I finally bought an air fryer! So of course, I had to test out this viral crispy rice paper dumpling recipe that everyone’s been raving about. These dumplings are filled with a simple but flavorful mix of juicy prawns, chopped scallions, and some basic seasoning—light, fresh, and packed with protein.

The outside crisps up into a golden, flaky shell, while the inside stays tender and savory. It’s like the best mix of a spring roll and a dumpling—crunchy on the outside, soft and juicy inside. You don’t need any dough or wrappers—just soaked rice paper, and you're good to go!

I tested these in the air fryer and on the pan. The air fryer version is crisp, but I might have overcooked mine a little. The pan-fried version was my favorite—crispy, golden, and just perfect. Either way, this recipe is:

High-protein
Low-fat
Beginner-friendly
And ready in under 20-30 minutes

No wrapping skills needed, no deep frying, and arely any cleanup. Perfect for busy days when you want something healthy, satisfying, and a little bit addictive.

Let me know in the comments which version you prefer—air fryer or pan-fried?

INGREDIENTS

Prawns - 400g (8 dumplings)

Garlic - 1 clove

Spring Onions - 20g

Soy Sauce - 1 tsp

Sesame Oil - 1 tsp

Salt - 1/2 tsp (or to taste)

Sugar - 1 tsp

White Pepper - 1/2 tsp

Cornstarch - 2 tsp

Oil - about 1 tbsp

Rice papers - 8 sheets

Placing the filling in the middle of the rice paper

COOKING INSTRUCTIONS

PREPARING THE INGREDIENTS

Mince 1 garlic
finely chop 20g of scallions

PREPARING THE PRAWNS

Peel and devein about 400g of prawns. Mine are already peeled and deveined, so I’m adding them straight into the food processor to blend into a smooth paste. If you prefer a chunkier texture, you can also finely chop them with a knife instead.

Next, season the prawn paste with some aromatics—add 1 minced garlic clove and about 20g of chopped scallions. Then mix in the seasonings - 1 tsp soy sauce, 1 tsp sesame oil, ½ tsp salt, 1 tsp sugar, ½ tsp white pepper and 2 tsp cornstarch to help bind everything together. Adjust the seasoning as needed to match your preferred flavor. Give everything a good mix until well combined, then set it aside.

MAKING THE DUMPLINS

Pour some warm water into a shallow plate. Dip a sheet of rice paper into the water for a couple of seconds, just enough to wet the entire surface. Place it on a clean work surface.

Spoon about 1 tablespoon of the filling into the center, then fold in all four sides to form a neat parcel. You can shape them however you like—I’m making rectangular parcels for this batch.

Place the wrapped dumplings onto a lightly oiled baking tray to prevent them from sticking. Once all the parcels are ready, lightly spray or brush the tops with oil to keep them from drying out.

COOKING (AIR FRYER METHOD)

Lightly spray the air fryer rack with oil, then carefully place the dumplings on it in a single layer. Depending on the size of your air fryer, you may need to cook them in two batches. Air fry at 180°C (356°F) for about 20 minutes, flipping them halfway through for even crispiness.

COOKING (PAN FRY METHOD)

Lightly spray or brush some oil onto a non-stick pan. Place the dumplings in and pan-fry over medium heat for about 10 minutes, turning occasionally until they’re golden and crispy on all sides.

And that’s it! Serve them up with your favorite dipping sauce and enjoy.

I hope you enjoy this recipe! For step-by-step instructions, be sure to check out the full video on YouTube - Rice Paper Dumplings with prawns and scallions - easy high protein air fryer recipe

Crispy Rice Paper Dumplings with Prawns & Scallions

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