That first satisfying crunch when you bite into golden, paper-thin wrapping. Crispy rice paper dumplings have that perfect contrast – crispy outside, tender filling within. They’re everywhere on social media for good reason.
Think spring rolls, but way more fun and forgiving. Rice paper wraps around whatever filling makes you happy – leftover chicken, seasoned tofu, or simple vegetables. No fancy technique required, just wrap and pan-fry until they bubble and turn golden. Full details in the blog!
My neighbor introduced me to these after her Vietnamese cooking class, and I’ve been tweaking the technique ever since. The secret is getting your oil temperature just right – not too hot, not too gentle. I tested it dozens of times. You’ll love the results.
PrintCrispy Rice Paper Dumplings: Delicious easy recipe
These crispy rice paper dumplings are a perfect vegan snack or appetizer. They combine a crunchy outside with a flavorful filling, ideal for parties or a side dish. Enjoy a versatile recipe featuring rice paper dumplings and vegan rice paper dumplings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 10 dumplings 1x
- Category: Appetizer Side Dish
- Method: Stovetop
- Cuisine: American Chinese
Ingredients
- 8 oz. coleslaw mix finely shredded cabbage and carrots
- 3.5 oz fresh shiitake dice to small bits
- 0.3 oz ginger grated
- 0.3 oz garlic grated about 2 medium cloves
- 3 bulb scallions diced
- 4 tbsp avocado oil divided
- ¼ tsp coarse sea salt plus a small pinch or to taste
- 1 tbsp coconut aminos or low sodium soy sauce
- 2 tsp toasted sesame oil
- 10 pieces rice paper Round 22cm 8.67 inch per sheet see notes
- 1.5 tbsp coconut aminos or 1 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1–2 tsp toasted sesame oil
- ⅛–¼ tsp sriracha sauce optional
- Sprinkle toasted sesame seeds optional
Instructions
- Finely slice the coleslaw mix if needed and combine it with the diced shiitake in a bowl while preparing grated ginger garlic and diced scallions separately.
- Heat a large pan over medium heat and add 1.5 tablespoons avocado oil. Quickly sauté garlic ginger scallions and a pinch of salt for around 10 seconds until fragrant.
- Add coleslaw and shiitake to the pan then season with ¼ teaspoon salt coconut aminos and sesame oil. Cook for 3 minutes until veggies soften slightly but stay crisp then set filling aside to cool.
- Soak each rice paper sheet in room temperature water for 5-10 seconds until flexible without over-softening and place on a moistened surface or tray.
- Spoon a little over 1 tablespoon of cooled filling onto the center of each sheet then fold bottom half over top followed by folding in left and right sides and roll up from bottom forming an envelope shape using one or two sheets as needed.
- Preheat a nonstick or ceramic skillet over medium heat then add 1.5 tablespoons oil. Fry the dumplings in batches turning every 3 minutes per side until golden and crispy.
- Alternatively grease the air fryer basket and arrange dumplings spaced apart. Spray with additional oil and air fry at 380°F 193°C for 12-15 minutes flipping midway for even crisping.
- Serve the dumplings hot with prepared dipping sauce and enjoy immediately.
Notes
- Use a single rice paper sheet for crispier dumplings or double wrap for extra support especially with large fillings
- Prepare the filling 2-3 days ahead and cook dumplings just before serving
- Store cooked dumplings in the fridge up to 2 days and reheat in skillet or air fryer at 380°F 193°C for 2-3 minutes per side
- Avoid freezing to prevent rice paper from becoming brittle
Nutrition
- Serving Size: 1 dumpling
- Calories: 79 kcal
- Sugar: 1 g
- Sodium: 138 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g + 4 g
- Trans Fat: 1 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 1 mg
Why You’ll Fall in Love with These Crispy Rice Paper Dumplings
These little golden parcels remind me of the best kind of kitchen magicsimple ingredients transforming into something extraordinary. The rice paper becomes impossibly crispy while keeping that slight chew we all crave, and the filling stays perfectly tender inside.
What I love most is how forgiving they are. Unlike traditional dumplings that require precise pleating skills, rice paper wraps are wonderfully flexible. If one tears slightly, just patch it up or use the double-wrapping techniqueno stress, just delicious results.
- Ready in just 35 minutes from start to finish
- Naturally gluten-free using rice paper instead of wheat wrappers
- Perfect for meal prepmake the filling ahead and wrap when ready
- Works beautifully in both pan-frying and air fryer methods
Let’s Talk About Your Ingredients
The beauty of this crispy rice paper dumplings recipe lies in its simple, accessible ingredients. The coleslaw mix gives you that perfect crunch and saves so much prep timethough if you prefer, finely shredding your own cabbage and carrots works just as well.
Fresh shiitake mushrooms add an earthy richness that makes these dumplings feel special. I dice them quite small so they distribute evenly throughout each bite. The ginger and garlic create that aromatic base we all associate with comfort, while scallions bring a gentle onion flavor and lovely color.
Pro Tip: Room temperature rice paper is your friend here. Cold water works better than warm for soakingit gives you more control over the softening process, so you won’t end up with torn wrappers.
| Ingredient | Why It Matters | Easy Swap |
|---|---|---|
| Coleslaw mix | Provides crunch and saves prep time | Finely shredded cabbage + carrots |
| Fresh shiitake | Adds umami and meaty texture | Button mushrooms or cremini |
| Coconut aminos | Gluten-free, slightly sweet flavor | Low sodium soy sauce |
| Toasted sesame oil | Nutty aroma that ties everything together | Regular sesame oil (use less) |
The Step-by-Step Magic
The key to perfect rice paper dumplings starts with getting your filling just right. I learned this the hard way after a few soggy attemptsyou want the vegetables softened but still with some bite, and most importantly, not watery. That three-minute sauté time is crucial.
