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Shrimp Rice Noodle Rolls Recipe (with Video)

Grain, Shellfish, Peanut-free
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Discover our Shrimp Rice Noodle Rolls Recipe, a International recipe perfect as a appetizer recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 15min


- 0.5 cup Rice flour
- 0.333 cup wheat starch
- 0.25 cup Potato starch
- 1.25 cup water
- 1 tbsp Neutral oil
Shrimp Marinade
- 8 oz Shrimp, 24 large shrimp
- 0.25 tsp Salt
- 0.25 tsp White pepper
- 0.25 tsp Cornstarch
- 0.5 tsp water
- 2 tbsp Oil
- 1 tbsp Garlic, minced
- 1 tbsp Ginger, slices
- 0.333 cup Cilantro
- 2 Scallions
- 4 red chili peppers
- 1 cup water
- 0.25 cup Light soy sauce
- 2 tsp Dark soy sauce
- 1 tbsp Oyster sauce
- 2 tbsp Sugar
- sauce
- chili oil
- Scallions
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Make the Sauce
1. Add all the ingredients in a small saucepan and bring it to a boil.
2. Strain and let it cool down while preparing the other ingredients.
Prepare the Shrimp
1. Peel and devein the shrimp, rinse under cold water and pat dry with a paper towel.
2. Marinate the shrimp with salt, white pepper, cornstarch, and water.
3. Cover and refrigerate for 20 minutes.
4. In a large steamer, add the shrimp and steam for 2-3 minutes until they turn pink.
5. Transfer out and set aside.
Make the Rice Noodle Roll Batter
1. Combine rice flour, wheat starch, potato starch, water, and oil.
2. Mix well.
3. Depending on the size of the pan used, pour just enough batter to cover a thin layer.
4. Make sure to move around so the batter is evenly spread out.
5. Cover and steam for 2-3 minutes until the batter turns translucent and bubbly.
6. Transfer out and let it cool down for 1 minute until the pan is not hot to touch.
Assemble the Rolls
1. Add the cooked shrimp across the lower side.
2. Use a scraper or a spatula to gently lift the edge up and over the shrimp.
3. Fold it over a few more times until it reaches the end and a roll is formed.
Final Touches
1. Drizzle with sauce and chili oil.
2. Finish with chopped scallions.

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