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Cheung Fun with Shrimp and Chinese Sausage Recipe

This Chinese dim sum favorite, rice noodle rolls or cheung fun with shrimp and Chinese sausage will please a family or a crowd.

Course Breakfast, brunch, lunch, Snack
Cuisine Chinese
Keyword cheung fun, dim sum, rice noodle roll
Prep Time 30 minutes
Cook Time 50 minutes
Servings 8
Author Sharon Wong


Rice Batter:

  • 3 cups rice flour
  • ½ cup tapioca starch
  • ½ cup wheat starch
  • ¼ cup olive oil or other neutral cooking oil
  • 1 teaspoon salt
  • 3 cups room temperature water
  • 2 cups boiling hot water


  • 1 teaspoon olive oil
  • 2 Chinese sausages lop cheung, fine dice
  • ¼ cup dried shrimp rinse, soak, clean with a toothpick as needed, and drain
  • 1 shallot, chopped or 1/4 cup chopped onions
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 1 bunch green onions, chopped 2 cups
  • 2 tablespoons olive oil (or more, for oiling the pan and fish turner)

Sweet Soy Sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 teaspoon sugar


  1. Combine the rice flour, tapioca starch, wheat starch, salt, 1/4 cup olive oil and 3 cups room temperature water with a whisk until the batter is smooth. Stir in the boiling water. Set aside and allow the batter to rest at least 30 minutes (up to overnight).

  2. Heat up a frying pan on low heat and add the finely diced Chinese sausages to the cold frying pan, stir occasionally for 5 minutes. Raise the heat to medium and add 1 teaspoon of olive oil. Add the rinsed, soaked, and drained dried shrimp and stir fry until fragrant and Chinese sausages look slightly crispy. Lower the heat and add 2 teaspoons of soy sauce and 1 teaspoon of sugar and stir fry until the sugar is dissolved and the ingredients are coated with sauce. Remove from heat and set aside.

  3. Stir together 2 tablespoons soy sauce, 2 tablespoons water, and 1 teaspoon sugar and set sweet soy sauce aside until ready to serve.

Set up and Assembly

  1. Fill the electric skillet about halfway with water, add the lid, and turn the dial to 300 and wait for the water to boil. Warning: follow all manufacturer’s safety directions and be careful that the electrical cord is secure and out of reach of others.

  2. You will need to organize your space and plan out where will you put the lid in between batches, where will you roll the rice noodles and oil the pan and refill the pan with toppings and batter.
  3. Brush two 9x13 inch metal baking pans with olive oil, add 2 tablespoons of the meat topping, ¼ cup of chopped green onions, and about ¾ cup of rice flour batter (you want a thin layer of batter at the bottom of your pan) to each of the pans.

  4. When the water is boiling, add one of the prepared 9x13 pans to the electric skillet and center the pan so that you can add cover the skillet with the lid. Check that the lid fits securely on all sides and steam for 5 minutes.
  5. The rice noodle is ready when you see that there are big blister like bubbles under the rice noodle. Carefully remove the lid and set aside, use oven mitts or thick dish towels to take the pan out and set aside. Add the prepared second pan to the electric skillet and steam for 5 minutes.*

  6. In the meantime, use a lightly oiled silicon spatula or fish turner (something thin and slightly angled is ideal) in one hand and chopsticks or a spatula in your other hand and roll the rice noodle along the long side of the pan. Fold the roll in half and scoop it out of the pan and into a serving platter. Repeat and oil the pan, add the toppings, and batter until you use up all of your ingredients. Be sure to check that there's enough water in the skillet to steam the cheung fun, refill with water as needed.

  7. You can serve one roll per person or cut each roll into 6-8 pieces, drizzle with 1-2 spoonfuls of the sweetened soy sauce and serve with the soy sauce on the side as needed.

Recipe Notes

*If you don't have 2 metal 9x13 baking pans or have one glass one, you can just use one dish but allow extra time to steam all of the batter. If you are using 1 glass pan, be careful taking it out and putting it back in between batches. I usually leave the glass pan in, roll, and assemble a new batch carefully. 

** If you don't have an electric skillet, you can still make this recipe using your largest frying pan or braiser with a lid, a steaming rack, and 2 square baking pans. Because your steamer set up is smaller, use less batter (~1/2 cup) and allow more time to finish steaming the batter, or halve the recipe, or steam half today and another batch tomorrow.