Why I Love This Rice Paper Dumplings Recipe
The first time I made rice paper dumplings, I honestly didn’t know what to expect. I had a pack of rice papers left over from a summer roll night, and instead of rolling them the usual way, I decided to pan-fry them with a veggie filling. The result? Crispy on the outside, chewy in the middle, and packed with flavor. It quickly became one of my go-to weeknight meals, especially when I want something light, quick, and a little different from the usual.
What I love most about this recipe is how versatile it is. You can keep it vegan with mushrooms and cabbage, or add ground chicken, shrimp, or even tofu for extra protein. It’s also naturally gluten-free and budget-friendly. Best of all, you can make these dumplings in just about 20–25 minutes. Trust me, once you try them, you’ll be hooked just like I was.
Ingredients You’ll Need
Here’s a detailed list of everything you’ll need to make these crispy rice paper dumplings.
Main Ingredients:
- Rice paper wrappers – 10 sheets (the kind used for spring rolls).
- Cabbage – 1 cup, shredded (you can use napa or green cabbage).
- Carrots – 1 medium, grated.
- Mushrooms – 1 cup, finely chopped (shiitake, button, or oyster work well).
- Green onions – 2 stalks, chopped.
- Garlic – 2 cloves, minced.
- Ginger – 1 tsp, grated.
- Soy sauce – 2 tbsp (use tamari for gluten-free).
- Sesame oil – 1 tbsp.
- Salt & pepper – to taste.
- Cooking oil – 2–3 tbsp (neutral oil like canola or avocado oil).
Optional Add-Ins:
- Protein option – ½ cup ground chicken, shrimp, or firm tofu.
- Spice lovers – ½ tsp chili flakes or chopped red chili.
- Extra veggies – zucchini, spinach, or bean sprouts.
Substitutions for Dietary Needs:
- Gluten-free: use tamari or coconut aminos instead of soy sauce.
- Vegan: stick with mushrooms, tofu, and veggies.
- Low sodium: reduce soy sauce and season with herbs.
Step-by-Step Instructions
Step 1: Prep the Filling
- Heat 1 tbsp sesame oil in a skillet.
- Add garlic and ginger, sauté until fragrant.
- Toss in cabbage, carrots, and mushrooms. Stir-fry for 3–4 minutes.
- Add soy sauce, salt, and pepper. Cook until veggies are tender but not soggy.
- Remove from heat and let the filling cool slightly.
👉 Pro Tip: Always let the filling cool before wrapping. Hot filling will make rice paper too sticky and hard to fold.
Step 2: Soften the Rice Paper
- Fill a shallow dish with warm water.
- Dip one rice paper wrapper for 5–7 seconds until soft but still slightly firm.
- Place it on a clean cutting board or damp towel.
Common Mistake to Avoid: Don’t soak rice paper too long or it will tear.
Step 3: Fill and Fold
- Place 2–3 tbsp of filling in the center of the softened rice paper.
- Fold the sides inward, then roll it up tightly like a burrito.
- Repeat with remaining wrappers.
Pro Tip: For extra crunch, you can double wrap each dumpling with two rice paper sheets.
Step 4: Cook the Dumplings
- Heat 2 tbsp oil in a non-stick skillet over medium heat.
- Place dumplings seam side down.
- Cook for 2–3 minutes per side until golden and crispy.
- Remove and place on a paper towel to drain excess oil.
Alternative Cooking Methods:
- Air fryer: 375°F (190°C) for 10–12 minutes, flipping halfway.
- Oven: Bake at 400°F (200°C) for 15–18 minutes with a little oil spray.
Serving Suggestions
- Serve with dipping sauces: soy sauce, chili oil, peanut sauce, or sweet chili sauce.
- Pair with a bowl of miso soup or a light Asian salad for a balanced meal.
- Make a party platter with different fillings—veggie, chicken, and shrimp—so everyone can try their favorite.
- For kids, skip the chili and serve with a sweet soy dipping sauce.
👉 Variation Ideas:
- Spicy version: Add sriracha to the filling.
- Holiday version: Use roasted turkey and cranberries inside (yes, it works!).
- Kid-friendly: Fill with cheese and finely chopped veggies for a crispy, cheesy snack.
Storage & Meal Prep Tips
- Fridge: Store leftovers in an airtight container for up to 2 days. Reheat in a skillet for best crispiness.
- Freezer: Wrap uncooked dumplings individually in parchment paper, freeze in a bag, and cook straight from frozen (just add 2–3 minutes to cook time).
- Meal Prep: Make the filling 2–3 days ahead and assemble dumplings fresh when ready to cook.
Nutritional Information (per 2 dumplings, approx.)
- Calories: 160
- Carbs: 20g
- Protein: 5g
- Fat: 7g
- Fiber: 3g
Values will vary depending on ingredients used.
FAQs About Rice Paper Dumplings
1. Can I bake rice paper dumplings instead of frying?
Yes! Bake them at 400°F for 15–18 minutes with a light oil spray. They’ll be crispy but slightly less chewy than pan-fried.
2. Can I make rice paper dumplings ahead of time?
Yes. Prep the filling in advance and store in the fridge. Assemble the dumplings just before cooking to avoid soggy rice paper.
3. Can I freeze rice paper dumplings?
Absolutely. Freeze them uncooked on a tray, then transfer to a freezer bag. Cook straight from frozen for best results.
4. Can I use other wrappers instead of rice paper?
Yes. You can use wonton wrappers or gyoza wrappers, but those will require steaming or boiling instead of frying.
5. Are rice paper dumplings gluten-free?
Yes, rice paper itself is gluten-free. Just make sure to use tamari or coconut aminos instead of soy sauce if you need to avoid gluten completely.
6. What’s the best dipping sauce for rice paper dumplings?
Soy sauce mixed with a little sesame oil and chili flakes is classic. Peanut dipping sauce also pairs beautifully for a richer flavor.
7. How do I stop rice paper from sticking together?
Place finished dumplings on parchment paper or a lightly oiled plate to prevent sticking before cooking.