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Preparation
40 minutes
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Cooking
40 minutes
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Difficulty
Easy
Rice rolls are a steamed dish commonly found in Vietnamese breakfasts, made with simple ingredients but bringing surprising appeal. Let’s cook with TasteVN to discover the recipe for chewy and delicious shrimp-filled rice rolls for breakfast right away!
Ingredients for Shrimp Rice Rolls Serves 4
All-purpose flour 300 gr Shrimp 150 gr Eggs 4 Cornstarch 1/2 teaspoon Chives 150 gr Green onions 1 stalk (chopped) Garlic 3 cloves (minced) Chili powder 1 teaspoon Ginger powder 1/2 teaspoon Sesame seeds 2 teaspoons Black vinegar 2 tablespoons Baking soda 1/8 teaspoon Soy sauce 2 teaspoons Sesame oil 1 teaspoon Cooking oil 6.5 tablespoons Common seasonings a little (salt/ pepper/ sugar)
How to choose fresh and delicious shrimp
- Fresh shrimp have a translucent shell and still have a slight smell of seawater, not a fishy odor.
- Do not buy shrimp that have dark spots or inconsistent colors.
- If you lift the shrimp and see that it is slimy, with a body that has curled into a circular shape instead of being straight as usual. If you press your finger lightly and move it on the shrimp shell and feel a bump as if there are grains in the shell or if the shrimp is slimy, you should not buy it.
- Fresh shrimp usually have their tails curled together. If the tails are spread out, the shrimp has likely been injected with chemicals or water to make it look plump.
See details: How to choose fresh and delicious shrimp, quality
Information about black vinegar
- Black vinegar is a type of vinegar extracted from black glutinous rice commonly used in southern China.
- Black vinegar has a mild sour taste, less sharp compared to rice vinegar, but has a stronger and pungent aroma.
- You can find black vinegar for purchase at stores that specialize in Chinese ingredients, at large supermarkets, or buy it on e-commerce sites.
Tools needed
How to make Shrimp Stuffed Rice Rolls
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Mix and knead the dough
Add 300g of all-purpose flour into a large bowl along with 1/2 tablespoon of cooking oil, 1/8 teaspoon of salt, and gradually pour in 135g of filtered water while mixing well. When the water is fully absorbed and the flour forms loose clumps, use your hands to continuously knead the dough until it is smooth and even.
Knead the dough until you see it forms a smooth, moist mass that doesn’t stick to your hands, then cover it tightly with plastic wrap and let it rest for 20 minutes.
After 20 minutes, uncover the wrap, knead the dough again for about 2 minutes, and then cover it tightly to rest for another 10 minutes.
After 10 minutes, take the dough out, divide it into 2 equal parts, knead for another minute, then cover tightly to let the dough rest for 2 hours.
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Prepare the shrimp
For the shrimp, cut off the head, remove the legs, peel the shell, and remove the shrimp vein, then wash thoroughly and drain in a basket.
Slice the shrimp in half lengthwise, then dice them and place in a bowl.
Tip for clean and quick shrimp peeling:- You can use a toothpick to pierce horizontally through the shrimp’s body at the position of the second vertebra from the tail, then pull out the shrimp vein.
- Alternatively, a simpler method is to use a knife/scissors to cut along the shrimp’s body and then remove the vein.
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Making the filling
Marinate the shrimp
Put the shrimp in a bowl with 1/4 teaspoon of pepper, 1/2 teaspoon of ginger powder, 1 teaspoon of soy sauce, and mix well to soak the shrimp in the seasoning.
Add 1/2 teaspoon of cornstarch and 1 tablespoon of cooking oil to the bowl of shrimp, mix well and marinate for 20 minutes.
Fry the eggs
Crack 4 eggs into a bowl, beat well with 1/4 teaspoon of salt.
Put a pan with 2 tablespoons of cooking oil on the stove at high heat, when the oil is hot, pour in the eggs, lower the heat, and stir continuously until the eggs are cooked.
Chop the chives
Wash the chives, remove the wilted leaves, chop finely, place in a bowl with 1/8 teaspoon of baking soda and mix well, then add 1 tablespoon of cooking oil and mix well with the chives.
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Roll out the dough and wrap the filling
Sprinkle a little flour on a flat surface and place the proofed dough on it, using your palm to press it flat, then use a rolling pin to roll the dough thin and evenly.
Spread the rolled-out dough, evenly sprinkle shrimp, eggs, and chives on top, then roll it up.
Tip:
- You can divide the dough into smaller portions to make multiple rolls if you don’t have a wide enough surface to roll the dough out.
- To prevent the dough from sticking, occasionally dust a little flour on the surface of the dough while rolling, but don’t use too much as it will make the dough dry and tough.
- To achieve an even thin roll of dough, you can roll the dough onto the rolling pin and roll it evenly several times.
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Steaming the cake
Place a thin layer of cloth under the steaming tray and put the entire cake roll on top.
Pour water into the steamer pot and turn the heat up high; when the water boils, reduce the heat and steam for 15 minutes.
When the cake is cooked, open the lid, gently take the cake out and cut it into pieces about 5 cm long.
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Making the dipping sauce
In a small bowl, add 1 chopped green onion and 3 minced garlic cloves, 1 teaspoon of chili powder, 2 teaspoons of sesame seeds, and 1/4 teaspoon of salt.
Heat 2 tablespoons of cooking oil, then pour the hot oil directly into the dipping sauce bowl and mix well. Add 2 tablespoons of vinegar, 1 teaspoon of soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of sugar, and 3 tablespoons of water, then stir well.
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Final Product
The steamed rice rolls are soft, fragrant, and perfectly cooked. The rice flour layer is translucent and thin, showcasing the shrimp, egg, and chives filling inside. The filling is abundant with fluffy, aromatic fried eggs and sweet, firm shrimp. The shrimp-filled rice rolls elevate the taste even higher when served with a rich, flavorful dipping sauce. This will be a simple and easy dish that anyone can prepare for their family’s breakfast!
See more
Above is the article guiding how to make shrimp-filled rice rolls with authentic flavor, delicious, rich, and extremely simple and easy to make that anyone can do. Wishing you success with this recipe!
*Images and recipe reference from the YouTube channel Magic Ingredients.
