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Three shrimp rice noodle rolls (Cheung Fun) served on a white plate, topped with soy-based sauce and garnished with chopped green onions and chili oil, with a bowl of dipping sauce and a bamboo steamer in the background.

Shrimp Rice Paper Rolls Dim Sum

Seafood combined with rice paper makes today’s recipe irresistibly delicious and nutritious. As a seafood lover especially when it comes to shrimp you may have noticed from my previous recipes that I enjoy experimenting with shrimp dishes. But this one? It’s truly one of my all-time favorites!
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Prep Time 25 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Chinese
Servings 8 Rolls

Ingredients
  

For the Rolls:

  • 8 –10 rice paper wrappers 22 cm round
  • 20 medium raw shrimp peeled and deveined
  • 1 cup cooked rice vermicelli noodles rinsed under cold water
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh Thai basil leaves optional
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper

For the Dipping Sauce:

  • 3 tablespoons hoisin sauce
  • 1 tablespoon peanut butter
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1/4 cup water adjust for consistency
  • 1 teaspoon chili garlic sauce optional, for spice
  • 1 tablespoon crushed peanuts for garnish

Instructions
 

  • In a bowl, combine the raw shrimp with sesame oil, cornstarch, salt, and white pepper. Mix well to coat evenly.
  • Cover and refrigerate for 15–30 minutes to marinate.
  • Heat a non-stick skillet over medium heat. Add the marinated shrimp and sauté until they turn pink and are fully cooked, about 3–4 minutes.
  • Remove from heat and let them cool slightly. Slice each shrimp in half lengthwise.
  • Fill a large shallow dish with warm water.
  • Dip one rice paper wrapper into the water for about 5–10 seconds until it becomes pliable.
  • Lay the softened wrapper flat on a clean, damp kitchen towel or cutting board.
  • Place 2 shrimp halves (pink side down) in the center of the rice paper.
  • Add a small amount of rice vermicelli noodles on top of the shrimp.
  • Add a few mint leaves and Thai basil leaves.
  • Fold the sides of the rice paper inward over the filling. Then, roll the wrapper tightly from the bottom up, ensuring a snug roll without tearing.
  • Repeat the process with the remaining ingredients.
  • Place the finished rolls on a plate lined with a damp paper towel to prevent sticking and drying out.
  • In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, and water until smooth.
  • Adjust the consistency with more water if needed.
  • Stir in chili garlic sauce if desired for added heat.
  • Sprinkle crushed peanuts on top before serving.
Keyword Dim Sum, Rice paper roll