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Chee Cheong Fun – Rice Noodle Rolls

A Delicacy Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

2 to 3.5 minutes


4-6 people


  • 2-1/2 cups rice flour
  • 5 cups water
  • 2 Tablespoons Roasted Japanese Sesame Oil
  • Pam Cooking Spray
  • 1/4 teaspoon salt
  • 300 grams (10.5 oz.) BB pork (Char Siu) diced into small pieces OR the same quantity of shrimp meat diced into small pieces
  • Chopped scallions
  • Soy sauce and Roasted Japanese Sesame Oil mixed together OR Roasted Japanese Sesame Oil and red wine vinegar mixed and drizzled over the top to serve.


  • Starting at one side, start rolling the pancake to the other side of the plate using a dinner knife at first to get under the cake to begin the roll. At the other side, I flattened it out a bit.
  • Combine all the ingredients for the rice rolls in a 2-quart bowl. Mix thoroughly to ensure the rice flour mixture is free of lumps. Next, add the chopped protein (pork or shrimp) and scallions to the bowl.
  • Notes: Between each cooking, be sure to spray the cleaned plate with Pam. I found the process went faster by alternating 2 plates: the one being cooked and the other waiting to be cooked. This is a very easy and fun (Fun in Chinese means rice and is pronounced foon) recipe to prepare.
  • Allow the rolls to cool. They are best eaten by dipping the rolls in whichever of the two dipping sauces you prefer.
  • Take a microwave-proof lunch plate and spray it with Pam. Add a ladleful of the rice and meat mixture to the dish and carefully place into the microwave oven. Set the time for 2 minutes. Depending on the microwave, cooking times may vary. After 2 minutes if the center appears to be too wobbly or uncooked, set again for 1-1/2 minutes until done. It will feel like firm jello and won't break.
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