Crispy Rice Paper Dumplings (Printer-friendly)

Golden, crunchy dumplings filled with savory veggies, ideal for a quick, gluten-free 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 tablespoon soy sauce (tamari for gluten-free)
07 - 1 teaspoon sesame oil
08 - 1/2 teaspoon freshly grated ginger

→ Wrappers & Assembly

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

→ Dipping Sauce (optional)

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

# How-To Steps:

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

# Expert Advice:

01 -
  • They're genuinely crispy on the outside and bursting with umami inside, no soggy disappointments.
  • Naturally vegan and gluten-free without tasting like you're missing anything.
  • Takes less than an hour from ingredient to plate, perfect for unexpected guests or last-minute cravings.
02 -
  • Don't oversoak the rice paper or you'll end up with sticky, fragile wrappers that fall apart during rolling—5 to 10 seconds in warm water is genuinely all you need.
  • Make sure your pan and oil are hot enough before the dumplings go in, or they'll absorb oil instead of crisping up and become greasy instead of crispy.
  • Serving them immediately matters more than you'd think; they lose that magical crispness within about 5 minutes as the filling's steam softens the outside.
03 -
  • The water you dip the rice paper into should be warm, not hot, which helps it soften gradually without getting sticky and impossible to work with.
  • Medium heat is your friend here—high heat will burn the outside before the filling heats through, and low heat means they'll soak up oil instead of crisping up.
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