10-Min Shrimp Cheung Fun with Rice Paper

This 10-Minute Shrimp Cheung Fun with Rice Paper is my shortcut for those days when I’m craving dim sum but don’t have time to make traditional rice noodle rolls from scratch.

Instead of making a rice flour batter and steaming each sheet individually, we’re using rice paper. Once steamed, it becomes soft, silky, and pleasantly chewy. Add juicy shrimp and plenty of savory soy-oyster sauce, and you have an incredibly satisfying dim sum-inspired dish in just 10 minutes.

Of course, rice paper isn’t exactly the same as traditional cheung fun, and it’s not meant to be. This is simply a quick and fun way to satisfy that craving on a busy day.

And if you want to make the real thing from scratch, I have you covered too! Try my Traditional Shrimp Cheung Fun Recipe.

What Is Cheung Fun?

Cheung fun (腸粉), also known as steamed rice noodle rolls or rice rolls, is a classic Cantonese dish made from thin sheets of steamed rice-based batter.

In my traditional recipe, I make the batter with rice flour, tapioca starch, wheat starch, and water. The batter is steamed into thin, delicate sheets, then wrapped around juicy shrimp and served with a savory-sweet soy sauce.

The combination of flours and starches gives the rice noodle sheets that wonderfully soft, smooth texture with just the right amount of elasticity.

If you’d like to make it from scratch, try my Traditional Shrimp Cheung Fun Recipe.

Traditional Cheung Fun vs. Rice Paper Cheung Fun

Traditional cheung fun starts with a thin rice-based batter. In my recipe, I use a combination of rice flour, tapioca starch, and wheat starch to create soft, smooth rice noodle sheets with just enough elasticity to roll around the shrimp.

The batter is steamed into thin sheets one batch at a time, cooled slightly, then carefully rolled around the filling. The result is wonderfully delicate and silky, but it does take a little more time and practice.

This rice paper version skips the batter completely. Simply soften the rice paper, wrap it around the shrimp, and steam for 3 minutes.

The textures aren’t exactly the same. Traditional cheung fun is softer and more delicate, while rice paper is slightly chewier. But that’s exactly why I love having both recipes—one for when I want to make the traditional version from scratch and another for when I need my cheung fun fix in just 10 minutes.

Try my Traditional Shrimp Cheung Fun Recipe when you have a little more time.

Why Use Two Sheets of Rice Paper?

Rice paper becomes very delicate once it’s wet and steamed, so I like to use two overlapping sheets for each roll.

The extra layer gives the roll more structure, making it easier to wrap around the shrimp without tearing. Once steamed, the two layers soften together and create that wonderfully slippery, pleasantly chewy texture.

It’s a simple trick that makes these much easier to work with.

How Do You Keep Rice Paper from Sticking?

Rice paper naturally becomes sticky as it hydrates, especially once it’s steamed.

That’s why I brush a thin layer of cooking oil over each roll before steaming. The oil helps prevent sticking while also giving the finished cheung fun a beautiful smooth and glossy appearance.

You can also lightly oil the steaming surface and leave some space between the rolls so they don’t stick to one another.

Let’s Talk Ingredients

Shrimp: Large shrimp give you a juicy, satisfying bite. Keep the seasoning simple so you can still taste the natural sweetness of the shrimp.

Rice paper: This is our shortcut to traditional rice noodle sheets. Using two sheets for each roll gives them enough structure for wrapping and steaming.

Cooking oil: A light coating helps prevent the softened rice paper from sticking and gives the finished rolls a silky, glossy appearance.

Soy sauce: Creates the savory base of the sauce.

Dark soy sauce: Adds deeper color and a richer soy flavor.

Oyster sauce: Adds savory depth and a subtle sweetness.

Sesame oil: Just a little adds a wonderful nutty aroma to both the shrimp and sauce.

Hot water: Dilutes the concentrated seasonings into a light, pourable sauce that complements rather than overwhelms the delicate rolls.

Step-by-Step: Let’s Cook

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

Step 1: Season the Shrimp

In a bowl, add the shrimp, salt, white pepper, and sesame oil. Mix until evenly coated.

Tip: Keep the seasoning light so the natural sweetness and flavor of the shrimp can shine.

Step 2: Assemble the Cheung Fun

Dip 2 sheets of rice paper into the water, then lay them overlapping on a clean work surface.

Place 3 shrimp in the center. Roll tightly around the shrimp, then lightly brush the outside with cooking oil.

Repeat with the remaining ingredients.

Tip: Doubling the rice paper gives the rolls more structure and helps prevent tearing once they soften.

Step 3: Make the Sauce

In a bowl, combine the hot water, soy sauce, dark soy sauce, oyster sauce, and sesame oil. Mix well.

Tip: The hot water helps the ingredients combine easily while creating a lighter, pourable sauce for the cheung fun.

Step 4: Steam the Cheung Fun

Bring the water in a large steamer to a boil over high heat. Place the cheung fun rolls inside, cover, and steam for about 3 minutes, or until the shrimp are pink, opaque, and fully cooked.

Tip: Don’t oversteam the rolls. Rice paper softens very quickly and can become too soft or gummy if steamed for too long.

Step 5: Sauce and Serve

Carefully remove the cheung fun from the steamer and transfer to serving plates. Spoon the sauce generously over the top and serve immediately.

Tip: Serve the cheung fun right away for the best soft, silky texture and juiciest shrimp.

What Else Can I Put Inside Rice Paper Cheung Fun?

Once you learn this method, you don’t have to stop at shrimp.

Try char siu, seasoned beef, scallions, or mushrooms. You can also add scallions to the shrimp for a little extra freshness.

And don’t be afraid to adjust the sauce to your own taste. Add a little chili oil for heat or a touch of sugar if you prefer your cheung fun sauce slightly sweeter.

That’s one of the best things about cooking at home—you can make it exactly the way your family likes it.

Frequently Asked Questions

Do I really need two sheets of rice paper?
I recommend it. Two sheets give the roll more structure and make it less likely to tear after softening and steaming.

Do I need to soak the rice paper until completely soft?
No. Dip it just enough to begin softening. It will continue to soften as you assemble the roll and again during steaming.

Why did my rice paper turn gummy?
It may have been soaked or steamed for too long. Avoid over-soaking and keep the steaming time to about 3 minutes.

Can I use frozen shrimp?
Yes. Thaw the shrimp completely and pat them dry before seasoning.

Can I make these ahead of time?
They’re best made fresh. Rice paper continues to change texture as it sits, so I recommend assembling and steaming the rolls shortly before serving.

Can I use a different filling?
Absolutely. Try beef, char siu, mushrooms, or another filling you enjoy. Just make sure any raw filling is fully cooked before serving.

More Tasty Rice Paper Recipes