30-Min Crispy Shrimp Dumplings with Rice Paper

https://youtu.be/W-wRh6ZbqrM

Crispy Shrimp Dumplings with Rice Paper are ultra crunchy on the outside, juicy on the inside, and made with a clever trick you’ll wish you knew sooner. Instead of soaking the wrappers in water, we brush them with egg for that golden, crackly crust that takes these dumplings to the next level. Each bite is loaded with succulent shrimp and fresh scallions, wrapped in a shell that shatters beautifully when pan-fried. Let’s get cooking!

Recipe

Serves: 12 dumplings
Prep time: 22 minutes
Cook time: 8 minutes

For the shrimp dumplings:
1 pound shrimp, peeled and deveined
Pinch of salt
Pinch of white pepper
1 teaspoon sesame oil
3 stalks scallions, finely chopped
3 tablespoons cooking oil, for pan-frying

For the rice paper:
12 rice paper sheets
2 large eggs, beaten

Dipping sauce:
2 tablespoons soy sauce
2 tablespoons Chinkiang vinegar
1 tablespoon chili oil

Instructions

1. Prepare the shrimp filling

• Chop the scallions.
• In a large mixing bowl, add the shrimp, salt, white pepper, sesame oil, and scallions. Mix well.

2. Assemble the shrimp dumplings

• Crack the eggs into a bowl and beat them.
• Place a rice paper sheet on a clean working surface.
• Lightly brush the beaten eggs on both sides of the rice paper until softened but not too wet.
• Add about 1 tablespoon of shrimp filling near the bottom corner. Fold the bottom up over the filling, then fold in the sides, and roll tightly.
• Repeat with the remaining wrappers and filling.

3. Pan-fry the shrimp dumplings

• In a pan over medium heat, add the cooking oil.
• Carefully place the dumplings in the pan and pan-fry for about 2 minutes per side, or until golden and crispy.
• Remove and repeat with the remaining dumplings.

4. Make the dipping sauce

• In a small bowl, combine soy sauce, Chinkiang vinegar, and chili oil. Whisk until well mixed.

5. Serve

• Serve the dumplings hot with dipping sauce. Enjoy!

Tips & notes

• Beaten eggs instead of water: Helps rice paper crisp up and achieve a deep golden finish.
• Use high smoke point oil: Cooking oil like avocado, grapeseed, or peanut oil is ideal for pan-frying.
• Don’t overfill: Too much filling may cause the wrapper to tear or burst during frying.
• Fry in batches: Give each dumpling enough space to crisp evenly.
• Serve immediately: Best enjoyed hot when the shell is still ultra crispy.
• Try herb variations: Add Thai basil or cilantro for a fresh flavor twist.
• Freezer-friendly tip: Arrange uncooked dumplings in a single layer on a tray lined with parchment paper or lightly dusted with cornstarch to prevent sticking. Freeze until solid, then transfer to a sealed container or freezer bag. Pan-fry straight from frozen—just add an extra 1–2 minutes per side.