Homemade Shrimp Rice Noodle Rolls Recipe

ByLila Prescott
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Introduction

Discover the delicate flavors and smooth texture of homemade shrimp rice noodle rolls, a beloved dish often enjoyed at dim sum. This recipe guides you through preparing tender shrimp wrapped in soft, thin rice noodles, topped with a savory sauce you’ll want to drizzle on everything.

Three translucent white rice paper rolls are neatly placed side by side on a white plate with small black speckles and a light brown rim, sitting on a round wooden tray with black chopsticks resting beside it. Each roll shows the pink-orange shrimp inside, with the middle roll topped with green cilantro leaves and small orange crispy bits. The rolls sit on a pool of dark amber sauce that spreads around their base. In the blurred background are small white bowls holding dark soy sauce and a red spice, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 pound shrimp (31/40 size), fresh for best results
  • 1/2 cup water (for shrimp)
  • 1 tablespoon sugar (brown sugar works well)
  • 1 teaspoon baking soda
  • 1 tablespoon sesame oil
  • 1/2 teaspoon salt (adjust to taste)
  • 1 tablespoon cornstarch
  • 1/4 teaspoon white pepper (black pepper can be substituted)
  • 1 scallion (white part only, can substitute with green onions)
  • 1 teaspoon fresh ginger
  • 1/4 cup light soy sauce (use tamari for gluten-free)
  • 1 tablespoon dark soy sauce (or more light soy sauce)
  • 1 tablespoon sugar (for sauce, maple syrup offers a nice twist)
  • 1 tablespoon oyster sauce (vegetarian oyster sauce for plant-based)
  • 1 tablespoon vegetable or canola oil (to brush and prevent stickiness)
  • 1 cup rice flour
  • 1/4 cup mung bean starch
  • 1/4 cup wheat starch
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt (for batter)
  • 1 cup water (for batter)

Instructions

  1. Step 1: Prep the shrimp by tossing them with 1/2 cup water, sugar, and baking soda. Refrigerate for 2 hours to improve texture. After soaking, rinse and pat dry.
  2. Step 2: Marinate the shrimp with sesame oil, 1/2 teaspoon salt, cornstarch, and white pepper. Let them rest for about 15 minutes to absorb flavors.
  3. Step 3: Make the sauce by combining scallion, ginger, light soy sauce, dark soy sauce, sugar, oyster sauce, and vegetable oil in a saucepan. Simmer gently for 5 minutes, then cool and remove the ginger and scallion pieces.
  4. Step 4: Mix the noodle batter by whisking rice flour, mung bean starch, wheat starch, cornstarch, 1/2 teaspoon salt, and water until smooth. Allow the batter to rest briefly to hydrate.
  5. Step 5: Prepare your steamer by preheating it and lining a flat-bottom pan with a soaked cotton cloth to prevent sticking.
  6. Step 6: Steam the marinated shrimp in a single layer for about 2 minutes until fully cooked. Set aside.
  7. Step 7: Pour the noodle batter into the lined steamer pan and steam for 2 minutes until set. Carefully remove the steamed noodle sheet.
  8. Step 8: Lay the steamed rice noodle sheet on an oiled surface to prevent sticking. Place a few cooked shrimp on one edge and roll up gently.
  9. Step 9: Drizzle the prepared sauce over the rolls and serve immediately for the best taste and texture.

Tips & Variations

  • Use fresh shrimp for tender texture; frozen shrimp can be used but results may vary.
  • Substitute tamari in the sauce for a gluten-free option.
  • Try adding finely chopped vegetables like water chestnuts or mushrooms for extra crunch in the rolls.
  • Ensure the steamer cloth is soaked and lightly oiled to prevent noodles from sticking.
  • For a vegetarian version, replace shrimp with seasoned tofu and use vegetarian oyster sauce.

Storage

Store any leftover rolls in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming for a few minutes to retain softness. The sauce can be refrigerated separately and heated before serving.

How to Serve

Three translucent white rice paper rolls are neatly placed in a row on a white speckled plate. Each roll shows delicate layers of thin rice paper wrapping a filling that includes plump light pink shrimp and bright green cilantro leaves, with small orange bits sprinkled on top. The rolls sit in a shallow pool of dark reddish-brown sauce, which adds a glossy finish. The plate rests on a wooden tray with black chopsticks lying beside it. In the blurred background, small white bowls contain dark dipping sauce and red chili flakes, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp instead of fresh?

Yes, but it’s best to thaw and pat them dry thoroughly; fresh shrimp yield the best texture and flavor.

How do I prevent the rice noodles from sticking to the cloth or tray?

Soak the steaming cloth well before use and brush it lightly with oil. Also, brush the cooked noodles with oil when removing them to keep them from sticking.

