Crispy Rice Paper Dumplings (Print Version)

Golden, crunchy dumplings with a flavorful veggie filling; a delightful gluten-free, vegan snack option.

# Components:

→ 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 (8.7 inches round)
10 - 2 tablespoons neutral oil for frying (e.g., canola or avocado oil)

→ 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 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 and sauté the filling mixture for 3 to 4 minutes until vegetables are just softened. Remove from heat and allow to 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 but not overly saturated.
04 - Place softened rice paper on a damp kitchen towel. Spoon 2 tablespoons of the filling onto the center. Fold sides inward and roll tightly like a burrito.
05 - Repeat the softening and filling process with remaining rice paper sheets and filling.
06 - Heat neutral oil in a large nonstick skillet over medium heat. Arrange dumplings seam side down, ensuring spacing between each. Cook 2 to 3 minutes per side until golden brown and crisp, flipping gently.
07 - Combine soy sauce, rice vinegar, maple syrup or honey, and chili flakes in a small bowl. Stir until blended.
08 - Serve the dumplings hot accompanied by the dipping sauce.

# Expert Advice:

01 -
  • They get genuinely crispy on the outside while staying tender inside, no greasy aftermath.
  • The whole thing comes together in under an hour, and you'll feel like you're pulling off something way more impressive than you actually are.
  • Naturally vegan and gluten-free without tasting like you're missing anything.
02 -
  • Don't oversoak the rice paper or it becomes gluey and tears; the water should make it pliable, not soft, and you'll feel the difference the moment you touch it.
  • Cooking the filling first removes moisture and is the difference between crispy dumplings and disappointing soggy ones—I learned this the hard way.
  • Seam-side down matters because it gives you the best surface to crisp, and the seam holds together better when it's pressed directly on the hot pan.
03 -
  • Keep your damp towel nearby while assembling—it prevents the rice paper from drying out and cracking, and it makes the whole process feel smoother and less stressful.
  • If your dipping sauce tastes too salty or too sour, balance it with a touch more maple syrup; sauce is personal, so adjust until it tastes like something you'd actually dip things into.
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