Crispy Rice Paper Dumplings (Print)

Golden, crunchy dumplings filled with a savory blend of cabbage, carrot, and shiitake mushrooms.

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

→ Wrappers & Assembly

09 - 12 sheets round rice paper, 8.7 inches diameter
10 - 2 tablespoons neutral oil (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)

# How To Make It:

01 - Combine shredded cabbage, grated carrot, chopped shiitake mushrooms, sliced green onions, minced garlic, soy sauce, sesame oil, and grated ginger in a large bowl. Mix thoroughly.
02 - Heat a nonstick skillet over medium heat, add the vegetable mixture, and sauté for 3 to 4 minutes until softened but still vibrant. Remove from heat and allow to cool slightly.
03 - Fill a large shallow dish with warm water. Submerge one rice paper sheet for 5 to 10 seconds until pliable without becoming too soft or tearing.
04 - Place softened rice paper on a damp kitchen towel. Spoon 2 tablespoons of the filling into the center, fold the sides inward, and roll tightly from one edge to form a burrito-like shape.
05 - Continue softening rice paper sheets and filling until all 12 dumplings are assembled.
06 - Heat neutral oil in a large nonstick skillet over medium heat. Arrange dumplings seam side down with space between each. Cook for 2 to 3 minutes on each side until evenly golden and crisp. Flip gently to avoid tearing.
07 - In a small bowl, combine soy sauce, rice vinegar, maple syrup or honey, and optional chili flakes. Stir well.
08 - Serve dumplings hot accompanied by the dipping sauce.

# Expert Tips:

01 -
  • They're crispy on the outside and impossibly tender inside, with a filling that tastes way more complex than the effort suggests.
  • Naturally vegan and gluten-free, so you can serve them confidently to almost anyone without apologies or substitutions.
  • The whole project takes less than an hour, making them perfect for weeknight entertaining or satisfying a sudden dumpling craving.
02 -
  • Rice paper tears if you soak it too long, so dip quickly and trust the warm water to finish softening it as it sits; I learned this by destroying my first five attempts.
  • Seam side down in the pan is crucial because that's where the dumplings are most fragile, and starting them there helps the seam seal shut from the heat.
03 -
  • Use a damp kitchen towel as your work surface for assembling dumplings; it keeps the rice paper from sticking and your hands from getting messy.
  • If your oil temperature drops between batches, wait a full minute for it to come back up before adding more dumplings, or they'll absorb oil instead of crisping.
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