Asian food

472K views · 56K reactions | DIM SUM SERIES EP. 10 - RICE PAPER SHRIMP NOODLE ROLLS (CHERNG FUN) If you know me, you know I love using rice paper as a hack, especially to make this popular dim sum dish - shrimp noodle rolls! Each bite you get plump shrimp wrapped in a soft, bouncey rice paper wrapper. I always order this dish when I eat dim sum but now I don’t have to drive all the way to the restaurant when I can just walk to my kitchen. Enjoy! Rice Paper Noodles - 5-6 rice papers - 8 oz. large shrimp, cut into smaller pieces - 1/8 tsp salt - Dash of white pepper - 1/2 tsp sesame oil - 1 tsp oyster sauce - 1 tsp corn starch Sauce - 2 Tbsp soy sauce - 1 Tbsp oyster sauce - 2 tsp sugar - 1 Tbsp water Garnish: - 3 Tbsp chopped scallions - 1 tsp sesame oil - 1-2 tsp chili oil 1. Pat dry shrimp and roughly chop into small pieces. Add salt, white pepper, sesame oil, oyster sauce, and corn starch and mix together. 2. Rehydrate rice paper by dipping in room tempature water. Place rice paper on plate then add about 1-2 Tbsp shrimp in the center forming a thin line. Add 1 Tbsp chopped scallions on top. Fold the rice paper on the sides towards the center, then roll starting from the bottom towards the top until shrimp is packed and you get a rectangle shape. (Make sure not to overstuff with shrimp so you can roll the paper over at least 2-3 times. This prevents the roll from ripping when steaming.) Continue with remaining rice paper and shrimp. Transfer rice noodles to a steam safe plate and brush with sesame oil. 3. Heat water and prepare steamer basket. Carefully add plate to steamer basket and steam for 7-8 mins. 4. While steaming, make sweet soy sauce by combining soy sauce, oyster sauce, sugar and water . 5. Once noodle rolls are cooked, remove from heat and garnish with more scallions, sauce and chili oil. #shrimpnoodleroll #dimsumlover #shrimprecipes | Herman at Home | Food Content Creator