25-Min Crispy Rice Paper Shrimp Dumplings—Easy Trick No One Told You!

Von CiCi Li · 25 Min.

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Zubereitung

1. Put the shrimp in a bowl and season with salt and white pepper. Heat 1 tablespoon of cooking oil in a pan over medium-high heat and cook the shrimp until they just begin to turn pink. Add 3 tablespoons chopped scallions, mix, then take off the heat and let cool slightly.
2. Beat the egg thoroughly in a bowl. Lay one rice paper sheet flat and brush a thin, even layer of egg on both sides. Wait about 20 seconds until flexible; if still stiff, brush on a little more egg.
3. Place some shrimp filling along the bottom corner of a softened sheet. Roll into a log, then twist both ends into a spiral. Repeat with the remaining filling and wrappers.
4. Heat 3 tablespoons cooking oil in a pan over medium heat. Place the dumplings in a single layer and pan-fry about 2 minutes per side until golden and crispy. Remove and drain briefly.
5. Whisk 2 tablespoons soy sauce, 2 tablespoons Chinkiang vinegar (or other vinegar) and 1 tablespoon chili oil in a small bowl. Serve the dumplings hot with this sauce.

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