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Two bread plates plated with three shrimp rice rolls each. Each rice roll consists of two pieces of steamed marinated shrimp encased in one rectangular white translucent rice noodle.

Shrimp Rice Rolls (xiā cháng)

Your fave dim sum dish made in less than an hour. Delicate, soft, and chewy rice noodles, filled with flavorful shrimp, drizzled with a sweet and savory umami sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Breakfast, Lunch, Snack
Cuisine Asian, Chinese, Healthy
Servings 9 Pieces

Equipment

  • 1 12-inch pan or wok with lid
  • 1 Steaming rack
  • 10 x 5-inch rectangular plate
  • 1 Small mixing bowl
  • 1 Medium Mixing Bowl
  • Brush
  • 1 Wide silicone spatula
  • Spatula

Ingredients
 

Shrimp

  • 18 pieces (250 g or 8 oz) peeled and deveined shrimp defrosted
  • 2 tsp (5 g) sesame oil
  • 1 tsp (4 g) sugar
  • 1 tsp (3 g) cornstarch
  • 1/8 tsp (<1 g) white pepper powder
  • 1/8 tsp (<1 g) fine sea salt

Sauce

  • 0.4 cups (100 mL) filtered water
  • 2 tbsp (30 g) sugar
  • 1 tbsp (19 g) oyster sauce
  • 1 tbsp (15 g) light soy sauce
  • 1 tbsp (15 g) dark soy sauce
  • 1/2 tsp (2 g) chicken flavored bouillon powder
  • 1 tsp (5 g) pure sesame oil

Rice rolls

  • 3/4 cup (75 g) rice flour
  • 1/4 cup (25 g) potato starch
  • 3 tbsp and 1 tsp (20 g) cornstarch
  • 2 tbsp and 1 tsp (15 g) wheat starch
  • 1 tbsp and 2 tbsp (270 mL) filtered water
  • 2 tbsp (30 g) neutral oil for brushing onto plate

Instructions
 

Shrimp

  • Remove the shells from the tails
  • In a bowl, combine the shrimp with sesame oil, sugar, white pepper, corn starch, and sea salt.

Sauce

  • In a separate bowl, mix the water, sugar, oyster sauce, light soy sauce, dark soy sauce, chicken bouillon, and sesame oil.

Prep

  • Set a 12” pan over high heat on the stove. Add a steaming rack and pour water in until it reaches halfway up.
    A 10.5-inch skillet equipped with a short circular wire rack, safely suitable for food, and filled with water.
  • Place a 10 x 5” rectangular plate on top of the rack.
    12-Inch non-toxic and non-stick Caraway saute pan filled with water. it is equipped with a white rectangular flat plate over a short circular wire steaming rack.

Rice Noodle

  • In another bowl combine the rice flour, potato starch, cornstarch, wheat starch, and water. The mixture should look like milk.

Cook

  • Brush the plate well with a layer of oil. Pour a little less than 1/4 cup of the rice noodle batter onto the plate. Use scraping motions to fill out the edges.
  • Cover with a lid and steam for 3 mins.
  • Turn off the heat. Add 2 pieces of marinated shrimp at the 3/4 segment of the rice noodle. Use spatulas to roll the noodle into a 4 x 1.5” rectangle.
  • Cover with a lid and set the stove to high heat. Steam for 2-3 mins.
  • Plate. Mix the noodle batter well and repeat.
  • Drizzle with sauce and serve hot.

Notes

- Rice rolls are made up of specialty flours that contribute to taste and structure. You can find them at Chinese groceries. Don’t make substitutions!
- Start rolling the noodle when the shrimp are still raw. Once steamed, they release moisture, which makes wrapping more tricky.
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