17-Min Crispy Air-Fried Rice Paper Shrimp Dumplings

Crispy Air-Fried Rice Paper Shrimp Dumplings might be the crispiest shrimp dumplings I’ve ever made—and they’re air-fried! The wrappers puff up beautifully, almost like a delicate, flaky pastry, while the shrimp inside stays tender and juicy. Best of all, they’re ready in just 17 minutes!

I’ve been having so much fun experimenting with rice paper lately. From crispy pancakes to easy dumplings, I’m always discovering new ways to use this simple ingredient. And I think these shrimp dumplings might be one of my favorite creations yet!

What I especially love is how easy they are to make. You only need a handful of ingredients, and there’s no complicated dough or deep-frying involved. Perfect for those days when you’re craving something homemade but don’t want to spend too much time in the kitchen.

Serve them with a little chili-soy dipping sauce, and you have a delicious appetizer or snack that’s perfect for sharing with family and friends!

What Are Air-Fried Rice Paper Shrimp Dumplings?

Air-Fried Rice Paper Shrimp Dumplings are a fun twist on traditional shrimp dumplings, using rice paper instead of regular dumpling wrappers.

Unlike traditional dumplings made with wheat-based wrappers, these use the thin, rice-based sheets commonly found in Vietnamese spring rolls. They’re easy to work with, require no homemade dough, and make a wonderful shortcut for busy home cooks.

The filling is simple, too—just shrimp, scallions, and a few seasonings. It’s a creative way to enjoy homemade dumplings with very little preparation!

Why Use Eggs Instead of Water for Rice Paper?

Here’s where the magic happens! Instead of softening the rice paper with water, I dip it into beaten eggs, and the texture changes in such a surprising way.

The moisture in the eggs makes the rice paper flexible enough to fold. During air-frying, the egg proteins set, while the rice paper’s starch, moisture, and a little cooking oil help create a golden, crispy exterior.

The wrappers can puff up and develop a light, delicate, almost flaky pastry-like texture. It’s amazing how one simple ingredient can make such a difference!

The Secret to Extra-Puffy Rice Paper Dumplings

Here’s another little trick I love: leave a little room inside the dumplings when wrapping them!

Instead of packing in too much shrimp or rolling the rice paper extremely tightly, leave a small amount of space around the filling.

As the dumplings cook in the air fryer, the air inside warms and expands. Moisture from the egg coating and shrimp can also turn into steam, helping the wrapper puff outward.

That little bit of extra space gives the rice paper room to expand, creating a lighter, puffier shape.

Of course, you still want to fold the dumplings securely so the filling stays inside.

How to Make Rice Paper Extra Crispy in the Air Fryer

Besides using beaten eggs, a few simple tricks can help make your rice paper dumplings extra crispy!

First, lightly brush or spray both sides with cooking oil. This helps the wrappers turn beautifully golden and crispy without deep-frying.

Next, arrange the dumplings in a single layer, leaving a little space between them. This allows the hot air to circulate and prevents them from sticking together.

Air-fry at 375°F (190°C) for about 10 minutes, flipping halfway through to help both sides crisp up evenly.

Every air fryer is a little different, so you may need to add or subtract 1–2 minutes. Look for a golden, crispy exterior, and make sure the shrimp filling reaches 145°F (63°C) before serving.

Can I Pan-Fry Rice Paper Shrimp Dumplings Instead?

Absolutely! If you don’t have an air fryer, you can pan-fry these shrimp dumplings until beautifully golden and crispy.

In a nonstick pan over medium heat, add the cooking oil. Carefully place the dumplings in the pan and cook for about 2-3 minutes per side, until golden and crispy and the shrimp filling reaches 145°F (63°C).

Remove from the pan and repeat with the remaining dumplings.

For the complete stovetop method, check out my Crispy Shrimp Dumplings Recipe, where I show you how to make them step by step!

Let’s Talk Ingredients

You only need a handful of ingredients to make these delicious shrimp dumplings.

Shrimp: Small, peeled, and deveined shrimp give the filling a tender, juicy texture with a satisfying bite. If you’re using larger shrimp, simply cut them into smaller pieces.

Rice paper: Regular round rice paper wrappers are perfect for this recipe. They become flexible when dipped in egg and develop a crispy exterior during air-frying.

