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These TikTok-inspired crispy rice paper dumplings are golden on the outside and a little chewy inside. All you need are rice paper wraps, shredded veggies, garlic, ginger, and salt to make these insanely good rice-wrapped dumplings!
With just 3 net carbs per dumpling—and my go-to tricks, step-by-step photos, and cooking methods—you’ll be rolling, wrapping, and crisping them up (without tearing!) in no time. Whether you pan-fry or air-fry, I’ll show you how to get that perfect crispy texture every time.
Table of Contents
- What Are Crispy Rice Paper Wrapped Dumplings
- Ingredients & Dumpling Dipping Sauce
- How to Wrap and Cook Rice Paper Dumplings (Crispy, No Tearing, No Sticking)
- Common questions (Troubleshooting tips)
- Tips for success
- Make-ahead, storage, and reheat
- Try these rice paper recipes next!
- Rice Paper Dumplings Recipe
What Are Crispy Rice Paper Wrapped Dumplings
Crispy rice paper dumplings are a gluten-free spin on traditional dumplings—wrapped in thin rice paper and pan-fried or air-fried until golden and slightly chewy. They’ve gone viral for good reason: they’re super easy to make, endlessly customizable, and extra satisfying with that crisp, crackly bite.
You can fill them with just about anything—veggies, tofu, ground meat, or seafood—and the rice paper gives them a light and crunchy shell without the need for dough.
Ingredients & Dumpling Dipping Sauce
Here’s what you’ll need to make these crispy rice paper wrapped dumplings. The filling is packed with savory veggies and aromatics, and the optional dipping sauce brings a tangy, slightly spicy kick that makes every bite even better.
You’ll also find this recipe easy to customize—see tips below for simple swaps or add-ins.
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- Rice paper wrappers (also known as spring roll wrappers or rice sheets) – These thin, translucent sheets become crispy on the outside and slightly chewy inside after pan-frying or air-frying. Look for round wrappers about 22cm (8.67 inches) wide.
New to rice paper? See my How To Use Rice Paper Wrappers for more tips and helpful info!
- Coleslaw mix – A time-saving shortcut with finely shredded green cabbage and carrots. Choose one with super-fine shreds so they soften quickly and don’t poke through the wrapper.
- Fresh shiitake mushrooms – Add deep, savory umami flavor and a meaty texture to balance the light veggies.
- Ginger, garlic, and scallions – These aromatics are the backbone of the flavor. They bring warmth, sharpness, and freshness to the filling.
- Coarse sea salt
- Coconut aminos – A slightly sweet soy-free seasoning that adds depth. You can also use low-sodium soy sauce or tamari.
- Toasted sesame oil – Adds a rich, nutty aroma that makes the dumplings extra flavorful. A little goes a long way.
- Avocado oil – A neutral oil great for sautéing the filling and pan-frying the dumplings without overpowering the taste.
Dumpling dipping sauce:
- For a quick dipping sauce, mix coconut aminos (or soy sauce), rice vinegar, and toasted sesame oil. Add a little sriracha for heat and finish with toasted sesame seeds if you like some crunch.
Variations
Other Filling Ideas (Meat, Tofu, Veggies)
- Vegetables – Use any finely shredded or thinly sliced veggies with low moisture, like cabbage, Brussels sprouts, or carrots. Avoid watery vegetables so the wrappers don’t tear.
- Protein – Add a small amount of cooked ground chicken, pork, beef, or chopped shrimp. Keeping the portion light makes folding easier.
- Tofu & Noodles – Thin strips of firm or smoked tofu, or chopped cooked vermicelli noodles, are great plant-based additions.
How to Wrap and Cook Rice Paper Dumplings (Crispy, No Tearing, No Sticking)
Here’s how to prep, wrap, and cook rice paper wrapped dumplings without the common issues like tearing, sticking, or sogginess. Use the photo guide below to follow along.
