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China · Food

Steamed Shrimp Rice Noodle Rolls

30 min
670 kcal
2 servings

By eatmundo · July 12, 2026

Steamed Shrimp Rice Noodle Rolls🇨🇳AI-generated image

Same ingredients, elsewhere in the world

4 matches

Dishes from other countries' kitchens, made from the same core ingredients as Steamed Shrimp Rice Noodle Rolls. The percentage is the share of ingredients the two recipes have in common.

Same technique: Dumpling30 recipes from 10 countriesSee all 4 matches

These delicate, translucent rice noodle rolls are a quintessential dim sum treat. Filled with fresh shrimp and drizzled with a sweet soy sauce, they offer a silky texture that melts in the mouth.

According to eatmundo's ingredient comparison, the closest dish to Steamed Shrimp Rice Noodle Rolls from another cuisine is Steamed Eggplant Side Dish (South Korea): the two share 53% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How to Make It

  • 1

    Whisk 200g rice flour, 50g wheat starch and 20g tapioca starch with 750ml cold water in a bowl until perfectly smooth and lump-free; the batter should be thin like milk.

  • 2

    Prepare a steamer with boiling water and lightly brush the tray with some of the 1 tbsp vegetable oil to prevent sticking.

  • 3

    Peel and devein the 150g raw shrimp and halve them lengthwise (butterfly). Before each sheet, re-stir the batter and brush the tray with a little more of the oil, then pour a thin layer of batter onto the tray and place a portion of the shrimp (5-6 pieces per sheet) on top.

  • 4

    Steam on high heat for 3 minutes until the batter turns translucent and firm.

  • 5

    Carefully slide the sheet off the tray and roll it tightly into a cylinder using a spatula.

  • 6

    Place the rolls on a serving plate and repeat until the remaining batter is used.

  • 7

    Heat 50ml soy sauce with 10ml sugar and 5ml sesame oil until the sugar dissolves.

  • 8

    Pour the warm soy sauce mixture generously over the rice noodle rolls.

  • 9

    Garnish with sliced scallions and serve immediately while steaming hot.

Frequently Asked Questions

What is Steamed Shrimp Rice Noodle Rolls?

Steamed shrimp rice noodle rolls, or cheung fun, is a Cantonese dim sum dish consisting of translucent rolls made from rice flour and starches filled with shrimp. They are typically served as a light breakfast or brunch item, often accompanied by soy sauce.

What type of rice flour should I use for the best texture?

Use a combination of rice flour and wheat starch or tapioca starch to achieve that signature translucent and chewy texture.

Should the shrimp be cooked before placing them on the batter?

No, use raw peeled shrimp, butterflied or halved lengthwise, and lay them on top of the batter so they cook through in the steam while the noodle sheet sets.

How do I prevent the rice noodle rolls from sticking to the tray?

Ensure your steaming tray is lightly brushed with a neutral oil before pouring in the batter to ensure easy removal.

How do I know when the steamed rolls are fully cooked?

The rolls are done when the batter turns translucent and bubbles appear on the surface, which takes 3 minutes on high heat.

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