Rice Paper Shrimp Rolls
Shrimp rice noodle rolls is a dish you're likely familiar with if you enjoy dim sum, but it's also a dish you're unlikely to have outside of the Cantonese restaurants. Here's another ingenious use of rice paper that gives you a simple way to recreate this dish at home. Of course, it's not the same texture as the traditional rice noodle wrapping, but if you're craving these shrimp rolls, this is an easy way to satisfy that craving in under 20 minutes.
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Cook time: 20 min (Prep: 10 min)
Servings
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Ingredients
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Rolls
Sauce
Topping
Directions
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Step 1
Start by wetting the rice paper by dipping it in some water.- 4 pieces rice paper (10 g)
Step 2
Lay the rice paper flat and add shrimp and green onion in the middle. Wrap the roll by folding in the sides of the rice paper and then rolling it up. Brush with oil on both sides to prevent the rolls from sticking together.- 12 pieces shrimp, peeled and deveined (120 g)
- 1 stalks green onion, chopped (15 g)
- 2 tsp neutral oil (10 g)
Step 3
Place your rolls a plate and steam them for about 8 minutes. Remember to cover with a lid while steaming.Step 4
Make the sauce by combing soy sauce, oyster sauce, sesame oil, sugar and some water.- 2 tbsp oyster sauce (30 g)
- 2 tbsp sesame oil (30 g)
- 1 tbsp sugar (15 g)
- 1/4 cup water (60 g)
Step 5
Pour your sauce over your rice rolls once they have finished steaming. Drizzle with some chili oil and they're ready to serve!- 2 tsp chili oil (10 g) (optional)
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