We show you how to make Cheung Fun (Cantonese steamed rice roll) at home using store-bought ingredients while making a special soy sauce and scallion oil from scratch.

The key to this home kitchen hack is Vietnamese rice paper, which has similar ingredients to modern-day Cheung Fun. This allows us to skip the hardest part of the process while achieving similar results. To keep the recipe simple, we use three store-bought fillings: Char siu, chicken, and prawns to make three types of Cheung Fun.

Cheung Fun has a rich history rooted in Cantonese cuisine, where it is a popular dim sum dish. Traditionally, it is made from a mixture of rice flour and water, steamed into thin sheets, and filled with various ingredients. This dish is often enjoyed with soy sauce or hoisin sauce. Its origins date back to the southern regions of China, where it became a staple in teahouses and street food stalls, known for its delicate texture and versatility in fillings. Cheung Fun continues to be beloved for its comforting, silky rolls and adaptability.

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