Pan-Fried Rice Rolls Dim Sum Style

It has been very cold and rainy for last two days.  The kitchen is the warmest spot in my home because the oven and stoves are on.  I am not sure if I am cooking more because I want to eat or cooking more to keep warm. (So you may see me post more than two recipes this week!) I have been craving for dim sum style noodles – pan fried rice rolls in particular.  Rice roll is noodle rolled up into a roll.  It is a must have dish when we go out for dim sum.  A simple dish to make with few ingredients which include dried shrimp, green onions, red pepper flakes, and rice roll noodles.  I use a similar sauce base as I did in pan-fried noodle dim sum style.

Serve 2-3 people


454 g fresh rice rolls noodles, cut each roll into 2 inches pieces

1 bunch of green parts of the green onion, coarsely chopped

2 tablespoons dried shrimp, coarsely chopped (optional)

3 gloves garlic, finely diced (or 1 teaspoon garlic powder)

1/8 teaspoon of red pepper flakes (optional)

3 tablespoons  dark soy sauce (Pearl River Bridge brand)

2 tablespoons  soy sauce

1 to 1 1/2 table spoons of water

1/2 teaspoon salt (or add 1/2 more if desired)

1/2  teaspoon sugar

oil for cooking


1.  In a bowl mix in all the liquid, salt, sugar, and garlic.  Set aside.

2.  In a hot skillet (iron or nonstick), add oil.  Wait 20 seconds let the oil heat up a little and then add dried shrimp to the skillet (and red pepper flakes to give it a kick if desired).  Turn the heat to medium.  Stir occasionally and cook it for 1-2 minutes (careful not to let burn). Remove from pan to a plate and set aside.

3.  Rinse the skillet and place it back on the stove under high heat.   Heat the skillet to hot again, add 2 teaspoons of cooking oil.  Turn the heat to medium, add 1/2 the rice noodle rolls into the skillet, add 1 tablespoon of water and put the lid on. Let it steam for 1-2 minutes.

4.  Lift the lid and add 2-3 tablespoons of the soy sauce mixture to the rice rolls.  Mix well, then add half of the dried shrimp and half of the sliced green onion stalks. Mix well again and leave it on the skillet for about 1 minute longer. Remove from pan into plate.

Repeat step 3 and 4 with the rest of the noodles.


5 comments on “Pan-Fried Rice Rolls Dim Sum Style

  1. Pingback: Hong Kong: Pan Fried Rice Roll w/ XO Sauce | Food Touring

  2. This looks so good. I’m going to a Chinese themed dinner next weekend, and have 1 1/2 packages of spring roll wrappers on hand… could I use them for this recipe? Soak ’em and roll them up? Thanks for any suggestions!

    • Hi Margaret. Is the wrappers made from rice (rice paper)? Or is it spring roll pastry, made from flour? The latter is what you would use to make egg rolls, and the first is used for making Vietnamese fresh spring rolls. I linked two different websites, you may be interested in those recipes. The rice rolls I used in this post is more of a noodle than wrappers. I hope my answer is of some use to you, and hope you will post what you will decide to do with the wrappers. 🙂

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