Make the filling- Put all of the ingredients except for the rice paper and oil spray into the bowl of a food processor. Pulse 8-10 times until the shrimp is very roughly chopped. Scrape the shrimp mixture into a bowl and give it a good stir so everything is well mixed. Place the shrimp filling into a quart size zip top bag, squeezing out all of the air. Cut a corner tip off so that the hole is about ½ inch long. 

Make the dumplings- Fill a large bowl with water. Slide the rice paper into the water and submerge it gently. Put the rice paper onto the cutting board. Repeat with another piece of rice paper and put it next to the first one. Let it sit for a minute to rehydrate and soften. Squeeze the shrimp filling across the paper at the bottom third of the rice paper, leaving a small gap at the edges.

Fold the rice paper over the shrimp filling and then continue to roll it up like a cigar. Next curl one edge in and start rolling it up so it looks like a mini cinnamon roll. Place the rolls on a plate (I covered my plate first with plastic wrap so the rolls wouldn’t stick.) and continue making dumplings until you use up all of the filling. 

It is very important that you leave enough space between the dumplings so they do not stick together. 

You will yield about a dozen pieces.

Cook the dumplings– You can either cook the dumplings in a non-stick pan or air fry them. I prefer pan-fried, which gives the dumplings better color, texture, and the skins break apart less too.

Pan Fry– Heat a large non-stick skillet over medium heat with a Tablespoon of oil. Place the dumplings in the pan so that there is space between them. Cook them for 3 minutes and then flip them over gently. Place a lid over the pan and continue to cook for 3 minutes. Take the lid off and flip the dumplings one more time, cooking for another minute or so to give them a little more crispiness. Transfer the dumplings to a plate and serve immediately.

Airfry- Spray the baking sheet with oil and then place the dumplings on the sheet, leaving space between them. Spray the dumplings with the oil spray and cook for 12 minutes on 350 degrees. Transfer the dumplings to a plate and serve immediately.