Originally Posted by gaobest;34957353dim sum - shrimp rice noodle (it’s not noodles - the Cantonese is “whore-fenn” and the online menu calls it shrimp rice noodle.
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Street-style shrimp cheong fan (aka har cheong). Personally not a big fan (I prefer the old school rolls version). It's grown in popularity here because it's less labour intensive to make (pour the rice starch mix on the plat, sprinkle the protein on it and then "scrape" it over... chop chop and you're done.) Old school you had to be more careful to make the roll.
Most places around here call it rice noodle rolls mostly because the rice starch mix is the same stuff you make hor-fan with, just a tad thinner in consistency.