Rice Paper Dumplings Recipe (pan sear or air fry)

These TikTok-Inspired Rice Paper Dumplings are crispy outside and a little chewy inside. Rice paper wraps, shredded veggies, garlic, ginger, and salt are all you need to make these insanely delicious rice wrapper dumplings! With only 3 net carbs per dumpling, plus my simple tricks and step-by-step photos, you’ll be up and rolling these delicious morsels in no time!

Whether you prefer pan fry or air fry, I will show you how to make these rice paper-wrapped dumplings crispy every single time!

Crispy Rice Paper Wrapped Dumplings

These days the social media algorithm seems to know what I like to see faster than I do so when these envelope-shaped crispy delicious morsels showed up on my feed they immediately got my attention.

Everybody I know loves dumplings, especially when they are CRISPY outside and a little chewy inside, and if you make them vegan and vegetarian-friendly, they are guaranteed a party favorite! Even for the meat enthusiasts like my husband who munched these down as quickly as he would a piece of steak.

Ingredients For Rice Paper Veggie Dumplings

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• Rice paper wrappers (also known as Spring Roll Wrappers or rice sheets) are the base ingredient of this recipe. Look for a round shape rice wraps at 22cm (8.67 inches) in diameter.
• Coleslaw mix: To keep this recipe simple and easy, I use store-bought finely shredded cabbage and carrots.
• Fresh shiitake mushrooms: add extra umami flavor to the dumpling fillings.
• Fresh Ginger, Garlic, and Scallions: these are the flavor foundation to make the dumplings really tasty.
• Coarse sea salt
• Coconut aminos or a dash of soy sauce or tamari
• Toasted Sesame oil
• Avocado oil: use a neutral-flavored oil to stir fry the fillings of the dumplings.
• Rice vinegar
• Sriracha hot sauce (optional)

How to make this dish

To keep this recipe simple and fast, I use coleslaw mixed with finely shredded green cabbage and carrots.

1. Lightly saute the dumpling fillings: If you use vegetable fillings like me, quickly saute/stir fry the veggies over medium-high heat, and don’t overcook them. Excess liquid from the vegetables will make the dumplings soggy and difficult to wrap.
2. Prepare the rice paper wrappers: Dip the rice paper sheets in cold water for a few seconds on all sides until they are pliable but not too soft. The paper will continue to become softer once out of the water.
3. Fold the dumplings: Add a little more than 1 tablespoon of the filling to the center of the rice paper sheet. Fold the dumpling by bringing the bottom half up to cover the filling, bring the left side up and over to the center, and the right side up and over to the center. Roll the dumpling from the bottom up to make an envelope shape.
4. Pan-fry: Use a nonstick pan to pan fry the dumplings in 2 separate batches so the dumplings won’t stick together and it’s easier to flip.
5. Air-fry: Air-frying rice paper is easy! Place the dumplings in an air fryer basket and spray with some oil. Air fry at 380F (193C) for 12-15 minutes. Flip the dumplings after 6 minutes.
6. Serve right away with dumpling dipping sauce: Enjoy them right away so they are crispy and crunchy.

New To Rice Paper? See our beginner guide on How To Use Rice Paper Wrappers for more tips and helpful tools!

Recipe variations

You can use any leftover vegetables or add minced ground meat. Keep in mind that you might need to use 2 sheets of rice paper to wrap one dumpling because the more ingredients and moisture you add to the rice paper sheets the are more likely to break apart when pan-frying. Here are some ingredient suggestions:

• Vegetable selections: any shredded or thinly sliced vegetables that don’t contain too much moisture or liquid. For example cabbage, brussels sprouts, carrots…etc.
• Ground meat types: Although this dish is vegan and vegetarian, if, however, you want to add some meat, keep it in smaller quantities so it’s easier to wrap and fold. Use any ground poultry, beef, pork, or diced shrimp. Remember they need to be cooked first before wrapping.
• Add firm tofu: You can also add thin strips of firm tofu, smoked tofu, or cooked vermicelli noodles to the dumpling fillings. Cooked shrimp or chicken also works well. Just finely chopped them first.

🙋🏻‍♀️ Umami Tips To Make The Best Crispy Rice Paper Dumplings

• Don’t overcook the filling. When sauteing the vegetables, don’t overcook them. Keep them slightly undercooked otherwise the dumplings will turn soggy when pan-frying.
• Use cold water. Dip the rice paper in a bowl of cold water for a few seconds on all sides until they turn pliable but not too soft so it gives you time to work. The over-saturated rice paper will become very sticky and break apart easily.
• Keep the work surface slightly damp. Moist your work surface (e.g. a big cutting board) so that the rice paper sheets won’t stick to the surface.
• One to two rice paper sheets per dumpling. If you are new to using rice paper, two sheets will be easier to handle when rolling. Also if you want bigger dumplings that can hold more fillings, use two sheets per dumpling. The downside is that the ends are a bit chewy because there are triple/quadruple layers. For reference, I use one sheet for a little over 1 tablespoon filling per dumpling.
• Brush the dumpling tray with a thin layer of oil to keep them from sticking to the surface as you work through the batch.
• Cover the dumplings with a slightly damp paper towel to keep the rice-wrapped dumplings from drying.
• Use a ceramic or non-stick skillet when pan-frying so the dumplings are less likely to stick and easier to flip.
• Eat right away! These dumplings taste the freshest and most crispy when they are fresh out of the pan so enjoy them right away or they’ll turn soft.

