Shrimp and Mushroom Rice Paper Dumplings

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These shrimp and mushroom dumplings are one of my go-tos when I want something crispy, creamy, and a little spicy—all wrapped up in a bite. I wrap them in rice paper (twice, actually), pan-fry them until golden, and dip them in whatever sauce I’ve got around—soy sauce, chili crisp, even garlic mayo.

The double layer of rice paper is key here. It gives the dumplings that extra crunch and keeps the filling from bursting out as they cook. And don’t worry, these don’t need to look perfect. Once they’re golden and sizzling in the pan, you’ll be glad you made them for dinner.

Here are a few helpful tips for making them:

• Chop the shrimp and mushrooms finely so they cook quickly and evenly in the pan.
• Dissolve your stock cube fully in a small amount of hot water—just a few tablespoons is enough to loosen the mixture without making it runny.
• When pan-frying, use medium heat and give them space in the pan so the wrappers can crisp up properly.
• Don’t skip brushing them with oil before cooking—this makes them golden and gives that signature crunch.

Ingredients

• 150g shrimp, peeled and finely chopped (about 5 oz)
• 2 portobello mushrooms, finely chopped
• 1 tablespoon crème fraîche
• ½ stock cube dissolved in 3 tbsp hot water
• Salt, to taste
• 1–2 green onions, finely chopped
• A pinch of chili flakes (adjust to taste)
• 6–8 rice paper sheets
• Olive oil, for brushing

Alternative Ingredients

If you don’t have crème fraîche, sour cream or full-fat Greek yogurt can work as a creamy binder.

You can use cremini or button mushrooms instead of portobello—just make sure they’re chopped small so they cook evenly.

For a vegetarian version, skip the shrimp and add cooked lentils or mashed chickpeas.

Not into spicy food? Just leave out the chili flakes or replace with a touch of smoked paprika for flavor without heat.

Step 1: Make the Filling

Finely chop the shrimp, mushrooms, and green onions.

In a mixing bowl, combine the chopped ingredients with crème fraîche, dissolved stock, salt, and chili flakes. Mix until everything is well combined and the mixture is slightly creamy but not too runny.

Step 2: Prepare the Rice Paper

Cut each rice paper sheet in half.

Dip one half in warm water for 5–10 seconds until just softened, then lay it flat on a clean surface.

Place 1–2 tablespoons of filling in the center and fold into a dumpling shape—fold in the sides, then roll like a mini burrito.

Now dip a second half-sheet of rice paper and wrap it around the first to create a double layer.

Brush lightly with olive oil on both sides.

Step 3: Pan-Fry the Dumplings

Heat a nonstick pan over medium heat. Place the dumplings seam-side down in the pan and cook for 8–10 minutes total, flipping halfway through.

They should be golden and crispy on both sides. Keep an eye on them—rice paper browns quickly.

Let cool for 1–2 minutes before serving.

How to Conserve the Recipe

These dumplings are best enjoyed fresh and crispy, but you can save leftovers in the fridge for up to 2 days.

To reheat, toss them back in the pan over medium heat or place them in the oven at 180°C (350°F) for about 7–8 minutes. That’ll bring the crispiness back without overcooking the filling.

Microwaving will make them soft—not terrible, but not ideal if you want the crunch.

Avoid freezing these with the rice paper already wrapped. If you want to prep ahead, freeze just the filling and assemble fresh when you’re ready to cook.

Ways to Serve These Shrimp Mushroom Dumplings

You can serve these dumplings in so many ways depending on your mood:

As an appetizer: Serve with a dipping bowl of soy sauce, chili oil, or even garlic mayo. Add a sprinkle of sesame seeds or chopped green onions for a little flair.

For dinner: Pair a few dumplings with a side of stir-fried greens or rice noodles tossed in sesame oil for a quick and satisfying meal.

On a platter: If you’re making multiple dumpling types (like your Mediterranean or Italian versions), include these shrimp ones for variety—they’re always a hit.

As a lunch box option: Pack them with a small container of dipping sauce and a side salad for a fancy-feeling desk lunch.

Mini bites: You can make smaller versions using less filling for cocktail party-style finger food. Just make sure to really seal the edges since they’re delicate when tiny.