I am excited today to feature a classic dim sum favourite, steamed rice rolls Hong Kong style (港式肠粉). This version of steamed rice noodle rolls or ‘cheong fun’ which means intestine-shaped noodles can be made with a myriad of fillings, from roast pork, shrimp and scallops.
The rolls are a simple concoction of rice flour, tapioca flour and corn flour and water where a thin layer is steamed with dried shrimp and scallions, and then rolled up. As with most dim sum, these rolls are best served piping hot.
Trust me, your guests will be so impressed.
Read full article with recipe on SmokyWok.