Crispy Rice Paper Dumplings (Printable)

Golden and crunchy rice paper pockets filled with a savory veggie mix, ideal for a light, gluten-free snack.

# What You'll Need:

→ Filling

01 - 1 cup shredded green cabbage
02 - 1 medium carrot, grated
03 - ½ cup shiitake mushrooms, finely chopped
04 - 2 green onions, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 tbsp soy sauce (or tamari for gluten-free)
07 - 1 tsp sesame oil
08 - ½ 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 - ½ tsp chili flakes (optional)

# Method:

01 - In a large bowl, combine cabbage, carrot, shiitake mushrooms, green onions, garlic, soy sauce, sesame oil, and fresh ginger. Mix thoroughly.
02 - Heat a nonstick skillet over medium heat. Add filling and sauté for 3 to 4 minutes until vegetables are just softened. Remove from heat and cool slightly.
03 - Fill a shallow dish with warm water. Submerge one rice paper sheet for 5 to 10 seconds until pliable; avoid over-soaking.
04 - Lay the softened rice paper on a damp kitchen towel. Place 2 tablespoons of filling in the center, fold in sides, then roll tightly like a burrito.
05 - Repeat the soaking and rolling process with remaining rice paper and filling.
06 - Heat neutral oil in a nonstick skillet over medium heat. Arrange dumplings seam side down, spacing evenly. Cook 2 to 3 minutes per side until golden and crispy. Flip carefully.
07 - Combine soy sauce, rice vinegar, maple syrup (or honey), and chili flakes in a small bowl.
08 - Serve dumplings hot accompanied by dipping sauce.

# Expert Advice:

01 -
  • They're gluten-free, vegan, and impossibly crispy without any pretense or special ingredients.
  • The whole process takes less than 40 minutes from chopping to biting into something that tastes like you spent hours perfecting it.
  • They disappear at gatherings, and people always ask for the recipe—it never gets old.
02 -
  • Don't over-soak your rice paper—it goes from perfectly pliable to dissolving in about 3 seconds, and there's no coming back from that.
  • Keep your filling cool before wrapping; warm filling releases moisture into the rice paper and makes everything stick together and tear.
  • The seam side must face down in the pan to get that perfect golden seal and keep the filling contained while frying.
03 -
  • The oil temperature should be just medium heat—too hot and the rice paper burns before the filling cooks through, too cool and they become greasy sponges instead of crispy vessels.
  • Use a pair of tongs or a thin spatula to flip them, and do it only once; flipping multiple times punctures the wrapper and lets all the delicious juices escape.
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