Ingredients:

  • 1 lb raw shrimp, peeled, deveined
  • 2 stalks scallions, finely chopped
  • 1 tbsp fresh ginger, grated
  • 1 tsp toasted sesame oil
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper
  • 12 sheets round rice paper wrappers
  • 1 cup warm water
  • 1 tbsp rice vinegar
  • 1 tsp granulated sugar
  • 1/4 cup neutral oil

Instructions:

  1. Place dried shrimp in a food processor and pulse 8–10 times until roughly chopped, ensuring visible chunks remain.
  2. Transfer shrimp to a bowl and fold in chopped scallions, grated ginger, sesame oil, salt, and white pepper.
  3. Spoon the shrimp mixture into a zip-top bag and squeeze out all air to allow for precise piping.
  4. Whisk warm water, rice vinegar, and sugar in a wide shallow dish until the sugar is completely dissolved.
  5. Dip one sheet of rice paper into the solution for 2–3 seconds until slightly softened but still firm.
  6. Pipe 1.5 tbsp of filling into the center of the rice paper. Fold the bottom up, tuck in the sides tightly, and roll upward to seal.
  7. Heat neutral oil in a non-stick skillet over medium-high heat until shimmering.
  8. Shallow-fry the dumplings until the shells are mahogany-colored and shattering on all sides.