Shrimp Rice Paper Rolls (Cheung Fun)
A quick take on Cantonese cheung fun: shrimp rolled in rice paper, steamed and served with a sweet soy sauce and chili oil.
Nutrition
604
Calories
45g
Protein
73g
Carbs
14g
Fat
Ingredients
| 5-6 sheets | Rice paper | |
| 226.8 g | Large shrimp, cut into smaller pieces | |
| 0.13 tsp | 0.7 ml | Salt |
| 1 dash | White pepper | |
| 0.5 tsp | 2.5 ml | Sesame oil |
| 1 tsp | 5 ml | Oyster sauce |
| 1 tsp | 5 ml | Corn starch |
| 2 tbsp | 30 ml | Soy sauce (sweet soy sauce) |
| 1 tbsp | 15 ml | Oyster sauce (sweet soy sauce) |
| 2 tsp | 10 ml | Granulated sugar |
| 1 tbsp | 15 ml | Water |
| 3 tbsp | 45 ml | Chopped green onions |
| 1 tsp | 5 ml | Sesame oil (garnish) |
| 1 tsp | 5 ml | Chili oil |
Instructions
- Pat dry the shrimp and roughly chop into small pieces. Add salt, white pepper, sesame oil, oyster sauce and corn starch and mix together.
- Rehydrate the rice paper by dipping in room-temperature water. Place rice paper on a plate, then add about 1-2 tablespoons of shrimp in the center forming a thin line. Add 1 tablespoon chopped scallions on top. Fold the sides of the rice paper towards the center, then roll starting from the bottom towards the top until the shrimp is packed and you get a rectangular shape. (Do not overstuff so you can roll the paper over at least 2-3 times; this prevents ripping when steaming.) Continue with the remaining rice paper and shrimp. Transfer to a steam-safe plate and brush with sesame oil.
- Heat water and prepare a bamboo steamer basket. Carefully add the plate to the steamer and steam for 7-8 minutes.
- While steaming, make the sweet soy sauce by combining soy sauce, oyster sauce, sugar and water.
- Once the rolls are cooked, remove from heat and garnish with more scallions, sauce and chili oil.
Tips: Don't overfill or the rice paper can tear during steaming. Use room-temperature water for the rice paper (hot water makes it too fragile). Brush with sesame oil to stop the rolls sticking together and add flavor.