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By now, you’ve probably seen a lot of different recipes for crispy dumplings made using rice paper. I know I have. And after seeing so many different versions, I had to make my own. I can see what all the fuss has been about. Because they certainly did not disappoint.
The filling for these dumplings is super simple. Shrimp, green onion, garlic, a few simple spices, fish sauce, soy sauce and toasted sesame oil. The key is to chop the shrimp until it’s pretty much a paste with no large pieces. Then, just give everything a good mix.
The only tricky part of this recipe is working with rice paper. We’ve all had one bad experience with rice paper where it tore or stuck to everything. But once you get the hang of it, it’s really easy to work with. The key is to make sure never soak it for too long. Just a quick dip, no more than 5 seconds, is perfect. When you start to get ready to roll your dumplings, the rice paper should still feel firm. It will soften within a few seconds, so don’t worry.
I shaped mine into little triangles by placing the filling on the bottom of each rice paper strip then folding one corner upwards and over the filling. However, any shape works great. You can even just roll the rice paper upwards without bothering to seal the sides. I’ve tested this method too, and the shrimp filling doesn’t fall out as they air fry. So roll or shape them any way you prefer.
And if you’re looking for other easy shrimp recipes, try my Shrimp Fried Rice or my Lemon Garlic Butter Shrimp.
Air Fried Crispy Rice Paper Shrimp Dumplings
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
Notes
Nutrition
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