Eggs: My favorite trick! Beaten eggs soften the rice paper and help create its golden, puffy, crispy texture.

Sesame oil: Adds a lovely toasted aroma that complements the shrimp.

Scallions: Bring a fresh, mild onion flavor to the filling.

Cooking oil: A little oil helps the wrappers brown and become crispy. Avocado oil or peanut oil both work well.

Soy sauce, rice vinegar, sugar, and chili oil: These come together to make a savory, tangy dipping sauce with a little sweetness and heat.

Step-by-Step: Let’s Cook

Makes: 6 pieces
Prep time: 7 minutes
Cook time: 10 minutes

1. Prepare the shrimp filling

In a mixing bowl, combine the shrimp, salt, white pepper, sesame oil, and scallions.

Mix everything until well combined.

Tip: If you’re using large shrimp, chop them into smaller pieces. This makes the filling easier to distribute while keeping that satisfying shrimp texture.

2. Assemble the rice paper shrimp dumplings

Crack the eggs into a shallow bowl and beat until well combined.

Generously soak each sheet of rice paper in the beaten eggs, making sure both sides are well coated, and the rice paper becomes soft and flexible.

Place some shrimp filling near the center of the wrapper.

Fold the bottom over the filling, then fold both sides toward the center. Roll it up gently, leaving a little room inside.

Lightly brush or spray both sides with cooking oil.

Repeat with the remaining wrappers and filling.

Tip: Don’t overfill or wrap too tightly! Leaving a little space around the filling allows the wrapper to expand as the trapped air and steam heat up, helping the dumplings become puffier.

3. Make the dipping sauce

In a small bowl, combine the soy sauce, rice vinegar, sugar, and chili oil.

Stir until the sugar dissolves, then set aside.

Tip: If you prefer a milder sauce, reduce the chili oil or leave it out completely.

4. Air-fry the rice paper shrimp dumplings

Place the dumplings in your air-fryer basket in a single layer, with the thinner side facing up. Make sure they aren’t touching.

Air-fry at 375°F (190°C) for about 10 minutes, flipping halfway through.

Cook until the wrappers become beautifully golden, puffy, and crispy, and the shrimp filling is completely cooked through.

The shrimp should reach an internal temperature of 145°F (63°C).

Tip: Every air fryer is a little different. If the wrappers need more time to crisp up, continue air-frying for another minute or two, checking frequently.

5. Serve and enjoy!

Transfer the crispy shrimp dumplings to a plate and serve immediately with the dipping sauce.

Just look at that beautiful golden wrapper! It’s light, puffy, and incredibly crispy, while the shrimp inside is juicy and full of flavor.

And the best part? No deep-frying, no splattering oil, and hardly any cleanup!

Tip: Let the dumplings cool briefly before biting into them, since hot steam can collect inside the puffy wrappers.

Frequently Asked Questions

Can I use frozen shrimp?
Absolutely! Thaw the shrimp completely and pat them dry before mixing with the seasonings.

Can I use larger shrimp?
Yes! Simply chop them into smaller pieces so they’re easier to wrap and cook evenly.

Can I use water instead of eggs?
Yes, but the texture will be different. Beaten eggs help give the wrappers a more golden, puffy, crispy finish, which is what makes this recipe special.

Why didn’t my rice paper dumplings puff up?
They may have been wrapped too tightly or filled too much. Try leaving a little room inside and making sure there’s enough space between the dumplings in the air fryer. Puffing can also vary depending on the rice paper and how much moisture is present.

Do I need to flip the dumplings?
For this recipe, I recommend flipping halfway through so both sides become evenly golden and crispy.

Can I prepare these ahead of time?
You can prepare the shrimp filling ahead of time and keep it refrigerated. For the best texture, assemble and air-fry the dumplings just before serving.

How do I store leftovers?
Refrigerate fully cooked leftovers in an airtight container for up to 1–2 days. Reheat in the air fryer until thoroughly heated. The wrappers may not become quite as crispy as when freshly made.

Can I freeze rice paper shrimp dumplings?
Absolutely! Let the cooked dumplings cool, then freeze them in a single layer until firm. Transfer to a freezer-safe container and freeze for up to 2 months for best quality. Reheat directly from frozen in the air fryer at 350°F (175°C) until heated through and crispy, adding time as needed.

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