Chee Cheong Fu is also known as hot rice paper rolls. This is a dish originating from Guangdong, China Currently very popular in Hong Kong, Singapore and Malaysia.
The dish made from rice flour is thinly coated. Then roll it up. Inside there are a variety of fillings including beef, shrimp, char siu or vegetables… From the ingredients to the cooking method, many people think of the familiar Vietnamese banh cuon.
Hong Kong-style Chee Cheong Fu has a different dipping sauce When preparing, the chef will use soy sauce, sesame oil and sugar mixed with boiling water to create a sweet and spicy sauce that is different from Vietnamese fish sauce.
The process of preparing Chee Cheong Fu is not simple. There is a lot of difference from preparing the dough to rolling the cake. However, the way to make Chee Cheong Fu is a bit more complicated and takes more time than traditional Vietnamese rolls. And Hong Kong people do not use fried onions This dish.
Unlike Hong Kong in Singapore when enjoying Chee Cheong Fu Diners will sprinkle a layer of sesame seeds on top to create a rich taste.
According to Spice N’ Pans
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