Top view of shrimp rice paper dumplings.

Shrimp rice paper dumplings (Boiled)

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.

5 from 1 vote

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Prep Time 5

Cook Time 10

Total Time 15

Course Appetizer

Cuisine Chinese inspired

Servings rolls

Calories 83 kcal

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

Serving: 1rollCalories: 83kcalCarbohydrates: 8gProtein: 8gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.4gTrans Fat: 0.002gCholesterol: 49mgSodium: 315mgPotassium: 118mgFiber: 0.5gSugar: 0.2gVitamin A: 172IUVitamin C: 1mgCalcium: 32mgIron: 1mg

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.