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!
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
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
8oz.coleslaw mixfinely shredded cabbage and carrots
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!
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’s triple/quadruple layers. For the reference, I use one sheet for a little over 1 tablespoon 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 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.Recipe-inspired by London bruncher