- Sauté the filling: To keep things fast, I use a coleslaw mix of finely shredded cabbage and carrots. Quickly sauté the filling over medium-high heat with aromatics (ginger, garlic, scallions) and mushrooms. Don’t overcook—just soften the veggies until they release a bit of moisture but stay crisp. Overcooked or wet filling = soggy dumplings.
- Soften the rice paper wrappers: Fill a large bowl with room temperature water (not warm). Dip each rice paper sheet in for about 5-10 seconds until it just starts to soften—but still feels slightly firm. The sheets will continue to soften after dipping, so less is more. Work on a lightly moistened surface or a rice paper tray to prevent sticking.
Tip: Over soaked wrappers tear easily and are hard to fold.
- Wrap the dumplings: Place a little over 1 tablespoon of filling in the center. Fold the bottom up, sides in, then roll up from the bottom to make a snug envelope shape. For extra support, you can double wrap using a second rice paper sheet.
Tip: If wrappers stick to your dumpling holding tray, brush it with oil and cover the finished dumplings with a damp towel while you wrap the rest.
- Pan-fry: Use a nonstick or ceramic skillet to prevent the dumplings from sticking. Preheat the pan over medium heat until it feels warm, then add oil. Pan-fry the dumplings in two separate batches, cooking each side for about 3 minutes until golden and crispy. Don’t overcrowd the pan—leave space between each dumpling so they crisp up evenly and don’t stick together.
- Air-fry: Grease the basket well with avocado oil. Leave some space between each dumpling so they don’t stick together. Spray more oil on top of each dumpling, then air-fry at 380°F (193°C) for 12–15 minutes. Flip them after 6 minutes to crisp both sides evenly.
- Serve while hot: These dumplings are at their crispiest right after cooking, so serve them right away with dipping sauce on the side.
Common questions (Troubleshooting tips)
Use room temperature water and dip each rice paper sheet for about 5 to 10 seconds. They’ll continue to soften once removed from the water. Avoid warm or hot water—it makes the wrappers too soft and more likely to tear or stick.
Dip the wrappers in room temperature water for about 5 to 10 seconds—just until pliable. Work on a lightly moistened surface or rice paper tray, and place finished dumplings on a lightly oiled holding tray to prevent sticking.
When cooking, use a nonstick or ceramic skillet and leave space between each dumpling so they crisp properly without sticking or tearing.
The most common reason is using filling that’s too firm, sharp, or bulky. Store-bought coleslaw often has thick, raw cabbage shreds that can easily poke through the wrappers. Use very finely shredded vegetables or soft fillings like ground meat or cooked mushrooms. Everything should be tender and chopped small to avoid tearing.
No—hot filling will melt the rice paper and cause it to fall apart. Always let your filling cool to room temperature before wrapping. This helps the wrapper stay intact and makes folding easier.
Tips for success
- Use very finely shredded vegetables. Thicker or chunky pieces (even from bagged coleslaw) stay too firm and can poke through the rice paper. The thinner the shred, the faster they soften and the easier they are to wrap.
- Use one or two rice paper sheets depending on your comfort level. One sheet gives a crispier texture. Two sheets are easier to handle, especially for beginners or larger fillings. When using two, place the first wrapped dumpling seam side down on the second sheet to help seal evenly.
- Don’t overfill the dumplings. Stick to about 1 to 1½ tablespoons of filling so they’re easy to fold and don’t burst during cooking.
- Use enough oil for a crispy finish. Whether you’re pan-frying or air-frying, a light but even coating of oil helps the wrappers crisp up properly and keeps them from turning rubbery.
- Avoid overcrowding the pan or air fryer. Give each dumpling some space to crisp around the edges. If they touch while cooking, they can steam and stick together.
Make-ahead, storage, and reheat
You can prepare the filling up to 2–3 days ahead and store it in the fridge. For best texture, only wrap and cook the dumplings right before serving, since rice paper doesn’t hold up well once softened.
Store any leftover cooked dumplings in an airtight container in the fridge for up to 2 days. Reheat them in a nonstick skillet or air fryer at 375°F (190°C) until hot and crispy again—about 2–3 minutes per side.
