10-Min Shrimp Cheung Fun with Rice Paper

10-Minute Shrimp Cheung Fun with Rice Paper is the fastest way to enjoy this iconic dim sum dish at home. Instead of mastering the tricky rice rolls from scratch, this shortcut version uses rice paper to mimic the soft, slippery texture of traditional Cheung Fun. With juicy shrimp and a rich soy-oyster sauce, this is an easy weeknight treat that satisfies every craving.

Recipe

Serves: 2
Prep time: 7 minutes
Cook time: 3 minutes

For the shrimp:
9 large shrimp, deveined
Pinch of salt
Pinch of white pepper
1/2 teaspoon sesame oil

For the rice paper:
8 sheets of rice paper
3 cups water
1 tablespoon cooking oil

For the sauce:
4 tablespoons hot water
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil

Instructions

1. Marinate the shrimp:

• In a bowl, add the shrimp, salt, white pepper, and sesame oil. Mix well to coat evenly.

2. Assemble the Cheung Fun:

• Dip 2 sheets of rice paper into water and lay them overlapping on a clean surface.
• Place 3 shrimp in the center of the rice paper.
• Roll up tightly, then brush a thin layer of cooking oil over the surface.
• Repeat with remaining rice paper and shrimp to form rolls.

3. Make the sauce:

• In a bowl, mix together hot water, soy sauce, dark soy sauce, oyster sauce, and sesame oil until combined.

4. Steam the Cheung Fun:

• In a large steamer over high heat, bring water to a boil.
• Place the Cheung Fun rolls inside, cover the lid, and steam for 3 minutes or until the shrimp turn pink and are fully cooked.
• Remove and serve warm with the sauce.

Tips & notes

• Shrimp seasoning: A light marinade with salt, pepper, and sesame oil enhances the shrimp without overpowering the dish.
• Double up the rice paper: Using two sheets gives structure and prevents tearing during steaming.
• Oil the rolls: Brushing with oil helps keep the surface silky and prevents sticking during steaming.
• Steaming time matters: Oversteaming can make the rice paper too soft and gummy. Stick to 3 minutes for the best texture.
• Flavorful sauce: Use hot water to dissolve the sauces quickly and bring out a rich umami taste that pairs perfectly with the rolls.