Rice noodle rolls

Preparation info
  • Makes


    • Difficulty


    • Ready in

      1 hr 30

Appears in
Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

There is a place near my house that makes absolutely amazing chee chong fun: supple, slippery rice noodles flecked with slivers of spring onion (scallion). I like to drown mine in sweet, tangy hoisin sauce – but for something lighter, you can dip the rolls in briny soy sauce.


  • 1 cup (160 g) rice flour
  • tablespoons cornflour


Set a steamer basket over a pan of boiling water. Place a square tin inside the steamer – I like to use a 20 cm square brownie tin but if your basket is too small to hold a tin of this size, any metal baking tin with a flat base should work. Let the tin heat up in the steamer for about 15 minutes.

Meanwhile, prepare the batter by whisking together the flours, tapioca starch and oil with