Description
Discover how to make crispy rice paper dumplings with a delicious vegetable filling. These gluten-free and vegan parcels are pan-fried to golden perfection and make a satisfying appetizer or snack. Serve them hot with your favorite dipping sauce for an irresistible treat.
Ingredients
Scale
For the Dumplings
- 10 rice paper wrappers
- 1 tablespoon sesame oil
- 1 cup shredded green cabbage
- 1 small carrot, julienned
- 1/2 zucchini, julienned
- 1 green onion, finely sliced
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- Neutral oil, for frying
Optional for Serving
- Soy sauce
- Chili oil
- Sweet chili sauce
Instructions
- Prepare the Filling: In a large skillet, heat the sesame oil over medium heat. Add the cabbage, carrot, zucchini, green onion, ginger, and garlic. Sauté for 4–5 minutes, stirring frequently, until the veggies are softened and fragrant. Stir in the soy sauce and cook for another 30 seconds. Remove from heat and let the filling cool slightly.
- Soften the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds, just until it becomes pliable (it will continue to soften as you work).
- Assemble the Dumplings: Place the softened rice paper on a damp clean surface. Spoon 1–2 tablespoons of the cooled veggie filling into the center. Fold in the sides, then roll up tightly like a burrito.
- Double Wrap (Optional): For extra crispiness and to prevent tearing, wrap each dumpling with a second piece of softened rice paper, repeating the folding step.
- Pan-Fry the Dumplings: Heat a thin layer of neutral oil in a nonstick skillet over medium heat. Add the wrapped dumplings in a single layer, seam-side down. Fry for 2–3 minutes per side until each dumpling is crispy and golden brown. Work in batches if necessary to avoid overcrowding the pan.
- Serve: Transfer the crispy dumplings to a plate lined with paper towels to drain excess oil. Serve warm with soy sauce, chili oil, or sweet chili sauce for dipping.
Notes
- Make sure your filling has cooled before wrapping to prevent tearing the rice paper.
- Don’t over-soak the rice paper—it should just be pliable.
- Double-wrapping helps prevent leaks and adds extra crunch.
- Fry in batches for even browning and best texture.
- Try adding mushrooms, tofu, or bean sprouts to the filling for variety.
- These are best enjoyed fresh; they lose crispiness if stored or reheated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 dumpling
- Calories: 110
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg