If you love dim sum like me, then you are going to love this recipe for Shrimp Rice Paper Rolls (Cheung Fun). This is a fun and easy hack to make the classic shrimp noodle rolls at home! Packed with juicy shrimp, topped with a sweet soy sauce, and steamed to perfection, these rolls are light, satisfying, and incredibly easy to make at home.
What is Rice Paper Rolls?
Rice Paper Rolls are a versatile dish made by wrapping a delicious shrimp filling in rehydrated rice paper, then steaming them to create a soft, chewy texture. These rolls are not only quick to prepare but also highly customizable, making them a go-to option for a quick snack, appetizer, or light meal.
Why You’ll Love This Recipe
- Quick and easy: With a few simple ingredients, these rolls come together in less than 20 minutes.
- Light and satisfying: The soft, chewy rice paper pairs perfectly with the juicy shrimp filling.
- Customizable: You can swap out shrimp for chicken, tofu, or even veggies to suit your preferences.
- Bursting with flavor: The combination of shrimp, sesame oil, and the sweet soy sauce creates an irresistible umami-packed dish.
- Perfect for any occasion: Whether it’s a casual snack or an elegant appetizer, these rolls are always a hit.
Ingredients
- Rice Papers: These thin, translucent sheets form the soft and chewy exterior of the rolls.
- Large Shrimp: Provides a tender, flavorful filling that cooks quickly when steamed.
- Salt: Enhances the natural flavors of the shrimp and filling.
- White Pepper: Adds a gentle heat and depth to the seasoning.
- Sesame Oil: Adds a rich, nutty aroma to both the filling and the rolls.
- Oyster Sauce: Provides a savory umami punch that elevates the shrimp filling and sauce.
- Corn Starch: Helps bind the filling together for a smoother texture.
- Soy Sauce: The base of the sweet soy sauce, adding a savory and slightly salty flavor.
- Sugar: Balances the saltiness with a touch of sweetness in the sauce.
- Water: Ensures the sauce has the perfect consistency for drizzling.
- Chopped Scallions: Adds a fresh, herbal crunch to the filling and garnish.
- Chili Oil: Brings a spicy kick and vibrant color to the finished dish.
How to Make Rice Paper Rolls
Prepare the Shrimp Filling:
Pat the shrimp dry, chop into small pieces, and mix with salt, white pepper, sesame oil, oyster sauce, and corn starch until well combined.
Assemble the Rolls:
Rehydrate a rice paper by dipping it briefly in room-temperature water and laying it flat on a plate. Place 1-2 tablespoons of the shrimp mixture in a thin line in the center, top with 1 tablespoon of scallions, and fold the sides inward. Roll tightly from the bottom up, ensuring the paper wraps around at least 2-3 times to avoid tearing during steaming. Repeat with the remaining rice papers and filling. Brush the assembled rolls with sesame oil and place on a steam-safe plate.
Steam the Rolls:
Bring water to a boil in a steamer. Place the plate with rolls in the steamer basket and steam for 7-8 minutes until the shrimp is fully cooked.
Make the Sauce:
While steaming, mix soy sauce, oyster sauce, sugar, and water in a bowl until the sugar dissolves.
Serve:
Once the rolls are steamed, drizzle them with the prepared sauce and garnish with chopped scallions and chili oil. Serve immediately and enjoy!
Storage
Rice Paper Rolls are best enjoyed fresh but can be stored in an airtight container in the fridge for up to a day. Reheat briefly in a steamer to restore their texture.
Tips
- Don’t overfill: Overstuffing the rolls can cause the rice paper to tear during steaming. Keep the filling light for easy rolling.
- Use room-temperature water for rice paper: Hot water can make the rice paper too fragile and prone to ripping.
- Brush with sesame oil: This prevents the rolls from sticking together and adds extra flavor.
