Crispy Rice Paper Dumplings (Printable)

Golden, crunchy dumplings with a savory veggie filling wrapped in delicate rice paper.

# What You Need:

→ Filling

01 - 1 cup shredded green cabbage
02 - 1 medium carrot, grated
03 - ½ cup finely chopped shiitake mushrooms
04 - 2 green onions, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 tablespoon soy sauce (or tamari for gluten-free)
07 - 1 teaspoon sesame oil
08 - ½ teaspoon freshly grated ginger

→ Wrappers & Assembly

09 - 12 round rice paper sheets, 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 - ½ teaspoon chili flakes (optional)

# How to Make It:

01 - In a large bowl, mix shredded cabbage, grated carrot, chopped mushrooms, sliced green onions, minced garlic, soy sauce, sesame oil, and grated ginger until evenly combined.
02 - Heat a nonstick skillet over medium heat, add the mixed filling, and cook for 3 to 4 minutes until the vegetables soften slightly. Remove from heat and allow to cool briefly.
03 - Fill a 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. Spoon 2 tablespoons of filling into the center, fold in the sides, and tightly roll it up like a burrito.
05 - Repeat the softening and filling process with the remaining rice papers and filling.
06 - Heat neutral oil in a large nonstick skillet over medium heat. Place dumplings seam side down, spaced apart. Cook 2 to 3 minutes per side until golden and crisp, flipping gently.
07 - In a small bowl, combine soy sauce, rice vinegar, maple syrup or honey, and optional chili flakes. Stir to blend.
08 - Serve dumplings hot accompanied by the dipping sauce.

# Expert Advice:

01 -
  • They're naturally gluten-free and vegan, so you can serve them without the usual recipe anxiety.
  • The filling comes together in minutes, and the actual cooking time is just long enough to feel impressive but short enough that you won't be standing over the stove forever.
  • That crispy-chewy contrast is genuinely addictive, and honestly, people always seem shocked these aren't fried in a vat of oil.
02 -
  • Don't oversoak the rice paper—I learned this the hard way when mine fell apart in the pan, and now I treat the water bath like a quick kiss, not a soak.
  • The seam side down method is everything; it seals the dumpling and gives you that flat surface that gets gorgeously crispy against the hot pan.
  • Serve them immediately while they're still crackling, because rice paper loses its crispness faster than almost anything else I've ever cooked.
03 -
  • The warm water temperature matters more than you'd think—if it's too hot the rice paper dissolves, too cold and it won't soften; aim for just warm to the touch.
  • Save the damp kitchen towel trick for everything; it's the difference between rice paper that cooperates and rice paper that turns into a sticky nightmare.
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