Shrimp and Chive Rice-Paper Dumplings

Serves 3 · 25 min prep · 15 min cook

Ingredients

• 12 rice paper wrappers
• 8 oz raw shrimp, peeled and finely chopped
• 1/3 cup fresh chives, minced
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp rice vinegar
• 1/4 tsp white pepper
• 1/4 tsp kosher salt
• 2 tbsp neutral oil
• 1 egg, beaten (optional binder)
• 2 scallions, sliced
• for serving chili crisp or sriracha
• for serving lime wedges

Instructions

1. 1In a bowl, mix the finely chopped shrimp with minced chives, garlic, grated ginger, soy sauce, sesame oil, rice vinegar, white pepper, salt, and the beaten egg if using. Stir until sticky and well combined; chill 10 minutes so the filling firms.
2. 2Fill a wide shallow dish with warm water. Working one at a time, dip a rice paper wrapper for 5 to 8 seconds until pliable but still slightly firm—it will soften further as you work.
3. 3Lay the softened wrapper on a damp cutting board. Place a heaping tablespoon of shrimp-chive filling in the center.
4. 4Fold the bottom edge up over the filling, then fold in the sides and roll snugly into a tight packet (or simply drape and press into a rustic blanket style—no perfect folds needed). Repeat with remaining wrappers and filling; keep finished dumplings under a damp towel.
5. 5Heat a large nonstick skillet over medium heat and add enough neutral oil to coat the bottom generously.
6. 6Arrange dumplings in a single layer without crowding. Cook undisturbed 2 to 3 minutes until the bottoms turn blistered and golden-crisp.
7. 7Flip carefully and cook the second side another 2 to 3 minutes until opaque throughout and the rice paper is shatter-crisp at the edges. Work in batches if needed, adding a touch more oil.
8. 8Transfer to a plate lined with a paper towel for a few seconds, then move to a serving platter.
9. 9Scatter sliced scallions over the top. Serve immediately with chili crisp or sriracha and lime wedges for a bright, spicy breakfast plate.