These crispy rice paper dumplings are a great appetizer or main dish. They’re crispy on the outside, chewy in the middle, and filled with a flavorful mix of crunchy vegetables and protein. This recipe is gluten-free, dairy-free, and vegan-friendly.
I’ve been making many variations of crispy rice paper dumplings for years, which are similar to Vietnamese spring rolls. No matter what shape you make or put in the filling, I promise they’re worth the effort they take to prepare!
The starch in the rice paper is what contributes to its crispy exterior when cooked on a hot, oiled surface. And unlike many restaurant spring rolls or dumplings, these are completely gluten-free.
Ingredients
- Protein of choice – any kind of ground meat or for a veggie-friendly option you can use crumbled extra firm tofu or pulsed cooked chickpeas.
- Garlic.
- Ginger.
- Carrots – finely shredded.
- Green onions.
- Cabbage – green or red.
- Mushrooms – any variety you like.
- Rice paper sheets – sometimes also called spring roll wrappers. Look for the larger sheets that are about 8 inches in size. These can be found in the international aisle at most grocery stores or at your local Asian supermarket.
- Toasted sesame oil and soy sauce/tamari – to flavor the filling.
- Oil of choice – for cooking the dumplings. I like olive, coconut, or avocado oil.
- Dipping sauce – tamari/soy sauce, toasted sesame oil, a splash of maple syrup, and sriracha.
- GET YOUR COOKBOOK
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How To Make Crispy Rice Paper Dumpings
Step 1. Heat a large skillet over medium heat and add one tablespoon of oil along with the garlic and ginger. Cook for 30 seconds, then add in your protein of choice. After 1-2 minutes add the tamari/soy sauce and toasted sesame oil. Once browned, add the vegetables and cook for an additional 2 minutes.
Step 2. Use a slotted spoon to transfer the cooked protein and vegetables to a bowl and allow them to cool. While the filling cools, whisk together the tamari/soy sauce, toasted sesame oil, maple syrup, and sriracha for your dipping sauce.
Step 3. Prepare your dumpling station. Fill a large shallow bowl with cool water and grab two large plates. Lightly oil one of them to place your wrapped dumplings on so they don’t stick and the non-oiled plate to wrap your dumplings on.
Step 4. Take a sheet of rice paper and dip it in the water for only a couple of seconds until all of the rice paper is covered then transfer it to your plate. The rice paper will rehydrate and become softer as you’re working with it so it’s important not to oversoak it.
Step 5. Add 1 heaping tablespoon of filling to the center of the rice paper. Then gently pull the bottom of the rice paper up over the filling, fold over the left side, and then the right. Finally, roll it forward to seal the dumpling. Then repeat with a second rice paper so it’s double-wrapped.
Step 6. Wipe out the excess moisture in the skillet and place it back over medium heat. Add a thin layer of oil to coat the bottom of the pan and place 3-4 dumplings in the skillet leaving space between them. Cook on each side for 5-6 minutes or until crispy with some brown spots. Transfer to a wire rack and continue with the process until you’ve cooked all the dumplings.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make these crispy rice paper dumplings using what you already have? Here are some ideas…
- No mushrooms? – use another vegetable or omit them completely.
- No green onions? – they can be omitted.
- Make it soy-free – use coconut aminos instead of tamari or soy sauce and add a pinch of salt to the filling as it’s cooking.
- Variations – use any combination of vegetables you like.
Helpful Tips
- You can use any ratio of protein to vegetables you’d like. You really don’t need a recipe.
- Look for rice paper sheets that are a blend of rice and tapioca flour as they’re a bit easier to work with.
- These are best when eaten right after they come out of the pan. The cooked rice paper will become soft if it sits out for too long. Cook all the dumplings even if you plan to have some leftovers. Store them in an airtight container in the fridge for up to 3 days. To reheat, re-crisp them in a skillet.
- A nonstick or ceramic pan works best for cooking the dumplings, but a well-seasoned cast iron skillet will also work.
- GET YOUR COOKBOOK
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- ½ pound protein of choice (any ground meat, crumbled firm tofu, or pulsed cooked chickpeas)
- 1 tablespoon low-sodium tamari or soy sauce use coconut aminos for soy-free
- 1 teaspoon toasted sesame oil
- 2 medium carrots, shredded
- 2 cups cabbage, thinly sliced any color
- 8 ounces mushrooms, chopped
- ¼ cup sliced green onions (optional) plus more for garnish
- 2 packages large rice paper sheets/spring roll wrappers about 8 inches in size
- oil for cooking dumplings
Dipping Sauce
- ¼ cup low-sodium tamari/soy sauce or coconut aminos
- 1-2 teaspoons sriracha
- 1 teaspoon toasted sesame oil
- splash maple syrup omit if using coconut aminos
- toasted sesame seeds optional
Instructions
- Heat a large skillet over medium heat and add one tablespoon of oil along with the garlic and ginger. Cook for 30 seconds, then add in your protein of choice. After 1-2 minutes add the tamari/soy sauce and toasted sesame oil. Once browned, add the vegetables and cook for an additional 2 minutes.
- Use a slotted spoon to transfer the cooked protein and vegetables to a bowl and allow them to cool. While the filling cools, whisk together the tamari/soy sauce, toasted sesame oil, and hot sauce for your dipping sauce.
- Prepare your dumpling station. Fill a large shallow bowl with cool water and grab two large plates. Lightly oil one of them to place your wrapped dumplings on so they don't stick and the non-oiled plate to wrap your dumplings on.
- Take a sheet of rice paper and dip it in the water for only a couple of seconds until all of the rice paper is covered then transfer it to your plate. The rice paper will rehydrate and become softer as you're working with it so it's important not to oversoak it.
- Add 1 heaping tablespoon of filling to the center of the rice paper. Then gently pull the bottom of the rice paper up over the filling, fold over the left side, and then the right. Finally, roll it forward to seal the dumpling. Then repeat with a second rice paper so it's double-wrapped.
- Wipe out the excess moisture in the skillet and place it back over medium heat. Add a thin layer of oil to coat the bottom of the pan and place 3-4 dumplings in the skillet leaving space in between them. Cook on each side for 5-6 minutes or until crispy with some brown spots. Transfer to a wire rack and continue with the process until you've cooked all the dumplings.
- These are best when eaten right after they come out of the pan. The cooked rice paper will become soft if it sits out for too long. Cook all the dumplings even if you plan to have some leftovers. Store them in an airtight container in the fridge for up to 3 days. To reheat, re-crisp them in a skillet.
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