These crispy rice paper dumplings strike the perfect balance between comfort food and wholesome eating.
With a golden, crunchy shell and a hearty mushroom-and-vegetable filling, they’re light yet satisfying, making them a versatile dish for appetizers, mains, or sides.
What sets this recipe apart is its plant-forward simplicity: mushrooms bring umami richness, cabbage and carrots add fiber and crunch, while sesame oil and soy sauce provide depth.
Each dumpling is gluten-free, dairy-free, and vegan, making it a crowd-pleasing option for almost any dietary preference.
At only about 87 calories each, they’re low in fat, naturally cholesterol-free, and supply a boost of fiber and plant-based protein.
Quick to prepare in under 30 minutes, they’re perfect for weeknight cooking, meal prep, or entertaining friends when you want something delicious without fuss.
Must-Have Tools for Perfect Results
Nonstick Skillet
A reliable nonstick skillet ensures your rice paper dumplings crisp up beautifully without sticking or tearing. Beyond dumplings, it’s a must-have for pancakes, sautéed vegetables, and stir-fries.
Sharp Chef’s Knife
Precision is key when finely chopping mushrooms, cabbage, and carrots. A high-quality chef’s knife speeds up prep time and doubles as your everyday essential for slicing, dicing, and mincing.
Mandoline Slicer
For ultra-thin, uniform shreds of cabbage and carrot, a mandoline is unbeatable. It saves time and guarantees professional-level presentation for salads, slaws, and garnishes.
Mixing Bowls Set
Use a large mixing bowl to toss your mushroom filling with seasonings evenly. A nesting set is invaluable for baking, marinating, and everyday food prep.
Silicone Brush
Perfect for brushing oil onto the rice paper or coating dumplings before frying. It’s also great for basting roasts, glazing pastries, or spreading marinades with ease.
20-Minute Rice Paper Dumplings
Equipment
- 1 nonstick skillet
- 1 Chef’s Knife
- 1 Mandoline Slicer
- 2 mixing bowls
- 1 Silicone Brush
Ingredients
- 12 rice paper wrappers medium or large
- 8.2 oz mushrooms such as chestnut, finely chopped
- 4.9 oz cabbage shredded
- 1.5 oz carrot about 1 small, grated or julienned
- 0.8 oz scallions 4 small, thinly sliced
- 0.1 oz fresh ginger grated
- 0.1 oz garlic minced
- 1 tbsp sesame oil
- 1 tbsp soy sauce tamari or coconut aminos if gluten-free
- ¼ tsp black pepper
- 1 –2 tbsp cooking oil for pan-frying
Instructions
- Prep the Vegetables: Begin by preparing all your vegetables for the filling. Finely chop the mushrooms into very small pieces so they cook down evenly and release their juices quickly. Shred the cabbage and carrot into thin strands using a knife or mandoline, then mince or grate the garlic and ginger for maximum flavor. Slice the scallions finely and set everything aside in small bowls to keep your workstation organized.
- Cook the Mushrooms: Place a large skillet over medium heat without any oil. Add the chopped mushrooms and cook for a few minutes, stirring occasionally, until most of their natural moisture evaporates. This step intensifies their flavor and prevents the filling from becoming watery later.
- Add Remaining Vegetables: Once the mushrooms are softened, stir in the shredded cabbage and let it wilt slightly. Next, add the garlic, ginger, and grated carrot, mixing well to combine all the aromatics. Allow the mixture to cook for another 2–3 minutes until fragrant and tender.
- Season the Filling: Pour in the soy sauce, sesame oil, and a sprinkle of black pepper. Mix thoroughly so the vegetables are evenly coated and flavorful. Add the sliced scallions last, then remove the skillet from the heat to let the filling cool slightly before wrapping. Taste and adjust seasonings if needed.
- Prepare the Rice Paper Wrappers: Fill a shallow plate or wide bowl with lukewarm water. Dip one rice paper wrapper into the water for 3–5 seconds—just enough to make it pliable but not overly soft. Place the wrapper on a damp cutting board or towel to prevent sticking.
