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An air fryer crispy rice paper dumplings recipe filled with prawns and served with Lee Kum Kee sauces.

Air Fryer Crispy Rice Paper Dumplings Recipe with Prawns

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10mins

  • Cooking

    20mins

Crispy rice paper dumplings are one of our current favorite easy air fryer recipes - switching out dumpling wrappers for rice paper makes these recipes low carb, but adds an extra crispy texture that makes these dumplings extremely craveworthy.

 

To pair with these shrimp rice paper dumplings, we recommend a dipping sauce that combines Lee Kum Kee Chili Crisp Oil with Less Sodium Soy Sauce. The blend of complex heat and umami makes for a light and refreshing dip that goes perfectly with the crispy rice paper dumplings.

What You Will Need

Made with
Lee Kum Kee products

How to make it

  1. Chop the prawn meat into a slightly chunky mince and place it into a mixing bowl. Add the grated carrot, sliced spring onion, chopped cabbage, and Lee Kum Kee Minced Ginger, Minced Garlic, and Pure Sesame Oil. Mix everything thoroughly until well combined.
  2. Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 10-20 seconds, or until it softens. Place the softened rice paper flat on a clean surface or bench. Scoop about 1/6 of the prawn mixture into the center of the rice paper sheet.
  3. Fold the sides of the rice paper over the filling, creating a small parcel. The top of the dumpling will have multiple layers of rice paper, while the bottom will have just one layer. Dunk another rice paper sheet into warm water, then place the first dumpling (with the single layer side down) in the center of the new rice paper. Fold the sides of the second sheet over the dumpling and seal, repeating until all of the prawn mixture and rice paper sheets are used up.
  4. Brush each rice paper dumpling with a thin layer of oil on both sides. Preheat your air fryer to 200° Celsius (400° Fahrenheit). Place the dumplings in the air fryer basket in a single layer and cook for 15 minutes, or until golden and crispy. Let cool for 5-10 minutes.
  5. While the rice paper dumplings are cooling, in a small bowl, mix together the Lee Kum Kee Less Sodium Soy Sauce and Chiu Chow Style Chili Crisp Oil.
  6. Allow the dumplings to cool for 5-10 minutes before serving. Serve with the dipping sauce on the side. Enjoy your crispy prawn dumplings!

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