Shrimp Rolls with Rice Paper

Shrimp Rolls with Rice Paper

Shrimp rice rolls are a classic dim sum favorite, but making them from scratch at home can be quite time-consuming.  Traditional rice rolls require preparing and moving up to top steaming a rice batter, and getting the texture just right can take some practice.

This version is much simpler.  Instead of making the rice batter, I use rice paper to create the rolls.  The result surprised me – the rice paper becomes soft and slightly chewy after steaming, while the shrimp stays juicy, tender, and flavorful.  It is an easy way to enjoy the taste and texture of shrimp rice rolls without all the extra work.

For the best texture, I recommend using medium to large shrimp.  I especially like Three Ladies or Bamboo brand rice paper because it becomes soft and pleasantly chewy after steaming without falling apart.

The shrimp is the main source of protein in this dish, making these rolls light but satisfying.  Serve them with the savory dipping sauce below for a delicious appetizer, light meal, or dim sum-style dish.

The recipe makes six rolls, but you can easily double or triple the ingredients when serving a larger group.

Ingredients:

Ingredients for the Shrimp Rolls:

• 6 medium or large shrimp, peeled and thawed
• 6 sheets of rice paper
• 1 teaspoon cornstarch
• ½ teaspoon sesame oil
• 1 teaspoon cooking wine
• Salt, to taste
• White pepper, to taste
• Chopped chives or green onions

Dipping Sauce ingredients:

• 2 tablespoons soy sauce
• 1 teaspoon of hoisin sauce
• 1 teaspoon oyster sauce
• 1 teaspoon vinegar
• 1 teaspoon chili sauce
• 1 tablespoon sugar
• ⅓ cup water

Directions:

1. Marinating the shrimp:

Place the thawed shrimp in a bowl.  Add the sesame oil, cornstarch, cooking wine, salt, and white pepper. Toss well to coat the shrimp evenly.

Cover and let the shrimp marinate for about 15 minutes.

The combination of cornstarch and sesame oil is commonly used in Asian cooking to help keep shrimp tender and juicy.  This technique is often referred to as velveting.

2. Preparing the rice paper:

Fill a large, shallow dish, pie plate, or wide bowl with warm water.

Dip one sheet of rice paper into the water for just a few seconds.  You do not need to completely soften it – sent before you lead the rice paper will continue to soften as you work with it.

Place the softened rice paper on a clean plate or work surface.

3. Rolling the shrimp:

Fold the softened rice paper into a layer large enough to wrap the shrimp.

Place one marinated shrimp in the center and add a small amount of chopped chives or green onion.

Fold the sides of the rice paper over the shrimp, then roll it up gently but firmly, similar to making a spring roll.

Lightly spray or brush a heatproof plate with cooking oil and place the shrimp roll on the plate.  Leave a little space between each roll so they do not stick together.

4. Steaming the shrimp rolls:

Prepare a steamer and bring the water to a gentle boil.

Place the plate of shrimp rolls into the steamer.  Cover and steam for approximately 3–5 minutes, or until the shrimp is fully cooked and turns pink and opaque.

Be careful not to oversteam, as the rice paper can become too soft and sticky.

5. Making the dipping sauce:

While the shrimp rolls are steaming, combine the soy sauce, hoisin sauce, oyster sauce, vinegar, chili sauce, sugar, and water in a small saucepan.

Bring the mixture to a gentle boil, stirring until the sugar dissolves.  Taste and adjust the seasoning according to your preference.  You can add a little more chili sauce for heat, vinegar for tanginess, or sugar for sweetness.

6. Serving:

Transfer the steamed shrimp rolls to a serving plate. Sprinkle with additional chopped chives or green onions, if desired.

Pour some of the warm dipping sauce over the rolls or serve the sauce on the side for dipping.

These shrimp rolls are best served warm, while the rice paper is still soft and pleasantly chewy.