Crispy Rice Paper Dumplings (Print version)

Golden rice paper parcels filled with sautéed vegetables, served crisp with a flavorful dipping sauce.

# Ingredient List:

→ Filling

01 - 1 cup finely chopped mushrooms
02 - 1/2 cup shredded carrots
03 - 1/2 cup shredded cabbage
04 - 1/4 cup chopped scallions
05 - 2 cloves garlic, minced
06 - 1 tablespoon grated ginger
07 - 2 tablespoons soy sauce
08 - 1 tablespoon sesame oil
09 - 1 teaspoon cornstarch
10 - 1/4 teaspoon ground black pepper

→ Dumplings

11 - 12 sheets rice paper (8.5 inch diameter)
12 - 1 tablespoon vegetable oil

→ Dipping Sauce

13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon sesame oil
16 - 1 teaspoon maple syrup or honey
17 - 1/2 teaspoon chili flakes (optional)

# How To Make It:

01 - Heat sesame oil in a large skillet over medium heat. Sauté minced garlic and grated ginger for 1 minute until aromatic. Add chopped mushrooms, shredded carrots, and shredded cabbage. Cook, stirring often, for 5 to 6 minutes until the vegetables are softened and moisture is mostly evaporated. Stir in chopped scallions, soy sauce, ground black pepper, and cornstarch. Cook for 1 additional minute. Remove filling from heat and let cool slightly.
02 - Fill a large shallow dish with warm water. Dip one sheet of rice paper into the water for 5 to 10 seconds until pliable. Place it flat on a clean, damp kitchen towel.
03 - Spoon about 2 tablespoons of filling onto the center of the softened rice paper. Fold in the sides and roll up tightly into a rectangle or envelope shape. Repeat with the remaining rice paper sheets and filling.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Place dumplings seam-side down in the skillet without overcrowding. Fry for 2 to 3 minutes on each side, or until golden brown and crispy. Transfer cooked dumplings to a plate lined with paper towels.
05 - Combine soy sauce, rice vinegar, sesame oil, maple syrup or honey, and chili flakes in a small bowl. Whisk until thoroughly blended.
06 - Serve dumplings hot accompanied by the dipping sauce.

# Expert Advice:

01 -
  • Quick to make perfect for weeknights or unexpected guests
  • Uses standard pantry vegetables and seasonings
  • Vegan and dairy free so everyone can enjoy
  • Gentle on the budget yet tastes restaurant worthy
  • Rice paper keeps things gluten free with a simple substitution
  • The filling is full of savory umami without needing any meat
02 -
  • High in fiber and other nutrients from all the vegetables
  • The crispy texture holds up for hours making them party friendly
  • Easily modified to fit gluten free or protein rich diets
03 -
  • Work with one rice paper at a time Wetting too many papers can make them stick and tear
  • Do not overload with filling or the wrapper will rip A gentle hand goes a long way
  • For even crispier results brush the dumplings lightly with oil before pan frying
  • Experiment with dipping sauces Plum sauce adds a sweet tang or try a mix of lime juice with minced fresh herbs for brightness
  • If you have leftover filling try it in lettuce cups or sprinkle over steamed rice

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