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These rice paper shrimp rolls are my favorite way to bring the excitement of dim sum right into my kitchen whenever a craving hits. With simple rice paper instead of the usual rice noodle sheets and a handful of fresh ingredients, you can enjoy soft, chewy rolls packed with juicy shrimp in under 20 minutes. They are a playful take on Cheung Fun that always makes me feel a little clever and a lot satisfied.
When I first tried this hack I was amazed how the rice papers transformed in the steamer and since then everyone from my husband to my best friend requests these when they visit.
Ingredients
- Rice paper wrappers: give the rolls their signature texture and are easy to work with if you do not over-soak
- Shrimp: adds a sweet briny bite and cooks quickly in just a few minutes
- Green onions: for a hit of freshness and color I like to use the green tops for the best flavor
- Avocado oil: keeps the rolls from sticking during steaming and brings a neutral buttery taste
- Soy sauce: for a salty savory base to the sweet soy dipping sauce choose a naturally brewed soy if possible for depth
- Sweetener: for balance in the sauce honey works beautifully but sugar also gives that classic finish
- Peanut butter: gives the second sauce richness and body choose a creamy style with only peanuts and salt
- Tahini: adds a mellow creaminess pairing nicely with the peanut and sesame flavors
- Sesame oil: for toasty aroma just a touch brightens the sauce
- Chili crisp: as garnish adds gentle heat and crunch try a brand with real chili flakes and bits of garlic
Step-by-Step Instructions
- Prepare the Rice Paper:
- Wet each rice paper in cool water for around 10 seconds just until soft and flexible do not let them get too limp or they will tear later
- Fill and Roll:
- Lay the softened rice paper out flat Place two cleaned shrimp and a small pinch of sliced green onions on one third of the wrapper Fold the side closest to you over the filling then tuck in the edges tightly Continue rolling up into a neat cylinder and set aside Repeat with the rest
- Prevent Sticking:
- Lightly brush a large plate or shallow pan with avocado oil Arrange the filled rolls on it with a little space in between Brush the outsides of the rolls with more oil so they do not stick when steamed
- Steam the Rolls:
- Set the plate inside a steamer basket Fill the pot with an inch of water so it does not touch the rolls Cover with a lid and steam for about 7 minutes until the shrimp is opaque and pink all the way through
- Mix the Sauces:
- As the rolls steam whisk water soy sauce and your sweetener in a small bowl for the soy sauce Whisk peanut butter tahini sesame oil and water in another bowl for the peanut sauce Adjust with more water if too thick
- Serve:
- Arrange the steamed shrimp rolls on a platter Serve with both dipping sauces and a good spoonful of chili crisp on top if you love a bit of heat
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I adore how the shrimp turns out so juicy and sweet inside these rolls and I always remember the first time my son asked for seconds telling me they tasted just like his favorite dum sum place
Storage Tips
Leftover shrimp rolls will keep well in an airtight container in the fridge for one or two days Layer parchment paper between them to prevent sticking Eat them cold or give them a few seconds in the steamer to refresh the texture
Ingredient Substitutions
You can swap the shrimp for cooked chicken tofu or even thinly sliced mushrooms if you want something vegetarian For the sauces tamari can stand in for soy sauce and any runny nut butter will work in place of peanut butter
Serving Suggestions
These make a stunning starter for any Asian inspired meal Try serving with extra fresh herbs on the side like cilantro or basil For a heartier plate pair with a light noodle salad or steamed vegetables
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Dim Sum Roots
Cheung Fun is famous in Cantonese dim sum for its slippery rice rolls here we borrow the spirit and make it easy at home Rice paper lets you skip making the batter and steaming trays so it fits any kitchen
Frequently Asked Questions
- → What type of shrimp works best for these rolls?
Medium to large shrimp, cleaned and deveined, are ideal as they cook quickly and offer the right bite inside the rice paper.
- → How do I prevent the rice paper from tearing?
Soak the rice paper briefly (about 5–10 seconds) and handle gently. Too much soaking can make it fragile and prone to tearing.
- → Can I prepare the dipping sauces ahead of time?
Yes. Both the soy and peanut sauces can be mixed in advance and stored covered in the fridge until needed.
- → How do I keep the rolls from sticking together while steaming?
Lightly brushing the plate and the rolls with avocado oil helps prevent them from sticking during steaming.
- → Is there a vegetarian alternative to shrimp for these rolls?
Try sliced mushrooms or tofu in place of shrimp for a plant-based version that still tastes great with the sauces.