Empty My Fridge
This EASY Trick Makes Rice Paper Shrimp Dumplings EXTRA Crispy!
Ingredients
- Shrimp¾ lb
- Salt
- White pepper
- Vegetable oil4 tbsp
- Scallion3 tbsp
- Rice10
- Egg1
- Soy sauce2 tbsp
- Vinegar2 tbsp
- Chili oil1 tbsp
Instructions
- Season the shrimp with a pinch of salt and white pepper. Heat 1 tablespoon oil in a pan over medium-high heat, add the shrimp and cook until just beginning to turn pink. Stir in the scallions, remove from heat and let cool slightly.
- Whisk the egg thoroughly in a bowl. Lay a rice paper sheet flat, brush both sides with a thin, even layer of beaten egg, and wait about 20 seconds until flexible. If still stiff, brush on a little more egg.
- Place some filling along the bottom corner of a softened sheet, roll into a log, then gently twist both ends into a spiral. Repeat with the remaining filling and wrappers.
- Heat 3 tablespoons 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.
- Whisk the soy sauce, Chinkiang vinegar and chili oil together for the dipping sauce. Serve the hot dumplings with it.
Summarized from CiCi Li's video. Watch it for the details.
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