Ingredients:

  • 1 lb raw shrimp, peeled and deveined
  • 2 stalks scallions, finely minced
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp reduced-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1/4 tsp white pepper
  • 1/2 tsp salt
  • 12 sheets round rice paper wrappers
  • 2 cups warm water
  • 3 tbsp neutral oil

Instructions:

  1. Place the raw shrimp in a food processor and pulse 8–10 times until coarsely chopped, ensuring the shrimp remain in small chunks rather than a paste.
  2. Transfer the chopped shrimp to a mixing bowl and stir in the minced scallions, grated ginger, minced garlic, reduced-sodium soy sauce, sesame oil, cornstarch, white pepper, and salt.
  3. Stir the filling vigorously in one direction for about 1 minute to develop the proteins and ensure a bouncy texture.
  4. Dip one sheet of rice paper into the warm water for 5–10 seconds until pliable but not overly soft.
  5. Place the hydrated rice paper on a clean surface, scoop about 1½ tbsp of filling into the center, fold the sides in, and roll tightly into a small cylinder. Repeat for all remaining dumplings.
  6. Add the 3 tbsp of neutral oil to a non-stick skillet over medium-high heat until the oil is shimmering.
  7. Carefully place the dumplings in the pan, leaving small gaps between them to prevent sticking. Fry for 2–3 minutes per side without moving them until the shrimp reach an internal temperature of 145°F (63°C) and the wrappers are chestnut brown and crispy.
  8. Remove from heat and serve immediately.