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Crispy Hong Kong Fried Shrimp Rolls | Easy Dim Sum Recipe

Fried shrimp rolls are Hong Kong-style dim sum that is incredibly delicious and easy to make. In this recipe, I will show you how to prepare simple fried shrimp rolls that can rival those served in dim sum restaurants.

Most ingredients are commonly available, except for the bean curd skin, which you may need to purchase from the Asian grocery store.

Let’s dive into how to prepare the popular Dim Sum fried shrimp rolls.

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fried shrimp rolls

Ingredients required to prepare the shrimp rolls

  • Shrimp. Fresh shrimp is the most crucial ingredient. It gives the rolls a crunchy texture and rich flavor. I prefer to use medium-sized or large shrimp, as removing the head and shell from the large one involves less work.
  • Bean curd skin. The second essential ingredient is the wrapper, which is called bean curd skin. This type of bean curd skin is soft and differs from the one used in Chinese mixed vegetables or Buddha’s Delight. In Malaysia, we call it 豆腐皮 or 腐竹皮 in Chinese. It is pliable and easy to fold, unlike the crispier version used for vegetarian dishes.
  • Fish paste/ground meat. The third key ingredient is either ground meat or fish paste. It is mixed with the minced shrimp meat to form the filling. You can choose either pork or fish, depending on your preference. (For the most authentic result, I would suggest using shrimp and fish paste)
  • Seasoning. The seasoning ingredients are typical of Cantonese cuisine, including Shaoxing wine, ground white pepper, sesame oil, sugar, salt, and cornstarch.
  • Others. I also add some chopped green onions for freshness and some small diced carrots for crunchiness.

How to Prepare Hong Kong-style Fried Shrimp Rolls

1. First, remove the head and shell of the shrimp, then devein them. Divide the shrimp into two portions: cut half into small cubes, and bash the other half with the flat side of a knife before mincing it finely into a paste.

minced half of the shirmp and cut the other half to cubes

2. Mix the shrimp paste and cubes with chopped green onion, diced carrot, and minced pork or fish paste.

Mix the shrimp paste and cubes with chopped green onion, diced carrot, and minced pork or fish paste.

3. Then, season the mixture with Shaoxing wine, ground white pepper, sesame oil, sugar, salt, and cornstarch.

sesaon the fried shrimp rolls filling

4. After mixing everything well by hand, wear a glove and lift the filling, then throw it back into the bowl repeatedly 20 to 30 times. This is a common Cantonese technique to mix the filling. The force from throwing helps break down the meat’s connective tissue, making the mixture more cohesive and paste-like. You’ll notice the ingredients will stick together much better after this. It also gives the filling a desirable springy texture. 

filling for fried shrimp rolls is ready

5. Now, cut the dried bean curd skin into rectangles. The size depends on your preference, but I usually use a standard size of about 12cm by 20cm (4.7 in x 7.8 in).

6. After cutting the bean curd skin, use a damp cloth to wipe it down. This removes any dirt and excess salt that may remain from production since salt is often used in making bean curd skin and can make it too salty if not cleaned properly.

cut the bean curd skin into individual pieces

7. Place a portion of the filling on one end of each bean curd skin and roll it up. Prepare some cornstarch slurry and apply it to the part of the wrapper without filling. The cornstarch slurry will help seal the shrimp rolls. Roll it up tightly and seal both ends firmly.

8. Press both ends of the shrimp rolls to ensure the filling is centered and securely encased. The final shape should resemble a small pillow.

wrap the fried shrimp rolls

9. Next, heat oil in a wok or skillet over medium heat. Gently place the shrimp rolls into the oil and deep-fry them until both sides are golden brown. Avoid overcrowding the pan to prevent the rolls from sticking together. Flip them occasionally to ensure even cooking.

fried the shrimp rolls to golden brown

10. Once done, remove the rolls from the oil and drain on paper towels to remove the excess oil.

These shrimp rolls are so flavorful that no dipping sauce is needed. However, some dim sum restaurants provide mayonnaise and chili sauce as the dipping sauce.

the fried shrimp rolls are ready to serve
Fried shrimp rolls image (17)

Fried Shrimp Rolls

Yield: 16 shrimp rolls
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

A step-by-step guide to preparing authentic Cantonese shrimp rolls using bean curd skin, shrimp, and pork or fish paste. Includes storage and frying tips.

