Crispy Rice Paper Dumplings (Print View)

Golden crunchy dumplings filled with a savory veggie blend, perfect as a flavorful gluten-free appetizer.

# Components:

→ 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 (tamari for gluten-free)
07 - 1 teaspoon sesame oil
08 - 1/2 teaspoon grated fresh ginger

→ Wrappers and Assembly

09 - 12 round rice paper sheets (8.7 inches)
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)

# Directions:

01 - Combine shredded cabbage, grated carrot, chopped shiitake mushrooms, sliced green onions, minced garlic, soy sauce, sesame oil, and grated ginger in a large bowl; mix thoroughly.
02 - Heat a nonstick skillet over medium heat, add the filling and cook for 3 to 4 minutes until vegetables soften slightly; remove from heat and cool briefly.
03 - Fill a shallow dish with warm water and dip one rice paper sheet for 5 to 10 seconds until pliable without soaking excessively.
04 - Place softened rice paper on a damp towel, spoon 2 tablespoons of filling into center, fold sides inward, then roll tightly like a burrito; repeat for all sheets.
05 - Heat neutral oil in a large nonstick skillet over medium heat, place dumplings seam side down with space in between, cook 2 to 3 minutes per side until golden and crisp, flipping carefully.
06 - Whisk together soy sauce, rice vinegar, maple syrup or honey, and optional chili flakes in a small bowl.
07 - Serve dumplings immediately while hot alongside dipping sauce for best texture and flavor.

# Expert Advice:

01 -
  • They're naturally gluten-free and vegan, so everyone at the table can actually eat them together.
  • That shatteringly crisp exterior paired with juicy, tender filling hits a textural sweet spot that keeps people reaching for more.
  • The whole process takes under an hour and tastes like you spent all day on it.
02 -
  • The rice paper needs just enough water to become pliable—one second too long and it becomes impossible to handle, so count those seconds.
  • Room temperature or warm filling is essential; hot filling will make the rice paper tear when it touches the pan, and cold filling won't cook through.
  • Serve immediately after frying because rice paper loses its crispness quickly once it cools, and no one wants a chewy dumpling.
03 -
  • If you have leftover filling, it keeps in the fridge for three days and makes an excellent quick stir-fry base or rice bowl topping.
  • Assemble all your dumplings before you start frying so you can work at a steady pace without rushing or letting oil overheat.
  • A splash of water in the pan and a quick lid-cover for the first 30 seconds on each side can help the center cook through if your dumplings are especially thick.
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