Crispy Rice Paper Vegetable Dumplings Recipe

These Rice Paper “Crispy Dumplings” are a clever hack for achieving a perfectly thin, crackly exterior without the need for traditional dough. Using rice paper wrappers creates a unique, translucent look that reveals the vibrant colors of the veggie filling.

Crispy Rice Paper Vegetable Dumplings Recipe

Yields: 8-10 dumplings Prep time: 20 minutes Cook time: 10 minutes

Ingredients

The Filling:

• 2 cups Shredded green cabbage (very finely sliced)
• 1 large Carrot, grated
• 3 Green onions, thinly sliced
• 2 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 1 tbsp Soy sauce (or tamari)
• 1 tsp Toasted sesame oil
• ½ tsp Black pepper

The Wrappers & Cooking:

• 10-12 Small or medium round rice paper sheets (plus a few extra in case of tearing)
• 2 tbsp Neutral oil for pan-frying (avocado or grapeseed)
• Warm water in a shallow bowl (for dipping rice paper)

Instructions

1. Prepare the Filling: In a large bowl, combine the cabbage, carrot, green onions, garlic, and ginger. Stir in the soy sauce, sesame oil, and pepper. Let the mixture sit for 5 minutes; if the vegetables release a lot of moisture, squeeze them gently with your hands to drain the excess liquid (this prevents the dumplings from becoming soggy).
2. Soften the Rice Paper: Dip one sheet of rice paper into the warm water for about 5-10 seconds until it begins to feel pliable but not completely limp. Lay it flat on a clean, damp cutting board or plate.
3. Fold the Dumplings: Place about 2 tablespoons of the veggie filling in the center of the rice paper. Fold the bottom over the filling, then fold in the sides, and roll upward tightly (similar to a small spring roll or burrito).
   • Pro Tip: For extra crunch and to prevent leaking, you can “double wrap” by rolling the first bundle inside a second dampened sheet of rice paper.
4. Pan-Fry: Heat the neutral oil in a non-stick skillet over medium heat. Place the dumplings in the pan, making sure they do not touch each other (rice paper is very sticky when wet!).
5. Crisp Up: Fry for 3-4 minutes per side until the edges are golden brown and the paper becomes blistered and crispy.
6. Serve: Remove from the pan and serve immediately while hot and crackling. Pair with a simple dipping sauce of soy sauce, rice vinegar, and a drizzle of chili oil.

Enjoy!