30-Min Crispy Shrimp Dumplings with Rice Paper

 

Crispy Shrimp Dumplings with Rice Paper are ultra-crunchy on the outside and juicy on the inside, made with a clever trick you’ll wish you knew sooner. Unlike traditional dumplings, these use rice paper—a versatile, gluten-free wrapper that shatters beautifully when pan-fried. In this version, we brush the wrappers with egg instead of soaking them in water, creating a golden, crackly crust that takes every bite to the next level. Filled with succulent shrimp and fresh scallions, these dumplings are perfect for a weeknight appetizer, party snack, or anytime you crave something crispy, flavorful, and fun to eat. Ready in just 30 minutes from start to finish!

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 (high smoking point oil like avocado, grapeseed, or peanut)

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

• Prep ahead: Chop scallions and mix the shrimp filling up to 1 day in advance. Keep covered in the fridge until ready to assemble.
• Beaten eggs instead of water: Helps rice paper crisp up and achieve a deep golden finish.
• Don’t overfill: Too much filling may cause the wrapper to tear or burst during frying.
• Serve immediately: Best enjoyed hot when the shell is still ultra-crispy.
• Herb variations: Add Thai basil or cilantro for a fresh flavor twist.
• Freeze for later: Arrange uncooked dumplings in a single layer on a tray lined with parchment or lightly dusted with cornstarch. Freeze until solid, then transfer to a sealed container or freezer bag. Pan-fry straight from frozen, adding 1–2 extra minutes per side.
• Air-fryer option: Preheat to 375°F (190°C). Lightly brush or spray the dumplings with cooking oil and arrange in a single layer in the basket. Air fry for 6–8 minutes, flipping halfway, until golden and crispy.