Ok you’re probably thinking: “there’s no way this is the same as the soft, silky cheung fun you get at dim sum.” And you’d be correct. Real cheung fun requires a rice batter and a LOT of patience. This version is for people who are busy and/or lazy (i.e., me).
Here, shrimp paste gets wrapped in rice paper, steamed, and finally topped with a savory, lightly sweet sauce. It’s all done in 10 minutes or less!
Lazy Shrimp Rice Rolls (Cheung Fun)
A lazy, 10-minute shortcut to shrimp cheung fun, using rice paper instead of a traditional rice batter.
Ingredients
Instructions
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Bring a pot of water to a boil.
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Cut a small corner off the bag of shrimp paste. Fully submerge one sheet of rice paper in a shallow plate of water for about 5 seconds, until pliable. Lay it flat on a clean surface and pipe a quarter of the shrimp paste across the center. Fold the bottom edge up over the filling, then fold in the left and right sides, and roll the whole thing up. Repeat with the remaining rice paper sheets and shrimp paste.
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Lightly grease a plate with neutral oil. Arrange the rice rolls on the plate, brushing a little oil on the tops and edges of each roll so they don't stick together.
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Set the plate in a steamer basket and place it over the pot of boiling water. Cover and steam over medium-high heat for 5 minutes.
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Meanwhile, combine the soy sauce, oyster sauce, sesame oil, sugar (if using), and water in a small bowl.
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Once the rice rolls are done, drizzle the sauce over them and garnish with chopped scallions.
Nutrition Facts
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 239kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 23g8%
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe uses hot pot shrimp paste that you can either buy from the frozen aisle of the Chinese supermarket, or make easily at home. See my recipe on how to prepare and store homemade shrimp paste!
