Dim Sum at Home: Easy Shrimp Cheung Fun- Rice Paper Hack

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Cheung Fun is a silky, savory shrimp rice roll served at most dim sum spots and it’s easily one of my favorite dishes as well! Typically this is something that feels too complex to make at home. But what if I told you there’s a genius rice paper hack to skip the tricky batter? In just minutes, you can recreate this dim sum classic—complete with a velvety shrimp filling and a homemade sweet soy sauce.

The hack!

Instead of making a rice noodle batter, rice paper wrappers (yes, the kind you use for spring rolls!) serve as a quick and fuss-free substitute. They soften into a chewy, noodle-like texture when steamed—perfect for Cheung Fun!  

Ingredients for Shrimp Rice Rolls

- 3/4 lb shrimp, peeled and deveined

- 1/2 tsp cornstarch  

- 1/4 tsp white pepper (plus extra for seasoning)  

- 1/2 tsp sesame oil  

- 6-8 rice paper wrappers  (yes, rice paper brands matter, use the three ladies or bamboo brand found on my Amazon storefront -here-)

- 2 green onions, sliced thinly  

- Chili oil (for garnish)  

Sweet Soy Sauce

This sauce is the ultimate finishing touch. Drizzle it generously over your rice rolls!  

- 2 scallion bulbs (white parts only, pounded to release oils)  

- 1 knob of ginger, sliced thin (optional)  

- 3 garlic cloves, smashed  

- 4 tbsp light soy sauce  

- 1 tbsp dark soy sauce  

- 1.5 tbsp sugar  

- 1/2 cup water  

- 1/2 tbsp oyster sauce  

- 1 tbsp rice vinegar  

PREPARATION

1. Velvet the Shrimp

Velveting is the secret to tender, flavorful shrimp. In a bowl, combine shrimp with cornstarch, white pepper, and sesame oil. Cover and refrigerate for 30 minutes to 1 hour.  

2. Prep the Rice Paper Wraps

- Fill a large bowl with room temp water.  

- Quickly dip one rice paper sheet into the water until it softens slightly (a few seconds).  

- Lay the softened rice paper flat on a clean surface.  

3. Assemble the Rolls

- Place 2-3 pieces of velveted shrimp in the center of the rice paper.  

- Add a sprinkle of green onions and a pinch of white pepper.  

- Roll the rice paper over the shrimp tightly, folding in the sides as you go, like wrapping a spring roll.  

4. Steam the Rolls

- Place the rolls seam-side down on a lightly oiled plate or parchment paper inside a steamer or in a large pan and cover with lid (make sure water level is below plate if using a plate)

- Steam for 10 minutes, or until the shrimp are fully cooked and the rice paper turns translucent and chewy.  

5. Make the Sweet Soy Sauce

1. While the rolls are steaming, combine all the sauce ingredients in a small saucepan.  

2. Simmer on low heat for 5, stirring occasionally, until the sugar dissolves and the sauce thickens slightly.  

3. Strain the solids and let the sauce cool some

6. Serve and Enjoy

Cut the steamed rice rolls into bite-sized pieces and drizzle with chili oil and sweet soy sauce. Serve warm and enjoy your homemade dim sum feast!