Crispy Rice Paper Dumplings (Print Version)

Golden and crispy rice paper pockets filled with a savory veggie medley and a hint of ginger.

# Ingredient List:

→ 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
07 - 1 teaspoon sesame oil
08 - 1/2 teaspoon freshly grated ginger

→ Wrappers & Assembly

09 - 12 sheets rice paper (8.7 inch 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 Steps:

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 mixture and sauté for 3 to 4 minutes until vegetables just soften. Remove from heat and allow to cool slightly.
03 - Fill a shallow dish with warm water. Dip one rice paper sheet for 5 to 10 seconds until pliable but not over-soaked.
04 - Lay softened rice paper on a damp kitchen towel. Place 2 tablespoons of filling in the center. Fold sides inward and roll tightly like a burrito.
05 - Continue dipping, filling, and rolling remaining wrappers with the filling.
06 - Heat neutral oil in a large nonstick skillet over medium heat. Arrange dumplings seam side down, spacing evenly.
07 - Cook for 2 to 3 minutes per side until golden brown and crispy. Flip carefully to prevent tearing.
08 - Mix soy sauce, rice vinegar, maple syrup or honey, and chili flakes in a small bowl.
09 - Serve dumplings hot alongside the dipping sauce.

# Helpful Tips:

01 -
  • They're naturally gluten-free and vegan, which means everyone at the table gets to enjoy them without compromise.
  • The contrast between the shattered-glass crunch of the wrapper and the tender, juicy filling is the kind of textural payoff that keeps you reaching for another.
  • Fifteen minutes from pan to plate, and you'll have something that tastes like you spent actual time in the kitchen.
02 -
  • Oversoaking the rice paper is the single most common mistake; it goes from pliable to falling-apart in seconds, so err on the side of underdipping and let the residual moisture do the work.
  • The filling must be completely cool before assembly, otherwise the heat will wilt the rice paper the moment it touches down, and you'll end up with tears and frustration.
  • Seam side down is non-negotiable—that sealed edge is what keeps everything together during the fry and what gives you that satisfying crunch on that side.
03 -
  • Double-wrapping is not overkill—an extra sheet of rice paper adds insulation and makes them almost impossible to tear, plus you get even more crunch.
  • Prep your filling the night before and store it in the fridge; everything comes together faster when you're just doing the assembly and frying day-of.
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