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 are 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.
If you like this dim sum recipe, be sure to check out Beef Rice Paper Noodle Rolls or Crispy Fried Shrimp Balls!
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.
Shrimp Rice Paper Rolls (Cheung Fun)
Equipment
Ingredients
Rice Paper Rolls
- 5-6 sheets rice paper
- ½ pound large shrimp cut into smaller pieces
- ⅛ teaspoon salt
- Dash of white pepper
- ½ teaspoon sesame oil
- 1 teaspoon oyster sauce
- 1 teaspoon corn starch
Sweet Soy Sauce
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoon granulated sugar
- 1 tablespoon water
Garnishes
- 3 tablespoon chopped green onions
- 1 teaspoon sesame oil
- 1-2 teaspoon chili oil
Instructions
- Pat dry shrimp and roughly chop into small pieces. Add salt, white pepper, sesame oil, oyster sauce, and corn starch and mix together.
- Rehydrate rice paper by dipping in room temperature water. Place rice paper on plate then add about 1-2 tablespoon shrimp in the center forming a thin line. Add 1 tablespoon chopped scallions on top. Fold the rice paper on the sides towards the center, then roll starting from the bottom towards the top until shrimp is packed and you get a rectangle shape. (Make sure not to overstuff with shrimp so you can roll the paper over at least 2-3 times. This prevents the roll from ripping when steaming.) Continue with remaining rice paper and shrimp. Transfer rice noodles to a steam safe plate and brush with sesame oil.
- Heat water and prepare steamer basket. Carefully add plate to steamer basket and steam for 7-8 mins.
- While steaming, make sweet soy sauce by combining soy sauce, oyster sauce, sugar and water.
- Once noodle rolls are cooked, remove from heat and garnish with more scallions, sauce and chili oil.
Saxi says
I have just made these! Soooooo tasty and easy to make. They are going to made very often here with different fillings as well. Thank you for the recipe.
Herman says
so glad you liked this recipe! thank you for the positive review 🙂
joanmarie st angelo says
If I don't have a steamer can I also pan sear them like give them a little crunchy?
Herman says
This dish is meant to be steamed so it is silky and soft. You can actually make your own steamer with aluminum foil and a deep pan. Just roll aluminum foil into small balls, place on bottom of the pan, place the plate on top of the aluminum foil, and add some water. hope this helps!
Francesca says
Can I air fry these?
Herman says
Unfortunately no, these are meant to be steamed so it comes out soft and silky. I recommend steaming these to get them as similar to dim sum as possible!
Lesli says
I add grated ginger to the rolls and sauce, but this recipe is wonderful as is! !!!
Herman says
Sounds delicious, thank you!
Valanto says
Great recipe! I love dim sums! I will definetely check your other recipes as well!
Herman says
Thanks so much and I'll keep sharing easy recipes!