Beef Rice Paper Noodle Rolls (Cheung Fun)

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.

Topped with a sweet soy sauce, scallions, sesame seeds, and a drizzle of chili oil, this dish is the perfect balance of savory, sweet, and umami.

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.

Steamed with a flavorful beef filling, these rolls are finished with a sweet soy sauce that adds depth and richness to every bite.

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.

Ingredients

For the 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.

For the 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 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

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

• 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.

Beef Rice Paper Noodle Rolls (Cheung Fun)

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Serves: 3-4 Prep Time: 15 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

For the Beef Noodle Rolls

• ½ lb ground beef
• 1 tablespoon soy sauce
• 1 teaspoon Shaoxing wine
• 1 teaspoon oyster sauce
• 1 teaspoon 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
• 2-3 stalks scallions, thinly sliced

For the Sweet Soy Sauce

• 3 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoon sugar
• 1 tablespoon warm water

Garnishes:

• Green onions, thinly sliced
• Sesame seeds
• Chili oil

Instructions

1. In a medium bowl, add ground beef, soy sauce, oyster sauce, sugar, shaoxing wine, sesame oil, garlic, corn starch, salt, white pepper, and water and mix well until a paste forms. Divide the beef into 8 equal portions.
2. 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).
3. 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.
4. While the rolls are steaming, make sweet soy sauce by combining soy sauce, oyster sauce, sugar and water.
5. Once the noodle rolls are cooked, remove from heat and garnish with more scallions, sweet soy sauce, sesame seeds, and chili oil.