Chee Cheong Fun (steamed rice rolls)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 40 g prawns (chopped)40g

Carbs· 1

  • 50 g rice flour50g

Vegetables· 1

  • 8 g spring onion (sliced)8g

Sauces· 2

  • 12 g sweet chili sauce (1 tbsp)12g
  • 8 g sweet soy (1½ tsp)8g

Fats & oils· 2

  • 2 g sesame oil (½ tsp)(staple)2g
  • 3 g cooking oil (to grease the tray)(staple)3g
  1. 5 min · hands-free

    Whisk the rice flour with 150 ml water and the chopped prawn into a thin batter, rest 5 min; bring the steamer to a rolling boil.

    Why? A thin batter is what steams into delicate, silky rolls; stirring the prawn straight into it spreads the savour through every roll with no extra oil for frying.

    Tip: The short rest lets the flour fully hydrate so the sheet steams up tender and won't crack.

    05:00

    Next up:Grease a flat tray thinly with oil, pour in a shallow layer of batter, and steam over high heat for 4 min until bubbled and set.

  2. 4 min · hands-free

    Grease a flat tray thinly with oil, pour in a shallow layer of batter, and steam over high heat for 4 min until bubbled and set.

    Why? The oil is only a non-stick film so the sheet lifts and rolls — the amount is tiny; high heat sets the batter fast for a springy, silky texture rather than a gummy one.
    Watch out: Too thick a pour steams up gummy in the middle — keep it a thin single layer.
    04:00

    Next up:Once the sheet cools slightly, use a scraper to roll it from one end into a tube, then cut into 3–4 pieces and arrange on a plate.

  3. Once the sheet cools slightly, use a scraper to roll it from one end into a tube, then cut into 3–4 pieces and arrange on a plate.

    Why? Rolling while it's still warm and pliable keeps the roll intact — fully cold, the sheet turns brittle and tears as you roll.

    Tip: Dip the scraper in water first so the sheet doesn't stick to it.

    Next up:Mix the sweet soy, sweet chili sauce and sesame oil, drizzle over the rolls and scatter with spring onion.

  4. Mix the sweet soy, sweet chili sauce and sesame oil, drizzle over the rolls and scatter with spring onion.

    Why? Stalls often ladle on cooked oil and heaps of sweet sauce, quietly stacking sugar and fat; here the sauces are measured and mixed first so the flavour lands without the calories running away.

    Tip: For a fuller meal, add a bowl of clear soup or half a cucumber instead of more sauce.