Cantonese Rice Noodle Rolls (Chang Fen)
肠粉 ChángfěnSay it: chahng-fuhn
Cantonese rice noodle rolls, known as chang fen, are a beloved dim sum from Guangdong province. Delicate, silky sheets of steamed rice batter are rolled around shrimp, beef, or other savory fillings and served warm with a sweet-savory soy sauce. The soft, slippery texture of the noodles contrasts beautifully with the tender filling, making them a highlight of morning tea or weekend brunch. Light yet deeply satisfying, they highlight the refined steaming traditions of Cantonese cuisine.
Cantonese Rice Noodle Rolls (Chang Fen)
肠粉, Chángfěn
Pronounced chahng-fuhn
- Serves
- 4
- Prep
- 35 min
- Cook
- 30 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, shellfish, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Sweet Soy Sauce
Method
Whisk rice flour, tapioca starch, cornstarch, salt, cold water, and 2 tablespoons (30 ml) vegetable oil in a bowl until perfectly smooth with no lumps. Let the batter rest for 15 minutes.
Set up a steamer with boiling water and lightly brush a rectangular metal tray or heatproof plate with oil. Stir the batter well before each use.
Ladle a thin layer of batter (about 1/4 cup / 60 ml) onto the oiled tray and tilt to spread evenly into a thin sheet. Scatter a few pieces of chopped shrimp or marinated beef and some green onion over the surface.
Cover and steam over high heat for 2-3 minutes until the sheet turns translucent, glossy, and begins to pull away from the edges of the tray.
Use a spatula or bench scraper to gently loosen the entire sheet. Roll it up tightly from one short side into a cylinder and transfer to a serving plate. Keep warm while repeating with the remaining batter and filling.
Combine light soy sauce, oyster sauce, sugar, water, and sesame oil in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar fully dissolves. Simmer for 1 minute, then remove from heat.
Drizzle the warm sweet soy sauce generously over the rice noodle rolls. Garnish with extra chopped green onion and cilantro if using. Serve right away.
Regional variants
Popular fillings also include char siu (barbecued pork), youtiao (fried dough sticks), or mixed vegetables. Some versions are served plain without filling, simply drizzled with sauce and sprinkled with toasted sesame seeds.
Cook's notes
- The batter must be very thin; add a splash more water if the first roll turns out too thick.
- Work quickly while the sheets are hot because they become firmer and harder to roll as they cool.
- A well-oiled non-stick tray or a piece of lightly oiled parchment helps prevent sticking.
Serve with
Hot Chinese tea and other dim sum items such as har gow or siu mai.
Make ahead and storage
Best enjoyed fresh. The sauce can be prepared a day ahead and gently reheated. Leftover rolls keep in the refrigerator for 1 day and can be revived by steaming for 3-4 minutes.