Pairing suggestions

• Easy hot and sour soup
• Moo goo gai pan
• Black pepper chicken
• Kung pao chicken
• The best Bang bang shrimp
• Browse more of my healthy Asian dinner recipes

More crispy appetizers

If you love dumpling recipes, you’ll also love my Crispy rice sushi, keto dim sum shumai, Daikon potstickers, and gluten-free rice paper wontons. They are all my readers’ favorites!

Recipe Card

Rice Paper Dumplings Recipe

4.98 from 41 votes

By ChihYu Smith

Prep: 20 minutes mins

Cook: 15 minutes mins

Total: 35 minutes mins

Servings: 10 dumplings

These Rice paper wraps made dumplings are crispy outside and little chewy inside. They are loaded with vegetables, gluten-free , and super yummy! They make a great finger food, side dish, or party appetizer!

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Ingredients 

USMetric

 

1x2x3x

• ▢ 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
• ▢ 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
• ▢ 1 tbsp rice vinegar
• ▢ 1-2 tsp toasted sesame oil
• ▢ ⅛-¼ tsp sriracha sauce optional
• ▢ Sprinkle toasted sesame seeds optional

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Instructions 

• Prepare the coleslaw and shiitake in a bowl and the ginger, garlic, and scallions in another bow.

Cook the fillings:

• Preheat a large saute pan over medium until it feels warm, add 1.5 tbsp oil. Saute the garlic, ginger, and scallions with a pinch of salt until fragrant, about 10 seconds.
• Add the coleslaw mix with shiitake. Season with ¼ tsp salt, coconut aminos, and sesame oil. Saute until the vegetables sweat a bit but not mushy and still crisp, about 3 minutes. Keep the vegetables crispy and not watery. Set them aside to cool to room temperature before wrapping.

Prepare the rice paper:

• Dip the rice paper in a large bowl of cold water for only a few seconds. Do not oversoak the rice sheet. It should still be quite firm as the rice paper continues to soften out of the water. Lightly moisten your work surface (e.g. a big cutting board) so that the rice paper sheets won’t stick to the surface.

Fold the dumplings:

• Add a little more than 1 tablespoon of the filling to the center of the rice paper sheet. Fold the dumpling by bringing the bottom-half up to cover the filling, bring the left-side up and over to the center, and right-side up and over to the center. Roll the dumpling from bottom-up (away from you) to make an envelope-shape. For reference, I use 1 rice paper sheet. You can use 2 sheets to prevent the dumplings from breaking apart. See notes.
• If you use a tray or big plate to hold the dumplings, brush the tray with a thin layer of oil so they won’t stick to the bottom. And lightly cover the dumplings with a damp paper towel as you work through the batch.

Pan-fry the dumplings:

• Preheat a ceramic or non-stick large skillet over medium heat, until it feels warm. Add 1.5 tbsp oil. Pan fry the dumplings in 2 separate batches so they won’t stick together and are easier to flip. Pan fry the first side for 3 minutes and flip side for an additional 3 minutes or until golden brown and crispy. Repeat the process for the second batch, add more oil, if needed.

Air-fry the dumplings:

• Grease the basket well with avocado oil. Leave some space between each dumpling. Spray more oil on top of each dumpling. 380F (193C) for 12-15 minutes. Flip after 6 minutes.

Serving and sauce:

• Serve them right away with dumpling dipping sauce on the side. Enjoy them fresh and hot for the most crispy dumplings!

Notes

• One to two rice paper sheets per dumpling.
  • If you are new to using rice paper, two sheets will be easier to handle when rolling. Also if you want bigger dumplings that can hold more fillings, use two sheets per dumpling.
  • If you use two sheets per dumpling, place the seam side down on the second sheet so the thickness of the dumpling is more even.
  • The downside is that the ends are a bit chewy because there are triple/quadruple layers. For reference, I use one sheet for a little over 1 tablespoon of filling per dumpling.
• Do not oversoak the rice paper wrapper. Only dip it in water for a few seconds. It should still feel quite firm as the rice wrapper continues to soften as you wrap the dumpllings. 
• AIR FRY: If you air fry the dumplings, I recommend using 2 sheets and grease your fryer basket well so they don’t break apart and stick to the basket. 
• Can you make it ahead?
  • You can prepare the fillings in advance. They are similar to my keto egg roll fillings but without the meat. The rice paper sheets must be prepared right before you eat.
• Can you freeze rice paper-wrapped dumplings?
  • I don’t recommend it. The rice paper will turn dry, hard, and brittle and that will affect the texture of the dumplings.
• Eat right away! These dumplings taste the freshest and most crispy when they are fresh out of the pan so enjoy them right away or they’ll turn soft.
• Some of you have questions about the carb count. This varies because of the size of the sheets and the ingredients. For example, the Blue Dragon brand is made with rice flour and tapioca starch, 2 wrappers in 8.5” diameter having 14 grams of carb. The StarAniseFoods brand is made with rice and cassava flour, 3 wrappers in 6” diameter have 11 grams of carb. Please read your own packaging labels.
• For this recipe, it’s estimated with 1 sheet of rice paper in 8.5” diameter per dumpling per serving. 

Nutrition

Serving: 1dumpling, Calories: 79kcal, Carbohydrates: 4g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 138mg, Potassium: 77mg, Fiber: 1g, Sugar: 1g, Vitamin A: 26IU, Vitamin C: 9mg, Calcium: 12mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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