25-Min Crispy Rice Paper Shrimp Dumplings

Crispy Rice Paper Shrimp Dumplings are golden, crunchy, and incredibly satisfying! After testing endless techniques, I finally discovered the secret to achieving the perfect texture—and the best part? It’s easier than you think. With just 25 minutes and a few simple ingredients, you can make these ultra-crispy shrimp dumplings right at home. Whether you’re hosting guests or craving a crispy appetizer, this recipe is sure to impress.

Recipe

Serves: 10 pieces
Prep time: 20 minutes
Cook time: 5 minutes

For the shrimp filling:
¾ pound small shrimp, deveined
Pinch of salt
Pinch of white pepper
1 tablespoon cooking oil
3 tablespoons scallions, chopped

For the rice paper dumplings:
10 sheets rice paper
1 large egg
3 tablespoons cooking oil

For the dipping sauce:
2 tablespoons soy sauce
2 tablespoons Chinkiang vinegar (or other vinegar)
1 tablespoon chili oil

Instructions

1. Make the shrimp filling:

• In a bowl, add the small shrimp and season with salt and white pepper.
• In a pan over medium-high heat, add the cooking oil and sear the shrimp lightly until about halfway cooked.
• Sprinkle with chopped scallions and combine. Set aside.

2. Soften the rice paper with egg:

• Crack the egg into a bowl and whisk thoroughly.
• Lay a sheet of rice paper flat on a clean surface.
• Brush a thin, even layer of beaten egg on both sides of the rice paper—this replaces water and makes the rice paper turn flexible without becoming soggy.
• Wait about 20 seconds until pliable. If still stiff, brush on a bit more egg.

3. Assemble the dumplings:

• Add some shrimp filling along the bottom corner of the softened rice paper.
• Roll into a log shape, then twist the ends to form a spiral-like dumpling.
• Repeat with the remaining filling and wrappers.

4. Pan-fry the dumplings:

• In a pan over medium heat, add cooking oil.
• Place dumplings in the pan and cook until golden and crispy on both sides, about 2 minutes per side.
• Note: The egg helps the wrappers achieve that beautiful golden crunch.

5. Make the dipping sauce and serve:

• In a small bowl, mix soy sauce, Chinkiang vinegar, and chili oil.
• Serve the crispy shrimp dumplings hot with the dipping sauce for an irresistible bite.

Tips & notes

• No water needed: Brushing rice paper with egg instead of water helps achieve extra crispiness and prevents sogginess.
• Prevent tearing: Twisting the ends into a spiral helps hold the filling better and reduces the chance of the wrapper breaking during cooking.
• Make it your own: You can add chopped garlic chives or minced vegetables to the filling for extra texture and flavor.
• Freezing option: Place the assembled dumplings on a tray lined with parchment paper and freeze until solid. Then transfer them into an airtight container or freezer bag. This prevents them from sticking together. When ready to eat, cook them straight from frozen—just pan-fry over medium heat a little longer until crispy and heated through.