When it comes to wrapping, think of it like making a little envelope. The rice paper should be pliable but not mushy when you start folding. I place just over a tablespoon of filling in the center, then fold bottom to top, sides in, and roll forward. It’s more intuitive than it sounds.
- Let your filling cool completely before wrappingthis prevents tearing
- Work on a slightly damp surface to prevent sticking
- Cover finished dumplings with a damp paper towel until ready to cook
- Don’t overfillless is definitely more here
Troubleshooting Your Rice Paper Adventures
Rice paper can feel tricky at first, but once you get the rhythm, it’s quite forgiving. If your wrapper tears during soaking, it was either in the water too long or the water was too warm. Cold water and a quick 5-10 second dip is all you need.
For beginners, I always recommend the double wrapped rice paper dumplings technique mentioned in the notes. Place your first wrapped dumpling seam-side down on a second sheet for extra security and easier handling.
Common fixes: If dumplings stick to your pan, the oil wasn’t hot enough or you moved them too soon. Let them develop that golden crust before flippingthey’ll release naturally when ready.
Your Cooking Method Options
I’ve tested both pan-frying and air fryer methods countless times, and honestly, both deliver fantastic results. Pan-frying gives you that classic golden color and amazing texture, while the air fryer offers hands-off convenience and uses less oil.
For air fryer rice paper dumplings, don’t skip the oil spray on topit’s what creates that beautiful crispy exterior. And always leave space between each dumpling so the air can circulate properly.
| Method | Time | Temperature | Best For |
|---|---|---|---|
| Pan-frying | 3 minutes per side | Medium heat | Classic crispy texture |
| Air fryer | 12-15 minutes total | 380°F (193°C) | Less oil, hands-off cooking |
Serving and Storage Made Simple
These dumplings are absolutely best served immediately while they’re hot and crispy. The dipping sauce adds the perfect tangy, slightly sweet contrastI love how the rice vinegar brightens everything up while the sesame oil ties it back to the filling flavors.
If you need to make them ahead, prepare your filling up to three days in advance and store it covered in the refrigerator. Wrap and cook the dumplings just before serving for the best texture and that satisfying crunch we’re all after.
| Storage | Method | Duration | Reheating |
|---|---|---|---|
| Cooked dumplings | Refrigerate in airtight container | Up to 2 days | Skillet or air fryer, 2-3 minutes per side |
| Prepared filling | Refrigerate covered | 2-3 days | Use cold in fresh wrappers |
| Dipping sauce | Refrigerate in small jar | 1 week | Serve at room temperature |
Expert Says
Crispy rice paper dumplings are not only delicious but also a great way to enjoy a lighter version of traditional dumplings. Rice paper is low in calories and gluten-free, making it an excellent alternative. When frying, ensure the oil is hot enough to achieve that delightful crispiness without absorbing excess oil.
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The Road to Crispy Rice Paper Dumplings
After countless attempts, I finally cracked the code for crispy rice paper dumplings. I learned the hard way that soaking them too long made them a gooey mess, but each trial brought the kind of laughter only a kitchen can foster. Now, with the right technique, they’re perfectly crisp and bursting with flavor, just like I dreamed.
FAQs ( Crispy Rice Paper Dumplings )
What are crispy rice paper dumplings?
These dumplings are made using thin rice paper wrappers filled with a variety of ingredients such as vegetables, tofu, or meats. They can be pan-seared or air-fried for a crispy texture, making them a delightful snack or appetizer.
How do I store leftover dumplings?
To store leftover dumplings, place them in an airtight container and refrigerate. They can last for up to three days. Reheat in an air fryer for a few minutes or on a skillet to retain their crispiness.
Can I make these dumplings ahead of time?
Yes, you can prepare the dumplings in advance and freeze them before cooking. Just make sure to lay them flat on a baking sheet until frozen, then transfer to a container. Cook them straight from the freezer when you’re ready.
What dipping sauce goes with these dumplings?
A simple soy sauce mixed with some rice vinegar and a touch of sesame oil works great. For a kick, add chili flakes or garlic to your dipping sauce for extra flavor. This enhances the overall taste of the dish.
Your New Go-To Crispy Comfort
These crispy rice paper dumplings come together in just 35 minutes, but the golden crunch and tender filling make them feel like something special you’d order at your favorite restaurant. You’ll love how that first bite gives way to all those savory, aromatic flavorsit’s the kind of recipe that makes you feel accomplished and satisfied all at once.
Here’s a trick I learned from my travels: try folding leftover roast chicken or even Thanksgiving turkey into the filling for an entirely new experience. For busy weeknights, make the filling on Sunday and wrap fresh dumplings throughout the week. They reheat beautifully in a dry skillet for about two minutes per side, bringing back that satisfying crispness.
I’d love to see how yours turn outtag me when you share photos of your golden creations! Did you grow up with dumplings in your family kitchen, or is this a delicious new adventure? Save this recipe for those cozy evenings when you want something that feels both familiar and exciting, perfect for sharing with the people who make your table feel like home.
