Vietnamese rice paper becomes translucent at exactly 104°F—any hotter and it turns into chewy plastic instead of silky dumpling skin.
Rice Paper Dumpling
Dive into the delicious world of rice paper dumplings, where crispy meets savory in every bite! These delightful morsels are not only a breeze to whip up but also packed with fresh veggies and succulent protein, ensuring a satisfying crunch that’ll keep your cravings at bay. Perfect for a quick snack or a fun appetizer, you’ll love mastering this tasty treat!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- ½ Cup Diced Carrots (120 ml)
- 1 Tsp Minced Garlic (5 ml)
- ½ Tsp Minced Ginger (2.5 ml)
- ½ Chopped Green onions
- ½ Cup Zucchini (120 ml)
🥩Meat & Seafood(2)
- 100g Extra Lean ground beef (0.22 lbs)
- 200g Raw Shrimp (7.06 oz)
🫙Pantry Staples(2)
- Rice paper
- ½ Tsp of sesame oil (2.5 ml)
🧂Spices & Seasonings(1)
- Salt and White Pepper to taste
🍯Sauces & Condiments(2)
- 20ml Oyster sauce (0.68 fl oz)
- 3 Tbsp of soy sauce (45 ml)
📦Other(1)
- Pinch of chili flakes/gochugaru
👨🍳 Instructions
- 1
Finely mince 200g of raw shrimp and place it in a bowl with the ingredients listed above.
- 2
Mix well and portion out into 4 equal servings.
- 3
Dip your rice paper into a plate with water and place on a flat surface.
- 4
Place ¼ of the filling onto the rice paper and form a small flat rectangle, fold the flaps as shown in the video.
- 5
Spray lightly with cooking spray and air fry at 375F for 12-15mins.
- 6
Optional - Crack up the heat towards the end to get that golden crispy exterior.
- 7
Serve with soy sauce and enjoy!
💡 Pro Tips
- ✓Soak rice paper in lukewarm water (85-90°F) for exactly 8-12 seconds until pliable but not mushy - oversoaking creates tears because the rice starch breaks down completely.technique85-90°F, 8-12 seconds
- ✓Pat minced shrimp with paper towels to remove excess moisture before mixing, as water content above 75% will make rice paper soggy and prevent proper crisping.ingredient75% moisture threshold
- ✓Air fry at exactly 375°F because this temperature creates the Maillard reaction for browning while the circulating air removes surface moisture at 15-20% humidity loss per minute.equipment375°F, 15-20% humidity loss
- ✓Increase temperature to 400°F for the final 2-3 minutes to achieve optimal crispness - the higher heat rapidly dehydrates the outer rice paper layer creating a glass-like texture.timing400°F, 2-3 minutes
- ✓Keep filled dumplings on parchment paper and don't stack them, as rice paper will stick together within 5 minutes due to residual moisture migration.technique5 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Vietnamese rice paper becomes translucent at exactly 104°F—any hotter and it turns into chewy plastic instead of silky dumpling skin.
Rice Paper Dumpling
Dive into the delicious world of rice paper dumplings, where crispy meets savory in every bite! These delightful morsels are not only a breeze to whip up but also packed with fresh veggies and succulent protein, ensuring a satisfying crunch that’ll keep your cravings at bay. Perfect for a quick snack or a fun appetizer, you’ll love mastering this tasty treat!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- ½ Cup Diced Carrots (120 ml)
- 1 Tsp Minced Garlic (5 ml)
- ½ Tsp Minced Ginger (2.5 ml)
- ½ Chopped Green onions
- ½ Cup Zucchini (120 ml)
🥩Meat & Seafood(2)
- 100g Extra Lean ground beef (0.22 lbs)
- 200g Raw Shrimp (7.06 oz)
🫙Pantry Staples(2)
- Rice paper
- ½ Tsp of sesame oil (2.5 ml)
🧂Spices & Seasonings(1)
- Salt and White Pepper to taste
🍯Sauces & Condiments(2)
- 20ml Oyster sauce (0.68 fl oz)
- 3 Tbsp of soy sauce (45 ml)
📦Other(1)
- Pinch of chili flakes/gochugaru
👨🍳 Instructions
- 1
Finely mince 200g of raw shrimp and place it in a bowl with the ingredients listed above.
- 2
Mix well and portion out into 4 equal servings.
- 3
Dip your rice paper into a plate with water and place on a flat surface.
- 4
Place ¼ of the filling onto the rice paper and form a small flat rectangle, fold the flaps as shown in the video.
- 5
Spray lightly with cooking spray and air fry at 375F for 12-15mins.
- 6
Optional - Crack up the heat towards the end to get that golden crispy exterior.
- 7
Serve with soy sauce and enjoy!
💡 Pro Tips
- ✓Soak rice paper in lukewarm water (85-90°F) for exactly 8-12 seconds until pliable but not mushy - oversoaking creates tears because the rice starch breaks down completely.technique85-90°F, 8-12 seconds
- ✓Pat minced shrimp with paper towels to remove excess moisture before mixing, as water content above 75% will make rice paper soggy and prevent proper crisping.ingredient75% moisture threshold
- ✓Air fry at exactly 375°F because this temperature creates the Maillard reaction for browning while the circulating air removes surface moisture at 15-20% humidity loss per minute.equipment375°F, 15-20% humidity loss
- ✓Increase temperature to 400°F for the final 2-3 minutes to achieve optimal crispness - the higher heat rapidly dehydrates the outer rice paper layer creating a glass-like texture.timing400°F, 2-3 minutes
- ✓Keep filled dumplings on parchment paper and don't stack them, as rice paper will stick together within 5 minutes due to residual moisture migration.technique5 minutes