A rice noodle roll, also known as a steamed rice roll and cheung fun (Chinese: 腸粉), and as look funn or look fun in Hawaii, is a Cantonese dish originating from Guangdong Province in southern China, commonly served as either a snack, small meal or variety of dim sum.

[1] It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, beef, vegetables, or other ingredients.

Traditional fillings are marinated fresh or dried shrimp, beef (heavily mixed with rice flour), or pork, and chopped green onions.

Prior to rolling the crepe, briefly blanched lettuce or romaine is added as part of the filling, giving the cheung fun a crunch as well as volume.

The Malaysian Penang style chee cheong fun is served with a shrimp paste called hae ko in the Hokkien dialect and petis udang in the Malay language.

In the wet version, it is served with curry with pork rind and long bean or minced meat and shiitake mushroom gravy.

Teluk Intan, one of the towns in the state of Perak, has other variations of chee cheong fun that contain turnips, shallots and deep-fried shrimp.

Tee long pan is served with red chilli sauce, crushed roasted peanuts, fried shallots, and dried shrimp.

It is a crêpe-like roll made from a thin, wide sheet of rice noodle (similar to shahe fen) that can be filled with ground pork and other ingredients.

Side dishes usually consist of chả lụa (Vietnamese pork sausage) and bean sprouts, while the dipping sauce is called nước chấm.

Sometimes, a drop of cà cuống, which is the essence of a giant water bug, Lethocerus indicus, is added to the nước chấm for extra flavor, although this ingredient is scarce and quite expensive.