No-Fold Rice Paper Shrimp Dumplings
Published May 16, 2026
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Gluten-Free & Low Sodium
May is Celiac Awareness Month, making it the perfect time to reimagine your favorite recipes in a way that’s safe, delicious, and inclusive. These No-Fold Rice Paper Shrimp Dumplings take a viral food trend and transform it into something everyone can enjoy, completely gluten-free and lower in sodium.
Table of Contents
By using rice paper instead of traditional wrappers and swapping in San-J Tamari Lite, we’ve created a dumpling that’s just as crispy, savory, and satisfying, but better for those with gluten sensitivities and anyone watching their sodium intake.
Why This Viral Recipe Just Got Better
- Inspired by the trending rice paper dumplings seen all over social media
- Made 100% gluten-free in honor of Celiac Awareness Month
- Lower sodium thanks to San-J Tamari Lite
- No complicated folding, perfect for home cooks
- Crispy bottoms with juicy, flavorful shrimp filling
Celebrating Celiac Awareness Month with Flavor
For those living with celiac disease or gluten intolerance, finding safe and satisfying alternatives to classic comfort foods can be a challenge. That’s why recipes like this matter.
Instead of traditional wheat-based dumpling wrappers and high-sodium soy sauce, we’ve made simple swaps:
- Rice paper keeps things naturally gluten-free
- San-J Tamari Lite delivers rich umami flavor with less sodium and no gluten
It’s a small change that makes a big impact, proving that gluten-free cooking can still be exciting, modern, and incredibly delicious.
Ingredients You’ll Need
Dipping Sauce
- ⅓ cup San-J Tamari Lite
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon sriracha sauce
- 2 cloves garlic, grated
- 2 tablespoons white sesame seeds
- 2 teaspoons freshly grated ginger
- 1 green onion, finely minced
Dumplings
- 2 pounds raw shrimp, peeled, deveined, and minced
- 4 cloves garlic, grated
- ½ cup minced chives
- ¼ cup San-J Tamari Lite
- 1 tablespoon toasted sesame oil
- 2 tablespoons cornstarch
- 1 teaspoon white pepper
- 8–10 sheets rice paper, cut into quarters
- Avocado oil spray
How to Make No-Fold Rice Paper Shrimp Dumplings
Step 1: Make the Sauce
Whisk together tamari, rice vinegar, sesame oil, sriracha, garlic, sesame seeds, ginger, and green onion. Set aside.
Step 2: Prepare the Filling
Mix shrimp, garlic, chives, tamari, sesame oil, cornstarch, and white pepper until fully combined.
Step 3: Prep Your Station
Fill a bowl with warm water and place it next to your cooking area along with the rice paper pieces.
Step 4: Cook the Shrimp
Heat a non-stick skillet over medium heat and lightly spray with oil. Scoop shrimp mixture into balls and place in the pan. Cook undisturbed for about 2 minutes.
Step 5: Add Rice Paper
Dip 2 rice paper pieces in warm water for about 10 seconds, then place over each shrimp ball. Gently shape around the filling.
Step 6: Steam and Crisp
Add about ⅓ cup water to the pan, cover, and cook until the water evaporates. Remove the lid and let the bottoms crisp up until golden and fully cooked.
Step 7: Serve
Serve hot with the dipping sauce.
Tips for Success
- Don’t oversoak rice paper, it should be soft but not fragile
- Keep hands slightly damp to prevent sticking
- Cook in batches to avoid overcrowding
- Let the bottoms crisp well for that signature texture
Easy Variations
- Spicy Version: Add chili flakes or extra sriracha
- Herb Swap: Use cilantro or Thai basil instead of chives
- Protein Options: Ground chicken or turkey works well
- Extra Crunch: Finish in the air fryer for added crispiness
Frequently Asked Questions
Yes! This recipe is completely gluten-free, using rice paper and San-J Tamari Lite instead of traditional wheat-based ingredients.
We use San-J Tamari Lite, which contains less sodium than regular soy sauce while still delivering bold, savory flavor.
Rice paper is naturally gluten-free and creates a chewy, crispy texture when cooked.
You can prepare the filling in advance, but cook dumplings fresh for best results.
Freezing is not recommended, as rice paper texture can change when thawed.
Try a cucumber salad, steamed rice, or sautéed vegetables.
Yes, ground chicken, turkey, or finely chopped mushrooms are great options.
It may be oversoaked, dip briefly until just pliable.
The Last Bite
These No-Fold Rice Paper Shrimp Dumplings are the perfect example of how a viral recipe can be reinvented to fit modern dietary needs. In celebration of Celiac Awareness Month, we’ve made them completely gluten-free—while also lowering the sodium using San-J Tamari Lite.
The result? A dish that’s inclusive, flavorful, and absolutely crave-worthy.
No-Fold Rice Paper Shrimp Dumplings
Ingredients
- ⅓ cup plus 2 tablespoons San-J Tamari Lite, divided
- 3 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil, divided
- 1 tablespoon sriracha sauce
- 6 cloves of grated garlic, divided
- 2 tablespoons white sesame seeds
- 2 teaspoons freshly grated ginger
- 1 green onion, finely minced
- 1- pound raw shrimp, peeled, deveined, and minced
- ½ cup minced chives
- 1 tablespoon cornstarch
- ½ teaspoon white pepper
- 12 (?) sheets rice paper, cut into 4 pieces
- Avocado oil spray
Instructions
- In a small bowl, combine ⅓ cup San-J Tamai Lite, rice vinegar, 1 tablespoon toasted sesame oil, sriracha sauce, 2 cloves of grated garlic, sesame seeds, ginger, and green onion. Set aside for serving.
- In a medium mixing bowl, combine the shrimp, 4 grated garlic cloves, chives, 2 tablespoons San-J Tamai Lite, 1 tablespoon toasted sesame oil, cornstarch, and pepper. Mix well.
- Fill a bowl with warm water, place it by the stove, and keep the rice paper nearby.
- Heat a large non-stick skillet over medium heat. Lightly spray with oil spray.
- Using a cookie scoop, form balls of the shrimp mixture and drop them into the hot pan. Cook, undisturbed, for 2 minutes. While they are cooking, dip 2 pieces of rice paper into the warm water for 10 seconds, then place atop each shrimp ball. Gently pinch around the ball. Repeat with each shrimp ball.
- Pour ⅓ cup water into the skillet around the edges and cover the pan. Continue to cook, covered, until the water evaporates. Remove the cover and once the dumplings have a nice crust on the bottom and the shrimp is cooked through, serve with the dipping sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
