Thai food shrimp roll with noodles and fried

Thai food shrimp roll with noodles and fried is a comforting dish full of textures and savory flavor. Tender shrimp, chewy rice noodles, and fragrant sauce come together in one beautiful bite. This no-bake, steam-cooked delight delivers big flavor with minimal fuss and it fits perfectly into our cool, fuss-free cooking philosophy.

Thai Food Shrimp Roll with Noodles and Fried: A No-Bake Classic Bursting with Flavor

Why This Dish Brings Back Our Favorite Kitchen Memories

When we were kids, one of our favorite weekend rituals involved shrimp the real kind, with tails and all. We’d help our mom clean them while she told stories about growing up in Thailand, where street vendors sold rolls wrapped in rice noodles, stuffed with seafood, and doused in salty-sweet sauces.

That memory inspired this homemade thai food shrimp roll with noodles and fried recipe. And while ours is steamed not deep-fried it has all the soul of the original, with none of the oil. We use a rice noodle wrap made from scratch, but don’t worry it’s simpler than it sounds. Every step is worth it, especially when you get to that first chewy, saucy bite.

For anyone who thinks cooking Thai-inspired dishes at home is intimidating, this one’s for you. No open flames, no fryer, and definitely no stress. And just like our Zesty Lime Shrimp and Avocado Salad, this is a light yet satisfying meal you’ll crave again and again.

You’ll love the delicate rice noodle rolls hugging juicy shrimp that snap with every bite. Our homemade sauce, simmered gently with ginger and scallion, brings everything together with that unmistakable Thai balance of sweet, salty, and savory. And the best part? It’s all done on the stovetop no oven required.

This recipe was made for moments when you want something a little special a date-night dinner, a weekend family treat, or a cool appetizer for friends. Like our Apple Almond Shrimp Salad, it’s bold, fresh, and full of heart.

Thai food shrimp roll with noodles and fried

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• Author: Emma & Ella
• Total Time: 180 min
• Yield: 8 rolls 1x

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Description

Juicy shrimp rolled in soft rice noodles and drizzled with savory soy-ginger sauce. No baking or frying required.

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Ingredients

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For the shrimp:

8 oz shrimp (31/40 size)

2 tbsp water

½ tsp sugar

⅛ tsp baking soda

¼ tsp sesame oil

Pinch of salt

½ tsp cornstarch

¼ tsp white pepper

For the sauce:

1 scallion (white part)

6 slices ginger

2 ½ tbsp light soy sauce

2 tsp dark soy sauce

5 tsp sugar

⅓ cup water

1 tsp oyster sauce

1 tsp oil

Salt to taste

For the rice noodle rolls:

5 tbsp rice flour (40g)

1 tbsp mung bean starch (9g)

2 tbsp wheat starch (18g)

2 tbsp cornstarch (18g)

¼ tsp salt

1 cup water

Vegetable or canola oil (for brushing)

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Instructions

1. Marinate shrimp in water: Marinate shrimp in water, sugar, baking soda. Chill for 2 hours.
2. Rinse, dry, then season: Rinse, dry, then season with sesame oil, salt, cornstarch, and pepper.
3. Simmer all sauce ingredients: Simmer all sauce ingredients. Cool, then strain out solids.
4. Mix dry flours and: Mix dry flours and salt, add water, stir well. Let sit.
5. Prepare steaming setup. Steam: Prepare steaming setup. Steam shrimp 2 minutes.
6. Pour batter onto wet: Pour batter onto wet cloth in flat pan. Steam 2 minutes.
7. Quickly roll hot noodle: Quickly roll hot noodle sheet around 4 shrimp using scraper.
8. Cut rolls, drizzle with: Cut rolls, drizzle with sauce, serve immediately.

Notes

Stir batter each time before pouring.

Work fast while noodle is hot.

Do not refrigerate rolled noodles – eat fresh!

