L
et me tell you about something I’ve been obsessed with lately: crispy rice paper dumplings. Honestly, these little bites are the perfect combination of chewy and crispy, packed with flavor, and so versatile that you can customize them to suit whatever you have in your fridge.
For my version, I filled them with cabbage, mushrooms, carrots, garlic, ginger, spring onion, and smoked tofu. I added a splash of sesame oil, soy sauce, and a little vegetable stock to bring all the flavors together. But here’s the thing — you don’t need to stick to tofu. You could swap it for chicken, turkey, or beef mince. I’d just cook the meat first before adding it to the veggies so that everything cooks evenly and the flavors meld beautifully.
The rice paper dumplings process is simpler than you might think, though there’s a little bit of a learning curve if you’ve never used rice paper before. You’ll sauté your filling for a few minutes until everything is tender and aromatic. Then comes the fun part: soaking the rice paper sheets in water. They go from rigid to super sticky and pliable, which can be a bit surprising the first time — trust me, I know! From there, it’s all about folding and sealing the dumplings carefully before frying them in a little oil until they’re golden and crispy.
The result? The rice paper dumplings with a crispy exterior and a soft, flavorful filling that you can dip in your favorite sauce and devour immediately. They’re perfect for a weeknight treat, a light lunch, or even as a fun snack to share with friends. One tip: these rice paper dumplings aren’t the best when made ahead of time. If you want to prep, I’d recommend keeping your filling in the fridge or freezer, and making the dumplings fresh when you’re ready to enjoy them. That way, you get that irresistible texture and maximum flavor.
The beauty of these dumplings is how customizable they are. Play with your favorite vegetables, add some spice, or switch up the protein — no matter what, they’re guaranteed to impress and satisfy.
Once you try these, you’ll see why they’ve become one of my go-to comfort foods. Chewy, crispy, flavorful — what’s not to love?
Ingredients
Crispy Rice Paper Dumplings
- 20 rice paper sheets
- 350 g white cabbage thinly sliced
- 200 g mushroom diced
- 150 g carrot grated
- 1-2 tbsp garlic finely chopped
- 1 tbsp ginger finely chopped
- 30 g spring onion chopped
- 1-2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp vegetable stock granules
- 300 g firm tofu
- Salt to taste
- Oil to fry
Dipping Sauce
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp chili oil
- 1 tbsp fresh lime juice
- 1 tbsp water
- 1 tsp brown sugar
- 1 tsp toasted sesame seeds
Instructions
Crispy Rice Paper Dumplings
- Add the cabbage, mushrooms, carrots, garlic, ginger, and spring onion to a non-stick pan. Saute for 2-3 minutes.
- Add the soy sauce, sesame, and vegetable stock. Cook for 5 minutes until the vegetables have softened. Salt to taste
- Pour room temp water into a large saucer or deep dish. Quickly submerge the rice paper in the water allowing it to be fully submerged and carefully place on a clean surface.
- 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*
- Pan-fry the dumplings on medium heat for a few minutes on each side until lightly golden.
Dipping Sauce
- Add all the ingredients together and dip away.
Video
