Crispy Rice Paper Dumplings (Printable View)

Golden rice paper dumplings with a savory veggie filling, crispy and gluten-free for easy snacking.

# 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 (or tamari for gluten-free)
07 - 1 teaspoon sesame oil
08 - 1/2 teaspoon freshly grated ginger

→ Wrappers & Assembly

09 - 12 rice paper sheets (9 inches round)
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)

# How to Make It:

01 - Combine cabbage, carrot, mushrooms, green onions, garlic, soy sauce, sesame oil, and ginger in a large bowl; mix thoroughly.
02 - Heat a nonstick skillet over medium; add filling and cook 3 to 4 minutes until softened. Remove from heat and let cool slightly.
03 - Fill a shallow dish with warm water; dip each rice paper sheet for 5 to 10 seconds until pliable but not soggy.
04 - Place softened rice paper on damp towel; spoon 2 tablespoons filling in center; fold sides and roll tightly like a burrito.
05 - Continue dipping and filling remaining rice paper sheets until all dumplings are formed.
06 - Heat neutral oil in large nonstick skillet over medium; place dumplings seam side down with space between each; cook 2 to 3 minutes per side until golden and crispy.
07 - Combine soy sauce, rice vinegar, maple syrup (or honey), and chili flakes in a small bowl; mix well.
08 - Plate dumplings hot with dipping sauce alongside.

# Expert Tips:

01 -
  • The rice paper creates this incredible crunch that feels deep fried but uses way less oil
  • You can prep the filling ahead and fry them fresh when guests arrive
  • Naturally gluten free and easily customizable with whatever veggies you have
02 -
  • Do not over soak the rice paper or it becomes too fragile to handle and may tear during rolling
  • Let the filling cool before wrapping or the heat will make the rice paper sticky and difficult to work with
  • Fry immediately after rolling because the rice paper starts to get chewy if it sits too long
03 -
  • Keep a damp towel nearby to wipe your hands between rolling as the rice paper can get sticky
  • Use neutral oil with a high smoke point to prevent bitterness from overheated oil
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