Crispy Rice Paper Dumplings

Crispy Rice Paper Dumplings

These crispy rice paper dumplings are packed with flavour and deliver that chewy-crispy texture combo. I filled them with cabbage, mushrooms, carrots, garlic, ginger, spring onion, and smoked tofu. Then added some sesame oil, soy sauce, and vegetable stock but you could replace the tofu with chicken, turkey, or beef mince (I’d just cook this prior to adding the veggies). So they’re really versatile.

You can make whatever filling you want but I went with this popular version. So after sauteing your filling for a few minutes, you’ll soak the rice paper sheets in water, they become super sticky which is something to get used to if it’s your first time making these, like me. Then just fold and fry the filled dumplings in some oil until they’re crispy. And that’s it… you’re now ready to dip and devour!

For the dip: I like using 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp chili oil, 1 tbsp fresh lime juice, 1 tbsp water, 1 tsp brown sugar, and 1 tsp toasted sesame seeds.

These aren’t great when made ahead of time so keep that in mind. It’s better if you keep the filling in the fridge or freezer and make the dumplings when needed.

Crispy Rice Paper Dumplings

  • Servings: 12
  • Difficulty: Easy
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  • rice paper sheets
  • 350g white cabbage, thinly sliced
  • 200g mushroom, diced
  • 150g carrot, grated
  • 1-2 tbsp garlic, finely chopped
  • 1 tbsp ginger, finely chopped
  • 30g spring onion, chopped
  • 1-2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp vegetable stock granules
  • 300g firm tofu
  • Salt to taste
  • Oil to fry


  1. Add the cabbage, mushrooms, carrots, garlic, ginger, and spring onion to a non-stick pan. Saute for 2-3 minutes.
  2. Add the soy sauce, sesame, and vegetable stock. Cook for 5 minutes until the vegetables have softened. Salt to taste
  3. Pour room temp water into a large saucer or deep dish and dip the rice paper in the water allowing it to be fully submerged. Allow to soak for 5secs and gently place on a clean surface.
  4. Place the soaked rice paper on a clean surface and add 1/4 cup of the filling into the middle starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides, fold the right side over the top and the left side on the bottom of the square/rectangle shape pocket. Tip: Use only 1 rice paper sheet per dumpling. *see video below for reference*
  5. Pan-fry the dumplings on medium heat for a few minutes on each side until lightly golden.