Crispy Rice Paper Dumplings (Printable)

Golden dumplings with savory veggie filling wrapped in crunchy rice paper. Easy, gluten-free, vegan-friendly.

# What You 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 (use tamari for gluten-free)
07 - 1 teaspoon sesame oil
08 - 1/2 teaspoon freshly grated ginger

→ Wrappers & Assembly

09 - 12 sheets rice paper (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)

# Directions:

01 - In a large bowl, combine shredded cabbage, grated carrot, chopped shiitake mushrooms, sliced green onions, minced garlic, soy sauce, sesame oil, and grated ginger. Mix thoroughly.
02 - Heat a nonstick skillet over medium heat. Add the vegetable mixture and sauté for 3 to 4 minutes until vegetables are slightly softened. Remove from heat and allow to cool slightly.
03 - Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for 5 to 10 seconds until pliable but not soggy.
04 - Lay softened rice paper on a damp kitchen towel. Place 2 tablespoons of the filling in the center. Fold the sides inward and roll tightly, resembling a burrito.
05 - Repeat softening and filling steps with the remaining rice paper sheets and vegetable mixture.
06 - Heat oil in a large nonstick skillet over medium heat. Arrange dumplings seam side down with space between each. Cook for 2 to 3 minutes per side until golden brown and crispy, flipping gently.
07 - Combine soy sauce, rice vinegar, maple syrup (or honey), and chili flakes in a small bowl. Stir well.
08 - Serve dumplings hot accompanied by the dipping sauce.

# Expert Tips:

01 -
  • Golden, shatteringly crisp outside that stays that way even as you bite through to the juicy filling.
  • Naturally gluten-free and easily vegan, so you're not sacrificing texture or flavor for dietary needs.
  • Ready in under 40 minutes, which means you can actually make these on a weeknight without stress.
02 -
  • Rice paper is delicate, so over-soaking it in water is the number one mistake—it should bend without tearing, but still have resistance, not be floppy like a wet noodle.
  • The filling must cool slightly or the hot vegetables will steam the rice paper and make it soggy instead of crispy, completely defeating the purpose.
  • Medium heat is crucial for frying—too high and the outside burns before the inside crisps, too low and you get greasy dumplings that never achieve that satisfying crunch.
03 -
  • Keep a damp kitchen towel under your rice paper while assembling so it stays pliable and doesn't dry out between wraps.
  • If your oil is at the right temperature, the dumplings will sizzle gently but not aggressively—too much noise means it's too hot and too little means you'll get greasy results.
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