I don’t recommend freezing rice paper dumplings. The wrappers become hard and brittle after thawing and don’t cook well.
Try these rice paper recipes next!
If you have extra rice paper wrappers, here are more delicious ways to use them:
- Vietnamese Shrimp Summer Rolls – Light, fresh, and perfect with peanut sauce or nuoc cham dipping sauce.
- Rice Paper Egg Rolls – Air fried, baked, or pan-fried for a crispy gluten-free option.
- Rice Paper Wontons – A fun twist on classic wontons, great for soups.
- Rice Paper Noodles – Slice soaked sheets into ribbons for a gluten-free noodle alternative
- Vietnamese Rice Paper Pizza (Bánh Tráng Nướng) – Pan-grilled rice paper topped with savory fillings.
Rice Paper Dumplings Recipe
Video
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
For the dumpling dipping sauce:
- 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
Equipment
- 1 Rice paper tray optional
Instructions
Prepare the vegetables and shiitake:
- If your coleslaw mix isn’t finely shredded, slice it into long, thin strips. Add it to a bowl with the diced shiitake. In a separate bowl, prepare the ginger, garlic, and scallions.
Cook the fillings:
- Preheat a large sauté pan over medium heat until it feels warm. Add 1.5 tablespoons of oil, then sauté the garlic, ginger, and scallions with a pinch of salt until fragrant, about 10 seconds.
- Add the coleslaw and shiitake to the pan. Season with ¼ teaspoon salt, coconut aminos, and sesame oil. Sauté for about 3 minutes—just until the vegetables release some moisture but stay crisp. Avoid overcooking. The filling should be softened but dry, not watery. Set aside to cool to room temperature before wrapping.
Prepare the rice paper:
- Dip each rice paper sheet in room temperature water for 5 to 10 seconds, turning until the sheet becomes pliable but not too soft. The paper will continue to soften after soaking
- Work on a lightly moistened surface (like a cutting board) or use a rice paper tray to prevent sticking.
Fold the dumplings:
- Place a little more than 1 tablespoon of the filling in the center of the wrapper. Fold the bottom half up over the filling, then fold in the left and right sides. Roll it up from the bottom to form an envelope shape. I use one rice paper sheet per dumpling, but you can use two for extra support. (See notes below.)
- As you work, place wrapped dumplings on a lightly oiled tray or plate. Cover with a damp paper towel to prevent them from drying out.
Pan-fry the dumplings:
- Preheat a ceramic or nonstick skillet over medium heat until warm. Add 1.5 tablespoons of oil. Pan-fry the dumplings in two separate batches, 3 minutes per side, until golden brown and crispy. Leave space between dumplings so they don't stick. Repeat with the second batch, adding more oil if needed.
Air-fry the dumplings:
- Grease the basket well with avocado oil. Leave space between dumplings, and spray the tops with more oil. Air-fry at 380°F (193°C) for 12–15 minutes, flipping halfway through to crisp both sides evenly.
Serving and sauce:
- Serve immediately with dumpling dipping sauce on the side. These are best hot and crispy right out of the pan or air fryer.
Notes
- One or two wrappers? Use one rice paper sheet for a crispier texture. Use two if you’re new to wrapping or using larger fillings. When double-wrapping, place the first wrapped dumpling seam side down on the second sheet to seal evenly.
- Make-ahead: You can prep the filling 2–3 days in advance. Wrap and cook the dumplings just before serving for the best texture.
- Storage: Store cooked dumplings in the fridge for up to 2 days.
- Reheat: Reheat in a nonstick skillet or air fryer at 380°F (193°C) for 2–3 minutes per side.
- Freezing is not recommended—rice paper becomes brittle after thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love it! I replaced mushrooms with shredded firm tofu to give it protein to make this a meal.
Wonderful!
I’ve been eyeing these to make for awhile. Ughhhh, why did I wait? These are so darn good. Crunchy, and full of flavor. I think I’ll be making them for Superbowl.