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Homemade Shrimp Rice Noodle Rolls Recipe

★★★★★

4.7 from 104 reviews
  • Author: Lila
  • Total Time: 2 hours 30 minutes
  • Yield: 4 servings 1x
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Description

Delicious Homemade Shrimp Rice Noodle Rolls combine tender shrimp marinated for optimal flavor and texture with silky, steamed rice noodle sheets. This classic dish, served with a savory soy-based sauce, offers a perfect balance of fresh seafood and delicate rice noodles, steamed to perfection for a light yet satisfying meal.

Ingredients

Scale

Shrimp Preparation

  • 1 pound Shrimp (31/40 size, fresh for best results)
  • 1/2 cup Water (to enhance shrimp texture)
  • 1 tablespoon Sugar (brown sugar works well)
  • 1 teaspoon Baking Soda (to tenderize shrimp)

Shrimp Marinade

  • 1 tablespoon Sesame Oil (adds rich flavor)
  • 1/2 teaspoon Salt (adjust to taste)
  • 1 tablespoon Cornstarch (prevents shrimp from toughening)
  • 1/4 teaspoon White Pepper (can substitute with black pepper)

Sauce

  • 1 scallion (white part only, can substitute with green onions)
  • 1 teaspoon Fresh Ginger
  • 1/4 cup Light Soy Sauce (use tamari for gluten-free)
  • 1 tablespoon Dark Soy Sauce (or additional light soy sauce)
  • 1 tablespoon Sugar (maple syrup offers a twist)
  • 1 tablespoon Oyster Sauce (vegetarian oyster sauce for plant-based options)
  • 1 tablespoon Vegetable or Canola Oil (to brush and prevent stickiness)

Noodle Batter

  • 1 cup Rice Flour
  • 1/4 cup Mung Bean Starch (key for noodle texture)
  • 1/4 cup Wheat Starch
  • 1 tablespoon Cornstarch
  • 1/2 teaspoon Salt (balances flavor)
  • 1 cup Water (hydrates batter)

Instructions

  1. Prep Shrimp: Toss the fresh shrimp with 1/2 cup water, 1 tablespoon sugar, and 1 teaspoon baking soda. Refrigerate this mixture for 2 hours to tenderize the shrimp. After 2 hours, rinse the shrimp thoroughly and pat dry with paper towels.
  2. Marinate Shrimp: In a bowl, combine the rinsed shrimp with 1 tablespoon sesame oil, 1/2 teaspoon salt, 1 tablespoon cornstarch, and 1/4 teaspoon white pepper. Mix well and let sit for about 15 minutes to absorb the flavors.
  3. Make Sauce: Place the scallion (white part only) and fresh ginger in a small saucepan. Add 1/4 cup light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon sugar, 1 tablespoon oyster sauce, 1 tablespoon vegetable oil, and 1/4 cup water. Bring to a gentle simmer and let it cook for about 5 minutes. Remove from heat, let cool, then strain out the ginger and scallion pieces.
  4. Mix Noodle Batter: In a mixing bowl, whisk together 1 cup rice flour, 1/4 cup mung bean starch, 1/4 cup wheat starch, 1 tablespoon cornstarch, 1/2 teaspoon salt, and 1 cup water until smooth. Let the batter rest briefly to ensure all starches hydrate fully.
  5. Prepare Steamer: Preheat your steamer. Line a flat-bottomed steaming pan with a soaked cotton cloth to prevent sticking and to evenly distribute steam.
  6. Steam Shrimp: Arrange the marinated shrimp in a single layer on the steaming cloth. Steam for approximately 2 minutes or until the shrimp turn opaque and are cooked through. Remove and set aside.
  7. Steam Noodles: Pour a thin layer of the noodle batter onto the lined steaming pan. Steam for 2 minutes or until the noodle sheet is fully cooked and slightly translucent. Carefully remove the noodle sheet from the cloth.
  8. Assembly: Place the steamed rice noodle sheet on an oiled surface to prevent sticking. Lay a few cooked shrimp along one edge, then carefully roll the noodle sheet to encase the shrimp. Drizzle generously with the prepared sauce. Serve immediately for the best texture and flavor.

Notes

  • For best shrimp texture, use fresh shrimp rather than frozen.
  • Resting the noodle batter is essential for a smooth, cohesive noodle sheet.
  • Use a soaked cotton cloth in the steamer to prevent the noodles from sticking and to ensure even cooking.
  • If gluten-free is required, substitute tamari for soy sauce and ensure oyster sauce is vegetarian or gluten-free.
  • The dish is best served immediately as the noodles soften if left too long.
  • You can experiment with different starch blends if mung bean starch is unavailable, but it may affect noodle texture.
  • Prep Time: 2 hours 20 minutes
  • Cook Time: 10 minutes
  • Category: Dim Sum
  • Method: Steaming
  • Cuisine: Chinese

Keywords: Shrimp rice noodle rolls, Dim sum recipe, steamed shrimp rolls, Chinese rice noodle rolls, homemade cheung fun, shrimp cheung fun recipe

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