Crispy Rice Paper Dumplings (Printable Version)

Crispy pan-seared dumplings with customizable fillings and tangy dipping sauce. Ready in just 40 minutes.

# What You'll Need:

→ Dumpling Filling

01 - 7 oz ground chicken or pork (or 7 oz firm tofu, crumbled, for vegetarian/vegan)
02 - 1 small carrot, julienned
03 - 1 cup cabbage, finely shredded
04 - 2 spring onions, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 tbsp ginger, grated
07 - 2 tbsp soy sauce (use tamari for gluten-free)
08 - 1 tbsp sesame oil
09 - 1 tsp sugar
10 - 1/2 tsp black pepper

→ Dumpling Assembly

11 - 16 rice paper wrappers (8.5 inch diameter)
12 - 2 tbsp vegetable oil (for pan-frying)
13 - Warm water (for softening wrappers)

→ Dipping Sauce

14 - 3 tbsp soy sauce
15 - 1 tbsp rice vinegar
16 - 1 tsp sesame oil
17 - 1 tsp honey or maple syrup
18 - 1 small garlic clove, finely grated
19 - 1/2 tsp chili flakes (optional)

# Steps:

01 - In a large bowl, combine meat or tofu, carrot, cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, sugar, and black pepper. Mix thoroughly until all ingredients are evenly incorporated and the mixture holds together well.
02 - Prepare a large shallow dish filled with warm water. Dip one rice paper wrapper into the water for 6–8 seconds, just until softened and pliable but not overly limp or fragile. Work with one wrapper at a time to prevent sticking.
03 - Place the softened rice paper on a clean, damp kitchen towel. Position 2 tablespoons of filling in the center. Fold the bottom edge up over the filling, fold in both sides, then roll tightly from bottom to top to seal completely. Repeat with remaining wrappers and filling.
04 - Heat vegetable oil in a non-stick skillet over medium heat. Arrange dumplings seam-side down and cook for 2–3 minutes until the bottom is golden and crispy. Flip carefully and cook the opposite side for an additional 2–3 minutes. Work in batches to avoid overcrowding the pan.
05 - Whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, garlic, and chili flakes in a small bowl until fully combined. Adjust seasoning to taste if desired.
06 - Arrange crispy dumplings on a serving platter immediately while hot. Serve with dipping sauce on the side for dipping. Best enjoyed fresh for maximum texture and crispiness.

# Expert Advice:

01 -
  • The exterior shatters satisfyingly when you bite down, revealing a steamy, flavorful interior that tastes like something from a restaurant but comes together in under an hour
  • You can customize the filling based on what is in your fridge, making these perfect for using up vegetables or adapting for different dietary needs without losing any of the magic
02 -
  • Rice paper continues to soften as it sits, so once you have dipped a wrapper, fill and roll it immediately rather than trying to prep multiple wrappers at once or they will become too soft to handle
  • The seam side needs to hit the pan first and cook longest so it seals completely, which prevents the dumplings from opening up during frying and losing their filling
03 -
  • Use kitchen scissors to trim any ragged edges from the rice paper before filling, which creates neater dumplings that are less likely to tear during folding
  • Let the filling sit for 10 minutes before assembling, which gives the vegetables time to release excess moisture and prevents soggy dumplings
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