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

Serving: 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.