Pin It The first time I saw these on social media I was skeptical but after one bite of that shattering crispy shell giving way to juicy savory filling I was completely obsessed. My kitchen smelled like ginger and sesame oil for days afterward and honestly my family did not mind one bit.
Last weekend I made a double batch for friends and we stood around the stove eating them straight from the pan because waiting for a proper plate seemed impossible. The dipping sauce disappeared first and someone actually asked if there were more hidden in the kitchen.
Ingredients
- Shredded green cabbage: This forms the base of the filling and releases just enough moisture as it cooks to keep everything tender without making the rice paper soggy
- Grated carrot: Adds natural sweetness and color that balances the salty soy sauce beautifully
- Shiitake mushrooms: These bring umami depth that makes the filling feel substantial and satisfying even without meat
- Rice paper sheets: The magic ingredient that transforms into an incredibly crispy shell when fried creating the most addictive texture
- Sesame oil: Just a teaspoon adds such a wonderful nutty aroma that fills your whole kitchen
Instructions
- Prepare the filling:
- Combine the cabbage carrot mushrooms green onions garlic soy sauce sesame oil and ginger in a large bowl mixing everything until well combined
- Cook the filling:
- Heat a nonstick skillet over medium heat add the filling and sauté for 3 to 4 minutes until the veggies are just softened then remove from heat and let cool slightly
- Soften the rice paper:
- Fill a large shallow dish with warm water dip one sheet of rice paper in for about 5 to 10 seconds until just pliable being careful not to over soak it
- Roll the dumplings:
- Lay the rice paper on a damp kitchen towel place 2 tablespoons of filling in the center fold in the sides then roll up tightly like a burrito
- Fry to perfection:
- Heat oil in a large nonstick skillet over medium heat place dumplings seam side down and cook for 2 to 3 minutes per side until golden and crispy all over flipping gently
- Make the dipping sauce:
- Mix the soy sauce rice vinegar maple syrup and chili flakes in a small bowl until combined
Pin It My teenager who usually claims to dislike mushrooms ate three of these before even realizing what was inside. That is the kind of quiet victory that keeps me cooking and experimenting in the kitchen.
Make Them Your Own
Try adding finely chopped tofu for extra protein or swap in cooked ground chicken if you eat meat. The filling base is so forgiving that you can use whatever veggies you have in the crisper drawer though I do recommend keeping the cabbage for texture.
The Double Wrap Trick
For an insanely crunchy shell wrap each dumpling in two layers of rice paper before frying. It takes a little more time but the texture difference is remarkable and honestly worth the extra effort for special occasions.
Storage And Reheating
These are best served immediately for maximum crispiness but if you need to store them keep them in the fridge uncovered so the rice paper does not get soggy. Reheat in a hot dry skillet to recrisp the exterior.
- Freeze uncooked dumplings between layers of parchment paper for up to a month
- Fry from frozen adding a couple extra minutes per side
- Never microwave or you will lose all that wonderful crunch
Pin It There is something deeply satisfying about homemade appetizers that disappear so quickly and leave everyone asking for just one more.
Recipe Questions & Answers
- → How do I make the rice paper pliable for wrapping?
Dip each rice paper sheet briefly in warm water (5–10 seconds) until just soft. Avoid over-soaking to prevent tearing.
- → Can I add protein to the filling?
Yes, finely chopped tofu or cooked chicken can be added for extra protein without affecting the crisp texture.
- → What oil is best for frying these dumplings?
Neutral oils like canola or avocado oil work best to achieve even, golden crispiness without strong flavors.
- → How can I ensure the dumplings stay crispy after frying?
Serve immediately after frying for maximum crunch. Double wrapping with rice paper can add extra crispness.
- → Is there a recommended dipping sauce for these dumplings?
A simple mix of soy sauce (or tamari), rice vinegar, maple syrup or honey, and optional chili flakes complements the savory filling beautifully.