Recipe for Rice Paper Dumplings from Chef Charlotte Langley

Canadian MSC Ambassador Chef Charlotte Langley shared with us this recipe for Rice Paper Dumplings with Coldwater Shrimp, Cabbage, Kimchi and Seaweed. A lighter and still satisfying option for comfort food, these shrimp dumplings require zero special folding or pinching skills; simply fill, fold, and you’re done. Crispy, chewy and oh-so sustainable, they can be pan-fried or cooked in the air fryer – your choice!

Recipe for Rice Paper Dumplings

Rice Paper Dumplings with Coldwater Shrimp, Cabbage, Kimchi and Seaweed

Prep: 15 minutes
Cook Time: 10- 15 minutes
Serving size: 4 as a main course for lunch or dinner, also great as an appetizer
Experience level: Beginner


  • 1 package (340 g) frozen MSC certified sustainable coldwater shrimp
  • 1 cup (127 g) day-old sticky rice
  • 2 cups (145 g) Napa cabbage, roughly chopped
  • ½ cup (120 g) kimchi
  • 1 tbsp (15 g) ginger, minced
  • 1 tbsp (15 g) garlic, minced
  • 2 green onions, roughly chopped
  • 1 egg
  • Splash of soy sauce
  • 1 pack of 12 rice papers, large rounds
  • Nori cut into small rectangles
  • Neutral oil like vegetable or canola


1. In a food processor, add the shrimp, Napa cabbage, kimchi, ginger and garlic, and pulse until combined but not paste-like (you still want some texture).

2. Add the green onion, egg, sticky rice and splash of soy. Pulse a few times until you get a consistent texture. Set aside.

3. In a large bowl with room temperature water, soak one sheet of rice paper at a time, just for a few seconds to loosen it up.

4. Place on a cutting board and centre one piece of nori on the rice paper. Top with a generous amount of filling, about 2 tbsp. Roll and fold into a “pillow”, or the shape of your choice. Prepare 12 dumplings.

5. In a large frying pan on medium-high heat, add in enough cooking oil to fully coat the pan and fry the dumplings on both sides until crispy, around 5 minutes.

6. Alternatively, you can cook these in an air fryer at 375° for 3-5 minutes.

Note: Pre-make your filling and keep it in the fridge up to 3 days or in the freezer for up to 4 weeks so you can whip up a batch of these anytime you need a snack. 



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Demian is an Argentinian retired musician, avid gamer and editor for the Montréal Guardian, Toronto Guardian, Calgary Guardian and Vancouver Guardian websites.