Peanut-Hoisin Cheung Fun (Steamed Rice Rolls)

I’m a day-one cheung fun stan but my childhood exposure to them was always the shrimp and/or pork-filled cheung fun you get at dim sum. A few years ago I had peanut-hoisin rice noodle rolls at a HK-style cafe and I was obsessed with the snacky bites. Also super simple to recreate at home using pre-made rice noodle rolls! In the Bay Area you’ll find these guys at Ranch 99, and a lot of the grocery stores in Chinatown and the Inner Richmond have them as well.

I used:

  • 12oz. rice noodle rolls (I used half the pack in the photo below)
  • peanut sauce: 1/2 tbsp peanut butter, 1 tbsp hot water
  • hoisin sauce: 1 tbsp hoisin, 1/2 tbsp soy sauce, 2 tbsp water
  • garnish: sesame seeds, scallions

To make:

  • cut rice noodle into ~2-inch wide pieces and place them in a plate that fits into your steamer setup
  • the rice noodle rolls I get are already coated with a layer of oil (my hands are greasy after touching them!) if yours happen to not be, drizzle them with a thin layer of neutral oil
  • set up your steamer set up, once the water is boiling, steam them over medium heat until they’re soft and chewy. fresh rice rolls that haven’t been in the fridge should be good in ~2-3 minutes (you can also microwave to reheat in this case — just make sure to cover with a wet paper towel!), refrigerated rice rolls will be good in ~10
  • mix together the peanut sauce, and hoisin sauce. note: I like the sauce a little bit more viscous and less thick, if you prefer thicker, decrease the water content by half for both the peanut and hoisin sauce!
  • remove plate from steamer and drizzle with hoisin and peanut sauce, garnish with scallions and sesame seeds