Make rice paper dumplings filled with juicy shrimp, crisp veggies, and served with a savory dipping sauce! These dumplings are golden and crispy on the outside and packed with flavor in every bite. A simple appetizer or side dish you can whip up in under 30 minutes!
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These dumplings, made with rice paper sheets, are a gluten-free version of traditional dumplings without skimping on flavor. Served with my favorite gyoza dipping sauce.
They're super easy to make even on busy weeknights and pair perfectly with gluten free ramen noodles, shrimp and chicken fried rice, or sweet chili salmon.
📖Why My Recipe Works
My recipe is easy to customize. You can fill the dumplings with your favorite protein and mix and match veggies, like mushrooms, bell peppers, zucchini, or bean sprouts.
🧾Ingredient Notes
- Rice Paper Wraps - You can find these at most grocery stores in the Asian aisle or in Asian markets.
- Shrimp - Use peeled, deveined shrimp. If you don't like shrimp, you can use tofu, shredded chicken, or mushrooms.
- Cabbage - Swap with napa or red cabbage.
- Garlic - I used fresh garlic clove, but you can substitute with garlic paste or garlic powder.
- Ginger - Use freshly grated ginger.
- Green Onions - You'll need both white and green parts. Swap with fresh chives.
- Soy Sauce - Substitute with tamari or coconut aminos for gluten-free.
- Rice Vinegar - Use white wine vinegar in a pinch.
- Sesame Oil - Adds a toasty, aromatic flavor.
- Sugar - Add a pinch to balance out the umami flavors.
- Chili Oil - Both add heat to the dumplings. Substitute with sriracha or chili crisp.
- Red Pepper Flakes -Adds a spicy kick. Omit if you want a milder version.
⏲️How to Make Crispy Rice Paper Dumplings
- Prepare the filling just until the shrimp is opaque and the veggies are slightly softened but still crisp. They'll continue to cook and soften when pan-fried inside the wrapper.
- Dip the rice paper wrapper in warm water for 5 to 10 seconds, just until it's pliable but not mushy or overly soft. Over-soaking can make it tear or stick.
- Stick to 2-3 tablespoons of filling, don't overfill so it folds easily. Roll the wrapper tightly but gently.
- Hi Jen, there were only four instructions in NW, but five process shots here in WP.
- Cook the dumplings undisturbed for 2-3 minutes per side until brown and crispy. Fry seam side down first to seal the wrapper.
🥗What to Serve with Dumplings
Serve these GF dumplings with the paired sauce or switch it up with a gluten free Thai peanut sauce or a miso carrot dressing.
You can turn this recipe into a full meal by pairing with stir-fried broccolini, sautéed green beans, or a cozy bowl of Thai pumpkin soup.
More Asian Inspired Appetizers
👩🏻🍳 Expert Tips
- Let the filling cool before wrapping with the rice paper.
- Use a non-stick skillet or well-seasoned cast iron to easily flip the pans without sticking or tearing.
- Wipe out leftover oil from the pan between batches to prevent the dumplings from burning or sticking.
📖 Recipe Card
Crispy Dumplings with Shrimp
Ingredients
- 2 Tablespoons neutral oil
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 6 ounces shrimp raw tail removed and diced
- 1 cup cabbage shredded
- ½ cup carrots shredded
- ½ cup green onions sliced
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 6-8 rice paper wraps
Dumpling Dipping Sauce
- 4 Tablespoon tamari gluten free soy sauce or regular soy sauce
- 3 Tablespoon rice vinegar
- 1 teaspoon chili oil
- ½ teaspoon sesame oil
- ½ teaspoon granulated sugar
- 1 Tablespoon green onions sliced
- ¼ teaspoon fresh ginger minced
- 1 clove garlic minced
- crushed red pepper flakes optional
Instructions
- Heat 1 tablespoon of the neutral oil in a nonstick skillet over medium heat. Add the garlic and ginger and sauté for 30 seconds, until fragrant. Stir in the shrimp, cabbage, carrots, and green onions. Cook for 3-4 minutes, until the shrimp is just cooked through and the vegetables are slightly softened. Stir in the soy sauce and sesame oil. Remove from heat and let the mixture cool slightly.2 Tablespoons neutral oil, 1 teaspoon ginger, 1 teaspoon garlic, 6 ounces shrimp, 1 cup cabbage, ½ cup carrots, ½ cup green onions, 1 teaspoon soy sauce, 1 teaspoon sesame oil
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds, just until pliable. Lay it flat on a clean surface.6-8 rice paper wraps
- Spoon 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper. Fold the bottom edge up over the filling, then fold in the sides and roll tightly. Repeat with the remaining filling and wrappers.
- Wipe out the pan, then add the remaining 1 tablespoon neutral oil and heat over medium. Place the dumplings seam-side down and cook for 2-3 minutes per side, until crispy and golden.
Dumpling Dipping Sauce
- Whisk all ingredients together in a small bowl. Taste and add crushed red pepper flakes to increase the heat.4 Tablespoon tamari gluten free soy sauce, 3 Tablespoon rice vinegar, 1 teaspoon chili oil, ½ teaspoon sesame oil, ½ teaspoon granulated sugar, 1 Tablespoon green onions, ¼ teaspoon fresh ginger, 1 clove garlic, crushed red pepper flakes
Video
Notes
Equipment
- non stick skillet
Nutrition
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Bethany says
Quick and tasty.