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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.
25-Min Crispy Rice Paper Shrimp Dumplings
Ingredients
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
- To make the shrimp filling, in a bowl, add the shrimp and season with salt and white pepper. In a pan over medium-high heat, add 1 tablespoon of cooking oil. Add the shrimp and cook until about halfway done, just until they begin to turn pink. Sprinkle in the chopped scallions and combine. Remove from heat and let cool slightly.
- To soften the rice paper, in a bowl, crack the egg and whisk thoroughly. Lay one sheet of rice paper flat on a clean surface. Brush a thin, even layer of beaten egg on both sides of the rice paper. Wait about 20 seconds until it becomes flexible. If still stiff, brush on a little more egg.
- To assemble the dumplings, place a portion of shrimp filling along the bottom corner of the softened rice paper. Roll into a log shape, then gently twist both ends to form a spiral-like dumpling. Repeat with the remaining filling and wrappers.
- To pan-fry the dumplings, in a pan over medium heat, add the cooking oil. Place the dumplings in a single layer and cook for about 2 minutes per side until golden and crispy. Remove and drain briefly.
- To make the dipping sauce, in a small bowl, whisk together the soy sauce, Chinkiang vinegar, and chili oil. Serve the dumplings hot with the dipping sauce.
Video
Notes
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 or lightly dusted with cornstarch to prevent sticking, 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.
- Air fryer option: Preheat your air fryer to 375°F (190°C). Lightly brush or spray the dumplings with cooking oil and place them in the basket in a single layer. Air fry for 6–8 minutes, flipping halfway, until golden and crispy. Perfect for a lighter, less oily version!
- Yield: This recipe makes 10 rice paper shrimp dumplings.
That’s absolutely genius with the egg.
I’m so glad you enjoy this recipe, Jessica! Thank you for your kind words!
They look awesome
Thanks so much, Connie!
Perfect idea egg brushing water instead
Thanks, Catharine! It makes the rice paper extra crispy. I hope you’ll enjoy making the shrimp dumplings!
With definitely try it out
Thank you, Pritha! Happy cooking!
I’m going to try them tomorrow
I hope you’ll enjoy the dumplings, Kate!
Thank you. ALWAYS great recipes!
Thanks so much, Leona!