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!

Photo shows pan fried rice wrapper made dumplings with dipping sauce on the side in a light purple plate
Crispy outside & little chewy inside. These veggie dumplings are SO ADDICTIVE! 😀
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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

Photo shows ingredients needed to make this dish
Simple ingredients and loaded with veggies!
  • 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

A step-by-step photo collage shows how to fold the rice paper wraps to make dumplings
Use 1-2 sheets of rice paper per dumplings to fold

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!

Photo shows rice wrapped dumplings with vegetable fillings inside before frying
The gluten-free dumplings are wrapped in rice paper wrappers… so pretty and easy to make!

FAQs

Do you soak rice paper wrappers in cold or warm water?

Dip the rice paper sheets 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. I don’t recommend using warm or hot water because rice wraps will turn too soft and make it hard to fold, wrap, or pan-fry.

How to keep rice paper-wrapped dumplings from sticking

1. On the work surface: keep the work surface slightly damp when you wrap the dumplings. I usually sprinkle a little water to moisten the surface before I start working.
2. Only dip the rice sheets for a few seconds in the water as it will continue to soften as you wrap the dumplings.
3. 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.
4. In the pan: Use a ceramic or non-stick skillet.

Is rice paper used for dumplings?

Yes, rice paper is used in the preparation of some dumplings, particularly in Vietnamese cuisine. Rice paper sheets are made from rice flour, salt, water, and tapioca starch. The texture of rice wraps is thin and translucent color. You can add any fillings for rice paper wraps. You can pan fry, deep fry, air fry, pan grill, or steam these dumplings.

Can you freeze rice paper rolled dumplings?

I don’t recommend it. The rice paper will turn dry, hard, and brittle and that will affect the texture of the dumplings.

How to make ahead, store, and reheat

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.

For the cooked dumplings, store the leftovers in an airtight container in the fridge for 2-3 days. You can pan-sear or air-fry them again to make them crispy.

What else can you do with rice paper wraps?

Looking for more rice paper recipe ideas? The most popular ones are Vietnamese fresh spring rolls or rice paper egg rolls. You can also use rice sheets to wrap gluten-free wontons for wonton soup, slice the soaked rice sheets to make rice paper noodles, or pan grill the rice paper sheets for Vietnamese pizza.

Photo shows pan fried gluten-free dumplings to crispy
Crispy outside and little chewy inside 🙂

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.
Photo shows the vegetable fillings sauteed in a pan
Crunchy, sweet, juicy shredded cabbage, carrots, and shiitake…YUM!

🙋🏻‍♀️ 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.
Photo shows a dumpling sliced in half to show the filling inside
Perfect finger food, appetizer, or side dish!

Pairing suggestions

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!

Photo shows pan fried rice wrapper made dumplings with dipping sauce on the side in a light purple plate
4.98 from 41 votes

Rice Paper Dumplings Recipe

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 10 dumplings
Author: ChihYu Smith
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 

  • 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:

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
Course: Appetizer, Side Dish
Cuisine: American Chinese
Keyword: crispy rice paper dumplings, gluten-free crispy dumplings, gluten-free rice paper dumplings recipe, rice paper dumplings, rice paper dumplings vegan, rice paper wrapper dumplings, rice paper wraps dumplings, rice wraps dumplings
DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.
Photo shows crispy rice paper dumplings served on a plate
Crispy outside and burst with cabbage juice!