egg rice rolls

How to Make Egg Rice Noodle Rolls: A Simple Guide

Egg rice noodle rolls, or *dan cheung fun* in Cantonese, are a beloved dim sum classic with silky, tender sheets and a savory-sweet flavor. Here’s a concise guide to making them at home.

### Ingredients

For the batter: 100g rice flour, 30g wheat starch, 2 eggs, 250ml water, ¼ tsp salt, 1 tsp vegetable oil.

For the filling: Char siu (BBQ pork), shrimp, or cooked minced pork.

For the sauce: 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, a pinch of white pepper, and sesame oil.

### Steps

1. Prepare the batter: Whisk rice flour, wheat starch, salt, and eggs until smooth. Gradually add water and oil, then strain to remove lumps. Let it rest for 15 minutes.

2. Steam the rolls: Great a steaming tray with oil. Pour a thin layer of batter and steam over high heat for 1–2 minutes until set. Carefully peel off the sheet and place it on a plate.

3. Add fillings: Spread a layer of filling (e.g., char siu) on one end of the sheet. Roll it tightly like a spring roll.

4. Serve: Cut rolls into 5cm pieces. Drizzle with the sauce (mix soy sauce, oyster sauce, sugar, pepper, and sesame oil) and garnish with sesame seeds or fried shallots.

### Tips

- Use a wide, shallow tray for even steaming.

- Keep the batter well-stirred to prevent sinking.

- Serve immediately for the best texture—soft, chewy, and full of flavor.

Enjoy this delicious dim sum treat with family and friends!