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Air Fried Crispy Rice Paper Shrimp Dumplings
These rice paper dumplings are crispy, easy to make and insanely delicious. Served with a simple Chili Crisp dipping sauce, they're the perfect high protein lunch or snack.
Equipment
Ingredients
Dumplings
- 3-4 rice paper sheets (square is best, but round works too)
- 12-14 medium shrimp, tails removed and patted dry (any other size works great too; I use 160g)
- 1 green onion, thinly sliced
- 1 clove garlic, crushed or grated
- ¼ tsp ground ginger
- ¼ tsp MSG
- ½ tsp white pepper
- 1 tsp fish sauce (see Note 1)
- 2 tsp light soy sauce
- 1 tsp toasted sesame oil
- Cooking spray
Chili Crisp Dipping Sauce
- 1 tsp chili crisp
- ½ tsp fish sauce
- 1 tsp light soy sauce
- ½ tsp honey
- ½ tsp lime juice
Instructions
- Cut the rice paper sheets into strips about 3 inches wide then set aside
- Chop the shrimp super finely until it's a paste with no large pieces remaining
- In a medium bowl, combine the shrimp, green onion (save a little to garnish), garlic, spices, fish sauce, light soy sauce and toasted sesame oil and mix until well combined
- Add water to a large plate and wet the rice paper strips, one at a time, for no more than 5 seconds
- Scoop about 2 tsp-1 tbsp of filling onto the bottom corner of each strip
- Fold the bottom corner upwards and over the filling to create a triangle then continue folding upwards, pressing to seal at the end (see Note 2)
- Place folded dumplings onto a parchment paper lined air fryer tray
- Spray with a generous spray of avocado oil cooking spray on both sides
- Air fry for 10 minutes, then carefully flip and air fry for another 10 minutes until golden and crispy (if necessary, drain excess liquid on the tray when you flip them)
- To make the Chili Crisp Dipping Sauce, mix all ingredients until combined
- Top dumplings with a little green onion and serve with the dipping sauce
If rice paper is too wet, it becomes sticky and difficult to work with – it should still be a little firm and will continue to soften as you start rolling
Notes
Note 1: Fish sauce adds a distinct flavor that’s a mix of salty, sweet and umami. It won’t make the filling taste fishy at all. If you don’t have it on hand, you can leave it out.
Note 2: I love to fold the dumplings into little triangles, but any shape works. You can even just roll the rice paper upwards and leave the ends open; the filling will stay in place as they air fry.
Nutrition Facts in the recipe card below are calculated automatically and may be inaccurate. The automatically calculated nutritional information for this recipe is for one dumpling. For more accurate nutrition information, refer to the macros below. Macros in the Recipe Notes section are calculated using a Macro Calculation App but will differ slightly based on ingredients used in individual variations. The nutrition information below is for 12 dumplings.
Macros per serving: 406 cals/25g protein/38g carbs/16g fat
Nutrition
Serving: 1 dumplingCalories: 32kcalCarbohydrates: 3gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 17mgSodium: 184mgPotassium: 40mgFiber: 0.2gSugar: 0.3gVitamin A: 11IUVitamin C: 0.4mgCalcium: 11mgIron: 0.3mg
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