Crispy Rice Paper Dumplings (Printable)

Golden, crispy rice paper parcels with a savory veggie filling for a gluten-free Asian fusion delight.

# What you need:

→ 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 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 (approximately 8.7 inches diameter)
10 - 2 tablespoons neutral oil (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)

# How to make it:

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. Cook the filling for 3 to 4 minutes until vegetables soften slightly, then remove from heat and allow to cool briefly.
03 - Fill a large shallow dish with warm water. Submerge one rice paper sheet for 5 to 10 seconds until pliable without over-soaking.
04 - Place softened rice paper on a damp kitchen towel. Add 2 tablespoons of filling in the center, fold in the sides, and roll tightly like a burrito.
05 - Continue dipping and filling remaining rice paper sheets until all dumplings are formed.
06 - Heat neutral oil in a large nonstick skillet over medium heat. Arrange dumplings seam side down with spacing. Cook 2 to 3 minutes per side until golden and crispy, turning gently.
07 - Combine soy sauce, rice vinegar, maple syrup (or honey), and chili flakes in a small bowl and stir well.
08 - Serve dumplings hot accompanied by the dipping sauce.

# Expert Advice:

01 -
  • They're naturally vegan and gluten-free, so you're not compromising on flavor or texture for dietary choices.
  • That addictive contrast between the shatteringly crisp exterior and juicy, flavorful filling is impossible to stop eating once you start.
  • You can prep the filling hours ahead and assemble them right before cooking, making them perfect for entertaining without last-minute stress.
02 -
  • The rice paper water temperature matters more than you'd think; cold water makes them stiff and hard to work with, while hot water makes them fall apart in your hands.
  • Overcrowding the pan is the enemy of crispiness, so even though you want to cook them all at once, give each dumpling breathing room or they'll steam instead of fry.
03 -
  • Keep a damp towel under your work surface and under the rice paper as you assemble; it prevents sticking and makes everything infinitely easier.
  • The oil temperature is crucial, so use medium heat and let the first batch cook without poking at it; moving them around prevents the exterior from crisping properly.
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