Rice Paper Shrimp Dumplings

Rice Paper Shrimp Dumplings: Submitted by: Vickie | Date Added: 20 Sep 2026 Ingredients:

For the shrimp dumplings:

1 pound 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

For the rice paper:
12 rice paper sheets
2 large eggs, beaten

Dipping sauce:
2 tablespoons soy sauce
2 tablespoons Chinkiang vinegar
1 tablespoon chili oil

Cooking 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.