Crispy Shrimp Dumplings with Rice Paper

Crispy Shrimp Dumplings with Rice Paper are intensely crispy, quick, and incredibly easy — and the best part? No dumpling dough needed! We’ll be using rice paper wrappers for a thin, crackly crunch that delivers every time. Filled with juicy, seasoned shrimp and pan-fried to golden perfection, these dumplings are bursting with flavor. In this recipe, I’ll share with you all my tips and tricks to make the perfect crispy shrimp dumplings, including how to wrap them neatly and reduce oil splatter while frying. Let’s get started!

Recipe

Serving: 16 dumplings
Prep time: 50 minutes
Cook time: 10 minutes

For the shrimp dumplings:
1 pound shrimp, peeled and deveined
Pinch of salt
Pinch of white pepper
1 teaspoon sesame oil
3 tablespoons cilantro stems, or replace with other herbs
¼ teaspoon minced ginger

For the rice paper:
16 rice paper sheets
1 cup room temperature water
1/4 teaspoon sugar, or replace it with rice vinegar

For the frying:
3 tablespoons avocado oil, or other high smoke point oil
Pinch of salt

Dipping sauce:
3 tablespoons crispy chili oil
3 tablespoons red vinegar, or other vinegar
1 tablespoon sugar
½ teaspoon salt

Instructions

1. Make the dipping sauce:

• In a small bowl, combine crispy chili oil, red vinegar (or substitute), sugar, and salt. Whisk until well mixed. Set aside.

2. Prepare the shrimp filling:

• In a large mixing bowl, add shrimp, salt, white pepper, and sesame oil. Mix well.
• Add in chopped cilantro stems and minced ginger. Stir to combine evenly.

3. Make the water mixture:

• In a shallow bowl, combine water and sugar. (The sugar promotes browning; you may substitute with a splash of vinegar if preferred.)

4. Wrap the shrimp dumplings:

• Place a rice paper sheet on a clean working surface.
• Lightly brush both sides with the water mixture until softened but not overly wet. (Too much moisture causes splattering.)
• Add about 1 tablespoon of shrimp filling near the bottom corner. Fold the bottom up over the filling, then fold in both sides toward the center, and roll it up tightly.
• Repeat with the remaining wrappers and filling.

5. Pan-fry the shrimp dumplings:

• In a skillet over medium heat, add avocado oil and sprinkle with a pinch of salt. (The salt helps absorb moisture and reduces splattering.)
• Carefully place the wrapped dumplings into the pan. Pan-fry for about 2 minutes per side, or until golden and crispy.
• Remove and repeat with the remaining dumplings.

6. Serve crispy shrimp dumplings:

• Serve hot with the prepared dipping sauce. Enjoy!

Tips & notes

• Add sugar or rice vinegar to the water mixture: This helps the dumplings develop a deep golden brown color.
• Use less water when softening rice paper: Excess moisture leads to splattering during frying.
• Do not overfill the dumplings: Overfilling can cause the rice paper to tear or burst open during pan-frying.
• Use high smoke point oil: Oils like avocado, grapeseed, or peanut are best for crispy results without burning.
• Sprinkle salt in the oil: It helps absorb extra moisture and reduces splatter while frying.
• Fry in batches: Avoid overcrowding the pan to maintain even heat and crispiness.