Kitchen Recipe Collection
Changfen (Steamed Rice Noodle Rolls)
Silky, delicate, translucent rice noodle sheets steamed to order, wrapped around shrimp or pork, and drenched in a sweet soy sauce.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 2
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 2 servings
- 1 cup rice flour
- 1/2 cup tapioca starch
- 1/4 cup wheat starch
- 3 cups water
- 1 tbsp oil
- 1/2 lb shrimp, peeled and chopped
- 1/4 cup chopped scallions
- 3 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp oyster sauce
- 1/4 cup hot water (for sauce)
Equipment
- Wide steamer set up
- Flat stainless steel steaming tray or quarter sheet pan
- Bench scraper or wide spatula
Instructions
- 1
Prepare the Flour Mix
In a large bowl, whisk together the rice flour, tapioca starch, and wheat starch.
- 2
Mix the Batter
Add the 3 cups of water and 1 tbsp of oil. Whisk until completely smooth. Let it rest for 15 minutes.
- 3
Prepare the Filling
Lightly season the chopped shrimp with a pinch of salt, white pepper, and sesame oil.
- 4
Prepare the Sauce
In a small bowl, mix the soy sauce, sugar, oyster sauce, and hot water until the sugar dissolves.
- 5
Prepare the Steamer
Bring water to a rolling boil in your wide steamer setup.
- 6
Oil the Tray
Lightly brush your flat metal steaming tray with oil so the noodle doesn't stick.
- 7
Pour the Batter
Give the batter a good stir, then ladle a thin layer onto the tray, tilting it to cover the entire bottom evenly.
- 8
Add the Filling
Sprinkle a row of shrimp and some chopped scallions over the batter.
- 9
Steam the Roll
Place the tray in the steamer, cover tightly, and steam over high heat for 2-3 minutes until the noodle bubbles up and turns translucent.
- 10
Scrape and Roll
Remove the tray. Using a bench scraper, gently scrape and roll the noodle sheet over the filling into a long cylinder.
- 11
Plate the Noodle
Transfer the roll to a serving plate. Repeat the process with the remaining batter.
- 12
Drizzle and Serve
Generously drench the warm noodle rolls in the prepared sweet soy sauce and serve immediately.
Cooking Tips
- The batter must be stirred right before ladling every single time, as the starches sink to the bottom very quickly.
- The key to delicate rolls is pouring the absolute thinnest layer of batter possible.
Variations
- Char Siu Changfen: Substitute the shrimp with diced Chinese BBQ pork.
- Zha Liang: Wrap the rice noodle sheet around a crispy fried Youtiao stick.
Nutrition Estimate
340 calories · 12g protein · 65g carbs · 4g fat · 1g fiber per serving
