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Crispy Rice Paper Dumplings: Delicious easy recipe

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://www.amgroyal.com/crispy-rice-paper-dumplings/