’re still warm and enjoy them as part of a dim sum spread or as a standalone dish. The rolls can also be served with chili sauce or sweet soy sauce for an extra layer of flavor.

Variations of Chinese Rice Rolls

While the basic method of making Chinese rice rolls remains the same, there are many regional variations and adaptations based on local ingredients and personal preferences. Some popular variations include:

1. Shrimp and Chive Rice Rolls:

Shrimp rice rolls are a popular version of this dish. The shrimp is often mixed with chives or garlic chives, providing a burst of flavor that complements the sweetness of the shrimp. The chive-infused rice rolls are particularly fragrant and are often served with a light soy-based dipping sauce.

2. Vegetarian Rice Rolls:

For a vegetarian version, mushrooms, tofu, and vegetables such as carrots and cabbage are commonly used as fillings. These rice rolls are light yet flavorful and can be drizzled with a soy-based sauce or served with chili oil for an added kick.

3. Beef Rice Rolls:

Beef rice rolls typically feature thinly sliced beef that is stir-fried with garlic, soy sauce, and other seasonings before being wrapped in the rice roll skin. This variation is hearty and savory, making it a favorite among meat lovers.

4. Sweet Rice Rolls:

For those with a sweet tooth, some variations of Chinese rice rolls are made with sweet fillings like red bean paste or lotus seed paste. These sweet rice rolls are often served as a dessert and are a favorite in Cantonese dim sum restaurants.

5. Crispy Rice Rolls:

Some variations of rice rolls include a crispy exterior, which is achieved by lightly pan-frying the rolls after they have been steamed. This adds a crunchy texture that contrasts with the soft interior, creating an exciting balance of flavors.

Why Chinese Rice Rolls Are So Popular

Chinese rice rolls are loved for several reasons:

1. Versatility: With so many filling options, Chinese rice rolls can be adapted to suit different tastes and dietary preferences.
2. Texture: The smooth, chewy rice flour skin combined with tender fillings creates a satisfying texture that’s both comforting and enjoyable.
3. Healthy Ingredients: Rice rolls can be filled with a variety of fresh vegetables, lean meats, or seafood, making them a relatively healthy option compared to other fried dishes.
4. Convenience: Rice rolls are easy to prepare in large batches, making them ideal for family meals, parties, or gatherings.
5. Cultural Significance: As a traditional dim sum dish, rice rolls have deep cultural roots and are an important part

of Chinese culinary heritage.

Conclusion

Chinese rice rolls are a delightful and versatile dish that showcases the beauty of Cantonese cuisine. With their delicate, silky skin and endless filling options, these rolls offer a perfect balance of flavors and textures that make them an excellent choice for any meal. Whether enjoyed as part of a dim sum spread or as a comforting dish at home, Chinese rice rolls are sure to impress with their simplicity and depth of flavor.