easy rice paper dim sum recipe: crispy shrimp seaweed rolls with a delicious walnut butter sauce
all you need is shrimp and rice paper for the best homemade dim sum
scroll down for the recipe ⬇️
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Reel for reference:
Dear friends,
I really enjoy making dim sum at home. One reason? I'm not big on driving, and the best dim sum places are a decent drive away from my place. Plus, dim sum prices are going up. I get it, Asian restaurants probably should raise their prices after all this time, but it's still a shocker to see a bill over $100 for just a few plates. That's just how it is nowadays.
And you know what? I've become a huge fan of using rice paper as quick and easy wrappers for my homemade creations. So convenient! Also, I always keep bags of frozen deveined shrimp in my freezer. They're a lifesaver because they thaw out super quick, making impromptu dim sum sessions a breeze.
I've recently been in love with these crispy shrimp seaweed rolls. They reach perfection when air-fried for just 6 to 7 minutes. The shrimp marination? It’s a breeze, requiring just a few minutes to soak. And here’s a versatile tip: that same marinated shrimp filling can be used in my easy rice paper steamed shrimp rolls, rice paper shrimp dumplings (or har gow), and even in those delightful fried shrimp balls wrapped in crispy wonton strips.
When it comes to achieving the ultimate shrimp filling, the secret is in the mincing. While a food processor can do the job of turning it into a paste, I prefer hand-hacking and mincing with a pair of knives. This way, you get those delightful chunks of shrimp in every bite.
A pro tip I've adopted: I freeze bags of deveined, shelled, and headless shrimp. When I need them, I've got a quick trick to thaw them out. Simply place the shrimp in water with a pinch of salt, and you'll have them ready for use in minutes. Trust me on this!
So, without further ado, here’s the recipe!
Ingredients:
For the versatile shrimp filling:
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