These rice paper shrimp rolls are a fun twist on the traditional classic dim sum Cheung Fun (Chinese rice noodle rolls) using rice papers! What a fun hack I learned from the internet. Now I can have my favorite dim sum at home in less than 20 minutes!
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They’re perfect for a light lunch and super easy to prep—I saw someone on tiktok make them and I had to see if they were worth the hype and they were!
If you love this recipe, you need to check out my other shrimp recipes such as Rice Paper Shrimp Dumplings, Shrimp Fried Rice, and Spicy Shrimp With Rice Paper Chips.
Why you will love this!
- This copycat recipe is easy to make—way simpler than traditional Cheung Fun.
- Faster than going out for dim sum. Just roll, steam, and enjoy a healthy meal!
- The peanut sauce is so good—it tastes just like Vietnamese restaurants!
Jump to:
Here’s what you need to make shrimp rolls with rice paper
- rice paper
- shrimp (cleaned and deveined)
- green onion, sliced
- avocado oil
Sweet Soy Sauce:
- water
- soy sauce (or tamari)
- sweetener (sugar or honey)
Peanut Butter Sauce:
- peanut butter
- tahini
- sesame oil
- water (adjust as needed for consistency)
Garnish:
- Chili crisp
See recipe card for quantities.
How to make rice paper rolls with shrimp
These shrimp rice paper rolls is easy to make, here are my step-by-step instructions.
- Step 1: wet the rice paper for 5 seconds
- Step 2: add the shrimp and green onion
- Step 3: arrange them in a plate and brush with avocado oil
- Step 4: steam the rolls
Prepare the Rice Rolls:
Wet each piece of rice paper for about 10 seconds until it becomes pliable.
Place two shrimp and a pinch of green onions onto the rice paper.
Fold once, tuck in the sides, and continue rolling until it forms a spring roll shape.
Repeat this process for all six rice rolls.
Prevent Sticking:
Brush a plate with avocado oil to prevent sticking. Place the rice rolls on the plate and lightly brush oil around them as well.
Steam the Rolls:
Using a steamer that fits the plate, steam the rice rolls for about 7 minutes, or until the shrimp turns pink and is fully cooked.
Prepare the Sauces:
While the rolls are steaming, mix together the ingredients for the sweet soy sauce and peanut butter sauce.
Adjust the consistency of the peanut butter sauce by adding a little water, ensuring it’s runny enough to drizzle.
Serve:
Once the rice rolls are ready, serve them with the sweet soy sauce and peanut butter sauce on the side.
Garnish with chili crisp for an extra kick.
Substitutions
- Rice paper – Swap with a lettuce leaf for a low-carb option or spring roll wrappers for a similar feel. Steamed wonton wrappers work too but have a different texture.
- Shrimp – You can use tofu, cooked chicken, mushrooms, or imitation crab depending on what you have.
- Avocado oil – Olive oil, vegetable oil, or peanut oil are great substitutes—just use any mild cooking oil you have.
- Soy sauce (or tamari) – Try oyster sauce, fish sauce, or coconut aminos if you want a slightly different but still savory flavor.
- Sweetener (sugar or honey) – Maple syrup, brown sugar, or agave all work to sweeten your sauce.
- Peanut butter – Almond butter, cashew butter, or sunflower seed butter are all great swaps, depending on your preference or allergies.
- Tahini – If you don’t have it, use more peanut butter or a mild nut butter like cashew.
- Sesame oil – Toasted sesame oil adds flavor, but you can skip it if needed. Add a bit of chili oil if you want a spicy kick!
OPTIONAL: - Fresh herbs – Add mint, cilantro, or basil for a fresh pop of flavor in the rolls or sauce.
Equipment
This Rice Paper Shrimp Rolls is easy to make, here are a few things that will make it easier for you.
- Steamer
- Knife
- Cutting board
check out my list...
9 Kitchen Essentials
life-changing tools that will make your time easier in the kitchen!
Rice Paper Shrimp Rolls - FAQs
Dip rice paper sheets in lukewarm water or cool water for only 5 seconds. It will soften right after.
Yes! Rice paper rolls are often eaten fresh—no frying needed. They’re a healthy option and rice paper is the key ingredient that makes them light and tasty.
Not really. Lukewarm or even cold water works well to soften the rice paper sheets— DO NOT SOAK THEM FOR TOO LONG!
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Rice Paper Shrimp Rolls
These rice paper shrimp rolls are a fun twist on the traditional classic dim sum Cheung Fun (Chinese rice noodle rolls) using rice papers! What a fun hack I learned from the internet. Now I can have dim sum at home in less than 20 minutes!
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: makes 6 rice paper rolls 1x
- Category: mains
- Method: steaming
- Cuisine: Chinese
Ingredients
- 6 pieces rice paper
- 12 pieces shrimp (cleaned and deveined)
- 2 stalks green onion, sliced
- 1 tbsp avocado oil
Sweet Soy Sauce:
Peanut Butter Sauce:
- 1 tbsp peanut butter
- 1 tbsp tahini
- 1 tsp sesame oil
- 1 tsp water (adjust as needed for consistency)
Garnish:
- Chili crisp
Instructions
Prepare the Rice Rolls:
- Wet each piece of rice paper for about 10 seconds until it becomes pliable.
- Place two shrimp and a pinch of green onions onto the rice paper.
- Fold once, tuck in the sides, and continue rolling until it forms a spring roll shape.
- Repeat this process for all six rice rolls.
Prevent Sticking:
- Brush a plate with avocado oil to prevent sticking. Place the rice rolls on the plate and lightly brush oil around them as well.
Steam the Rolls:
- Using a steamer that fits the plate, steam the rice rolls for about 7 minutes, or until the shrimp turns pink and is fully cooked.
Prepare the Sauces:
- While the rolls are steaming, mix together the ingredients for the sweet soy sauce and peanut butter sauce.
- Adjust the consistency of the peanut butter sauce by adding a little water, ensuring it’s runny enough to drizzle.
Serve:
- Once the rice rolls are ready, serve them with the sweet soy sauce and peanut butter sauce on the side.
- Garnish with chili crisp for an extra kick.
Notes
- Do not soak the rice paper too long. 5 seconds is plenty.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Juan G says
Unbelievable how quick, easy and delicious this was!! Great recipe Carmen!!!
Carmen Spillette says
Thanks so much!!