Spicy Chili Rice Paper Wontons
Spicy Chili Rice Paper Wontons
Ingredients
For the Wontons
- 1 1/2 pounds Argentine red shrimp, raw, chopped into fine chunks
- 2 tablespoons ginger, minced
- 4 tablespoons garlic, minced
- 4 green onions, thinly diced
- 4 teaspoons soy sauce
- 4 teaspoons cornstarch
- 4 teaspoons white pepper
- 24 rice paper sheets
For the Spicy Chili Sauce
- 2 tablespoons chili crisp
- 2 tablespoons rice vinegar
- 4 tablespoons soy sauce
- 2 tablespoons garlic, minced
- 2 tablespoons brown sugar
- 8 green onions, whole, medium, thinly sliced
- 1 tablespoon sesame oil
- 4 teaspoons sesame seeds
Instructions
- 1
Prepare the wonton filling: In a large bowl, combine the chopped Argentine red shrimp, diced green onions, minced ginger, minced garlic, soy sauce, cornstarch, and white pepper. Mix thoroughly until all ingredients are well combined and the filling is uniform.
⏱️ 10 min
- 2
Prepare the spicy chili sauce: In a small bowl, whisk together the chili crisp, rice vinegar, soy sauce, minced garlic, brown sugar, sesame oil, sesame seeds, and thinly sliced green onions. Set aside.
⏱️ 5 min
- 3
Prepare the rice paper: Fill a shallow dish or large plate with warm water. Take one sheet of rice paper and submerge it in the water for about 15-20 seconds, or until it becomes pliable. Lay the softened rice paper flat on a clean, damp surface.
⏱️ 5 min
- 4
Fold the rice paper: Fold each side of the softened rice paper in towards the center, creating a square shape approximately 2 1/2 inches long. This will make the wonton wrapper more durable.
⏱️ 5 min
- 5
Assemble the wontons: Place 1 to 2 tablespoons of the shrimp filling onto the center of the folded rice paper square. Carefully pinch all four corners of the rice paper square together tightly, completely sealing the filling inside to form a wonton shape. Repeat with the remaining rice paper and filling.
⏱️ 10 min
- 6
Steam the wontons: Line a steamer basket with a non-stick sheet of baking paper or parchment paper. Arrange the assembled wontons in a single layer in the steamer, ensuring they do not touch each other. Place the steamer over a pot of simmering water, cover, and steam for 8-10 minutes, or until the shrimp is fully cooked and opaque.
⏱️ 10 min
- 7
Serve: Carefully remove the steamed wontons from the steamer and transfer them to a serving bowl. Pour the prepared spicy chili sauce generously over all the wontons. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chili Rice Paper Wontons
For the Wontons
- 1 1/2 pounds Argentine red shrimp, raw, chopped into fine chunks
- 2 tablespoons ginger, minced
- 4 tablespoons garlic, minced
- 4 green onions, thinly diced
- 4 teaspoons soy sauce
- 4 teaspoons cornstarch
- 4 teaspoons white pepper
- 24 rice paper sheets
For the Spicy Chili Sauce
- 2 tablespoons chili crisp
- 2 tablespoons rice vinegar
- 4 tablespoons soy sauce
- 2 tablespoons garlic, minced
- 2 tablespoons brown sugar
- 8 green onions, whole, medium, thinly sliced
- 1 tablespoon sesame oil
- 4 teaspoons sesame seeds
Instructions
- 1
Prepare the wonton filling: In a large bowl, combine the chopped Argentine red shrimp, diced green onions, minced ginger, minced garlic, soy sauce, cornstarch, and white pepper. Mix thoroughly until all ingredients are well combined and the filling is uniform.
⏱️ 10 min - 2
Prepare the spicy chili sauce: In a small bowl, whisk together the chili crisp, rice vinegar, soy sauce, minced garlic, brown sugar, sesame oil, sesame seeds, and thinly sliced green onions. Set aside.
⏱️ 5 min - 3
Prepare the rice paper: Fill a shallow dish or large plate with warm water. Take one sheet of rice paper and submerge it in the water for about 15-20 seconds, or until it becomes pliable. Lay the softened rice paper flat on a clean, damp surface.
⏱️ 5 min - 4
Fold the rice paper: Fold each side of the softened rice paper in towards the center, creating a square shape approximately 2 1/2 inches long. This will make the wonton wrapper more durable.
⏱️ 5 min - 5
Assemble the wontons: Place 1 to 2 tablespoons of the shrimp filling onto the center of the folded rice paper square. Carefully pinch all four corners of the rice paper square together tightly, completely sealing the filling inside to form a wonton shape. Repeat with the remaining rice paper and filling.
⏱️ 10 min - 6
Steam the wontons: Line a steamer basket with a non-stick sheet of baking paper or parchment paper. Arrange the assembled wontons in a single layer in the steamer, ensuring they do not touch each other. Place the steamer over a pot of simmering water, cover, and steam for 8-10 minutes, or until the shrimp is fully cooked and opaque.
⏱️ 10 min - 7
Serve: Carefully remove the steamed wontons from the steamer and transfer them to a serving bowl. Pour the prepared spicy chili sauce generously over all the wontons. Serve immediately and enjoy!
⏱️ 2 min