Dim Sum Steamed Shrimp Rolls (Cheung Fun)
Dim Sum Steamed Shrimp Rolls (Cheung Fun)
Ingredients
For the Sweet Soy Sauce
- 1 shallot, small, white part only, roughly chopped
- 1 inch fresh ginger, sliced
- 2 stalks green onions, white and light green parts, roughly chopped
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 1/4 cup granulated sugar
- 1/2 teaspoon sesame oil
For the Velveting Shrimp
- 1 pound large shrimp, peeled, deveined, tails off
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the Rolls
- 12 round rice paper wrappers, 8.5-inch diameter
- 3 stalks green onions, thinly sliced, divided for filling and garnish
For Serving (Optional)
- 1 tablespoon chili oil, as needed
Instructions
- 1
Prepare the Sweet Soy Sauce: In a small saucepan or the top of a double boiler, combine the chopped shallot, sliced ginger, chopped green onion white/light green parts, low sodium soy sauce, water, granulated sugar, and sesame oil. Bring the mixture to a gentle simmer over medium-low heat, stirring until the sugar dissolves. Continue to simmer for 10-15 minutes to allow the flavors to meld. Remove from heat and let cool slightly.
⏱️ 20 min
- 2
Strain the Sweet Soy Sauce: Pour the cooled soy sauce mixture through a fine-mesh strainer into a clean bowl, pressing on the solids to extract all liquid. Discard the solids. Transfer the strained sweet soy sauce to a squeeze bottle for easy serving. Set aside.
⏱️ 5 min
- 3
Prepare the Shrimp: If using frozen shrimp, defrost them under cold running water. Pat the shrimp very dry with paper towels. Roughly chop the shrimp into 1/4-inch pieces. In a medium bowl, combine the chopped shrimp with cornstarch and vegetable oil. Mix thoroughly until the shrimp are evenly coated. This 'velveting' technique helps keep the shrimp plump and tender.
⏱️ 10 min
- 4
Set up Steamer: Line a bamboo steamer basket with a sheet of parchment paper, making sure to poke a few holes in the parchment for steam circulation. Fill a wok or large pot with about 2 inches of water and bring it to a rolling boil over high heat. Place the steamer basket over the boiling water.
⏱️ 5 min
- 5
Assemble the Rolls: Prepare a shallow dish of warm water. Dip one rice paper wrapper into the warm water for 15-20 seconds until it is soft and pliable. Lay the softened wrapper flat on a clean work surface. Place about 1 1/2 tablespoons of the prepared shrimp mixture in a line near one edge of the wrapper, leaving space on the sides. Sprinkle a small amount of the thinly sliced green onions over the shrimp.
⏱️ 15 min
- 6
Roll the Cheung Fun: Carefully fold the edge of the wrapper closest to the filling over the shrimp. Fold in the sides of the wrapper, then continue to roll tightly to form a cylindrical roll. Repeat with the remaining wrappers, shrimp, and green onions. You may need to steam in batches, depending on the size of your steamer.
⏱️ 15 min
- 7
Steam the Rolls: Carefully place the assembled rolls into the prepared bamboo steamer basket, ensuring they do not touch each other. Cover the steamer and steam for 8-10 minutes, or until the shrimp are opaque and cooked through. The rice paper will become translucent.
⏱️ 10 min
- 8
Serve: Carefully transfer the steamed rolls to a serving plate. Using kitchen scissors, cut each roll into 2-3 bite-sized pieces. Garnish generously with the remaining fresh chopped green onions. Drizzle liberally with the homemade sweet soy sauce and add an optional drizzle of chili oil, if desired. Serve immediately with chopsticks.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sum Steamed Shrimp Rolls (Cheung Fun)
Ingredients
For the Sweet Soy Sauce
- 1 shallot, small, white part only, roughly chopped
- 1 inch fresh ginger, sliced
- 2 stalks green onions, white and light green parts, roughly chopped
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 1/4 cup granulated sugar
- 1/2 teaspoon sesame oil
For the Velveting Shrimp
- 1 pound large shrimp, peeled, deveined, tails off
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the Rolls
- 12 round rice paper wrappers, 8.5-inch diameter
- 3 stalks green onions, thinly sliced, divided for filling and garnish
For Serving (Optional)
- 1 tablespoon chili oil, as needed
Instructions
- 1
Prepare the Sweet Soy Sauce: In a small saucepan or the top of a double boiler, combine the chopped shallot, sliced ginger, chopped green onion white/light green parts, low sodium soy sauce, water, granulated sugar, and sesame oil. Bring the mixture to a gentle simmer over medium-low heat, stirring until the sugar dissolves. Continue to simmer for 10-15 minutes to allow the flavors to meld. Remove from heat and let cool slightly.
⏱️ 20 min - 2
Strain the Sweet Soy Sauce: Pour the cooled soy sauce mixture through a fine-mesh strainer into a clean bowl, pressing on the solids to extract all liquid. Discard the solids. Transfer the strained sweet soy sauce to a squeeze bottle for easy serving. Set aside.
⏱️ 5 min - 3
Prepare the Shrimp: If using frozen shrimp, defrost them under cold running water. Pat the shrimp very dry with paper towels. Roughly chop the shrimp into 1/4-inch pieces. In a medium bowl, combine the chopped shrimp with cornstarch and vegetable oil. Mix thoroughly until the shrimp are evenly coated. This 'velveting' technique helps keep the shrimp plump and tender.
⏱️ 10 min - 4
Set up Steamer: Line a bamboo steamer basket with a sheet of parchment paper, making sure to poke a few holes in the parchment for steam circulation. Fill a wok or large pot with about 2 inches of water and bring it to a rolling boil over high heat. Place the steamer basket over the boiling water.
⏱️ 5 min - 5
Assemble the Rolls: Prepare a shallow dish of warm water. Dip one rice paper wrapper into the warm water for 15-20 seconds until it is soft and pliable. Lay the softened wrapper flat on a clean work surface. Place about 1 1/2 tablespoons of the prepared shrimp mixture in a line near one edge of the wrapper, leaving space on the sides. Sprinkle a small amount of the thinly sliced green onions over the shrimp.
⏱️ 15 min - 6
Roll the Cheung Fun: Carefully fold the edge of the wrapper closest to the filling over the shrimp. Fold in the sides of the wrapper, then continue to roll tightly to form a cylindrical roll. Repeat with the remaining wrappers, shrimp, and green onions. You may need to steam in batches, depending on the size of your steamer.
⏱️ 15 min - 7
Steam the Rolls: Carefully place the assembled rolls into the prepared bamboo steamer basket, ensuring they do not touch each other. Cover the steamer and steam for 8-10 minutes, or until the shrimp are opaque and cooked through. The rice paper will become translucent.
⏱️ 10 min - 8
Serve: Carefully transfer the steamed rolls to a serving plate. Using kitchen scissors, cut each roll into 2-3 bite-sized pieces. Garnish generously with the remaining fresh chopped green onions. Drizzle liberally with the homemade sweet soy sauce and add an optional drizzle of chili oil, if desired. Serve immediately with chopsticks.
⏱️ 5 min