- Assemble the Dumplings: Spoon 1–2 tablespoons of the vegetable filling into the center of the softened wrapper. Fold one side tightly over the filling, then fold in the remaining sides to form a neat parcel. For extra durability, you can double-wrap by placing the first parcel seam-side down on a second softened wrapper and folding again. Repeat with remaining filling and wrappers.
- Pan-Fry to Crispiness: Heat 1–2 tablespoons of cooking oil in a nonstick skillet over medium heat. Once hot, place the dumplings seam-side down, leaving space between each to avoid sticking. Cook for 2–3 minutes per side until golden brown and crisp all around. Transfer to a serving plate and enjoy immediately with dipping sauce of your choice.
Notes
- Finely chop or shred vegetables for even cooking and a smooth filling texture.
- Do not over-soak rice paper wrappers—just a quick dip is enough to keep them pliable.
- Always work on a damp cutting board or towel to prevent wrappers from sticking.
- Avoid overstuffing; too much filling increases the chance of tearing.
- Double-wrapping helps prevent leaks but makes dumplings slightly chewier.
- A nonstick skillet and enough oil are essential for golden, crispy results.
- Prepare the filling ahead of time, but wrap and fry just before serving for best texture.
Chef’s Secrets for Best Dumplings
The success of these dumplings lies in preparation.
Keeping the vegetables finely chopped allows them to blend together into a balanced filling without overwhelming the delicate rice paper.
Cooking the mushrooms first is a professional trick that removes excess moisture, ensuring the filling stays flavorful and not soggy.
Seasoning should be layered—soy sauce adds saltiness, sesame oil deepens aroma, and scallions brighten the final bite.
When wrapping, neat folds and gentle handling are key to preventing tears.
Lastly, always cook in a hot, lightly oiled nonstick pan; this ensures the dumplings turn crisp on the outside while staying chewy and tender inside.
Serving Suggestions and Pairing Ideas
These crispy rice paper dumplings are versatile and can be served in countless ways.
As an appetizer, pair them with soy-based dipping sauces, sweet chili sauce, or even peanut sauce for a nutty contrast.
For a light meal, serve alongside a fresh cucumber salad or a bowl of steamed jasmine rice.
They also make a great party snack—simply pile them high on a platter and let guests dip into assorted sauces.
For drinks, pair with chilled green tea, sparkling water with lime, or light Asian beers to balance the dumplings’ savory richness.
Storage Tips for Best Results
Rice paper wrappers are most enjoyable when freshly cooked, as their crisp texture softens quickly.
However, you can prepare the filling up to three days in advance and store it in the refrigerator.
Assembled but uncooked dumplings should be fried right before serving to maintain their shape and crispness.
Leftover cooked dumplings can be stored in an airtight container in the fridge for one to two days.
To reheat, always use a skillet with a small splash of oil—this restores their golden exterior.
Avoid the microwave, as it makes the wrappers chewy and rubbery.
Frequently Asked Questions
1. Can I bake these dumplings instead of frying?
Yes, they can be baked at 375°F (190°C) for about 15–20 minutes. Lightly brush or spray with oil beforehand for extra crispiness, though pan-frying yields the best results.
2. What vegetables work well as substitutes?
You can swap cabbage and carrots with bell peppers, zucchini, or leeks. The recipe is very flexible, so it’s a great way to use up leftover vegetables in your fridge.
3. How can I add protein to the filling?
Crumble firm tofu or tempeh into the mix for plant-based protein. If your diet allows, pre-cooked ground chicken or shrimp also make delicious alternatives.
4. Why do my rice paper wrappers tear?
This usually happens from over-soaking the wrappers or overfilling them. Dip them quickly, handle gently, and double-wrap if needed for durability.
5. Can I freeze these dumplings?
Freezing isn’t recommended, as rice paper tends to crack or become overly chewy after thawing. For make-ahead convenience, store only the prepared filling and wrap fresh before cooking.
This recipe has been adapted and simplified from the original version by alphafoodie. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
