Dim Sum Shrimp Rice Rolls – No Steamer Recipe

Here’s a simple recipe for dim sum shrimp rice rolls that doesn’t require a steamer. Fresh rice rolls with plump shrimp at home, using just a large frying pan.

What Are Shrimp Rice Rolls?

Shrimp rice rolls, also known as Ha Cheung in Cantonese, are a popular choice at dim sum restaurants. My dim sum experience usually is incomplete until I have an order or two of these shrimp rice rolls.

These delicate rice rolls are filled with tender, juicy shrimp and finished with a drizzle of sweet and savory soy sauce

Like my Vietnamese Steamed Rice Rolls (Banh Cuon), we’ll use a frying pan or skillet with a lid (to capture the steam) instead of the traditional metal square steamer commonly used in Chinese restaurants. I hope this version will make it easier for home cooks.

To adapt the recipe, we adjust the batter by adding a bit more water and oil, ensuring it cooks perfectly on the stovetop.

What You Will Need

Batter:

• Rice Flour: Forms the base for the rice noodle rolls. Make sure it’s regular rice flour (usually in the red bag in Asian supermarkets), and not glutinous rice flour (usually in the green bag).
• Potato Starch, Corn Starch and Wheat Starch: Add to the smooth soft texture that also create the delicate translucent appearance.
• Neutral Oil: Keeps the batter from sticking to the pan. I’m using vegetable oil here.
• Salt and MSG: Enhances flavor, making the rice noodles oh so good. Feel free to omit MSG if preferred.
• Water: For the batter.

Shrimp:

• Shrimp: I’m using medium shrimp size 21/25. Get them peeled and deveined to cut down preparation time. Feel free to use smaller shrimp if preferred.
• Baking Soda and Corn Starch: Tenderizes the shrimp, giving them a bouncy and soft texture.
• Salt and Sugar: The main seasonings.
• Sesame Oil: Adds a nutty aroma.
• Ground White Pepper: Adds a subtle, peppery kick. You can substitute with ground black pepper which would be milder.

Sweet Soy Sauce:

• Light Soy Sauce: The main umami flavoring agent for the sauce.
• Dark Soy Sauce: Adds a subtle sweetness and the dark color.
• Granulated Sugar: For balance to the salty soy sauce.
• MSG: Optional for further flavor.
• Water: To dilute the sauce.

Equipment You Will Need

• A large nonstick skillet (11-inch or wider) with a lid
• A plastic/silicone large spatula for gently folding the rice sheets into perfect rolls.

How to Make It

Step 1: Prepare the Shrimp
Peel and devein the shrimp, if needed. Toss them with a pinch of baking soda, sugar, salt, white pepper, msg, sesame oil, and corn starch.

Set this aside while you make the batter. It should only take about 10 minutes to tenderize the shrimp.

Step 2: Make the Batter
In a mixing bowl, combine rice flour, potato starch, wheat starch, corn starch, salt, msg, neutral oil, and water.

Whisk until smooth. Let the batter rest for 15 minutes to bloom.

Step 3: Make the Rice Rolls
Heat a non-stick skillet (11 inches) over medium low and lightly grease it with neutral oil.

Pour about ⅓ cup of batter into the skillet, swirling to create a thin, even layer. Place three marinated shrimp in the middle of the batter. Cover with a lid and steam for 2 minutes until the rice sheet is translucent and cooked through.

Fold both sides of the rice sheet in, encasing the shrimp. Lift up the pan and gently slide the shrimp rice roll onto a plate. Repeat with the remaining batter and shrimp.

Step 4: Serve
I have to admit, the shrimp rice rolls are already packed with flavor and can be enjoyed plain, just the way my kids love them.

But if you prefer them with sauce, serve the dim sum shrimp rolls with a signature sweet and savory dipping sauce.

To make the sauce, simply combine all the ingredients in a saucepan and heat until the mixture comes to a boil and the sugar dissolves. When ready to serve, drizzle the sauce over the shrimp rice rolls—use as much or as little as you like and enjoy.

FAQs and Tips for Success

I can’t find wheat starch. Can I substitute with something else?
Wheat starch may be difficult to find. If you don’t have wheat starch, tapioca starch can be used as a substitute.

How do I keep the rice roll from sticking to the pan?
Make sure your skillet is nonstick and lightly oiled with a thin layer for each rice roll. This will make it much easier to fold in the sides and slide the roll out of the pan.

Stir the Batter Before Pouring
The starches in the batter tend to settle really quick even if you just stirred it a few minutes ago. Make sure to give it a stir right before pouring into the skillet.

Medium Low Heat is Key
It’s essential to use medium-low heat. The skillet should be warm but not too hot. If it’s too hot, the bottom of the rice sheet will darken and fry instead. Keep the heat low to maintain a smooth, white texture.

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