Char Siu Pork Rice Noodle Roll

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Char siu pork rice noodle roll is a Cantonese dim sum classic featuring silky, thin steamed rice sheets wrapped around sweet-savory Chinese barbecue pork and drizzled with a glossy sweet soy sauce. This homemade version uses a simple rice flour batter and a quick oven-roasted char siu so you can enjoy the cafe favorite any morning at home.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 14 gSugar
• 22 gProtein
• 980 mgSodium
• 380 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the char siu pork

• 1 lb (450 g) pork shoulder, thinly sliced into 1/4-inch strips
• 3 tbsp hoisin sauce
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp five-spice powder
• 1/2 tsp white pepper
• 1/2 tsp sesame oil

For the rice noodle batter

• 1 cup (130 g) rice flour
• 2 tbsp tapioca starch
• 2 tbsp wheat starch
• 1 1/4 cups (300 ml) cold water
• 1 tbsp vegetable oil
• 1/2 tsp salt

For the sweet soy sauce

• 1/2 cup (120 ml) warm water
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 2 tsp sugar
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 1 tbsp water

For steaming and assembly

• 1 tbsp vegetable oil, for brushing the pan
• 2 scallions, finely chopped
• 1 tbsp toasted sesame seeds

Directions

1. Make the char siu: Whisk hoisin, honey, soy sauce, Shaoxing wine, five-spice, white pepper, and sesame oil in a bowl. Add pork slices, toss to coat, and marinate 20 minutes. Spread pork on a foil-lined sheet pan and broil 4 inches from the heat for 6-8 minutes, flipping once, until edges caramelize. Rest 5 minutes, then cut into 1/2-inch pieces.
2. Prepare the batter: Whisk rice flour, tapioca starch, wheat starch, salt, and cold water in a bowl until completely smooth with no lumps. Stir in the vegetable oil just before steaming.
3. Set up your steamer: Fill a wok or pot with 1 inch of water and bring to a rolling boil. Lightly oil a rimmed 9-inch metal pie pan or shallow heatproof plate that fits inside your steamer.
4. Steam the noodle sheets: Pour a scant 1/2 cup batter into the oiled pan and swirl to coat evenly. Place in the steamer, cover, and steam over high heat for 2-3 minutes, until the surface looks set and slightly translucent.
5. Assemble the rolls: Remove the pan from the steamer. Arrange a line of char siu pieces and a sprinkle of scallions across the lower third. Using a plastic bench scraper or spatula, gently roll the sheet away from you into a tight cylinder. Transfer to a warmed serving plate and cover with a damp towel to keep soft.
6. Repeat with the remaining batter and filling to make 8 rolls total, oiling the pan between batches.
7. Make the sauce: While the last batch steams, combine warm water, soy sauce, oyster sauce, hoisin, sugar, and sesame oil in a small saucepan. Bring to a gentle simmer, stir in the cornstarch slurry, and cook 1 minute until glossy and lightly thickened.
8. Serve the rolls seam-side down, drizzle generously with the warm sweet soy sauce, and top with extra scallions and toasted sesame seeds.

Cook’s Notes

• Cold water keeps the batter lump-free; sifting the flours together first helps even more.
• A metal pie tin or rimmed cake pan conducts heat better than ceramic and gives the thinnest, silkiest sheets.
• For extra-smooth rolls, you can replace 1/4 cup of the water with warm milk for a slightly richer texture.
• Char siu tastes best when freshly caramelized, but you can use store-bought char siu and skip steps 1-2 to save time.
• Serve immediately; rice noodle rolls firm up and lose their signature slipperiness as they cool.

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