Crispy Rice Paper Dumplings (Print Version)

Golden, crispy rice paper filled with sautéed veggies for a flavorful gluten-free snack or appetizer.

# What You'll Need:

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

→ Wrappers & Assembly

09 - 12 rice paper sheets (8.7-inch rounds)
10 - 2 tablespoons neutral oil (e.g., 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)

# How to Make It:

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. Add the filling and sauté for 3 to 4 minutes until vegetables just soften. Remove from heat and let cool slightly.
03 - Fill a large shallow dish with warm water. Dip one rice paper sheet into the water 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 in center, fold in sides, then roll tightly like a burrito.
05 - Repeat softening and filling with remaining rice paper sheets and filling.
06 - Heat neutral oil in a large nonstick skillet over medium heat. Place dumplings seam side down, leaving space between each. Cook 2 to 3 minutes per side until golden and crispy, flipping gently.
07 - Combine soy sauce, rice vinegar, maple syrup or honey, and chili flakes in a small bowl.
08 - Serve dumplings hot alongside dipping sauce.

# Additional Tips::

01 -
  • They're naturally gluten-free and vegan, but taste so indulgent and crispy that no one suspects it.
  • The whole process takes less than 40 minutes, making them perfect for unexpected guests or your own craving at 7 p.m.
  • That shattering crunch when you bite down is genuinely addictive and feels like you're getting away with something delicious.
02 -
  • Don't over-soak your rice paper or it becomes too soft and tears easily when you roll it, 5 to 10 seconds is really the sweet spot.
  • Keeping your filling mixture cool before assembling makes rolling much easier, and slightly drier filling prevents the rice paper from getting soggy.
  • The dumplings are crispiest eaten immediately, but they can be assembled ahead and refrigerated for up to 2 hours before frying.
03 -
  • Keep your filling mixture on the drier side by squeezing excess moisture from the shredded cabbage before mixing, this prevents soggy dumplings.
  • Work with one rice paper at a time and keep the rest covered with a damp towel so they don't dry out while you're assembling.
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