If you love dim sum but want a shortcut to making those silky, delicate rice noodle rolls at home, these Unagi Rice Paper Noodle Rolls are a game-changer. Instead of making fresh rice noodle sheets from scratch, this recipe uses rice paper rolls, which turn soft and chewy when steamed.
Filled with buttery, glazed unagi (eel) and topped with a sweet soy sauce, this dish is a delicious mix of savory, umami-rich flavors with just the right hint of sweetness.
What Are Rice Paper Noodle Rolls?
Rice paper noodle rolls are a creative take on traditional dim sum-style cheung fun, a beloved dish made of steamed rice noodles rolled around various fillings. Instead of fresh rice noodle sheets, this recipe uses rice paper rolls, which become silky and chewy once steamed.
The filling in this version features unagi, a Japanese-style grilled eel glazed in a sweet-savory sauce. The combination of tender, flavorful eel and soft rice paper rolls makes for a delicious, restaurant-quality dish that’s surprisingly easy to make at home.
Why You’ll Love This Rice Paper Rolls Recipe
- Easier than traditional cheung fun: Using rice paper rolls instead of making fresh rice noodle sheets saves time while still delivering that signature silky texture.
- Rich, umami-packed flavor: The combination of unagi, soy sauce, and oyster sauce creates a sweet-savory balance that’s incredibly satisfying.
- Versatile and adaptable: You can swap out the unagi for shrimp, tofu, or mushrooms to customize the filling to your taste.
- A perfect dim sum dish at home: Enjoy the flavors of dim sum without having to leave your kitchen!
Ingredients
For the Noodle Rolls:
- Rice papers: The key to achieving that soft, chewy texture without making fresh rice noodle sheets from scratch.
- Unagi: Grilled eel glazed in a rich, savory-sweet sauce that adds depth of flavor and a melt-in-your-mouth texture.
- Chopped scallions: Brings a fresh, slightly oniony bite that complements the richness of the unagi.
- Sesame oil: Adds a nutty aroma and helps prevent the rolls from sticking together.
- Chili oil: A finishing touch that enhances the dish with a bit of heat and extra depth.
For the Sweet Soy Sauce:
- Soy sauce: Forms the base of the sweet soy sauce, adding a deep umami flavor.
- Oyster sauce: Thick and slightly sweet, it enhances the sauce with an extra layer of savory richness.
- Sesame oil: Brings a warm, toasty depth of flavor to the sauce.
- Sugar: Balances the saltiness of the soy sauce and oyster sauce, creating a perfect sweet-savory glaze.
- Water: Helps thin out the sauce for the ideal drizzle-over consistency.
How to Make Unagi Rice Paper Noodle Rolls
Prepare the Rice Paper Rolls
Dip a sheet of rice paper in warm water until softened, then place it on a plate. Add two pieces of unagi in the center and sprinkle with chopped scallions.
Roll the Noodles
Fold the sides of the rice paper towards the center, then roll from the bottom up, folding multiple times until you have a thick, rectangular shape.
This extra layering helps prevent the rolls from breaking while steaming. Repeat with the remaining rice paper and unagi.
Steam the Rolls
Brush the rolls with sesame oil to keep them from sticking. Heat water in a pot over medium heat and place a steamer basket on top.
Steam the rice paper noodle rolls for 6-8 minutes, allowing them to soften and absorb the flavors.
Make the Sweet Soy Sauce
While the rolls are steaming, mix soy sauce, oyster sauce, sesame oil, sugar, and water in a small bowl. Stir until the sugar dissolves.
Finish and Serve
Once the rice paper rolls are cooked, remove them from the steamer and drizzle with chili oil and sweet soy sauce. Serve immediately and enjoy!
Storage
These rice paper noodle rolls are best enjoyed fresh, as they can become too soft or sticky when stored. If needed, store in an airtight container in the fridge and reheat by steaming for a few minutes.
Tips
- Roll tightly for better texture: Folding the rice paper multiple times creates a thicker roll that holds up well when steaming.
- Don’t over-soak the rice paper: Dip just long enough to soften—over-soaked rice paper can become too delicate and sticky.
- Experiment with fillings: Swap out unagi for shrimp, mushrooms, or tofu for a different take on this classic dim sum dish.
Unagi Rice Paper Noodle Rolls (Cheung Fun)
Equipment
Ingredients
For the Rolls:
- 3-4 sheets rice papers
- 8 oz. unagi cut in 8 even pieces
- 2-3 tablespoon chopped scallions
- 1 teaspoon sesame oil
- 1-2 teaspoon chili oil garnish
For the Sweet Soy Sauce:
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoon sesame oil
- 2 teaspoon sugar
- 1 tablespoon water
Instructions
- Rehydrate rice paper by dipping in warm water. Place rice paper on plate then add 2 pieces of unagi in the center. Sprinkle a pinch of scallions on top. Fold the rice paper on the sides towards the center, then roll starting from the bottom towards the top and fold a few times until unagi is packed (rolling over a few times creates a thicker roll so it won’t break while steaming). You should get a long rectangular shape. Continue with remaining rice paper and unagi. Brush rice noodle rolls with sesame oil.
- Heat up water over medium heat and place a steamer basket on top. Stream the rice paper rolls for 6-8 mins.
- While noodle rolls are steaming, make sauce by combining soy sauce, oyster sauce, sesame oil, sugar and water. Set aside.
- Once noodle rolls are cooked, remove from heat and garnish with chili oil and top with the sweet soy sauce.
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