Shrimp Rice Paper Noodle Rolls (Cheung Fun) Recipe
Shrimp Rice Paper Noodle Rolls, also known as Cheung Fun, are delicate and flavorful Cantonese-style steamed rolls made by wrapping fresh shrimp and green onions in softened rice paper sheets. These rolls are lightly brushed with oil to prevent sticking, steamed to perfection, and served with a savory soy-based sauce enhanced with oyster sauce and sesame oil. A perfect appetizer or light meal that is quick to prepare and bursting with fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Steaming
- Cuisine: Cantonese
- Diet: Halal
Ingredients
Rice Paper Rolls
- 6 sheets rice paper
- Water (for softening rice paper)
- 18 shrimps, peeled and deveined
- 2 green onions, chopped
- 1 tbsp oil (for brushing)
Sauce
- 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)
Instructions
- Soften Rice Paper: Fill a shallow bowl or plate with warm water. Gently dip one rice paper sheet into the water for 5-10 seconds, just enough to soften it without becoming too fragile.
- Add Fillings: Place the softened rice paper on a flat surface or cutting board. Arrange 3 shrimps in the center of the sheet and sprinkle some chopped green onions evenly over the shrimp.
- Roll the Rice Paper: Fold the sides of the rice paper inward over the filling, then roll it up tightly from one end to the other, ensuring the shrimp and green onion are well enclosed. Repeat this process with the remaining rice papers and shrimp.
- Brush with Oil: Lightly brush the surface of each rolled rice paper with oil. This prevents the rolls from sticking together during steaming.
- Steam Rolls: Arrange the shrimp rice paper rolls on a plate and place it inside a steamer. Steam the rolls for 3-5 minutes until the shrimp are fully cooked and opaque.
- Prepare Sauce: In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, sesame oil, and water. Mix well to create a flavorful dipping sauce.
- Serve: Pour the prepared sauce over the steamed rolls. Optionally, drizzle chili oil on top for a spicy kick and sprinkle additional chopped green onions. Serve immediately to enjoy the rolls at their freshest.
Notes
- Use fresh, peeled, and deveined shrimp for the best texture and flavor.
- Adjust the amount of chili oil based on your spice preference.
- Ensure the rice paper is only briefly soaked to avoid tearing when rolling.
- Steaming times may vary slightly depending on the thickness of the shrimp and the size of the rolls.
- Serve the rolls immediately after steaming for optimal texture and taste.
