30-Min Crispy Shrimp Dumplings with Rice Paper
Crispy Shrimp Dumplings with Rice Paper are golden, crackly dumplings made with shrimp and rice paper wrappers that turn shatteringly crispy when pan-fried.
Ingredients
For the shrimp dumplings
- 1 pound small shrimp, peeled and deveined
- Pinch of salt
- Pinch of white pepper
- 1 teaspoon sesame oil
- 3 stalks scallions finely chopped
- 3 tablespoons cooking oil, for pan-frying (high-smoking-point oil such as avocado, grapeseed, or peanut oil)
For the rice paper
- 12 sheets rice paper
- 2 large eggs, beaten
For the dipping sauce
- 2 tablespoons soy sauce
- 2 tablespoons Chinkiang vinegar
- 1 tablespoon chili oil
Instructions
- To prepare the shrimp filling, finely chop the scallions. In a bowl, combine the shrimp, salt, white pepper, sesame oil, and scallions, then mix until evenly combined.
- To prepare the rice paper, in a bowl, beat the eggs. Place a sheet of rice paper on a clean working surface and lightly brush the beaten egg over both sides of the wrapper until it becomes flexible but not overly wet.
- To assemble the dumplings, place about 1 tablespoon of shrimp filling near the bottom corner of the rice paper. Fold the bottom corner over the filling, fold in the sides, and roll tightly to form a dumpling. Repeat with the remaining wrappers and filling.
- To pan-fry the dumplings, in a non-stick pan over medium heat, add the cooking oil. Carefully place the dumplings in the pan and cook for about 2 minutes per side, until golden and crispy and the shrimp filling is fully cooked through (145°F / 63°C).
- To make the dipping sauce and serve, in a small bowl, combine the soy sauce, Chinkiang vinegar, and chili oil, then mix well. Serve the dumplings hot with the dipping sauce.
Video
Notes
• Pat the shrimp dry: Removing excess moisture helps the filling stay firm and prevents steam from softening the rice paper wrapper during cooking.
• Use small shrimp: Small shrimp work well for this recipe and do not need chopping. If using larger shrimp, roughly chop them so the filling distributes evenly.
• Use beaten egg instead of water: Brushing the rice paper with egg softens the wrapper while helping it become extra crispy and golden when pan-fried.
• Let the wrapper soften naturally: After brushing with egg, wait a few seconds for the rice paper to absorb the egg and become flexible. Brush a little more if needed.
• Avoid overfilling the dumplings: Too much filling can stretch the wrapper and cause it to tear during wrapping or cooking.
• Use a non-stick pan: Rice paper can stick easily while frying, so a non-stick pan helps the dumplings cook evenly and release more easily.
• Give the dumplings space: Leave a little space between dumplings in the pan so they crisp evenly instead of steaming.
• Serve immediately: Rice paper dumplings are best enjoyed right after cooking, when the wrapper is still crisp and crackly.
• Freezing tip: Arrange uncooked dumplings on a tray lined with parchment or lightly dusted with cornstarch so they don’t stick. Freeze until firm, then store in a sealed container and cook directly from frozen, adding 1–2 extra minutes per side.
• Air fryer option: Lightly brush the dumplings with cooking oil and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway, until golden and crispy.
• Protein swap: Shrimp can be replaced with precooked ground chicken, pork, or tofu. Adjust the cooking time as needed based on the filling.