Ingredients:

  • 1 lb raw shrimp, peeled, deveined, and patted dry
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, finely grated
  • 2 tbsp cilantro stems, finely minced
  • 12 sheets circular rice paper
  • 2 cups warm water
  • 1 tbsp rice vinegar
  • 3 tbsp neutral oil
  • 1 tbsp cornstarch

Instructions:

  1. Place the dried shrimp in a food processor. Pulse 8–10 times until small, distinct chunks form, avoiding a paste consistency.
  2. Transfer shrimp to a bowl. Stir in salt, white pepper, sesame oil, grated ginger, and cilantro stems until the filling is tacky and well-combined.
  3. Divide the mixture into 12 equal mounds (approximately 1.5 tbsp each).
  4. Combine warm water and rice vinegar in a shallow tray.
  5. Dip one rice paper sheet for 3–5 seconds until pliable but slightly firm in the center.
  6. Place a shrimp mound in the center. Fold the bottom over the filling, tuck in the sides tightly, and roll upward.
  7. Lightly dust the exterior of the finished roll with cornstarch to prevent sticking.
  8. Add neutral oil to a skillet over medium-high heat until shimmering.
  9. Place dumplings seam-side down and fry for 2–3 minutes per side until the edges are deep golden brown and rigid.
  10. Alternatively, air fry at 375°F (190°C) for 6–8 minutes, flipping halfway, after lightly brushing with oil.