Rice Paper Chee Cheong Fun is a fusion dish inspired by the traditional Chinese Chee Cheong Fun, typically made with steamed rice noodle rolls. In this variation, rice paper is used as a substitute for the usual rice noodles, creating a unique texture that is crispy on the outside while remaining soft and chewy inside. The dish is filled with savory ingredients like shrimp, pork, or mushrooms, and drizzled with a sweet and savory soy-based sauce. Often served as a snack or appetizer, Rice Paper Chee Cheong Fun is perfect for those who love the rich flavors of dim sum with a twist.
Ingredients
- Rice paper (for wrapping)
- Shrimp, ground pork, or mushrooms (depending on your choice of filling)
- Chinese sausage (optional)
- Cabbage or spinach (chopped)
- Garlic (minced)
- Soy sauce or tamari
- Dark soy sauce (for color and flavor)
- Rice vinegar
- Sugar
- Sesame oil
- Cornstarch or potato starch (optional, for thickening the sauce)
- Fresh cilantro (for garnish)
- Chili paste or sriracha (optional, for a spicy kick)
Directions
- Prepare the Filling:
- For shrimp: Peel and devein shrimp, then chop them into small pieces or pulse in a food processor until coarsely ground.
- For ground pork: Season with a bit of soy sauce, sesame oil, and a pinch of salt.
- If using mushrooms: Finely chop or pulse mushrooms in a food processor.
- In a pan, heat a little sesame oil and sauté the garlic until fragrant. Add your choice of protein (shrimp, pork, or mushrooms) and cook until fully cooked through. Add chopped cabbage or spinach and cook for another 1-2 minutes until wilted. Set aside to cool.
- Prepare the Rice Paper:
- Fill a large shallow dish with warm water. Dip each rice paper in the water for 2-3 seconds until it softens and becomes pliable. Be sure not to over-soak it as it will become too sticky.
- Lay the softened rice paper flat on a clean, dry surface (such as a cutting board or a kitchen towel).
- Assemble the Chee Cheong Fun Rolls:
- Spoon a small amount of the prepared filling in the center of the rice paper. Roll it up tightly, folding the sides in to secure the filling, similar to a spring roll.
- Repeat the process for the remaining rice papers and filling.
- Make the Sauce:
- In a small saucepan, combine soy sauce, dark soy sauce, rice vinegar, sugar, and a splash of water. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. If you want a thicker sauce, dissolve a teaspoon of cornstarch in water and add it to the sauce, stirring until it reaches your desired consistency.
- Cook the Rolls:
- Heat a non-stick pan or a wok over medium heat and add a small amount of oil. Place the rice paper rolls in the pan and cook until they are golden brown and crispy on the outside, about 2-3 minutes per side.
- Serve:
- Arrange the crispy rice paper rolls on a serving plate. Drizzle with the sweet soy sauce mixture and garnish with chopped cilantro and a sprinkle of sesame seeds if desired. For an added spicy kick, drizzle with chili paste or sriracha sauce.
Serving Tips
- Rice Paper Chee Cheong Fun can be served with a side of pickled vegetables or steamed dumplings for a complete dim sum-style meal.
- If you want a more substantial version, you can add thin slices of Chinese sausage or a boiled egg to the filling.
Notes
- You can customize the filling by using a combination of vegetables, tofu, or even minced chicken for different flavor profiles.
- For a gluten-free version, ensure that the soy sauce used is gluten-free, or substitute with tamari.
