TOKYO | WASHOKU @ LIVING renewal in progress !!!

Dim Sum, Steamed Rice Rolls | 蝦仁腸粉(チョンファン )

Blazing summer heat seem to waning as our dinner table gradually shifting it’s food vista to ‘autumn’. The peeled chestnuts (which I posted few days before) has transformed into a Chestnuts (‘kuri’) Mixed Rice (‘gohan’), a common dish but pronounced an autumn delicacy due to the immediate human response of troublesome peeling process unless one has read the ‘secret peeling tip‘.


Having endured the torturous Japan summer, September is the start of autumn vegetables, ingredients and new recipes. (I hope)

This dish is very simple dim sum, commonly seen at Hong Kong or Cantonese type restaurants. It is a steamed dish, a steamed egg roll with a variety of fillings, most common the shrimp filling.

Steaming is one, amongst many of my favorite cooking process. I personally believe that the steaming process retains the individual taste of food and bring out the ‘umami‘ (deliciousness), although microwave cooking seem to take the majority of votes among the fast pace of lifestyle.

秋は火を使う料理の再開です。電子レンジを不得意とするわたしは常時食材を「蒸す」ことがとても多いです。前々から作ってみたかた飲茶「蝦仁腸粉(チョンファン )」を時短、簡単法で作ってみました。本格的な作り方ではないのですがベトナム料理など使うライスペーパーを使って蒸す春巻き。これで十分美味しくいただけます。

本格的な「蝦仁腸粉(チョンファン )」を作りたい方には下記のサイトを閲覧すると面白いですよ。

Dim Sum, Steamed Rice Rolls | 蝦仁腸粉(チョンファン )

Course: AppetizersCuisine: ChineseDifficulty: Medium


Prep time


Cooking time




  • 6 sheets Rice Paper | ライスペーパー   

  • 20 Shrimps | むき海老

  • Chopped Chives | ネギの刻み

  • Chopped Coriander Leaves | 香菜の刻み

  • 1 tbsp Soy Sauce | 醤油 

  • 1 tbsp Sake | 酒

  • Salt Pepper | 塩・胡椒

  • Sauce
  • 2 tbsp Soy Sauce | 醤油 

  • 1 tbsp Sugar | 砂糖

  • 1 tbsp Water | 水

  • (Optional) Spicy Chili Oil or Spicy bean paste 
    (好みで)ラー油 もしくは 豆板醤


  • Chop the chives and coriander leaves.
  • Peel the skin, remove the back bone dirt and wash with corn starch before using the shrimp. Dice the shrimp into small cube sizes, combine with the chives and coriander leaves.
  • Soak the rice paper into water for about 5 minutes. As similar to making egg roll, wrap the shrimp with the wet rice paper.
  • Steam the roll at medium heat for 5 minutes.
  • Combine all the sauce ingredients and remove from heat before boiling point.


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