Shrimp cheung fun is normally a labor intensive recipe, but did you know how easy it is to make with rice paper?
One of my favorite dishes to order at dim sum is shrimp cheung fun. I love how the rice noodles rolls are soft and chewy and it’s also lathered in a delicious sweet and savory sauce. These are normally a labor intensive recipe, but did you know how easy it is to make using rice paper? All you need to do is wet the rice paper, add the shrimp and roll it up, then steam til cooked through! Simple, right?
I’m not claiming this recipe is an exact replica of what you’ll find at dim sum, but it is very similar to the taste and texture. Plus, you can make this in just about 10 minutes — so it’s a great substitute for when you’re craving the real thing.
Ingredients
“Rice” Noodles
- 3 sheets rice paper
- 9 to 15 pieces shrimp, peeled & deveined
- 1 tbsp scallions, sliced
Sauce
- 1 tbsp soy sauce
- 1/4 tsp dark soy sauce
- 1 tsp oyster sauce
- 1 tsp sugar
- 1 tbsp water
- chili oil (optional)
Instructions
- Start by preparing the sauce — mix together the soy sauce, dark soy sauce, oyster sauce, sugar and water. Taste it and adjust according to taste.
- Fill a large bowl with cool water, then dip the rice paper evenly and shake off the excess. Lay it on a large plate or cutting board, then add a row of shrimp (leaving half an inch on the sides) and a sprinkle of scallions. Note: I prefer to use cool water so the rice paper softens more slowly and is less likely to rip. Warm or hot water may be used, but it might be more difficult to handle.
- Fold the bottom side of rice paper over the shrimp, then continue to roll the shrimp up to form a long noodle shape. Oil a plate to prevent sticking and place the rice noodles on top, then steam for 2 to 5 minutes until the shrimp is cooked through.
- Pour the prepared sauce on top along with a drizzle of chili oil & enjoy!
Watch my video tutorial here
Rice Paper Cheung Fun – Shrimp Noodle Rolls
- Yield: 1 serving 1x
Ingredients
“Rice” Noodles
- 3 sheets rice paper
- 9 to 15 pieces shrimp, peeled & deveined
- 1 tbsp scallions, sliced
Sauce
- 1 tbsp soy sauce
- 1/4 tsp dark soy sauce
- 1 tsp oyster sauce
- 1 tsp sugar
- 1 tbsp water
- chili oil (optional)
Instructions
- Start by preparing the sauce — mix together the soy sauce, dark soy sauce, oyster sauce, sugar and water. Taste it and adjust accordingly.
- Fill a large bowl with cool water, then dip the rice paper evenly and shake off the excess. Lay it on a large plate or cutting board, then add a row of shrimp (leaving an inch on the sides) and a sprinkle of scallions. Note: I prefer to use cool water so the rice paper softens more slowly and is less likely to rip. Warm or hot water may be used, but it might be more difficult to handle.
- Fold the bottom side of rice paper over the shrimp, then continue to roll the shrimp up to form a long noodle shape. Oil a plate to prevent sticking and place the rice noodles on top, then steam for 2 to 5 minutes until the shrimp is cooked through.
- Pour the prepared sauce on top along with a drizzle of chili oil & enjoy!
