When these came out of the oven, we accidentally ate 5 before putting out dinner!

Oh, the joy these little Baked Shrimp and Chive Rice Paper Dumplings bring to the table! Inspired by traditional Asian cuisine, these dumplings are a delightful twist on the usual fare. Imagine the subtly sweet shrimp paired with fresh chives, all cocooned in a light rice paper wrapper that turns just the right amount of crispy when baked. It's perfect for those who love finger foods or are looking for something that feels both comforting and exotic. This dish is a wonderful conversation starter and provides a hands-on eating experience that both kids and adults can enjoy. So, gather 'round the kitchen, and let's make some cherished family memories with this meal!

These dumplings are quite versatile, darlings! I like to serve them with a soy or sweet chili dipping sauce, which adds a zesty kick. You could also consider a side of steamed veggies or a light cucumber salad for a refreshing contrast. And for a more filling meal, why not pair them with a warm bowl of jasmine rice or a simple stir-fried noodle dish? The possibilities are as wide as your imagination!

- 20 rice paper wrappers (6-inch diameter)
- 1 pound cooked shrimp, finely chopped
- 1/4 cup chives, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon freshly ground black pepper
- Olive oil or non-stick cooking spray (for greasing)
- Dipping sauce of your choice (optional)

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil or cooking spray.

2. In a mixing bowl, combine the chopped shrimp, chives, garlic, soy sauce, sesame oil, and black pepper. Mix until all ingredients are well incorporated.

3. Dip a rice paper wrapper in warm water for about 10 to 15 seconds, or until it's just pliable (don't let it get too soft!). Lay it down on a clean, damp kitchen towel.

4. Place about a tablespoon of the shrimp filling near the bottom of the rice paper, leaving a little space at the bottom and sides.

5. Fold in the sides of the wrapper over the filling and then roll it up tightly, just like a mini burrito.

6. Place the dumpling seam-side down on the prepared baking sheet. Repeat with the remaining wrappers and filling.

7. Brush the tops of the dumplings lightly with olive oil or spray them with cooking spray. This will help them get a golden tan in the oven!

8. Bake for 20-25 minutes, or until the dumplings are crisp and golden brown. Keep an eye on them toward the end so they don't over-bake and lose their lovely light touch!

9. Remove from the oven, let them cool for a few minutes, and then serve with your favorite dipping sauce.

- For a vegetarian option, replace the shrimp with finely shredded tofu or a mix of your favorite veggies, like shiitake mushrooms and cabbage.
- If your little ones are not fans of chives, you can easily substitute them with some milder green onions or even some finely chopped spinach for a different but equally delicious green.
- A fun tip for the dipping sauce: mix in a little bit of honey with soy sauce and a squeeze of lime for a sweet, tangy, and savory experience.
- If you're in a time pinch, feel free to use store-bought shredded carrots or pre-cooked shrimp to cut down on prep time.
- To keep the rice papers from sticking to each other or tearing, work with one at a time and keep them slightly damp with a light towel.
- Lastly, make these dumplings a family affair! Even the little hands can help with rolling and dipping, making dinner time an engaging activity for everyone.