Crispy Rice Paper Dumplings (Printable Version)

Golden, crunchy dumplings filled with savory veggies offer a quick, gluten-free, vegan Asian fusion snack.

# Ingredient List:

→ Filling

01 - 1 cup shredded green cabbage
02 - 1 medium carrot, grated
03 - 1/2 cup finely chopped shiitake mushrooms
04 - 2 green onions, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 tbsp soy sauce (or tamari for gluten-free)
07 - 1 tsp sesame oil
08 - 1/2 tsp grated fresh ginger

→ Wrappers & Assembly

09 - 12 sheets rice paper, 8.66 inches round
10 - 2 tbsp neutral oil (canola or avocado) for frying

→ Dipping Sauce (optional)

11 - 2 tbsp soy sauce (or tamari)
12 - 1 tbsp rice vinegar
13 - 1 tsp maple syrup or honey
14 - 1/2 tsp chili flakes (optional)

# Directions:

01 - Combine cabbage, carrot, mushrooms, green onions, garlic, soy sauce, sesame oil, and ginger in a large bowl and mix thoroughly.
02 - Heat a nonstick skillet over medium heat, add filling and sauté for 3 to 4 minutes until vegetables soften. Remove from heat and cool slightly.
03 - Dip one rice paper sheet into warm water for 5 to 10 seconds until pliable; avoid over-soaking.
04 - Lay rice paper on a damp towel, place 2 tablespoons of filling in the center, fold sides inward and roll tightly like a burrito.
05 - Continue dipping and wrapping remaining rice paper sheets with filling.
06 - Heat neutral oil in a large nonstick skillet over medium heat, place dumplings seam side down spaced apart, and cook for 2 to 3 minutes per side until golden and crispy. Flip carefully to prevent tearing.
07 - Whisk together soy sauce, rice vinegar, maple syrup (or honey), and chili flakes in a small bowl.
08 - Serve dumplings hot accompanied by dipping sauce.

# Expert Advice:

01 -
  • They're genuinely crispy on the outside while staying tender and packed with flavor inside, making them impossible to stop eating once you start.
  • Completely gluten-free and naturally vegan without any weird substitutions, so they work for almost any diet at your table.
  • Honestly faster to make than ordering takeout, and your kitchen smells incredible the whole time.
02 -
  • The rice paper is the secret weapon here, and the only real trick is not over-soaking it, which turns it soft and mushy instead of crispy and delicate.
  • Medium heat is non-negotiable for the oil, because high heat will brown the outside before the inside is warm, and low heat just makes them greasy.
03 -
  • Keep your rice papers in their original packaging in a cool, dry place, because humidity is their enemy and they'll stick together if they absorb too much moisture from the air.
  • The seam side down in the pan is the key to getting that sealed, crispy finish that holds everything together as you bite into it.
Go Back