Crispy Rice Paper Dumplings (Printable)

Golden crispy dumplings with a savory veggie filling in rice paper for a light, gluten-free bite.

# Ingredient List:

→ 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 tbsp soy sauce (tamari for gluten-free)
07 - 1 tsp sesame oil
08 - ½ tsp freshly grated ginger

→ Wrappers & Assembly

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

→ Dipping Sauce (optional)

11 - 2 tbsp soy sauce (or tamari)
12 - 1 tbsp rice vinegar
13 - 1 tsp maple syrup or honey
14 - ½ tsp chili flakes (optional)

# Directions:

01 - In a large bowl, combine cabbage, carrot, mushrooms, green onions, garlic, soy sauce, sesame oil, and ginger. 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 let cool slightly.
03 - Fill a shallow dish with warm water. Dip one rice paper sheet into the water for 5 to 10 seconds until pliable; avoid soaking too long.
04 - Place softened rice paper on a damp kitchen towel. Spoon 2 tablespoons of filling in the center. Fold the sides inward and roll tightly like a burrito.
05 - Repeat the softening and filling process with remaining rice paper and filling.
06 - Heat oil in a large nonstick skillet over medium heat. Place dumplings seam side down with space between each. Cook 2 to 3 minutes per side until golden and crispy. Flip gently to avoid tearing.
07 - In a small bowl, combine soy sauce, rice vinegar, maple syrup or honey, and chili flakes if using. Mix well.
08 - Serve dumplings hot accompanied by the prepared dipping sauce.

# Expert Advice:

01 -
  • They're gluten-free and vegan without tasting like a health compromise.
  • The contrast between the shatteringly crispy outside and the juicy filling is genuinely addictive.
  • They come together in less than an hour, making them perfect for unexpected guests or when you want to impress someone without hours of prep.
02 -
  • Don't over-soak the rice paper, even if it seems too firm at first. It continues to soften as you handle it, and most tears happen because people soak it too long.
  • Sautéing the filling first is not optional if you want them to stay crispy. Raw vegetable filling releases water as it cooks inside the dumpling, which makes the rice paper steam instead of fry.
  • Seam side down is crucial. That seam seals as it fries, holding everything together and creating the crispiest edge.
03 -
  • If you're making a double batch, sauté all the filling at once and let it cool completely. Then assemble in batches so the filling doesn't get cold and sticky between rolls.
  • The seam side down method isn't just for looks; it's what prevents the dumpling from unrolling in the pan and creating a greasy mess.
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