I've come across steamed rice rolls (or cheung fun) at a couple of Chinese restaurants and I absolutely LOVE the texture of them. I've made them from scratch before using The Wok's of Life's recipe but that's super hard and this is much easier. What I have listed below is not really a recipe, more of a guide for how to assemble them since everything you'll buy is already "cooked." Also, the way I serve them isn't traditional - it's just how I like to eat them. :)
If I were to explain them to someone that's never seen/heard of them before I would say that they are sheets of thick white rice noodles, rolled up and sliced into bite size portions. That said, think of pad see ew - the really thick rice noodles, rolled up just like a fruit roll up. Once the rice noodle is steamed, it becomes really soft, slippery and chewy.
The steamed rice noodles that I bought came completely folded up in a package from the refrigerator in the back of Tink Holl Market, which is in CLE's Asia Town. The package says "Natures Soy Rice Noodle" and below is a photo of what it looks like. The noodles were sort of stiff, and folded up kind of like a blanket.
I would say that one of the packets of rice noodles I used is enough for two people to share. I ended up with around 18 bite size pieces.
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