Shrimp and Brown Rice Wontons Recipe

Name: Shrimp and Brown Rice Wontons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 square wonton wrappers; 12 ounces shrimp, veins removed; 1 tablespoon sesame oil; 1 tablespoon sugar; 1 tablespoon parsley, chopped; 2 teaspoons garlic, chopped; 2 teaspoons gingerroot, chopped; 3 tablespoons carrots, minced, blanched; 3 tablespoons celery, minced, blanched; 1 -2 teaspoon salt; ½ teaspoon black pepper; ¾ cup brown rice, completely cooked; 2 bunches scallions, green only; 2 teaspoons rice vinegar; 2 tablespoons peanut oil; 4 tablespoons neutral-flavored vegetable oil; ½ teaspoon salt

Servings: persons

20 square wonton wrappers
12 ounces shrimp, veins removed
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon parsley, chopped
2 teaspoons garlic, chopped
2 teaspoons gingerroot, chopped
3 tablespoons carrots, minced, blanched
3 tablespoons celery, minced, blanched
1 -2 teaspoon salt
½ teaspoon black pepper
¾ cup brown rice, completely cooked
2 bunches scallions, green only
2 teaspoons rice vinegar
2 tablespoons peanut oil
4 tablespoons neutral-flavored vegetable oil
½ teaspoon salt

1
First, make scallion oil: Blanch scallions briefly in boiling water.
2
Then place scallions and vinegar into a blender and puree until very smooth.
3
Add the oil while the blender is running to form an emulsion.
4
Season to taste with salt.
5
Next, prepare filling: Place shrimp, oil, sugar, parsley, garlic, ginger, salt and pepper into food processor and quickly pulse to make a coarse and chunky paste.
6
Remove puree, put cooked rice into processor, and quickly puree just to break up the grains.
7
Combine the rice, shrimp, and diced vegetables and mix.
8
Fill the wonton wrappers with shrimp filling as directed on wonton package.
9
(If making ahead, transfer to a baking sheet lined with parchment; refrigerate or freeze until ready to cook.)
10
To cook wontons, heat a small amount of oil in large saute pan and cook filled wontons lightly golden brown.
11
Turn on side; add just enough water to cover the bottom of the pan.
12
Cover; steam until centers are cooked, 4-5 minutes.
13
To serve, top each wonton with scallion oil and enjoy!

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 20 square wonton wrappers, 12 ounces shrimp, veins removed, 1 tablespoon sesame oil, 1 tablespoon sugar, and more.

Yes, Shrimp and Brown Rice Wontons falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Brown Rice Wontons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions