Chinese Steamed Rice Rolls Recipe: Pillowy Soft With Shrimp and Char Siu

This traditional dish delivers pillowy soft rice rolls filled with succulent shrimp and sweet char siu. It’s a staple in Cantonese cuisine that’s surprisingly simple to make at home.

Steaming the rice batter creates a delicate, slightly chewy texture, while the shrimp and pork filling adds rich flavor. Serve with soy sauce or sweet chili sauce for an authentic experience.

Ingredients for Chinese Steamed Rice Rolls

Pantry staples and fresh ingredients combine for these delicate, flavorful rice rolls.

Optimal quality requires glutinous rice flour—look for brands like Mochiko or Bob’s Red Mill at Asian markets or the international aisle. The shrimp should be fresh or frozen and thawed properly (pat dry before chopping). For char siu, most Chinese BBQ shops sell it pre-cooked, or make your own with pork shoulder, hoisin, and five-spice powder.

No char siu? Roasted pork tenderloin with a touch of honey and soy works in a pinch. Shrimp can be substituted with chopped chicken or tofu for a different texture. If rice flour is unavailable, all-purpose flour plus extra tapioca starch can approximate the chewiness, though the texture won’t be identical. Always taste the filling before rolling—adjust soy sauce or sugar as needed.

The rice batter keeps 1 day in the fridge, but it’s best used fresh. Steamed rolls are ideal eaten immediately, but they reheat well—the microwave 30 seconds with a damp paper towel restores the softness. Store cooked rolls in the fridge for up to 2 days or freeze for 1 month.

Step-by-Step Instructions for Chinese Steamed Rice Rolls

Master the technique for achieving the perfect chewy texture and delicate steam every time.

Step 1: Prepare the Filling with Shrimp and Char Siu

In a bowl, combine the 0.5 lb shrimp (chopped), 0.25 lb char siu (diced), 3 whole green onions (thinly sliced), and 2 cloves garlic cloves (minced). Add the 1 tbsp soy sauce, 0.5 tsp sesame oil, 0.25 tsp white pepper, 1 tbsp cornstarch, and 0.5 tsp sugar.

Stir until the mixture is evenly coated and the cornstarch begins to absorb the liquid. The filling should look glossy and slightly sticky, which ensures it binds together during steaming. Let it marinate for 10 minutes while you prepare the batter.

Step 2: Create the Rice Roll Batter

In a large mixing bowl, whisk together the 1.5 cups rice flour, 0.25 cup tapioca starch, and 0.5 tsp salt until fully combined. Gradually pour in the 2.5 cups water while whisking continuously to prevent lumps from forming.

The batter should be smooth and thin, with the consistency of heavy cream. I strain it through a fine-mesh sieve to eliminate any remaining clumps, which guarantees a flawless texture in the final rolls. Cover and let it rest for 15 minutes to allow the flours to fully hydrate.

Step 3: Steam the Rice Rolls with Precision

Lightly grease a shallow heatproof dish or rimmed plate with 1 tbsp vegetable oil and place it in a steamer over boiling water. Pour a thin, even layer of batter into the dish, then immediately spoon small portions of the shrimp and char siu filling onto the batter.

Cover the steamer and steam over high heat for 4-5 minutes until the edges of the rice roll set and the surface loses its wet sheen. The roll is ready when it pulls away slightly from the sides of the dish and a toothpick inserted comes out clean. Remove carefully with a spatula.

Step 4: Roll and Serve Immediately

Using a spatula, gently loosen the steamed rice sheet from the dish. Transfer it to a clean surface and let it cool slightly for 30 seconds—just enough to handle without tearing. Roll it tightly around the filling to create a neat cylinder.

Slice the roll into 1-inch pieces and serve warm. The exterior should be soft and slightly tacky, while the filling remains tender and flavorful. For the best texture, enjoy immediately while the rolls are still steaming hot and at their most pliable.

Perfect Pairings for chinese steamed rice rolls

Dipping Sauces

I love serving these rolls with a classic light soy sauce and sesame oil blend. Mix 3 tbsp soy sauce with 1 tsp sesame oil and ½ tsp sugar for a simple, savory dip that enhances the filling without overpowering it.

Sweet Chili Sauce

Mae Ploy sweet chili sauce is my go-to for a touch of sweetness and gentle heat. Its thick, syrupy consistency clings perfectly to the rolls. For extra depth, I sometimes add a splash of rice vinegar to balance the sweetness.

Side Dishes

A crisp cucumber salad with garlic and vinegar cuts through the richness beautifully. Thinly slice 1 English cucumber and toss with 1 tbsp rice vinegar, ½ tsp salt, and 1 minced garlic clove. Serve chilled. 🥗

Hot Beverages

Pair these rolls with jasmine tea or pu-erh tea for a traditional Cantonese experience. The floral notes of jasmine complement the shrimp, while pu-erh’s earthiness balances the char siu’s sweetness. I brew mine at 195°F for 3 minutes.

Additional Toppings

For extra texture, sprinkle crushed peanuts or fried shallots over the rolls before serving. A drizzle of sriracha or chili oil adds heat for those who prefer a spicier kick. These toppings are easy to find at Asian grocery stores.

Breakfast Pairing

These rice rolls make a fantastic breakfast when paired with soft-boiled eggs and pickled vegetables. The combination of textures and flavors creates a satisfying, balanced meal that’s popular in dim sum houses. 💛

Frequently Asked Questions