I've come across steamed rice rolls (or cheung fun) at a couple of different 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 and Lisa Lin's recipe - they're a bit harder to make from scratch but a fun project for sure. What I have listed below is not really a recipe, more of a guide for how to assemble them. There are several different ways to serve cheung fun - with or without filling or even wrapped around fried dough! I like to serve them plain with chili oil since I can't have any peanut, shrimp or sesame due to my allergies.
If I were to explain them to someone that's never seen/heard of them before I would say that they are paper thin 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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