How to Make the Perfect Rice Paper Dumplings
Asian Fusion · Medium · 35 min · 4 servings
Crispy pan fried dumplings made with rice paper wrappers instead of traditional dough. The double wrap technique creates a golden chewy shell around a savory veggie filling.
Why this recipe works
This Rice Paper Dumplings recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 220 calories with 9g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 12 sheets rice paper wrappers
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger grated
- 2 tablespoons neutral oil for frying
- 2 stalks green onions thinly sliced
Step by step instructions
Step 1: Cook the Filling
Heat sesame oil in a pan over medium high heat. Add garlic and ginger and cook for 30 seconds. Add cabbage and carrots and stir fry for 4 minutes until softened. Add soy sauce and green onions and cook 1 more minute. Set aside to cool completely.
Step 2: Prepare the Rice Paper
Fill a wide shallow bowl with warm water. Dip one rice paper sheet for 5 to 8 seconds until just pliable but not fully soft. Lay flat on a damp cutting board. Dip a second sheet and place directly on top of the first.
Step 3: Fill and Fold
Place 2 tablespoons of cooled filling in the lower center of the double layered rice paper. Fold the bottom edge up over the filling, fold in the sides, then roll forward tightly to seal. Press gently to secure. Repeat with remaining wrappers and filling.
Step 4: Pan Fry the Dumplings
Heat neutral oil in a nonstick pan over medium heat. Place dumplings seam side down and cook for 3 to 4 minutes without moving until the bottom is golden and crispy. Flip and cook the other side for 2 to 3 minutes.
Step 5: Serve
Remove from pan and let rest for 2 minutes. Serve immediately with soy sauce, chili oil, or your favorite dipping sauce. Do not stack the dumplings as they will stick together.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cabbage and carrots → ground pork or shrimp for a meat filling
- soy sauce → tamari for a gluten free option
- sesame oil → chili sesame oil for extra heat
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Soaking the rice paper too long making it tear and impossible to fold
- Using hot filling which makes the rice paper fall apart before folding
- Skipping the double wrap which causes the dumpling to burst open during frying
Nutrition facts
Per serving: 220 calories, 9g protein, 32g carbs, 7g fat, 3g fiber.
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