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Crispy Shrimp & Chicken Rice Paper Dumplings

Enjoy the crunch and flavor of these gluten-free dumplings made with rice paper, packed with protein from chicken and shrimp, and perfect for meal prep.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Fusion
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Dumplings
  • 12-15 sheets rice paper sheets Use sheets that are large enough to wrap filling.
  • 7 ounces ground chicken Substitute with lean turkey if desired.
  • 7 ounces raw shrimp Peeled, deveined, and finely chopped.
  • 1 tablespoon grated garlic or garlic paste
  • 2 teaspoons grated ginger or ginger paste
  • 3-4 pieces green onions Finely chopped.
  • 1 tablespoon soy sauce Use low-sodium if preferred.
  • 1 tablespoon hoisin sauce Can substitute with mild stir-fry sauce.
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch
  • ¼ teaspoon salt Adjust to taste.
  • ¼ teaspoon ground white or black pepper
  • for frying Cooking oil Use your choice of frying oil.
For the Dipping Sauce
  • 2 tablespoons soy sauce Use low-sodium if preferred.
  • 1 tablespoon rice vinegar or lemon juice
  • 1 teaspoon sugar or honey Optional for sweetness.
  • 1 teaspoon chili oil Optional, for added spice.

Method
 

Make the Filling
  1. In a large bowl, combine the ground chicken and finely chopped shrimp.
  2. Add garlic, ginger, green onions, soy sauce, hoisin sauce, sesame oil, cornstarch, salt, and pepper.
  3. Mix thoroughly with a spoon or clean hands until everything is evenly incorporated. Set aside.
Prepare the Wrappers
  1. Fill a shallow bowl or wide plate with warm water.
  2. Dip one sheet of rice paper into the water for 5–6 seconds, just until softened (do not over-soak).
  3. Lay the sheet flat on a cutting board or clean surface.
Assemble the Dumplings
  1. Spoon about 1 tablespoon of the shrimp-chicken mixture into the center of the softened rice paper.
  2. Fold in the sides first, then fold the top and bottom to enclose the filling.
  3. If desired, double-wrap the dumpling in a second rice paper sheet for extra crispness.
Pan-Fry Until Golden
  1. Heat a nonstick skillet over medium heat and add a thin layer of oil.
  2. Place the dumplings seam-side down in the pan.
  3. Fry each side for 2–3 minutes until crisp and golden brown.
  4. Transfer to a paper towel-lined plate to drain excess oil.
Make the Dipping Sauce
  1. In a small bowl, whisk together soy sauce, rice vinegar (or lemon juice), sugar (or honey), and chili oil if using.
  2. Stir until smooth and taste to adjust sweetness, tang, or spice as you prefer.
Serve and Enjoy
  1. Serve the hot, crispy dumplings immediately with the dipping sauce on the side.
  2. Garnish with sliced green onions or toasted sesame seeds if desired.

Notes

For a healthier option, air-fry or bake the dumplings instead of pan-frying. Store cooked dumplings in an airtight container for up to 3 days. Freeze uncooked dumplings for up to 1 month.