Rice Paper Shrimp Pancakes are a social media favorite made by sandwiching a savory shrimp filling between round rice paper sheets, then pan-frying each one until crisp. Cut into wedges, they’re crispy on the outside with a bouncy, juicy, and savory shrimp filling inside.

Since my crispy rice paper dumplings are one of the most-loved recipes on I Heart Umami, I knew this easy, shareable idea would be perfect for you, too. My filling has shiitake, scallions, and shallot for more umami flavor, making these pancakes great as an appetizer, snack, or light meal.

A plate of crispy rice paper shrimp pancakes topped with green onions, sesame seeds, and sauce, served on a striped plate with chopsticks and a small bowl of sauce in the background.

Why rice paper shrimp pancakes are so popular

ChihYu Smith with shoulder-length dark hair, wearing a striped shirt, smiles at the camera while holding a container of Creamy Roasted Sesame Dressing. Framed drawings and a family photo are visible on the wall and table behind her.

It’s easy to see why this idea took off on social media. It turns familiar ingredients into something crispy, flavorful, and fun to share without folding individual pieces or mixing a batter.

Easy to assemble: Spread the filling between the rice paper sheets, press them together, and pan-fry.
Crispy and juicy: The rice paper becomes crisp while the shrimp filling stays bouncy and juicy.
Full of savory flavor: Shiitake, scallions, shallot, soy sauce, and sesame oil give every bite plenty of umami.
Made for sharing: Cut the large pancakes into wedges and serve them as an appetizer, snack, or light meal.

What goes inside the shrimp filling

The filling combines shrimp with fresh shiitake, scallions, and shallot for a savory, umami-rich flavor. Once cooked, it stays juicy with a bouncy, springy texture.

Rice paper wrappers, a bowl of scallions in water, a bowl filled with shrimp and mushrooms topped with scallion—perfect for making rice paper shrimp pancakes—a small dish of dipping sauce, and labeled ingredient notes are artfully arranged on a wooden table.

Shrimp: Use peeled and deveined raw shrimp. A small food processor quickly turns it into a thick, sticky mixture.
Fresh shiitake: Adds extra umami and keeps the filling from tasting plain.
Scallions and shallot: Add freshness and a mild onion flavor throughout the filling.
Seasonings: Light soy sauce, toasted sesame oil, white pepper, and a little sugar round out the savory flavor. Chinese cooking wine is optional but adds more depth.

Tip

Why you don’t need cornstarch

Many recipes add cornstarch to the filling, but it isn’t needed here. Finely mince the shrimp and stir in one direction until it becomes a sticky paste that holds together and spreads easily without squeezing out. The rice paper already contains starch, so no extra is required.

How to prepare the rice paper layers

Use standard round rice paper sheets made for Vietnamese spring rolls. I use 9-inch sheets so the finished pancakes are large enough to cut into wedges and share.

Two rice paper sheets rest on a wooden surface, with a bowl of filling nearby—perfect for assembling your own rice paper shrimp pancakes. In the second image, a hand wets a rice paper sheet on a plate, preparing it for wrapping these delicious shrimp-filled treats.

Use four sheets per pancake: Layer two sheets on the bottom and two on top. The double layers make the outside much crispier than using only one sheet per side.
Keep the sheets mostly dry: Do not soak them in water. Soaked rice paper becomes soft and difficult to move once the filling is added.
Moisten only the center: Lightly wet your fingers and rub the center of the rough side of one sheet. Press a second sheet over it so they stick together while remaining firm. Repeat to make the top layer.

How to assemble rice paper shrimp pancakes

Have the pan preheated before you begin. Once the filling and double-layered rice paper sheets are ready, each pancake takes about one minute to assemble.

Person demos how to prepare wonton fillings with shrimp.

Add the filling: Place one prepared rice paper layer on a flat work surface. Spoon about ½ cup of shrimp filling on top and use the back of a spoon to spread it into an even layer.

Two images show rice paper sheets spread with a minced shrimp mixture, ready to be transformed into delicious rice paper shrimp pancakes. In the left image, a hand spreads the mixture with a spoon. In the right image, two hands hold the filled rice paper.

Add the top layer: Place a second prepared rice paper layer over the filling, lining up the edges as closely as possible.
Press gently: Use your palms to press the pancake together. The sticky shrimp filling helps the layers stay in place, but avoid pressing too firmly or the filling may squeeze out around the edges.
Work quickly and assemble one at a time: Assemble the first pancake and place it in the hot pan right away. While it cooks, prepare the next one. Do not assemble the entire batch in advance, or the rice paper will absorb moisture from the filling and become too soft.

How to pan-fry the pancakes until crisp

A 10-inch nonstick pan works well for these 9-inch pancakes. Use about 1½ tablespoons of oil for each one and keep the heat at medium. This gives the rice paper time to crisp while the shrimp filling cooks through.

Two images show rice paper shrimp pancakes with filling cooking in a pan. The left image shows the pancake being pressed with a spatula, while the right image reveals it browned and crispy after cooking.

Preheat the pan: Heat the oil over medium heat until it begins to shimmer but is not smoking.
Cook the first side: Add one pancake and pan-fry for 3 to 4 minutes. Gently press it with a spatula so the rice paper cooks evenly. It will look pale with light golden spots.
Flip and finish: Carefully flip the pancake and cook for about 3 more minutes, or until the second side is crisp and the filling is cooked through.
Use a wire rack: Transfer the cooked pancake to a wire rack instead of a plate. This allows steam to escape so the bottom stays crisp.

A crispy Vietnamese rice paper shrimp pancake snack topped with scallions and browned, melted cheese sits on a cooling rack over a baking sheet, on a wooden surface.

Can you air-fry the pancakes from raw?

I don’t recommend air-frying from raw. The rice paper tends to curl, dry out, and turn brittle instead of crisping evenly.

If you try it anyway, lightly mist the assembled pancake with water so the rice paper softens slightly but remains firm enough to lift into the basket.

What to serve with rice paper shrimp pancakes

Serve the pancakes right away while the rice paper is at its crispiest. I like to cut them into wedges with kitchen shears—it’s much easier than using a knife and makes them perfect for sharing.

For a savory dip, pair them with my wonton dipping sauce. If you prefer something sweet and tangy, try my egg roll sauce. Serve the sauce on the side or add it right before eating so the pancakes stay crisp.

To make it a meal, add a refreshing marinated cucumbers and a bowl of spicy peanut noodles. The cool cucumbers and creamy noodles both pair well with the crispy, savory pancakes.

More rice paper recipes to try

If you have extra rice paper sheets, there are plenty of fun ways to use them:

Rice paper shrimp chips: Triangle-shaped bites made with a whole shrimp, scallions, and ginger. They’re shallow-fried until puffy and crisp.
Rice paper noodles: A fun and easy way to turn rice paper sheets into chewy noodles for your favorite sauce.
Vietnamese rice paper pizza: A creative, crispy base topped with fresh herbs and vegetables, all cooked to golden perfection.
How to use rice paper: My complete guide covers how to soften, fold, store, and cook rice paper for different recipes.

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Six triangular slices of savory rice paper shrimp pancakes topped with green onions, sesame seeds, and sauce are arranged on a white plate with black lines, with chopsticks and a small cup of soy sauce on the side.