Intro
Hi, I am Dulcia. I love turning simple pantry ingredients into something a little special. These baked shrimp and chive rice paper dumplings are crisp on the outside, tender on the inside, and ready in about 40 minutes. They make a perfect snack or appetizer when you want something light, flavorful, and easy to share.
Origins
Rice paper wrappers are commonly associated with Southeast Asian cuisine, especially Vietnamese rolls. For more background on rice paper, check this overview on Wikipedia: Rice paper. Baking instead of frying gives a lighter texture while keeping great crunch, which also makes these dumplings a friendlier option when compared to deep frying. For food safety and handling guidance on seafood, I often consult the USDA: USDA.
Ingredients
- 20 rice paper wrappers (6-inch diameter)
- 1 pound cooked shrimp, finely chopped
- 1/4 cup chives, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon freshly ground black pepper
- Olive oil or non-stick cooking spray (for greasing)
- Dipping sauce of your choice (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking sheet with olive oil or non-stick cooking spray.
- In a medium-sized mixing bowl, combine the finely chopped shrimp, chives, minced garlic, soy sauce, sesame oil, and black pepper. Mix until well combined.
- Dip a rice paper wrapper in warm water for 10 to 15 seconds until it becomes pliable but not too soft. Place it on a clean, damp kitchen towel.
- Spoon about 1 tablespoon of the shrimp filling near the bottom of the rice paper, leaving space at the edges.
- Fold in the sides of the wrapper over the filling, then roll it up tightly, like a mini burrito.
- Place the rolled dumpling seam-side down on the prepared baking sheet. Repeat with the remaining wrappers and filling.
- Lightly brush the tops of the dumplings with olive oil or spray with cooking spray for a crispy finish.
- Bake for 20-25 minutes, or until the dumplings are golden brown and crispy. Check toward the end to prevent over-baking.
- Remove from the oven and let the dumplings cool for a few minutes. Serve with your favorite dipping sauce, if desired.
Baked Shrimp and Chive Rice Paper Dumplings
- Total Time: 40-45 mins
- Yield: 20 dumplings 1x
Description
Crispy baked dumplings made with rice paper wrappers filled with chopped cooked shrimp, chives, and aromatics.
Ingredients
- 20 rice paper wrappers (6-inch diameter)
- 1 pound cooked shrimp, finely chopped
- 1/4 cup chives, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon freshly ground black pepper
- Olive oil or non-stick cooking spray (for greasing)
- Dipping sauce of your choice (optional)
Instructions
- Preheat the oven to 375?F (190?C) and lightly grease a baking sheet with olive oil or non-stick cooking spray.
- In a medium bowl, combine the finely chopped shrimp, chives, minced garlic, soy sauce, sesame oil, and black pepper; mix until well combined.
- Dip a rice paper wrapper in warm water for 10 to 15 seconds until pliable but not too soft, then place it on a clean, damp kitchen towel.
- Spoon about 1 tablespoon of the shrimp filling near the bottom of the rice paper, leaving space at the edges.
- Fold in the sides of the wrapper over the filling, then roll it up tightly like a mini burrito.
- Place the rolled dumpling seam-side down on the prepared baking sheet and repeat with the remaining wrappers and filling.
- Lightly brush the tops of the dumplings with olive oil or spray with cooking spray for a crispy finish.
- Bake for 20-25 minutes, or until the dumplings are golden brown and crispy; check toward the end to prevent over-baking.
- Remove from the oven and let the dumplings cool for a few minutes; serve with your favorite dipping sauce, if desired.
- Prep Time: 20 mins
- Cook Time: 20-25 mins
Tips
- Work with one wrapper at a time so the rice paper does not over-soften. A damp towel helps keep them pliable.
- Use cooked shrimp to cut down on prep time, and chop finely so the filling binds better.
- Brush with olive oil, or use a light spray for an even crisp without excess oil.
- If you want extra browning, rotate the tray halfway through baking.
Variations
- Add a tablespoon of finely chopped water chestnuts for crunch.
- Swap chives for green onions or cilantro for a different herb profile.
- For a spicy kick, mix in a teaspoon of sriracha or a pinch of red pepper flakes.
FAQ
Q: Can I freeze these dumplings before baking?
A: Yes. Assemble the dumplings, place them on a tray to freeze until firm, then transfer to a freezer bag. Bake from frozen, adding 5 to 8 minutes to the cook time.
Q: Can I use raw shrimp?
A: You can, but chop it very small and mix with a bit of oil and soy sauce, then briefly pan-sear the filling until opaque to ensure safety.
Q: What dipping sauces work best?
A: Soy-sesame, sweet chili, or a citrus ponzu all pair nicely.
Conclusion
These baked shrimp and chive rice paper dumplings are one of my go-to recipes when I want something quick, shareable, and lighter than fried snacks. If you try them, I would love to hear how you customize the filling or which dipping sauce you chose. For more recipes and inspiration, visit my homepage: Dulcia Recipes. You may also enjoy my other treats like this take on bakery favorites: Cheesecake Factory Bread and Cinnamon Roll Cheesecake.