Easy Rice Paper Cheung Fun
Servings: 10 rolls
Calories: 53kcal
With this rice paper hack, you can quickly whip up a plate of steamed rice noodle rolls in no time.
Print Recipe
Equipment
Ingredients
- 10 sheets rice paper
- 30 pieces shrimp medium to large size, peeled, deveined
- 2 stalks green onion finely chopped
Dipping sauce:
- 2 Tbsp hot water
- 2 tsp sugar or more as needed
- 2 Tbsp soy sauce or more as needed
- 2 tsp sesame oil
Garnishes: (optional)
- green onion finely chopped
- Toasted white sesame seeds
Instructions
Prepare the dipping sauce:
- Combine hot water with sugar and stir to dissolve. Add soy sauce and sesame oil. have a taste and adjust by adding more soy sauce and/or sugar to suit your taste preference. Cover and it can be kept in the fridge for about one week
Things to prepare before you start making the cheung fun:
- Use medium to large size shrimp. Remove the tail and shells. Remove the vein from the back of the shrimp. If you use frozen shrimp, thaw the shrimp before using
- Use an absorbent paper towel to pat the shrimp dry on both sides
- Prepare a plate that has been lightly oiled for you to place the rolls once assembled. This plate should fit into the steamer you use
- Bring the water in the steamer to a boil and then lower the heat to medium
Assembling the cheung fun:
- Fill a shallow wide bowl with water. Take one sheet of dry rice paper and gently dip the paper into the water, rotating the sheet to make sure the water moistens the sheet all over. It may not soften instantly, but you can tell once it starts to soften
- Place it on a work surface, like a dry cutting board.
- Arrange 3 pieces of large shrimp (or 4 if the shrimp is smaller in size) horizontally on the center of the sheet. Sprinkle with some chopped green onion
- Loosely fold the bottom over and then the two sides over.
- Then roll up to the other end.
- Place the seam side down on a plate that has been lightly oiled (or use non stick spary) to prevent sticking. Brush each roll with some oil or use a cooking spray so they won't stick to each other after steaming. Repeat with the rest of the rice paper and shrimp. You can arrange the rolls by stacking them on top of each other, but don't forget to oil each roll
Steam:
- Once the steamer is ready, put the plate inside the steamer. Steam for 2-3 minutes or until the shrimp has turned pink and the rice paper has turned opaque in color
Serve:
- Remove from the steamer and serve immediately. Sprinkle with some green onion and toasted white sesame seeds. You can drench the rolls with the sauce or serve the sauce on the side
Video
Nutrition
Serving: 1roll | Calories: 53kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Cholesterol: 6mg | Sodium: 282mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 2IU | Calcium: 9mg | Iron: 1mg
