Chinese
👍 Beginner Friendly
15 mineasy
ChineseBreakfast
Recipe Story
origins & traditionsThese tender rice rolls are a beloved breakfast staple throughout Southern China, particularly in Guangdong province. Made from a smooth rice flour batter that is steamed into thin sheets, then rolled around savory fillings of rehydrated dried shrimp, green onions, and fresh cilantro. The rolls are finished with a drizzle of sweet soy sauce and fragrant sesame oil, creating a harmonious balance of umami, sweetness, and aromatic flavors. This dish showcases the delicate nature of Cantonese cooking, where simplicity meets sophistication. The texture is silky smooth on the outside with a slightly chewy bite, complemented by the tender shrimp filling. Traditionally served fresh and warm from the steamer, these rice rolls represent comfort food at its finest and are commonly enjoyed in teahouses during morning yum cha sessions.
Instructions
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In a large mixing bowl, combine rice flour, tapioca starch, and salt. Gradually whisk in water until you have a smooth, lump-free batter with the consistency of heavy cream. Let rest for 30 minutes.
Meanwhile, soak dried shrimp in warm water for 15 minutes until softened. Drain and chop finely.
Heat 1 tablespoon vegetable oil in a small pan over medium heat. Sauté the chopped shrimp with minced garlic and ginger for 2 minutes until fragrant. Set aside to cool.
Prepare your steaming setup: fill a wok or large pot with 2 inches of water and bring to a boil. Oil a shallow rectangular baking pan or steaming tray (about 8x12 inches).
Stir the batter well before each use. Ladle about 1/2 cup of batter into the oiled pan, tilting to create a thin, even layer covering the bottom.
Place the pan over the boiling water, cover, and steam for 2-3 minutes until the rice sheet is set and translucent.
Sprinkle some of the shrimp mixture and chopped green onions across the surface. Using a spatula, carefully roll the rice sheet from one end to the other while still in the pan.
Transfer the roll to a serving plate and repeat with remaining batter and filling.
In a small bowl, mix together soy sauce, oyster sauce, and a pinch of sugar. Drizzle this sauce over the rolls.
Finish by drizzling sesame oil over the top and garnishing with fresh cilantro and additional green onions. Serve immediately while warm.
Savory Rice Rolls with Dried Shrimp
4.6 (50)
Delicate silky rice noodle rolls filled with aromatic dried shrimp, garnished with sweet soy and toasted sesame oil. A classic dim sum favorite perfect for morning meals.
medium
45 min
4 servings
Ingredients
0 of 12 checked
Batter
- 1 1/2 cups rice-white, rice flour
- 1/4 cups flour, tapioca starch
- 1/2 teaspoons salt
Filling
- 100 grams shrimp, dried shrimp, rehydrated and chopped
- 3 cloves garlic, minced
- 1 teaspoons ginger, minced
- 1/2 pieces onions, green onions, chopped
Cooking
- 3 tablespoons vegetable-oil
Sauce
- 2 tablespoons soy-sauce
- 1 tablespoons oyster-sauce
Garnish
- 1 teaspoons sesame-oil
- 2 tablespoons cilantro, chopped (optional)
Chef Tips
expert advice•For the smoothest rice rolls, ensure your batter is completely lump-free by straining it through a fine mesh sieve if needed.
•The consistency should be thin enough to coat the back of a spoon.
•If your first roll is too thick, add a little more water to the batter.
•If too thin and tears easily, add a tablespoon more rice flour.
•You can customize the filling by adding minced mushrooms, bamboo shoots, or char siu.
•For a vegetarian version, substitute the dried shrimp with finely diced shiitake mushrooms sautéed with fermented black beans.
•Make sure your steaming surface is well-oiled to prevent sticking.
•Some cooks prefer using cheesecloth or silicone mats for easier removal.
•The key to success is maintaining steady steam heat and working quickly while the rice sheet is still pliable.
•Practice makes perfect with this technique.
