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, 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!

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 over cook the filling. When sauteing the vegetables, don’t over cook them. Keep them slightly overcooked or 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. 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 wrappers, 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
Nutrition

This is a great option for those of us that love dim sum but our dietary requirements don’t allow for it. I’ve made it twice now. I used less shiitakes this time and added some ground chicken but as long as the majority is cabbage I think you can really play around with other fillings. I’ve both pan and air fried them, and air fried was best for us. Once the parcels were rolled I gave them a light coating of avocado oil and 5 minutes per side was perfect. The best part was I had a number left over that after oiled I wrapped in Saran then in an airtight container. I expected we’d eat them the next day but we got busy and didn’t. The following morning I was surprised to find them still pliable so into the air fryer they went and they were awesome and super crunchy! We eat them with a little side of pickled carrot and daikon. This is an easy recipe that we’re sure to make again and again. Thanks ChihYu! You create some wonderful dishes.
Thank you so much for taking the time and documenting all the details and your findings with us. I’ll be trying and testing the air fried method as you suggested and share it with everyone here. It sounds very promising!
One of my favorite recipes! So easy to make and minimal ingredients. Be patient frying them, the crunch is worth it.
That’s so true! Thanks for sharing!
I used leftover wonton filling to make these, they were tasty! I double wrapped them to make them more compact but next time I’ll try single. I also tried to fry all sides for more crispy all around. Tasted great with red vinegar.
Quick question, how are you calculating the carbs because the rice paper I’m seeing is all 41 g each.
Each? Are you sure it’s not referring to the whole package?
Delish!!!! My first time cooking with rice paper , so I made such a mess out of my kitchen!!! But .. totally worth it !
I wander how it’s going to taste next day? Any suggestions ?
The dumplings will become less crispy after refrigerated so you can heat it up again on a stovetop or some people tried with air fryer and told me it worked for them (p.s. I haven’t tried air fryer method yet. )
I am gluten intolerant and was looking to make something reminiscent of an egg roll. These are amazing! Very flavorful and crispy! We will definitely make these again and again.
We love this crispy rice dumplings, too!
I was cooking stuffed pork chops in the air fryer so I decided to make these veggie wraps as a side dish. They were absolutely delicious and so easy to make. First time making them but it will not be the last. Looking forward to making more and more of Chin Yu’s recipes knowing they will turn out perfectly.
Thank you, Edel. That sounds like a perfect meal! I’m so hungry now. 🙂
We made these for New Year’s Eve, and we’re thrilled with how great they turned out! Chih Yu’s recipes are always so thorough, with lots of helpful tips. We added a little pre-cooked ground pork to the filling – yum!
These are so amazing! I love the filling and how they cook up so crispy!
So yummy! Absolutely love it!
I love a good dumpling and these are insanely delicious! That crispy outside and tender inside! So yummy! Will be making these often!
I made this and was surprised how quickly it came together. As a lover of both pan friend dumplings and summer rolls, this was such a fun recipe! I altered the ingredients slightly (only had dried shitakes, added tofu, prefer soy sauce) but I think part of the beautify is being able to use what you have.
Loved them. Used Cathay rice paper and it worked well. It was so thick and first and then thinned out, so neat. You can enjoy a variety of fillings for this recipe. I’ve been following iheartunami for a while now, love her chicken / shrimp meatballs too. Everything of hers is good!
Thank you, Lynn!
I love how easy these were to make! I always thought you’d have to deep fry these but this recipe is way easier and so good!
These are addicting AND guilt free! You can really fill it with whatever you like! I chose to do tempeh, tofu, kelp noodles and spinach! Double wrapping is key! They get soooo crunchy!
These were delicious and super easy. I added chopped up cooked shrimp as I am not a vegan. Everyone loved them!
I’ve never made dumplings and totally didn’t realize there were so few ingredients! This makes them seem practical for those of us not awesome with anything major in the kitchen lol
So delicious! So flavorful, crispy, and easy to make!! Crowd pleaser!
Absolutely delicious, and SO easy to make! Took me all but 5 minutes to make this simple, yet fantastic dish. It was so flavorful, crunchy, and crispy! Will absolutely be making again.
This is SO DELICIOUS! definitely try it! Takes a few turns getting the hang of the rice sheets (if you are inexperienced like me). I added ground beef to the veggies in mine and my guys LOVED it! In fact, they requested it as our meal. 😍 Thanks for this great recipe and the video you posted to help SEE how to do it. You’re the best!!
Thanks for sharing, Lori! My husband says the same thing, too! Every time I make these dumplings he always asks “how many can I have?” LOL!
Haven’t made these yet. Wondering if they could be air-fried?
HI Janice, I don’t recommend using an air fryer. Reasons – 1) rice paper is delicata and sticky (after dipped in water) and 2) the paper might have dry spots in air fryer unless you can spray the oil and make the oil stay on to each part of rice paper wraps.