• Prep Time: 165 min
• Cook Time: 15 min
• Category: No-Bake Recipes
• Method: Steamed
• Cuisine: Thai

Nutrition

• Serving Size: 1 roll
• Calories: 118
• Sugar: 3g
• Sodium: 768mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 71mg

Why You’ll Love This Thai Food Shrimp Roll with Noodles and Fried

A Steamed, No-Fry Dish That Still Delivers Crisp Flavor

This thai food shrimp roll with noodles and fried recipe might skip the deep fryer, but it doesn’t skip the crunch. The shrimp are plump and snappy from a clever marinating method that gives them a fried-like texture without the grease. When wrapped in thin, chewy rice noodle sheets and doused in rich sauce, they mimic the crisp-soft contrast we crave in traditional fried rolls.

More than that, the ingredients are fresh, pantry-friendly, and come together in a beautiful fusion of textures: firm shrimp, slippery noodles, and glossy, umami-rich soy-based glaze. It’s a lot like our reader-favorite Shrimp and Sausage Foil Packet Dinner fast, flavorful, and fuss-free.

Cooking to impress or just feeding yourself something light — these shrimp rolls hit the spot.

A No-Bake Thai Dish Perfect for Summer or Anytime You Want to Skip the Oven

The Cooking Twins has always been about recipes that keep your kitchen (and life) cool. This recipe checks every box:

• No oven
• Minimal heat exposure
• Uses a steamer, not a frying pan
• Easily prepped ahead for gatherings

The make-ahead element makes it perfect for busy weeknights or casual hosting. The noodles can be steamed earlier and assembled just before eating. Serve hot, warm, or room temp it’s delicious either way.

This roll also invites creativity. You can pair it with chilled fruit sides like our Cucumber and Pineapple Salad or end the meal with a refreshing Brownie Refrigerator Cake.

Simple Ingredients for Thai Food Shrimp Roll with Noodles and Fried

Everything You Need for the Perfect Shrimp

To get that signature springy bite, the shrimp need a bit of prep but it’s easy and makes all the difference.

Shrimp Ingredients

Sauce Ingredients

Homemade Rice Noodle Sheets Surprisingly Simple

Making rice noodle rolls from scratch might sound like a task, but it’s more like making pancakes with a twist. Once you get the feel, it’s surprisingly satisfying.

Tip: Stir the batter well before each use, as the starches settle fast. This trick makes the rice sheets cook evenly like the smooth finish on our No Bake Orange Creamsicle Cheesecake.

How to Make Thai Food Shrimp Roll with Noodles and Fried

Step-by-Step Instructions You Can Follow Easily

1. Prepare the Shrimp for Perfect Texture

• In a bowl, toss 8 ounces of peeled and deveined shrimp with 2 tablespoons water, ½ teaspoon sugar, and ⅛ teaspoon baking soda.
• Cover and refrigerate for 2 hours. This step makes the shrimp springy and firm just like what you’d get at a dim sum counter.
• Rinse the shrimp under cold running water for 5 minutes. Pat completely dry with paper towels.
• Now marinate the shrimp with: ¼ teaspoon sesame oil, a pinch of salt, ½ teaspoon cornstarch, and ¼ teaspoon white pepper. Cover and refrigerate while preparing the rest.

2. Make the Savory Sauce

• In a small saucepan, combine: 1 chopped scallion (white part), 6 slices of fresh ginger, 2½ tbsp light soy sauce, 2 tsp dark soy sauce, 5 tsp sugar, ⅓ cup water, 1 tsp oyster sauce, and 1 tsp oil.
• Bring to a simmer over medium-low heat.
• Once it starts bubbling, turn off the heat. Let cool completely, then strain out the ginger and scallion.
• Taste and adjust with salt if needed. Store in the fridge for up to 2 weeks.

3. Mix the Rice Noodle Batter

• In a large bowl, combine:
  • 5 tbsp rice flour
  • 1 tbsp mung bean starch
  • 2 tbsp wheat starch
  • 2 tbsp cornstarch
  • ¼ tsp salt
  • 1 cup water
• Stir for at least 3 minutes until everything dissolves completely. Let sit to remove bubbles.

4. Set Up for Steaming

• Soak a clean cotton cloth in water. This will be used to line the pan.
• Lightly oil your prep surface: a smooth plate, countertop, or large cutting board.
• Bring water to a boil in your steamer. Use a flat-bottomed, heatproof pan (9×13-inch works great).

5. Steam the Shrimp

• Place shrimp in a single layer on a plate.
• Steam for 2 minutes until they turn pink. Remove and set aside.

