Crispy Rice Paper Dumplings (Print version)

Golden, crunchy dumplings with a savory vegetable filling, ideal for a light, 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 finely chopped shiitake mushrooms
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 freshly grated ginger

→ Wrappers and Assembly

09 - 12 sheets rice paper (about 8.5 inch rounds)
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. Sauté the mixed filling for 3 to 4 minutes until the vegetables soften slightly. Remove from heat and set aside to cool briefly.
03 - Fill a 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 approximately 2 tablespoons of filling into the center. Fold in the sides and roll tightly, similar to a burrito.
05 - Continue softening rice paper and wrapping the remaining filling to form twelve dumplings in total.
06 - Heat neutral oil in a large nonstick skillet over medium heat. Arrange dumplings seam side down, spacing them evenly. Fry for 2 to 3 minutes per side until golden and crisp, carefully flipping to prevent tearing.
07 - Combine soy sauce, rice vinegar, maple syrup or honey, and optional chili flakes in a small bowl. Stir well to blend flavors.
08 - Present dumplings hot alongside dipping sauce for optimal taste and texture.

# Expert Tips:

01 -
  • They're naturally gluten-free and vegan, which means everyone at the table gets to enjoy them without compromise.
  • The prep is honest work, but the payoff is restaurant-quality crispiness that makes you feel like you've accomplished something real.
  • They come together faster than ordering takeout, and taste infinitely better because they're still hot and crackling when you bite in.
02 -
  • Rice paper is unforgiving about timing—it dries out fast at room temperature and becomes impossible to work with, so have your filling ready and work through your wrappers in batches rather than all at once.
  • The difference between a dumpling that stays crispy and one that gets soggy happens in the first 30 seconds of cooking; the oil needs to be hot enough to seal the exterior immediately.
  • Dumplings are best eaten within minutes of cooking, so if you're making these for a group, cook them in waves and keep the finished ones on a warm plate under a loose tent of foil.
03 -
  • Keep your workspace organized—have the filling ready, the rice paper nearby, a damp towel laid out, and your skillet warming before you start wrapping; rushing through assembly is where mistakes happen.
  • If a rice paper sheet tears during soaking, don't discard it; layer it with another sheet and double-wrap that dumpling instead, which actually gives you an even crispier result.
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