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.

14 thoughts on “30-Min Crispy Shrimp Dumplings with Rice Paper”

James Riga
August 29, 2025 at 9:21 am

Sounds yummy.

Reply
1. CiCi Li
  August 29, 2025 at 4:13 pm
  
  Thank you, James!
  
  Reply
2. sandra byrne
  October 18, 2025 at 9:14 pm
  
  That looks and sounds delicious
  
  Reply
  1. CiCi Li
    October 20, 2025 at 2:38 pm
    
    Thank you, Sandra! I hope you’ll enjoy it!
    
    Reply
Rob
August 29, 2025 at 6:04 pm

Using egg instead of water to soften the rice paper is an original approach! Thanks.

Reply
1. CiCi Li
  September 1, 2025 at 10:54 am
  
  Thanks so much, Rob! It’s a game-changer, and I hope you’ll enjoy making it! 🙂
  
  Reply
Quilma A Perdomo
September 2, 2025 at 3:45 pm

It looks delicious!!!!.

Reply
1. CiCi Li
  September 2, 2025 at 4:50 pm
  
  Thank you, Quilma!
  
  Reply
Gail
September 6, 2025 at 1:13 pm

I just made these and they were so good. Dipping sauce was awesome. I did have a little problem, that by the time I was ready to fry them they soften a lot and was like glue on my dish. Any advise on that. Will definitely making them again. My husband and and I are always trying something new. We are both in our 70s, keeps us young. Thanks

Reply
1. CiCi Li
  September 7, 2025 at 10:00 am
  
  Hi Gail, I’m so glad you both liked them! To keep the rice paper from getting sticky, try not to oversoak it and lightly brush the rolls with beaten egg. If they’re still a bit tacky, a light dusting of cornstarch will help. I love that you and your husband are cooking together — that really is the secret to staying young at heart!
  
  Reply
J
October 26, 2025 at 7:31 am

What is a substitute for the Chinkiang vinegar if no access to it ?

Reply
1. CiCi Li
  October 27, 2025 at 2:00 pm
  
  Hi J, you can replace it with balsamic vinegar or rice vinegar. Happy cooking!
  
  Reply
Kathy Wesserling
January 12, 2026 at 10:57 am

I’m so excited to try these. I usually purchase 36-40 sized shrimp. For these recipes, is a smaller size better. Or… What if I cut mine into 2-3 pieces? Also, Is Sambal Oolek a decent substitute for your homemade dip? I’m obsessed with Sambal. Thank you for so many doable recipes. Btw, I’m closing in on 80 years.

Reply
1. CiCi Li
  January 13, 2026 at 3:08 pm
  
  Hi Kathy, thank you for the question! For this recipe, smaller shrimp will work perfectly without chopping. If you prefer, you can also cut your larger shrimp into 2–3 pieces—it’s totally fine.
  
  Sambal Oelek works great as a substitute for the homemade chili dip, and if you want a slightly sweeter option, I also have a Sweet Chili Sauce recipe made with Sambal Oelek here: https://cicili.tv/sweet-chili-sauce-recipe/
  
  Can’t wait for you to try these dumplings—they’re crispy, flavorful, and so much fun to make!
  
  Reply