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Crispy Shrimp & Chicken Rice Paper Dumplings

These crispy dumplings combine shrimp and ground chicken for a high-protein, healthier take on fried dumplings, wrapped in a light rice paper shell.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 dumplings
Course: Appetizer, Main Course, Snack
Cuisine: Asian, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Dumplings
  • 12-15 sheets rice paper sheets
  • 7 ounces ground chicken
  • 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
  • 1 tablespoon hoisin sauce (or mild stir-fry sauce)
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch
  • 0.25 teaspoon salt (or to taste)
  • 0.25 teaspoon ground white or black pepper
  • as needed amount cooking oil, for frying
For the Dipping Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar (or lemon juice)
  • 1 teaspoon sugar or honey
  • 1 teaspoon chili oil (optional, for spice)

Method
 

Make the Filling
  1. In a large bowl, combine the ground chicken and finely chopped shrimp.
  2. Add the 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 version, steam or pan-sear with no oil spray and use low-sodium soy sauce or a sugar substitute. Portion control is key for weight loss. Store cooked dumplings in an airtight container for up to 3 days or freeze for longer storage.