Steamed rice rolls with prawns

Rice rolls, a classic for Yum Char or Chinese Dim Sum breakfast. Also called ‘Cheong Fun’ is easier to make than you thought! Very versatile as you can wrap other ingredients in them too.

Ingredients (Makes 1 sheet pan size of rice roll)

  • 1 cup rice flour
  • 1 tbsp tapioca flour
  • 375 ml water
  • oil for pan
  • Optional – raw prawns, green onions, sliced BBQ pork or Chinese (pan fried) sausages, sesame seeds

Dipping sauce

  • 4 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tbsp water (to dilute)

Method

  1. Place rice and tapioca flour into a mixing bowl
  2. Pour water into the bowl as you stir with a whisk
  3. Grease baking pan
  4. Start combi steam oven at 100c
  5. Pour batter into the pan and steam for 6 minutes
  6. Optional : set a reminder at the 4th minute to add raw prawns (or other cooked filling)
  7. Remove pan from the oven and roll into a log using a long, flat spatula or icing scrapper (clean ruler will do too!
  8. Mix sauce ingredients and pour over rice rolls
  9. Garnish with green onions and sesame seeds
Cooked rice roll from the oven. Shouldn’t feel sticky.
Pour batter to cover the whole pan. A thin sheet is what we need, so a standard sized pan will do.
Rice roll using dried prawns and spring/green onions