Ingredients:

  • 1 lb raw shrimp, peeled, deveined, and patted very dry
  • 2 scallions, finely chopped
  • 1 tsp fresh ginger, grated
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 tsp toasted sesame oil
  • 12 sheets Vietnamese rice paper
  • 2 cups warm water
  • 1 tsp sugar
  • 3 tbsp neutral oil

Instructions:

  1. Pulse the dried shrimp in a food processor 8–10 times until roughly chopped, ensuring visible chunks remain.
  2. Transfer chopped shrimp to a mixing bowl and stir in scallions, ginger, salt, white pepper, and sesame oil.
  3. Spoon the mixture into a zip-top bag and squeeze out all the air to allow for consistent piping.
  4. Mix warm water with sugar in a wide, shallow dish.
  5. Dip one sheet of rice paper into the water mixture for 2–3 seconds until hydrated.
  6. Pipe the shrimp filling onto the center of the rice paper, fold the sides, and roll tightly into a dumpling.
  7. Heat neutral oil in a non-stick skillet over medium heat.
  8. Fry the dumplings until the exterior is mahogany-colored and creates a shattering, glass-like crust.