When these came out of the oven, we accidentally ate 5 before putting out dinner!
These Baked Shrimp and Chive Rice Paper Dumplings are a healthy and flavorful appetizer or light lunch. The rice paper wrappers bake up crispy, while the shrimp and chive filling is light and delicious. You can enjoy them plain or with your favorite dipping sauce.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice paper wrappers (6-inch diameter) | 20 |
| Cooked shrimp, finely chopped | 1 pound |
| Chives, chopped | 1/4 cup |
| Garlic cloves, minced | 2 |
| Soy sauce | 1 tablespoon |
| Sesame oil | 1 teaspoon |
| Black pepper, freshly ground | 1/4 teaspoon |
| Olive oil or non-stick cooking spray | For greasing |
| Dipping sauce (optional) | Your choice |
Instructions:
- Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil or cooking spray.
- In a bowl, combine the chopped shrimp, chives, garlic, soy sauce, sesame oil, and black pepper. Mix well.
- Prepare your dipping station! Fill a shallow dish with warm water. Have a clean, damp kitchen towel nearby.
- One at a time, dip a rice paper wrapper in the warm water for 10-15 seconds, until it becomes pliable but not soggy. Lay it flat on the damp towel.
- Place a tablespoon of the shrimp filling near the bottom edge of the wrapper, leaving some space on the sides.
- Fold the sides of the wrapper over the filling, then roll it up tightly like a burrito.
- Place the dumpling seam-side down on the baking sheet. Repeat steps 4-7 with the remaining wrappers and filling.
- Brush the tops of the dumplings lightly with olive oil or spray them with cooking spray for a golden brown crisp.
- Bake for 20-25 minutes, or until the dumplings are crispy and golden brown. Keep an eye on them to prevent over-baking.
- Take the dumplings out of the oven and let them cool for a few minutes before serving. Enjoy them plain or with your favorite dipping sauce!
