Shrimp Rice Paper Dumplings

This is an example of a meal that Solin would create to include in your personalized meal plan.

Shrimp Rice Paper Dumplings

YOUR SOLIN GENERATED RECIPE

Shrimp Rice Paper Dumplings

Pan-seared shrimp and cabbage dumplings wrapped in delicate rice paper for a crispy, golden exterior that yields to a succulent seafood center.

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NUTRITION

509kcal
Protein
50.8g
Fat
11.3g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Raw shrimp

1 cup Napa cabbage

2 tbsp Green onions

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

1 tbsp Tamari

6 sheet Rice paper

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Finely chop the raw shrimp until it reaches a coarse, paste-like consistency and transfer to a mixing bowl.

  • 2

    Add the finely shredded cabbage, sliced green onions, grated ginger, minced garlic, sesame oil, tamari, salt, and pepper to the shrimp.

  • 3

    Stir the filling vigorously until the ingredients are well incorporated and the mixture becomes slightly tacky.

  • 4

    Submerge one rice paper sheet in a shallow dish of warm water for about 5 seconds until just pliable, then lay it flat on a damp cutting board.

  • 5

    Place a generous portion of the shrimp filling in the center of the rice paper, fold the bottom up, the sides in, and roll tightly to create a rectangular parcel.

  • 6

    Heat the avocado oil in a large non-stick skillet over medium heat.

  • 7

    Place the dumplings in the skillet, ensuring they do not touch, and sear for 3 to 4 minutes per side until the wrappers are golden and crispy and the shrimp is opaque.

Shrimp Rice Paper Dumplings

This is an example of a meal that Solin would create to include in your personalized meal plan.

Shrimp Rice Paper Dumplings

YOUR SOLIN GENERATED RECIPE

Shrimp Rice Paper Dumplings

Pan-seared shrimp and cabbage dumplings wrapped in delicate rice paper for a crispy, golden exterior that yields to a succulent seafood center.

NUTRITION

509kcal
Protein
50.8g
Fat
11.3g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Raw shrimp

1 cup Napa cabbage

2 tbsp Green onions

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

1 tbsp Tamari

6 sheet Rice paper

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Finely chop the raw shrimp until it reaches a coarse, paste-like consistency and transfer to a mixing bowl.

  • 2

    Add the finely shredded cabbage, sliced green onions, grated ginger, minced garlic, sesame oil, tamari, salt, and pepper to the shrimp.

  • 3

    Stir the filling vigorously until the ingredients are well incorporated and the mixture becomes slightly tacky.

  • 4

    Submerge one rice paper sheet in a shallow dish of warm water for about 5 seconds until just pliable, then lay it flat on a damp cutting board.

  • 5

    Place a generous portion of the shrimp filling in the center of the rice paper, fold the bottom up, the sides in, and roll tightly to create a rectangular parcel.

  • 6

    Heat the avocado oil in a large non-stick skillet over medium heat.

  • 7

    Place the dumplings in the skillet, ensuring they do not touch, and sear for 3 to 4 minutes per side until the wrappers are golden and crispy and the shrimp is opaque.