6. Steam the Rice Noodle Sheets

• Line your pan with the soaking-wet cotton cloth (do not wring it out).
• Stir the batter again to recombine settled starch.
• Pour just enough to thinly coat the cloth.
• Place the pan into the steamer. Cover and steam for 2 minutes on high.
• Remove and place near your oiled surface.

7. Roll the Noodles with Shrimp

• Carefully lift the cloth and flip it (noodle-side down) onto your oiled surface.
• While still hot, use a dough scraper to peel the rice sheet off the cloth.
• Cut the sheet in half crosswise. Line up four shrimp across each piece.
• Roll tightly using the scraper, like sushi.
• You’ll have two long rolls. Cut each in half.

8. Serve and Enjoy

• Drizzle your warm rolls with the cooled sauce. Serve hot!
• They pair beautifully with something light and refreshing just like our High Protein Cheesecake Jars do as dessert.

Essential Tips for Perfect Thai Shrimp Rolls with Noodles

Must-Know Tricks for First-Time Success

Making thai food shrimp roll with noodles and fried at home is simpler than it seems if you follow a few golden rules.

1. Don’t skip the shrimp prep.
That baking soda soak isn’t optional! It gives your shrimp a firm, almost bouncy bite that mimics the texture of restaurant-style rolls. Even if your shrimp are fresh, that 2-hour soak is key.

2. Stir the batter every single time.
Rice flour and starches settle quickly. Before you ladle batter onto the cloth, always stir or your noodles will steam unevenly and turn gummy or brittle.

3. Use a level pan in the steamer.
Tilted pans cause uneven noodle thickness. If one side is too thick, it won’t roll properly. A level pan means smooth, pliable rice sheets every time.

4. Work quickly after steaming.
The rice noodle sheet must be rolled while hot. As it cools, it tightens and sticks. Be prepared: scraper in hand, oiled surface ready, shrimp lined up.

We’ve found that dishes like this one become a go-to once you’ve made them once. If you loved our No Bake Easter Cheesecake for how easy and repeatable it was, you’ll feel the same about this recipe.

Common Mistakes (and How to Avoid Them)

If you mess up one rice sheet don’t panic. Keep going. Much like our experience testing the Brownie Refrigerator Cake, a few imperfections won’t affect the final bite.

Pair It, Switch It, Save It: Creative Ways to Enjoy These Thai Shrimp Rolls

What to Serve with Thai Food Shrimp Roll with Noodles and Fried

These steamed rolls are savory, chewy, and saucy which makes them perfect for pairing with something bright and fresh on the side.

Try these favorite combos from our kitchen:

• A chilled cucumber salad like our Cucumber and Pineapple Salad. The citrus and crunch complement the soft rice rolls beautifully.
• Light soups like miso or a gingery broth work well to complete a light lunch.
• For drinks, think iced jasmine tea or sparkling lime soda something clean and crisp.

For dessert? Cool off with a creamy No Bake Orange Creamsicle Cheesecake it’s zesty and chilled, just like this meal was designed to be.

Easy Swaps and Flavor Variations

This dish is surprisingly adaptable. Here are some creative spins if you want to change it up:

If you love the vibe of this dish, you’ll probably also enjoy our Zesty Lime Shrimp and Avocado Salad a chilled, bold-flavored recipe that’s just as easy to love.

Storage Tips

This recipe is best enjoyed fresh. But if you need to prep ahead:

• Rice noodle batter: Can be mixed and stored in the fridge up to 1 day ahead. Stir well before using.
• Sauce: Keeps for 2 weeks in a sealed jar in the fridge.
• Cooked shrimp: Steam and refrigerate up to 1 day before assembling.

Avoid refrigerating assembled rolls the noodles stiffen and dry out.

Thai Food Shrimp Roll with Noodles and Fried – FAQs

Conclusion

This thai food shrimp roll with noodles and fried recipe checks all the boxes chewy, juicy, full of bold Thai flavor, and made without turning on the oven.Fresh lunch craving or a no-bake dinner plan — these rolls bring flavor and ease to any occasion.

If you loved this recipe, don’t forget to save it to your Pinterest board or share it from our Facebook page and tag us when you roll your first batch!