Cantonese Steamed Rice Noodle Rolls with Shrimp

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Silky steamed rice noodle sheets wrapped around plump shrimp and scallions, drizzled with a glossy sweet soy sauce. These Cantonese rice noodle rolls are a dim sum classic and surprisingly doable in a home steamer. The contrast between the tender, slippery wrapper and the savory filling makes every bite irresistible.

Nutrition Facts

Per serving (estimated)

• 280 kcalCalories
• 7 gFat
• 1 gSaturated Fat
• 42 gCarbs
• 1 gFiber
• 6 gSugar
• 13 gProtein
• 780 mgSodium
• 210 mgPotassium
• 55 mgCalcium
• 1.8 mgIron
• 3 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the rice noodle batter

• 1 cup (130 g) rice flour
• 2 tablespoons wheat starch (or tapioca starch)
• 1 tablespoon cornstarch
• 1/2 teaspoon fine salt
• 1 1/4 cups cold water
• 1 tablespoon vegetable oil, plus more for greasing the pan

For the shrimp filling

• 8 oz (225 g) medium shrimp, peeled, deveined, and coarsely chopped
• 1 tablespoon Shaoxing wine
• 1/2 teaspoon sugar
• 1/4 teaspoon ground white pepper
• 1 teaspoon cornstarch
• 2 tablespoons finely sliced scallion greens

For the sweet soy sauce

• 1/3 cup water
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons granulated sugar
• 1 teaspoon sesame oil
• 1 teaspoon oyster sauce
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Directions

1. In a medium bowl, whisk the rice flour, wheat starch, cornstarch, salt, and water until completely smooth with no lumps. Stir in 1 tablespoon vegetable oil and let the batter rest for 20 minutes so the starches hydrate.
2. Meanwhile, toss the chopped shrimp with Shaoxing wine, sugar, white pepper, and cornstarch. Set aside to marinate while you set up the steamer.
3. Set up a wok or large pot with a rack and fill with water to just below the rack; bring to a rolling boil. Lightly oil a wide, rimmed rectangular pan (about 9×13 inches) that fits inside your steamer.
4. Stir the rested batter, then pour about 1/3 cup into the oiled pan and swirl to coat the bottom in a thin, even layer. Place the pan in the steamer, cover, and steam for 2 to 3 minutes, until the sheet looks set and translucent.
5. Working quickly, scatter a thin line of marinated shrimp and a sprinkle of scallions across one short edge of the hot noodle sheet. Using an oiled spatula, lift that edge and roll the sheet away from you into a tight cylinder. Slide the roll onto a warmed plate and cover to keep moist.
6. Repeat with the remaining batter and filling, oiling the pan between batches and stacking finished rolls under a clean towel. You should get about 8 rolls total.
7. While the last batches steam, prepare the sauce: combine water, light soy sauce, dark soy sauce, sugar, sesame oil, and oyster sauce in a small saucepan and bring to a gentle simmer for 2 minutes. Stir in the cornstarch slurry and cook 30 seconds until glossy and slightly thickened.
8. Slice each roll into 1.5-inch pieces, arrange on plates, and spoon the warm sweet soy sauce generously over the top. Serve immediately while hot and silky.

Cook’s Notes

• Wheat starch is the secret to the signature slippery, translucent texture; do not substitute it entirely with rice flour or the rolls will turn gummy and opaque.
• Strain the rested batter through a fine-mesh sieve before steaming to remove any remaining lumps for an ultra-smooth sheet.
• Oil the pan lightly between every batch; even a thin sticky patch will tear the delicate noodle sheet when you try to lift it.
• Roll the noodle while it is still hot and pliable; if it cools it will crack, so work quickly once you pull the pan from the steamer.
• The sweet soy sauce keeps well in the fridge for up to a week and can be reheated with a splash of water to loosen it.

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