This Easy Trick Makes Rice Paper Shrimp Dumplings Extra Crispy!

Von CiCi Li · 40 Min.

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Zubereitung

1. 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.
2. 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.
3. 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.
4. 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.
5. Whisk the soy sauce, Chinkiang vinegar and chili oil together for the dipping sauce. Serve the hot dumplings with it.

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