Egg Fried Rice Noodle Rolls

A delicious twist on the quintessential dim sum – steamed rice noodle rolls (cheung fun), made crispy and even better with large chunks of eggs and generous lashings of the most incredible hoisin and peanut butter sauce. 

Egg Fried Rice Noodle Rolls

Think of the best egg fried rice you’ve ever had, and then take that idea and apply it to rice noodle rolls instead. Now, incorporate sweet, smoky, nutty and spicy elements to it and what you get is the most delicious Egg Fried Rice Noodle Rolls. I know it’s a mouthful to say, but it’ll quite literally be a huge mouthful when you’re stuffing your pie hole with it, piece after piece after piece until it’s unfortunately… gone. Crispy on the outside and beautifully soft in the middle, you won’t be able to stop eating it! 

If you’ve never had cheung fun before, it refers to steamed rice noodle sheets that are then rolled up into thick and chewy noodle rolls. They are a staple on dim sum menus, and often filled with shrimp, pork or veggies. You could also get them plain and later, slather them with soy sauce and chilli oil. Delicious. 

Rice Noodle Rolls

There are loads of recipes online on how to make a basic cheung fun and it’s all well and good if that’s your chosen path. However, if you’re lazy (read unskilled) like me, you can buy pre-made ones in the refrigerator section of most Asian supermarkets by the tofu and fresh noodles. Whatever you choose, all you have to do is chop them up into 1 inch pieces and pan-fry them over the hob until slightly charred and crispy. You can stop there but why not go the extra mile and add in eggs?! While you’re at it, why not bacon as well? 

Rice Noodle Rolls with Egg

The key to crispy rice noodle rolls (without deep-frying them)

I like to microwave my noodle rolls for a minute in the microwave to soften them up ahead of pan-frying them. If you don’t have a microwave or can’t be bothered to do so, they’ll just take a little longer to crisp up in the pan… no harm, no foul.

Now, you may have to fry off these noodle rolls in batches but once they are in the pan, DO NOT TOUCH THEM. Let them cook undisturbed for a minute on each side over medium-high heat (or more if you didn’t pre-microwave them) until it’s lightly charred and crispy on the bottom. Flip them over and repeat.

Saucy goodness

Think of cheung fun as a blank canvas. What comes next is to Jackson Pollock the heck out of this dish with two delicious sauces – sweet, flavourful hoisin; and creamy peanut butter (smooth or chunky, entirely up to you). These sauces honestly couldn’t be any simpler to make and uses ingredients that you most likely have on hand. 

In a bowl, mix together some hoisin sauce, sesame oil and water (for optimal drizzling consistency). You could also add a little Sriracha to bring some heat to the dish. Ta-da, that’s one sauce done. For the other, grab another bowl and mix together peanut butter or tahini, soy sauce, sugar and water. This peanut butter sauce adds both a creamy and savoury element to the dish (bonus crunch if you use chunky). 

From someone with tastebuds to another, I can’t emphasise enough how delicious these two sauces are! I highly recommend adding them to EVERYTHING – noodles, stir-fry, on top of grilled meats or veg. The possibilities are endless! 

Egg Fried Rice Noodle Rolls
Egg Fried Rice Noodle Rolls
Egg Fried Rice Noodle Rolls

This Egg Fried Rice Noodle Rolls are perfect for any time of the day. Breakfast, lunch, dinner or even as a mid-day snack. Whenever that craving strikes, all that’s standing between you and this glorious plate of crispy rice noodle rolls is 10 minutes of minimal effort.

Traditional? Not really. 

Delicious? Absolutely. 

Easy? Very much so. 

Crispy Egg Fried Rice Noodle Rolls

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Serves: 2

A delicious twist on the quintessential dim sum - steamed rice noodle rolls (cheung fun), made crispy and even better with large chunks of eggs and generous lashings of the most incredible hoisin and peanut butter sauce.


  • Neutral oil
  • 400g rice noodle rolls (i.e cheung-fun), cut into 1 inch pieces
  • 100g bacon, diced
  • 2 eggs
  • 2 spring onions, chopped (separate the green and white parts)
  • Sesame seeds
  • Chilli oil (I recommend Lao Gan Ma crispy chilli oil)

  • Hoisin Sauce
  • 2 tablespoons hoisin sauce
  • 1/2 tablespoon sesame oil
  • 1 tablespoon water
  • 1 teaspoon Sriracha (optional)

  • Peanut Butter Sauce
  • 2 tablespoons unsweetened peanut butter (or tahini)
  • 1 tablespoon soy sauce
  • 3/4 teaspoon sugar
  • 2 tablespoons water



Both store-bought or homemade rice noodle rolls would work wonderfully. If it’s been refrigerated, microwave the cut noodle rolls for 1 minute to soften them up. This would reduce the time taken to crisp these rolls up in the pan later.


Into a cold pan, add in the bacon and turn the heat up to medium-high. Cook until browned and almost crisp and remove from pan when ready.


While the bacon is cooking, mix the respective ingredients for both sauces in 2 separate bowls. Set aside until ready to use.


In the pan used for the bacon, pour in enough oil to cover the base of the pan and then add in the microwaved noodle rolls. Depending on the size of your pan, you may have to do this in batches. Pan fry the noodle rolls for 1 minute per side UNDISTURBED until lightly charred then gently flip over to let the other side crisp up. If you didn’t microwave the noodle rolls, it’ll take a little longer. Remove the seared noodle rolls onto a plate.


Lightly grease the pan again. Crack in the eggs and briefly scramble them. When the eggs are about 70% cooked, add the noodle rolls back in and mix with the eggs. Add the bacon and white parts of the spring onion and toss until evenly combined.


Spoon the eggy-bacony noodle rolls onto your serving plates and drizzle over the peanut butter sauce, followed by the hoisin sauce. Garnish with the green parts of the spring onion and sesame seeds, and top with chilli oil if desired. Serve immediately.

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