Imported from Instagram

Rice Paper Shrimp Dumplings
These crispy air-fryer dumplings use rice paper instead of traditional dough, filled with a savory mixture of shrimp and vegetables.
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Ingredients
- 200 g shrimp (chopped into small pieces)
- 1 carrot (finely grated)
- 1 green onion (finely sliced)
- 0.75 cup cabbage (finely chopped)
- 2 tsp ginger (minced)
- 2 garlic (cloves, minced)
- 1 tsp sesame oil
- 12 rice paper sheets
- 2 tbsp soy sauce (for the dipping sauce)
- 2 tsp chili oil or chili crisp (for the dipping sauce)
- 1 tbsp vegetable oil (neutral or olive oil for brushing)
Steps
- 1
Chop the shrimp meat until you get a slightly coarse mince.
- 2
In a bowl, mix the chopped shrimp with the grated carrot, green onion, cabbage, ginger, garlic, and sesame oil. Stir well to combine all ingredients.
- 3
Dip a rice paper sheet in a bowl of warm water, place it on a flat surface, and put 1/6 of the shrimp mixture in the center.
- 4
Wait about 60 seconds for the rice paper to soften completely.
- 5
Fold each side of the rice paper over the center to form a small parcel. The top side will have several folded layers, while the bottom will only have one.
- 6
Dip a second rice paper sheet in warm water and spread it out. Place the parcel you just made in the center, single-layer side up. Fold the sides of the second sheet toward the center to double-seal the dumpling.
- 7
Repeat the process until you have used all 12 rice paper sheets and all the filling, forming 6 dumplings in total.
- 8
Brush both sides of the dumplings with oil and place them in the air fryer basket.
- 9
Cook in the air fryer at 200°C (400°F) for 15 minutes.
- 10
While they are cooking, mix the soy sauce and chili oil in a small bowl to prepare the dipping sauce.
- 11
Let the dumplings cool for 5 to 10 minutes before serving so the texture sets.
Notes
It is important to let the dumplings rest after cooking so the rice paper achieves its ideal crispy texture. Using a double layer of rice paper helps prevent them from tearing during cooking.
Nutrition per serving
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