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Rice Paper Shrimp Rolls

shrimp rolls rice paper
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5 from 1 review

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!

Ingredients

Scale
  • 6 pieces rice paper
  • 12 pieces shrimp (cleaned and deveined)
  • 2 stalks green onion, sliced
  • 1 tbsp avocado oil

Sweet Soy Sauce:

  • 2 tbsp water
  • 2 tbsp soy sauce (or tamari)
  • 1 tbsp sweetener (sugar or honey)

 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:

  1. Wet each piece of rice paper for about 10 seconds until it becomes pliable.
  2. Place two shrimp and a pinch of green onions onto the rice paper. 
  3. Fold once, tuck in the sides, and continue rolling until it forms a spring roll shape.
  4. Repeat this process for all six rice rolls.

 

Prevent Sticking: 

  1. 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: 

  1. 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: 

  1. While the rolls are steaming, mix together the ingredients for the sweet soy sauce and peanut butter sauce.
  2. Adjust the consistency of the peanut butter sauce by adding a little water, ensuring it’s runny enough to drizzle.

 

Serve:

  1. Once the rice rolls are ready, serve them with the sweet soy sauce and peanut butter sauce on the side.
  2. Garnish with chili crisp for an extra kick.

Equipment

Notes

  • Do not soak the rice paper too long. 5 seconds is plenty. 

Find it online: https://www.eatwithcarmen.com/rice-paper-shrimp-rolls/