Name: Shrimp Rice Paper Noodle Rolls (Cheung Fun) Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Cantonese
Ingredients: 6 sheets rice paper; Water (for softening rice paper); 18 shrimps, peeled and deveined; 2 green onions, chopped; 1 tbsp oil (for brushing); 2 tbsp light soy sauce; 1 tsp dark soy sauce; 2 tsp oyster sauce; 1 tsp sesame oil; 3 tbsp water; Chili oil (optional, for drizzling)

If you have a love for the silky, tender textures of dim sum and crave something fresh and vibrant, you have to try this Shrimp Rice Paper Noodle Rolls (Cheung Fun) Recipe. These delicate rolls boast perfectly cooked shrimp wrapped in soft, slightly chewy rice paper with a hint of green onion brightness. The simple yet flavorful dipping sauce elevates the whole experience, making it a satisfying dish for any occasion. Whether you’re serving them for a family brunch or as a fun appetizer, these rolls bring a wonderful balance of freshness, texture, and savory goodness that’s incredibly inviting.

Ingredients You’ll Need

Getting your ingredients ready for this recipe is a breeze, and each one plays a crucial role in creating the iconic taste and texture of Shrimp Rice Paper Noodle Rolls. From the rice paper’s gentle chew to the plump shrimp’s juicy snap, and the savory nuances of the sauces, everything comes together beautifully.

Rice paper sheets: These provide the delicate, translucent wrap that holds the rolls together, soft and silky after steaming.
Water: For soaking the rice paper just long enough to soften without tearing, crucial for that tender texture.
Shrimps (18): Fresh shrimp are the star protein, offering a sweet, crunchy bite that complements the soft rice paper perfectly.
Green onions (2, chopped): Adds a punch of fresh, mild onion flavor and a pop of color inside the rolls.
Oil (1 tbsp, for brushing): Prevents the rolls from sticking together and adds a light sheen to their surface.
Light soy sauce (2 tbsp): Forms the base of the dipping sauce with a salty, umami-rich flavor.
Dark soy sauce (1 tsp): Adds depth and a subtle sweetness along with a rich color to the sauce.
Oyster sauce (2 tsp): Brings a luscious, savory complexity that ties the sauce flavors beautifully.
Sesame oil (1 tsp): Offers a warm, nutty aroma that elevates the whole dish.
Water (3 tbsp): Lightens the sauce to the perfect consistency for drizzling.
Chili oil (optional): For those who like a bit of heat, it adds a spicy kick that complements the shrimp nicely.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Shrimp Rice Paper Noodle Rolls (Cheung Fun) Recipe

Step 1: Soften the Rice Paper

Start by filling a shallow bowl or plate with warm water. Gently dip one sheet of rice paper into the water for about 5 to 10 seconds—just enough to soften it without making it too fragile. This step is essential because the rice paper needs to be pliable but still strong enough to hold the filling while rolling.

Step 2: Assemble the Rolls

Place the softened rice paper flat on a clean surface or cutting board. Lay 3 shrimps in a line down the center, then sprinkle some chopped green onions on top. The even distribution of shrimp and onions creates the perfect bite every time and adds both color and texture to your rolls.

Step 3: Roll It Up

Fold the sides of the rice paper inward carefully to encase the filling, then roll tightly from one edge to the other. This action keeps everything neatly tucked inside without spilling out. Repeat the process with the remaining rice paper and shrimp until you have all your rolls ready to steam.

Step 4: Prevent Sticking

Brush a light coat of oil on top of each noodle roll to prevent them from sticking to each other or the steamer. This simple step helps preserve their delicate texture and keeps your presentation beautiful.

Step 5: Steam the Rolls

Arrange the shrimp rice noodle rolls on a heatproof plate and place it inside a steamer. Steam them for 3 to 5 minutes, just until the shrimp are cooked through and tender. Steaming not only cooks the shrimp perfectly but also helps the rice paper become smooth and slightly glossy.

Step 6: Prepare the Sauce

While the rolls are steaming, combine light soy sauce, dark soy sauce, oyster sauce, sesame oil, and water in a small bowl. This sauce is the perfect marriage of salty, sweet, and nutty flavors that enhances every bite of the Shrimp Rice Paper Noodle Rolls (Cheung Fun) Recipe.

Step 7: Serve with Sauce

Once steamed, pour the sauce generously on top of the rolls. For a spicy twist, drizzle a little chili oil and sprinkle extra chopped green onions. Serve immediately to enjoy the wonderful combination of silky rice paper, succulent shrimp, and savory sauce.

How to Serve Shrimp Rice Paper Noodle Rolls (Cheung Fun) Recipe

Garnishes

Adding fresh garnishes like finely sliced green onions or a sprinkle of toasted sesame seeds brightens up the dish both visually and flavor-wise. A dash of chili flakes or a small spoonful of chili oil amps up the spice level for those who adore a bit of heat.

Side Dishes

These rolls pair perfectly with simple, light sides such as a fresh cucumber salad or steamed bok choy to balance the savory richness. A bowl of hot miso soup or a crisp Asian slaw can round out the meal for a delightful dining experience.

Creative Ways to Present

For a festive touch, slice the rolls into bite-sized pieces and serve them on a long platter with dipping sauce in small bowls. You can also sprinkle edible flowers or microgreens on top to make the presentation even more special and inviting for your guests.

Make Ahead and Storage

Storing Leftovers

If you have leftover Shrimp Rice Paper Noodle Rolls (Cheung Fun) Recipe, place them in an airtight container lined with parchment paper to absorb any moisture. Store in the refrigerator and consume within 1 to 2 days to maintain freshness and texture.

Freezing

Due to the delicate texture of rice paper and the shrimp inside, freezing is not ideal as it may alter the roll’s softness and overall quality after thawing. It’s best to enjoy these noodle rolls fresh.

Reheating

To reheat, gently steam the rolls for a few minutes until warmed through. Avoid microwaving as it may cause the rice paper to become tough or rubbery. Steaming keeps the rolls soft and succulent, close to fresh-cooked perfection.

FAQs

Can I use frozen shrimp for this Shrimp Rice Paper Noodle Rolls (Cheung Fun) Recipe?

Yes, you can use frozen shrimp, but be sure to fully thaw and pat them dry before assembling the rolls to avoid excess moisture that might make the rice paper soggy.

Is there a vegetarian alternative to the shrimp?

Absolutely! You can substitute shrimp with sautéed mushrooms, tofu strips, or even shredded carrots and cucumber for a fresh vegetarian version that’s just as delicious.

What is the best way to prevent rice paper from tearing?

Soak the rice paper briefly in warm water, no longer than 10 seconds, and handle gently when rolling. If the water is too hot or the soaking is too long, the paper becomes fragile and tears easily.

Can I make the sauce ahead of time?

Yes, the sauce can be mixed ahead and stored in the refrigerator for up to two days. Just give it a good stir before drizzling over the rolls to recombine any separated ingredients.

How spicy should the chili oil be for this recipe?

Chili oil is optional and adjustable based on your taste preference. Start with a small amount and add more if you want a stronger kick—this dish balances beautifully with just a hint of spice.

Final Thoughts

This Shrimp Rice Paper Noodle Rolls (Cheung Fun) Recipe is one of those dishes that feels both elegant and approachable, perfect for sharing with friends or treating yourself to a little homemade dim sum magic. Its combination of tender shrimp, soft rice paper, and flavorful sauce is truly irresistible. So go ahead, dive into this recipe, and discover a new favorite dish that’s sure to impress and satisfy!