Beef Rice Paper Noodle Rolls (Cheung Fun) are a delicious and simple way to recreate that soft, silky texture of traditional Cantonese rice noodle rolls without the hassle of making fresh rice noodle sheets.
Instead, we’re using rice paper to achieve that signature chewiness, wrapping up flavorful ground beef and steaming it to perfection.
What are Beef Rice Paper Noodle Rolls (Cheung Fun)?
Cheung Fun is a beloved Cantonese dish often served at dim sum restaurants, typically made with thin, delicate rice noodles wrapped around shrimp, beef, or BBQ pork.
Instead of making fresh rice noodle sheets from scratch, this recipe uses softened rice paper, which creates a surprisingly similar texture that’s soft, chewy, and easy to work with.
Why You’ll Love This Recipe
- Easy to make: No need to make fresh rice noodles—rice paper simplifies the process!
- Soft, chewy texture: The rice paper becomes silky and tender when steamed.
- Savory and umami-packed: The seasoned beef filling is flavorful, juicy, and delicious.
- Customizable: You can swap out the beef for shrimp, pork, or even mushrooms for a vegetarian version.
Equipment
- Bamboo Steamer Basket
- Mixing Bowls
- Knife and Cutting Board
Ingredients for Beef Rice Paper Noodle Rolls
Beef Filling
- Ground Beef: The main filling, offering a rich and savory taste. Using ground beef makes the filling juicy and tender when steamed.
- Soy Sauce: Adds depth and saltiness to the beef mixture and the sweet soy sauce.
- Shaoxing Wine: A staple in Chinese cooking that enhances the umami of the beef.
- Oyster Sauce: Contributes a deep, slightly sweet, and umami-rich flavor.
- Sugar: Balances out the savory elements in the beef mixture and sweet soy sauce.
- Sesame Oil: Adds a subtle nutty aroma and enhances the overall flavor.
- Minced Ginger: Gives a fresh, slightly spicy kick to the beef filling.
- Cornstarch: Helps bind the beef mixture together for a smoother texture.
- Salt & White Pepper: Enhances flavor and adds a mild heat.
- Water: Keeps the beef mixture moist and tender.
For the Rice Paper
- Rice Paper: The key ingredient that creates the chewy texture of these noodle rolls.
- Lukewarm Water: Used to rehydrated the rice paper and make it softened.
Sweet Soy Sauce
- Soy Sauce: Provides a deep, salty base for the sauce.
- Oyster Sauce: Adds a slightly sweet, umami-rich complexity to balance the soy sauce.
- Sugar: Helps round out the flavors and adds a subtle sweetness.
- Warm Water: Helps dissolve the sugar and create a smooth, pourable consistency.
Garnishes
- Scallions: Adds a fresh, oniony crunch inside the rolls and as a garnish.
- Sesame Seeds: A light, nutty garnish that enhances the dish’s texture.
- Chili Oil: Optional but highly recommended for a bit of heat and extra depth of flavor.
How to Make Beef Rice Paper Noodle Rolls (Cheung Fun)
Prepare the Beef Filling
In a medium bowl, mix the ground beef with soy sauce, Shaoxing wine, oyster sauce, sugar, sesame oil, minced ginger, cornstarch, salt, white pepper, and water until everything is well combined and forms a paste. Divide the mixture into 8 equal portions.
Assemble the Beef Rice Paper Noodle Rolls
Dip a sheet of rice paper in lukewarm water and lay it flat on a clean surface. Place one portion of the beef filling along the bottom center of the rice paper. Sprinkle some thinly sliced scallions on top. Fold the left and right sides of the rice paper slightly towards the center, then start rolling from the bottom up, making sure the beef is tightly wrapped. Roll the rice paper over a few times to create a thicker, sturdier roll.
Steam the Rolls
Prepare a steamer basket and add water to about 2 inches from the bottom. Heat on medium until the water is simmering. Place the assembled rice paper rolls on a heatproof plate and carefully set it in the steamer basket. Cover and steam for 7–8 minutes until the beef is fully cooked.
