Snack & breadDinnerHigh proteinLow fat

Shrimp and Egg Rice Paper Dumplings

Name: Shrimp and Egg Rice Paper Dumplings
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 pieces
Ingredients: 8 sheets rice paper wrappers; 300g cooked shrimp, chopped; 100g (about 2 eggs) scrambled egg; 50g carrot, shredded; 20g green onion, chopped; 1 clove garlic, minced; 1 tbsp soy sauce; 1 tsp sesame oil; 1 egg, beaten, for egg wash

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The rice paper dumpling everyone's making right now: wrappers dipped in water, filled, folded flat, then brushed with egg wash so they crisp up gold in the air fryer instead of soaking up oil in a deep fryer.

Per serving (1 piece)

22g

Protein

180

Calories

16g

Carbs

Fat

4 pieces20 min10 min

Ingredients

8 sheetsrice paper wrappers
11 ozcooked shrimp, chopped
4 ozscrambled eggabout 2 eggs
2 ozcarrot, shredded
0.71 ozgreen onion, chopped
1 clovegarlic, minced
1 tbspsoy sauce
1 tspsesame oil
1egg, beaten, for egg wash

Steps

1
Mix the chopped shrimp, scrambled egg, carrot, green onion, garlic, soy sauce and sesame oil together in a bowl.
2
Dip one sheet of rice paper in warm water for 1 to 2 seconds until just pliable, then lay it flat on a clean surface.
3
Spoon about 2 tablespoons of filling into the lower third of the wrapper. Fold the bottom up over the filling, fold in the sides, then roll up tightly into a flat rectangle.
4
Repeat with the remaining wrappers and filling.
5
Brush or dip each dumpling in the beaten egg wash.
6
Air fry at 190C (375F) for 8 to 10 minutes, flipping halfway, until golden and crisp. Lightly spray with oil beforehand if your dumplings look dry.
7
Serve with a dipping sauce of your choice.
8
Oven option: no air fryer? Bake at 220C (425F) for 10 to 12 minutes, flipping halfway, until golden and crisp.