17-Min Crispy Air-Fried Rice Paper Shrimp Dumplings
Crispy Air-Fried Rice Paper Shrimp Dumplings are golden, puffy, and extra crispy, with juicy shrimp inside. Ready in just 17 minutes!
Equipment
- 1 Air-Fryer
Ingredients
For the shrimp filling
- ¾ pound small shrimp, peeled and deveined
- Pinch of salt
- Pinch of white pepper
- 1 teaspoon sesame oil
- 2 stalks scallions, finely chopped
For the rice paper shrimp dumplings
- 6 sheets rice paper
- 2 large eggs, beaten
- 1 teaspoon cooking oil, for air-frying
For the dipping sauce
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon chili oil
Instructions
- To make the shrimp filling: In a mixing bowl, combine the shrimp, salt, white pepper, sesame oil, and scallions. Mix until well combined.
- To assemble the shrimp dumplings: Beat the eggs in a shallow bowl. Dip one sheet of rice paper into the beaten eggs until softened and flexible. Place it flat on a work surface and add some shrimp filling near the center. Fold the bottom over the filling, fold both sides toward the center, and roll gently, leaving a little room inside. Lightly brush or spray both sides with cooking oil. Repeat with the remaining wrappers and filling.
- To make the dipping sauce: In a small bowl, combine the soy sauce, rice vinegar, sugar, and chili oil. Stir until the sugar dissolves.
- To air-fry the shrimp dumplings: Arrange the dumplings in a single layer in the air-fryer basket, leaving space between them. Air-fry at 375°F (190°C) for about 10 minutes, flipping halfway through, until golden, puffy, and crispy. Adjust the cooking time by 1–2 minutes as needed, depending on your air fryer. The shrimp filling should reach 145°F (63°C).
- To serve: Transfer the dumplings to a plate and serve immediately with the dipping sauce.
Video
Notes
- Use eggs instead of water: Beaten eggs soften the rice paper and help create a golden, puffy, crispy exterior with a delicate, pastry-like texture.
- Leave a little room inside: Don't overfill or roll too tightly. Expanding air and steam can help the wrappers puff up during cooking.
- Spray or brush with cooking oil: Lightly coat both sides to help the dumplings turn golden and crispy while preventing them from sticking to the air-fryer basket.
- Avoid overcrowding: Leave space between the dumplings so hot air can circulate and the wrappers don't stick together.
- Adjust the cooking time: Every air fryer is different. Add or subtract 1–2 minutes as needed, making sure the shrimp reaches 145°F (63°C).
- Pan-frying option: In a nonstick pan over medium heat, add cooking oil and pan-fry the dumplings for about 2 minutes per side, until golden and crispy and the shrimp reaches 145°F (63°C). Cook longer if necessary. See my Crispy Shrimp Dumplings Recipe for more details.
- Serve immediately: The rice paper is crispiest when freshly cooked.