Ingredients

Ingredients (Filling)

  • 400g shrimps (14 0z) (weight without shell and head)
  • 150g minced pork (5 oz)
  • 1 tbsp Shaoxing wine
  • 1 tbsp Sesame Oil
  • 1 tsp sugar
  • ½ tsp ground white pepper
  • ½ tsp salt
  • 1 tbsp cornstarch
  • 2 tbsp diced carrot
  • 2 tbsp chopped green onions

Ingredients (others)

  • 1 tsp cornstarch (mix with 1 tbsp cold water to form a slurry)
  • 16 dried beancurd skin (12cm x 20cm each)
  • Vegetable oil for deep frying

Instructions

  1. First, remove the head and shell of the shrimp, then devein them. Divide the shrimp into two portions: cut half into small cubes, and bash the other half with the flat side of a knife before mincing it finely into a paste.
  2. Mix the shrimp paste and cubes with chopped green onion, diced carrot, and minced pork or fish paste. Then, season the mixture with Shaoxing wine, ground white pepper, sesame oil, sugar, salt, and cornstarch.
  3. Throw it back into the bowl repeatedly 20 to 30 times until the ingredients stick together and pasty. 
  4. Cut the dried bean curd skin into rectangles, about 12cm by 20cm (4.7 in x 7.8 in(.
  5. Use a damp cloth to wipe it down to remove any dirt and excess salt that may remain from production.
  6. Place a portion of the filling on one end of each bean curd skin and roll it up. Prepare a slurry of cornstarch and water, and apply it to the part of the wrapper without filling. Roll it up tightly to form and seal it firmly. Seal both ends.
  7. Deep-fry them in oil at medium-high heat until both sides are golden brown. Avoid overcrowding the pan to prevent the rolls from sticking together. Flip them occasionally to ensure even cooking.
  8. Once done, remove the rolls from the oil and drain on paper towels to remove the excess oil.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 72Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 61mgSodium: 316mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 8g

This data was provided and calculated by Nutritionix on 5/7/2025

Tips to Make Better Hong Kong-style Fried Shrimp Rolls

  • The key to success is using fresh shrimp. Divide the shrimp into two parts: one for small chunks, which add texture and freshness, and the other for finely minced paste, which creates a sticky consistency.
  • Be sure to bash the shrimp before mincing. Otherwise, it will be difficult to achieve a paste-like texture.
  • If you’re unsure how much filling to use per roll, divide the total filling into 16 portions. This recipe yields 16 fried shrimp rolls.
  • Always use oils with a high smoke point for deep-frying, such as canola oil, peanut oil, or corn oil.

Storage and how to fry it after it is frozen

Raw shrimp rolls freeze well. To do this, lay them in a single layer on a tray lined with baking paper, ensuring they don’t touch each other. Then, put the tray into the freezer. Once the shrimp rolls are completely frozen, remove them from the tray and transfer them to a ziplock bag or an airtight container. Since they’re frozen individually, they won’t stick together.

If you want to deep-fry the frozen shrimp rolls, simply place them directly into medium-hot oil. There’s no need to thaw them to room temperature first.

These shrimp rolls may resemble spring rolls, but the main difference is the wrapper. They do not use wonton wrappers, egg roll wrappers, or spring roll wrappers. Instead, they are wrapped in bean curd skin. If you’re not familiar with this type of wrapper, show the photo of the bean curd skin in this article to the storekeeper, and you should be able to get the correct one. 

Other Related Dim Sum Recipes

If you like this shrimp roll recipe, I have a few more dim sum recipes that I think you’ll love.

Jenny Tan

Wednesday 14th of May 2025

Hi KP Kwan, Thank you for your many easy to follow recipes. I especially like the Premium Soy Sauce Shrimps, it is very good. For this HK dim sum shrimp recipe I have not tried but would like to request for a vegetarian version. Do you have a recipe to share? Looking forward to hearing from you.

KP Kwan

Thursday 15th of May 2025

I don't currently have a vegetarian version, but I'll definitely keep this idea in mind! In the meantime, I do have a spring roll recipe you might like. You can easily make it vegetarian by omitting the meat. https://tasteasianfood.com/chinese-spring-rolls/

Thanks!

KP

Wednesday 14th of May 2025

Hi, this is KP Kwan. I’m delighted to see you here in the comment section after reading my recipe. I’ll be happy to answer any questions or comments as soon as possible.

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