Crispy Rice Paper Dumplings (Printer View)

Golden, crunchy dumplings with a flavorful veggie filling wrapped in delicate rice paper.

# 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 tbsp soy sauce (use tamari for gluten-free)
07 - 1 tsp sesame oil
08 - 1/2 tsp grated fresh ginger

→ Wrappers & Assembly

09 - 12 sheets rice paper (8.7 inches round)
10 - 2 tbsp neutral oil (canola or avocado) for frying

→ Dipping Sauce (optional)

11 - 2 tbsp soy sauce (or tamari)
12 - 1 tbsp rice vinegar
13 - 1 tsp maple syrup or honey
14 - 1/2 tsp chili flakes (optional)

# Method:

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, add the filling, and sauté for 3 to 4 minutes until vegetables soften slightly; remove from heat and allow to cool briefly.
03 - Pour warm water into a shallow dish. Dip one rice paper sheet for 5 to 10 seconds until pliable without soaking excessively.
04 - Place the softened rice paper on a damp kitchen towel, position approximately 2 tablespoons of filling at the center, fold in the sides and roll tightly like a burrito.
05 - Continue softening and filling remaining rice paper sheets until all filling is used.
06 - Warm neutral oil in a nonstick skillet over medium heat, place dumplings seam side down with space between each, cooking 2 to 3 minutes per side until golden and crispy; flip gently to avoid tearing.
07 - Whisk soy sauce, rice vinegar, maple syrup or honey, and optional chili flakes together in a small bowl.
08 - Serve dumplings hot accompanied by the dipping sauce.

# Expert Advice:

01 -
  • They shatter when you bite into them, that perfect contrast between crispy outside and tender filling that makes people stop mid-chew to ask what you did.
  • Entirely gluten-free and vegan without any weird substitutions or compromises, so everyone at your table can actually enjoy them.
  • Ready in under an hour from start to finish, which means you can make these on a weeknight without stress.
02 -
  • Rice paper dries out instantly, so damp it right before filling—not five minutes before, or it hardens into a brittle mess.
  • The filling must cool a bit or the heat will steam the wrapper instead of letting it crisp up, and that's the whole point of these dumplings.
  • These taste best served immediately while they're still crackling; any longer than 15 minutes and the crispy shell softens from steam.
03 -
  • Keep your workspace organized with the rice paper, damp towel, and filling bowl within arm's reach—scrambling slows you down and makes mistakes more likely.
  • If your first dumpling falls apart, don't panic; it happens to everyone, and the second one is always better because you've found your rhythm.
  • Test your oil temperature with a tiny piece of rice paper; if it doesn't sizzle immediately, wait longer rather than frying in lukewarm oil.
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