These Pan-fried Rice Paper Dumplings with Shrimp are really simple to make. The rice paper skins turn out soft and chewy, and the shrimp filling is juicy and tasty.
I tweaked the recipe using Japanese ingredients I had on hand, but you can easily swap some of them depending on what you have in your pantry.
Why I’m Crazy About Rice Papers
Rice papers are a must-have in any Vietnamese kitchen—you probably know them best from Gỏi Cuốn, those fresh rice paper rolls.
On my blog, I share plenty of tips on how to buy and use rice papers without the usual sticky mess. Whether it’s rice paper pizza, crispy spring rolls, or even rice paper salad, I keep it simple and practical—just like you’d find at home in Vietnam.
About these rice paper dumplings:
- Quick and Easy: You can whip them up in under 30 minutes, perfect when you’re short on time.
- Gluten-Free: Great news if you’re avoiding gluten—these dumplings fit the bill.
- Seafood Friendly: Packed with juicy shrimp, they’re a treat for anyone who loves seafood.
Ingredients
- Rice papers
- Shrimp
- Hanpen (Japanese fish cake) or you can just use more shrimp instead
- Onion and ginger
- Seasonings: soy sauce, sake (or Chinese cooking wine), sugar, salt, sesame oil, and cornstarch (or any kind of starch you have)
Instructions
Step 1:
Peel and devein the shrimp, then pat them dry with kitchen paper. Finely chop the shrimp by hand or in a food processor. Also, finely chop the onion and ginger.
Step 2:
In a bowl, mix together the chopped shrimp, hanpen (or extra shrimp), onion, ginger, cornstarch, and all the seasonings until everything is well combined.
Step 3:
Cut the rice papers in half and dip each piece in water for about 5 seconds to soften. Then, follow the photo guide to wrap the filling inside the rice paper.
Step 4:
Place the dumplings in a pan (use baking paper under them if your pan isn’t nonstick). Add some water and cover with a lid. Cook over medium heat for about 3 minutes. Remove the lid and cook until the water evaporates. For a slightly crispy skin, cook uncovered for another minute.
Serve with soy sauce and a bit of Chinesse chili oil or Vietnamese lemongrass chili oil—enjoy!
Quick Tips for Perfect Dumplings
- Make sure not to soak the rice paper too long—just a quick 5-second dip is enough to soften it without getting too flimsy.
- If you don’t have hanpen, no worries—extra shrimp works just fine and keeps the filling nice and juicy.
- If you’re using frozen shrimp, be sure to fully defrost them first and pat them dry with kitchen paper to avoid excess moisture.
- Use a nonstick pan or line your pan with baking paper to prevent sticking and keep those dumplings looking neat.
- Feel free to customize the dipping sauce with your favorite herbs or a bit of chili for some extra kick!
More Japanese recipes you may like
(Japanese Fried Chicken)
(Japanese Pancakes with Red Bean Filling)
Easy Shrimp Rice Paper Dumplings (Quick & Gluten-Free)
Equipment
- 1 nonstick pan
Ingredients
- Rice papers
- 3.5 oz shrimp (100g) (after peeling and deveining)
- 2.12 oz hanpen (60g) (or you could use shrimp instead)
- ½ bulb onion
- 1 tsp minced ginger
- 1 tbsp cornstarch (or any starch)
- 1 tbsp sake rice wine (or Chinese cooking wine)
- 1 tbsp soy sauce (to your taste)
- 1 pinch salt (to your taste)
- ½ tsp sugar (to your taste)
- ½ tsp sesame oil (to your taste)
- ½ cup water (125ml)
Instructions
- Begin by peeling and deveining the shrimp, then use kitchen paper to pat them dry. Finely chop the shrimp by hand or with a food processor.
- Then, finely chop both the onion and ginger.
- In a mixing bowl, combine the shrimp, hanpen, finely chopped onion, ginger, cornstarch, and all the seasonings. Thoroughly mix everything by hand.
- Take the rice papers and cut them in half. Dip one piece of rice paper into water for about 5 seconds, allowing it to soften.
- Follow the photo instructions in the post to wrap the filling within the rice papers.
- Place the dumplings in a pan. If your pan is not nonstick, you can place a sheet of baking paper beneath the dumplings.
- Add water to the pan, then cover it with a lid. Cook over medium heat for about 3 minutes.
- Then, remove the lid and continue cooking until all the water has evaporated. For those who prefer a slightly crispy skin, you can cook them without water for an additional minute.
- Finally, take the dumplings out of the pan and enjoy them with a delightful dipping sauce from soy sauce and a touch of chili oil. Enjoy!
Notes
- If you’re using frozen shrimp, be sure to thaw them and gently pat them dry with a kitchen towel.
- You can also replace the onion with green onions or leeks.
- Enjoy the dumplings while they’re still piping hot.
