Crispy Rice Paper Dumplings (Printable)

Golden, crunchy dumplings filled with a savory veggie mix and a flavorful dipping sauce.

# What You Need:

→ Filling

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

→ Wrappers & Assembly

09 - 12 sheets rice paper (8.7 inches round)
10 - 2 tablespoons neutral oil (e.g., canola or avocado) for frying

→ Dipping Sauce (optional)

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

# Directions:

01 - In a large bowl, combine cabbage, carrot, mushrooms, green onions, garlic, soy sauce, sesame oil, and grated ginger. Mix thoroughly.
02 - Heat a nonstick skillet over medium heat and sauté the filling mixture for 3 to 4 minutes until vegetables soften. Remove from heat and allow to cool slightly.
03 - Fill a large shallow dish with warm water. Briefly dip one rice paper sheet for 5 to 10 seconds until pliable; avoid over-soaking.
04 - Place the softened rice paper on a damp kitchen towel. Spoon 2 tablespoons of filling in the center. Fold sides inward and roll tightly like a burrito.
05 - Repeat the softening and filling process for the remaining rice paper sheets and filling.
06 - Heat neutral oil in a large nonstick skillet over medium heat. Place dumplings seam side down, leaving space between each. Cook for 2 to 3 minutes per side until golden and crisp, turning gently to prevent tearing.
07 - Combine soy sauce, rice vinegar, maple syrup or honey, and chili flakes in a small bowl.
08 - Serve dumplings hot alongside the dipping sauce.

# Expert Advice:

01 -
  • They're naturally gluten-free and vegan, but nobody needs to know that because they taste like indulgence.
  • The filling comes together in minutes, and watching rice paper turn crispy in the pan never gets old.
  • These freeze beautifully before frying, so you can have a perfect appetizer ready whenever guests arrive.
02 -
  • Don't oversoak the rice paper in water or it tears apart as soon as you try to fold it, and you'll end up frustrated with a wrinkled mess.
  • The filling needs to cool slightly after sautéing, otherwise the steam from hot vegetables will make the rice paper stick to itself during rolling, turning your dumpling into a twisted disaster.
  • Fry seam side down first so the seal gets crispy and holds together during the flip, rather than coming undone mid-cook and leaking filling everywhere.
03 -
  • Add finely chopped pressed tofu or shredded cooked chicken to the filling for extra protein without losing any of that satisfying crispiness.
  • Make a quick dipping sauce by whisking together soy sauce, rice vinegar, a touch of maple syrup, and chili flakes so each bite can have as much heat and tang as you want.
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