Crispy Rice Paper Dumplings (Printable Version)

Golden, crunchy dumplings filled with savory vegetables for a quick, gluten-free vegan snack.

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

→ Wrappers & Assembly

09 - 12 sheets rice paper (approximately 8.7 inches round)
10 - 2 tablespoons neutral oil (such as 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)

# Step-by-Step Instructions:

01 - Combine shredded cabbage, grated carrot, chopped mushrooms, green onions, 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 cook for 3 to 4 minutes until vegetables soften slightly. Remove from heat and allow to cool briefly.
03 - Fill a shallow dish with warm water. Immerse one rice paper sheet for 5 to 10 seconds until pliable without over-soaking.
04 - Place softened rice paper on a damp kitchen towel. Spoon 2 tablespoons of filling onto the center. Fold in sides and roll tightly, resembling a burrito.
05 - Repeat the softening and assembly process with the remaining rice paper and filling.
06 - Heat neutral oil in a large nonstick skillet over medium heat. Arrange dumplings seam side down, spacing evenly. Fry for 2 to 3 minutes per side until golden and crisp, flipping gently to preserve shape.
07 - Whisk together soy sauce, rice vinegar, maple syrup (or honey), and chili flakes in a small bowl.
08 - Present dumplings immediately with dipping sauce for optimal crispness.

# Additional Tips::

01 -
  • They're naturally gluten-free and vegan, yet nobody watching you eat them will think you're missing out.
  • That impossible contrast between a tissue-thin, shattering outside and a warm, juicy, garlicky filling inside is exactly what makes people ask for your recipe.
  • Everything comes together in under 45 minutes, so you can actually enjoy your guests instead of being stuck in the kitchen.
02 -
  • The biggest mistake is over-soaking the rice paper—even an extra 2 seconds can make it too soft to handle, so time yourself and trust your fingers over your eyes.
  • If your filling is too wet, the dumplings will steam instead of crisp up, so make sure to let it cool and drain off any excess liquid before assembling.
  • These are best eaten fresh and hot, but if you absolutely need to make them ahead, you can assemble them an hour or two early and store them seam side up on parchment paper in the fridge.
03 -
  • If you're feeling adventurous, make a double-wrapped version by laying a second sheet of rice paper over the first before filling—it creates an extra-shattered texture that borders on magical.
  • The dipping sauce is forgiving, so taste and adjust as you go; some days you want more vinegar, other days more sweetness, and both versions are absolutely valid.
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