Make the Sweet Soy Sauce
While the rolls are steaming, combine soy sauce, oyster sauce, sugar, and warm water in a small bowl. Stir until the sugar dissolves.
Garnish and Serve the Beef Rice Paper Noodle Rolls
Once the noodle rolls are cooked, remove them from the steamer and drizzle with sweet soy sauce. Garnish with more scallions, sesame seeds, and a drizzle of chili oil. Serve immediately and enjoy!
Storage
These rolls are best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 1 day. Reheat by steaming for a few minutes before serving.
Tips to Make the Perfect Beef Rice Paper Noodle Rolls
- Double wrap for extra strength: Rolling the rice paper over itself a couple of times helps prevent tearing during steaming.
- Don’t over-soak the rice paper: Just a quick dip in lukewarm water is enough—too much water makes it too soft and harder to handle.
- Customize the filling: Try using shrimp, pork, or even tofu for a different twist on this classic dish.
Related Recipes You'll Love
- Shrimp Rice Paper Rolls (Cheung Fun)
- Steamed Rice Paper Shrimp Dumplings (Har Gow)
- Fried Shrimp Balls
- Chinese Sticky Rice
Beef Rice Paper Noodle Rolls (Cheung Fun)
Equipment
Ingredients
Beef Noodle Rolls
- ½ pound ground beef
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon oyster sauce
- 1 teaspoon granulated sugar
- ½ teaspoon sesame oil
- 1 teaspoon minced ginger
- 1 tablespoon cornstarch
- Pinch of salt
- Dash of white pepper
- 1 tablespoon water
- 8 sheets rice paper
Sweet Soy Sauce
- 3 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoon granulated sugar
- 1 tablespoon warm water
Garnishes
- Green onions thinly sliced
- Sesame seeds
- Chili oil
Instructions
- In a medium bowl, add ground beef, soy sauce, shaoxing wine, oyster sauce, sugar, sesame oil, minced ginger, corn starch, salt, white pepper, and water and mix well until a paste forms. Divide the beef into 8 equal portions.½ pound ground beef, 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon oyster sauce, 1 teaspoon granulated sugar, ½ teaspoon sesame oil, 1 teaspoon minced ginger, 1 tablespoon cornstarch, Pinch of salt, Dash of white pepper, 1 tablespoon water
- Dip rice paper in lukewarm water, lay flat on surface, then add 1 portion of beef and a pinch of sliced scallions on the bottom center of the rice paper. Slightly fold the left and right sides of the rice paper towards the center. Start from the bottom and roll upwards, ensuring beef is wrapped tightly and rolls over a few times (which creates a thicker roll and won’t break while steaming).8 sheets rice paper
- Prepare the steamer basket and add water until reaches about 2-inches from the bottom. Heat steamer on medium heat until simmering. Carefully add plate to steamer basket and steam for 7-8 mins.
- While the rolls are steaming, make sweet soy sauce by combining soy sauce, oyster sauce, sugar and water.3 tablespoon soy sauce, 1 tablespoon oyster sauce, 2 teaspoon granulated sugar, 1 tablespoon warm water
- Once the noodle rolls are cooked, remove from heat and garnish with more green onions, sweet soy sauce, sesame seeds, and chili oil.Green onions, Sesame seeds, Chili oil
C says
Link to post to Pinterest doesn’t work, just repeatedly get ERROR message ?? Help please
Herman says
Sorry about that! Can you try this link? https://www.pinterest.com/pin/1038150151604362825/
CiCi says
Print button on the recipe doesn't work
Herman says
ak sorry this is an older recipe, do you prefer I email you the recipe? what's your email?
Lynn says
Ingredient list includes ginger but no mention of ginger in instructions. Instructions include garlic but there is no garlic in the ingredients list. I am winging it here.
Herman says
Hi Lynn, thanks for letting me know. I mistakenly put garlic in the instructions instead of ginger so I've updated so it is consistent. It should be ginger, not garlic in the recipe. Thanks!
Marcia Adelberg says
Hi Herman - love your recipes! Can you please email a printable version of this one - i see I am not the only person who struggled to print! Thanks so much!
Herman says
Yes will do!
Marcia Adelberg says
Got it, thanks!!