These rice paper dumplings have plump shrimp and fragrant basil leaves. They are wrapped in chewy rice paper, boiled to perfection, and served with tangy sesame soy sauce.
Did you know that you can make these scrumptious rolls in under 15 minutes? They are simple and easy to make, yet full of delicious Asian flavors.
All you need to do is wet the rice paper, add the fillings and roll up, and cook for just one minute. The rolls come out melt-in-the-mouth soft with a slight chewiness. This quick and easy recipe works as an appetizer, main, or a fun savory snack!
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Why are they boiled?
When rice paper sheets are soaked in the water, they soften and develop a chewy bouncy texture. However, when you boil the softened rice paper, they get even chewier and bouncier!
All it takes is to carefully drop the rolls into boiling water and let them cook for a minute. They come out with an amazing silky texture, similar to Chinese steamed rice rolls (cheung fun).
Ingredients for this recipe
- Rice paper
- Cooked shrimp - You can either buy a cooked type, or boil raw to cook.
- Basil leaves
For sauce:
- Tamari soy sauce
- Rice vinegar
- Sesame oil
For toppings:
- Scallion, thinly sliced
- Crushed red pepper
How to make shrimp rice paper rolls
1. Make the sauce. Combine tamari soy sauce, rice vinegar and sesame oil together. Set aside.
2. Soften rice paper. Fill a large plate with water. Soak rice paper in the water for 10 seconds and place on a damp working surface.
3. Roll. At slightly lower than mid-point, place 3 basil leaves and top with 3 shrimps. Fold up from the bottom, fold from both sides, then roll up. Repeat with the rest of the ingredients.
4. Boil. Bring water to a boil in a large pan. Gently slide in the dumplings and cook for one minute. Scoop them out of the water one by one and arrange on a plate.
5. Serve. Top with scallion, crushed pepper, and drizzle sauce over the dumplings.
*See the recipe card below for detailed instructions.
Tips
1. Wetting the rice paper too much may result in tearing during rolling and breaking during boiling. Wet them for just around 10 seconds so they are just soft enough to be folded without breaking.
2. Work one dumpling at a time. Rice paper gets softer and softer from the moment it touches the water so never soak them all at once!
3. Make sure to cook the rice paper dumplings in a large pan, so they do not stick together.
Frequently asked questions
I do not recommend this method as the rice paper gets too soft by the time the shrimp gets fully cooked. The rolls will likely start breaking up in the boiling water.
You can roll the shrimp with rice paper and keep them refrigerated for up to half a day. Cover the container tightly, and make sure the rolls are not touching one another to avoid sticking. Boil right before serving.
More shrimp recipes...
Recipe
Shrimp rice paper dumplings (Boiled)
Ingredients
- 5 sheets rice paper
- 15 medium cooked shrimp peeled and deveined
- 15 basil leaves
For sauce
- 1 tablespoon tamari soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
For toppings
- 2 stalks scallion thinly sliced
- ½ teaspoon crushed red pepper
Instructions
- Make the sauce by combining tamari soy sauce, rice vinegar and sesame oil together. Set aside.
- Fill a large plate with water. Soak one sheet of rice paper in the water for 10 seconds and place on a damp working surface.
- Place 3 basil leaves at the lower mid-point of the rice paper. Then top the basil with 3 shrimps. Fold up from the bottom, fold from both sides, then roll up all the way to seal. Repeat the same to make 5 rolls.
- Bring water to a boil in a large pan. Gently slide in the dumplings and cook for 1 minute. Scoop them out of the water one by one and arrange on a plate.
- Top with scallion and crushed pepper. Drizzle the sauce over the dumplings.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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