Rice Paper Dumplings Recipe (pan sear or air fry)
by These TikTok-Inspired Rice Paper Dumplings are crispy outside and a little chewy inside. Rice paper wraps, a bunch of shredded veggies, garlic, ginger, salt and oil and that’s all you need to make these insanely addictive rice paper wrapped dumplings! With only 3 net carb per dumpling, plus my simple tricks and step-by-step photos, you’ll be up and rolling these delicious morsels in no time!
Air fryer or pan sear instructions included! Have fun!!
Crispy Rice Paper Wrapped Dumplings – They’ll be gone in minutes!
These days the social media algorithm seems to know what I like to see faster than I do. :d 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.
Today’s recipe is inspired by London Bruncher and her video. Thanks for sharing this yummy and fun recipe with us!
Ingredients For Rice Paper Veggie Dumplings
- Coleslaw mix (with shredded cabbage and carrots)
- Fresh shiitake
- Ginger
- Garlic
- Scallions
- Coarse sea salt
- Coconut aminos
- Toasted Sesame oil
- Avocado oil
- Rice paper wrappers (also known as Spring Roll Wrappers)
- Rice vinegar
- Sriracha hot sauce (optional)
How to make this dish
To keep this recipe simple and fast, I use coleslaw mix with finely shredded green cabbage and carrots.
- Lightly saute the dumpling fillings: If you use vegetable fillings like me, lightly saute the veggies and don’t overcook them or the dumplings will turn soggy.
- Prepare the rice paper wrappers: Dip the rice paper 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.
- 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 to make an envelope-shape.
- Pan-fry: Pan-fry the dumplings in 2 separate batches so the dumplings won’t stick together and it’s easier to flip.
- Air-fry: 380F (193C) for 12-15 minutes. Flip the dumplings after 6 minutes.
- Serve right away with dumpling dipping sauce: Enjoy them right away so they are most crispy and crunchy.
Some common questions
Do you soak rice paper wrappers in cold or warm 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. Warm or hot water will make the rice paper become too soft too fast and make it hard to fold, wrap, or pan-fry.
How to keep rice paper wrapped dumplings from sticking
- On the work surface: keep the work surface slightly damp when you wrap the dumplings. I usually sprinkle a little water to moist the surface before I start working.
- On the tray or plate: brush a light layer of oil on the tray so the dumplings won’t stick to the bottom as you work through the batch.
- In the pan: Use a ceramic or non-stick skillet.
Are dumplings gluten free?
These rice paper wrapper made dumplings are gluten-free. Today’s recipe is also vegan friendly.
Can you make ahead?
You can prepare the fillings in advance. They are similar to my keto egg rolls 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.
What else can you do with rice paper
Besides making Vietnamese fresh spring rolls, you can also make gluten-free wontons for wonton soup or Vietnamese pizza, made with rice paper, too!
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 they 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, or pork, or diced shrimp. Remember they need to be cooked first before wrapping.
🙋🏻♀️ 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’s triple/quadruple layers. For the 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 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
- Crispy zucchini fritters with carrots
- Moo goo gai pan
- Thai cashew chicken
- Black pepper chicken
- Kung pao chicken
- Mongolian beef
- Beef and broccoli
- Air fryer honey sriracha chicken
- The best Bang bang shrimp
- Browse more of my healthy asian dinner recipes
At Home Dim Sum Party!
Celebrate the new year (and/or game-day) with my Crispy rice sushi, keto scallion pancakes, keto dim sum shumai, Daikon potstickers, gluten-free har gow dumplings and gluten-free dumpling wrappers, gluten-free rice paper wontons, Vietnamese lemongrass pork, or keto egg rolls for a terrific party with family and friends!
Crispy Rice Paper Dumplings
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
- 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
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 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. 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 but you can use 2 sheets. 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!
Video
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.
- 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 have 14 gram 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
These crispy rice paper dumplings are simply amazing! I love the tips for using shredded veggies. So much easier and fast to make. I did use two sheets of rice paper so that I can make them in an air fryer. Also love the dumpling dipping sauce. Fantastic combo!
Amazingly delicious. It’s the perfect combination of sticky and crunchy. Everyone loved these so they will become a staple. Especially great if there are allergies in the family since you can customize it to fit your need.
My family and I love these so much! Even my 7 year old that doesn’t like many things loves these. I used to do them in the pan and recently got an air fryer and have tried them once so far and they are easier to crisp that way. One question. Mine never turn out that beautiful brown colour yours are. The pan have some brown, but not that much..They are still crispy though. Is it the style of fice paper I have? Oil amounts? Just curious.
The pan was evenly preheated and you can hear the sizzling sound through out.
I’m obsessed by these delicious dumplings! I make them like every other week. I make de filling in advance and when I want to eat I just make a few and a later I can enjoy them again.
I love crunchy texture. And they taste amazing with a good chili oil.
Thank you so much for the inspiration!