Ingredients

Method

Sauce

1. In a small saucepan combine sugar, soy sauce and water and heat until the sugar is dissolved.

Char Siu filling (night before, or at least 2h before serving)

• Day before (or at least 2h before serving):

1. Cut pork into small cubes (see picture 1).
2. Mix with Char Siu sauce.
3. If using, add 1 whole clove of garlic (crushed with the side of a knife).
4. Marinate 2h, or overnight if time allows.

• When you make the dish:

1. Separate pork from marinade juices (keep marinade for later).
2. Cook pork in a hot pan, discarding any additional liquid to avoid boiling the pork. Keep a close eye on it, the Char Siu marinade has a lot of sugar and can burn easily.
3. Reserve pork to the side.
4. In the same pan you cooked the pork in, cook the reserved marinade for 2min.
5. Combine cooked pork and marinade.

Prawn filling

• Place frozen prawns in a bowl and top with boiling water to defrost.
• After 5 min the prawns should be mostly defrosted and the water cold. Discard the water.
• Sprinkle prawns with salt and top with boiling water again. The prawns will turn a light pink and be par-cooked. We will finish the cooking as we steam the rolls.

Assemble. For each roll:

• Prepare your steaming surface: cut a parchment paper to fit your steamer (I use a circular cooling rack and a frying pan), and oil.
• Generously wet 2 sheets of rice paper in water (I pass them under cold tap water).
• Lay sheets flat on top of each other making sure to remove any air bubbles.
• Place filling on the sheets:
  • Char Siu: place a small amount of pork filling (just under a tsp) on the top right and bottom right of the sheet (see picture 1).
  • Prawns: align 3 prawns to the right of the rice paper. (similar placement as the pork in picture 1).
• The rice paper should have now become pliable (but not sticking to the surface) and you are ready to roll.
  • If the rice paper is still hard wait another minute and dampen further with wet hands if needed.
  • If the rice paper sticks to the surface, you can still roll it, it will just be a bit harder. Wet less and/or wait less to roll next time.
• Fold the top and bottom of the rice paper sheet over the filling (picture 2).
• Roll the paper around the filling from right to left (picture 3).
• Your roll is ready to steam. Place on the greased parchment paper (picture 5) and proceed with rolling the other Cheung Fun.

Cook

• Steam rolls for 5 minutes. I use a cooling rack placed in a frying pan with water and cover with the pan lid, but use whichever method works best for you.

Plate

• Place rolls in a curved plate so it can hold to sauce.
• Cover with sauce.
• Sprinkle with toppings of choice.
• Enjoy!