Crispy Prawn Rice Paper Dumplings

What do you get when you cross dumplings with rice paper rolls? This! They’re crispy yet satisfyingly chewy on the outside and packed with a delicious prawn and spring onion filling. They make the perfect appetiser. Your friends and family will absolutely love them!

  • Prep Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 dumplings
  • Category: Fish and Seafood


  • 330 g raw king prawns, minced
  • 2 spring onions, finely chopped
  • 1 large garlic clove, minced
  • 1 tsp fresh ginger root, minced
  • 2 tsps oyster sauce
  • 1 tsp light soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp Shaoxing wine
  • 1 tbsp corn flour (cornstarch)
  • 16 rice paper wrappers (Vietnamese spring roll wrappers)
  • vegetable oil (or any neutral oil), for cooking


  1. Place the prawns, spring onions, garlic, ginger, oyster sauce, light soy sauce, toasted sesame oil, Shaoxing wine and cornflour in a bowl. Season very lightly with salt and mix until well combined.
  2. Folding the dumplings: 1) Dip a rice paper wrapper into warm water to soften. 2) Add 1/8 of the filling to the bottom-centre of the sheet, about 1/3 up from the bottom. Form the filling into a rough rectangle. 3) Fold the bottom of the rice paper wrapper over the filling to cover. Next, fold the left side of the wrapper over the filling, then the right. Continue to fold upwards until you’re left with a rectangular shaped dumpling. 4) Dip a second rice paper wrapper into warm water to soften. Place the wrapped dumpling on the bottom-centre of the sheet and fold the dumpling in the same way as above. Double wrapping the dumpling both ensures it won’t break apart during cooking and gives the finished dumpling a satisfyingly chewy texture.
  3. Heat enough oil to coat the bottom of a large, non-stick frying pan over medium heat. Arrange the dumplings in a single layer and cook until golden on both sides, around 2 minutes per side. Serve with your favourite dipping sauce and enjoy! They’re best served immediately, as they lose their crunch as they cool.

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6 months ago

I made these today and they were absolutely demolished. Great recipe – thank you!!