Crispy Rice Paper Dumplings (Printable)

Delightfully crisp dumplings with rice paper wrappers, filled with your choice of vegetables or meat and pan-seared.

# What You'll Need:

→ Dumpling Filling

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→ Dumpling Assembly

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→ Dipping Sauce

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# How to make it:

01 - Combine meat or tofu with carrot, cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, sugar, and black pepper in a large bowl. Mix thoroughly until evenly distributed.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 6-8 seconds until pliable but not overly soft. Transfer to a clean, damp kitchen towel.
03 - Place 2 tablespoons of filling in the center of each wrapper. Fold bottom edge over filling, fold in sides, then roll tightly to seal. Repeat with remaining wrappers and filling.
04 - Heat vegetable oil in a non-stick skillet over medium heat. Arrange dumplings seam-side down and cook for 2-3 minutes until golden and crispy. Flip and cook opposite side for 2-3 minutes. Cook in batches to prevent overcrowding.
05 - Whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, garlic, and chili flakes in a small bowl until well combined.
06 - Arrange crispy dumplings on a serving plate and serve immediately with dipping sauce on the side.

# Recipe Expert Tips:

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  • They come together faster than traditional dumplings and skip the fussy pleating entirely.
  • The rice paper crisps up into an impossibly light, shattery shell that stays crunchy even after sitting a few minutes.
  • You can fill them with almost anything you have on hand and they still taste like you planned it all along.
  • They look impressive enough for guests but forgiving enough for a Tuesday night when you just want something satisfying.
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  • Do not oversoak the rice paper or it will turn gummy and impossible to work with, just a quick dip is all you need.
  • Make sure the pan is hot before adding the dumplings, otherwise they will absorb oil and turn soggy instead of crisping up.
  • Work in batches and do not crowd the pan, giving each dumpling enough space to develop that golden, crackling crust.
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  • Keep a damp towel on your work surface so the rice paper does not stick while you are folding.
  • If the wrappers tear, layer two sheets together for extra strength and they will hold up just fine.
  • Taste your filling before you start wrapping and adjust the seasoning, it is much easier to fix it now than later.
  • Use tamari instead of soy sauce if you need these to be gluten free, and double check your rice paper wrappers to make sure they are pure rice.
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