20-Minute Rice Paper Dumplings
Crispy rice paper dumplings are a golden, pan-fried twist on traditional rolls, filled with a savory mix of mushrooms, cabbage, carrots, and aromatics. Gluten-free, vegan, and ready in just 20 minutes, they’re crisp, flavorful, and satisfying
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.