5 Ways to Perfect Crispy Rice Paper Dumplings

There’s nothing quite like the sizzle of a dumpling frying in the pan, sending warm, savory aromas dancing through your kitchen. These crispy rice paper dumplings are a delightful treat that brings comfort and a hint of nostalgia to any meal. They’ve become a hit for their simple, yet satisfying crunch and flavorful filling.

Imagine tender fillings of seasoned vegetables or protein wrapped snugly in delicate rice paper, then crisped to golden perfection. This cozy dish comes together quickly, using ingredients you likely have on hand. Think of it as your favorite comfort food, but with a twist that’s ready in under thirty minutes!

I started making these little bites of joy during quiet evenings at home in 2018. My dear friend raved about them the first time I served them, calling them “little clouds of happiness!” The secret? A quick double-wrapping technique that keeps the filling juicy while giving you that irresistible crunch. Years of blog testing led me here, proving that cooking can be both fun and comforting.

Olivia Farnsworth

Crispy Rice Paper Dumplings: Delicious easy recipe

Enjoy these crispy rice paper dumplings that feature a crunchy exterior with a tender, chewy center. Perfect as vegan rice paper dumplings, these gluten-free rice paper dumplings are packed with flavorful veggies and make a fantastic appetizer or party finger food. This easy crispy dumplings rice paper recipe is great for air fryer rice paper dumplings or pan-fried dumplings served with a tasty dipping sauce.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 10 dumplings

Calories: 79

Ingredients Method Notes

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 or low sodium soy sauce
• 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 or 1 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1-2 tsp toasted sesame oil
• ⅛-¼ tsp sriracha sauce optional
• Sprinkle toasted sesame seeds optional

Method

 

1. First, finely shred the coleslaw mix if needed, then combine it with diced shiitake mushrooms in a bowl. In another bowl, mix together the grated ginger, garlic, and diced scallions.
2. Heat a large sauté pan on medium until warm, then add 1.5 tablespoons of avocado oil. Quickly cook the garlic, ginger, and scallions with a pinch of salt for about 10 seconds until fragrant.
3. Add the coleslaw mix and shiitake to the pan, season with ¼ teaspoon salt, coconut aminos, and toasted sesame oil. Stir-fry for roughly 3 minutes until the vegetables release some moisture but remain crisp, then remove from heat and let cool.
4. Dip one rice paper sheet in room temperature water for 5 to 10 seconds, turning to soften until pliable but still firm enough to handle. Work on a lightly dampened surface or use a rice paper tray to avoid sticking.
5. Place just over a tablespoon of the cooled filling near the bottom center of the rice paper, fold the bottom edge up over the filling, then fold the left and right sides inward. Roll from the bottom to seal the dumpling in an envelope shape; optionally use two sheets for extra support.
6. Arrange the wrapped dumplings on a lightly oiled tray or plate, cover with a damp towel to keep them moist while working through the rest.
7. To pan-fry, warm a nonstick skillet over medium heat and pour in 1.5 tablespoons of avocado oil. Fry dumplings in batches for about 3 minutes each side, until golden and crunchy. Leave space between dumplings to prevent sticking.
8. Alternatively, air-fry by greasing the basket with avocado oil, spacing dumplings apart and spraying tops with additional oil. Cook at 380°F (193°C) for 12 to 15 minutes, flipping halfway to crisp both sides evenly.
9. Serve the crispy dumplings immediately with the dipping sauce made by combining coconut aminos or soy sauce, rice vinegar, toasted sesame oil, and optional sriracha. Garnish with toasted sesame seeds if desired.

Notes

• For a crunchier texture, use a single rice paper sheet per dumpling; double the wrappers if you prefer more support or have larger fillings. Prepare filling up to 2–3 days in advance and wrap just before cooking. Store cooked dumplings refrigerated for up to 2 days, and reheat in a skillet or air fryer at 380°F (193°C) for 2–3 minutes per side. Avoid freezing to prevent the rice paper from becoming brittle.

Why You’ll Love These Crispy Rice Paper Dumplings

• Comforting & Nostalgic: These dumplings bring a touch of childhood warmth, reminding you of family gatherings and cozy meals.
• Quick & Easy: Ready in under 35 minutes, making them perfect for a weeknight dinner or a fun appetizer.
• Versatile Filling: Customize your filling with your favorite veggies or proteins for a personal twist!
• Healthier Option: Made with fresh vegetables and gluten-free rice paper, they’re a lighter comfort food option.

Key Ingredients & Tools

To create these delightful crispy rice paper dumplings, you’ll need a few simple ingredients:

• Veggies: A mix of coleslaw, shiitake mushrooms, scallions, garlic, and ginger create a flavorful filling.
• Wrappers: Rice paper is the stareasy to work with and gives that desired crunch.
• Cooking oil: Avocado oil helps achieve that golden, crispy texture.

And here are a couple of tools to make your dumpling-making process smoother:

• A large skillet for frying or an air fryer for a healthier alternative.
• A shallow bowl or rice paper tray for soaking the wrappers.

How It Works, Step-by-Step

Making these dumplings is as simple as 1-2-3! Here’s how:

1. Prepare the Filling: Sauté garlic, ginger, and scallions in oil, then add the coleslaw and shiitake. Season and let cool.
2. Wrap Them Up: Soak rice paper until pliable, fill with your veggie mix, fold, and roll tightly.
3. Cook to Perfection: Pan-fry or air-fry until crispy and golden brown. Serve hot!

Troubleshooting Tips

If things don’t go as planned, no worrieshere are some common snags and how to fix them:

• Wrappers tearing? Ensure the rice paper is adequately soaked but not overly softit should feel like a soft blanket.
• Filling leaking? Don’t overfill your dumplings. About a tablespoon per dumpling works best!
• Not crispy enough? If pan-frying, give them enough space and let them brown without moving them too soon.

Tasty Tweaks & Customizations

Feel free to get creative! Here are some fun twists to try:

• Swap the Veggies: Use your family’s favorites, like bell peppers, spinach, or zucchini!
• Add Proteins: For a heartier filling, toss in some shredded chicken or diced tofu.
• Double Up: For those new to wrapping, using two rice paper sheets for each dumpling can make them easier to handle.

Serving & Storage Tips

These dumplings are best served fresh, but here’s how to enjoy them later:

• Serve Them Right: Pair with a simple dipping sauce made of coconut aminos, rice vinegar, and sesame oil for a flavor boost!
• Storage: Cooked dumplings can stay in the fridge for up to 2 days. Reheat in a skillet or air fryer to revive that crispy goodness.
• Make-Ahead: You can prep the filling up to 3 days in advancejust wrap and cook them fresh before serving.

Cooking Time Summary

Expert Says

Crispy rice paper dumplings are a delightful fusion of texture and flavor. The key to achieving that satisfying crunch is the frying temperature; aim for around 350°F (175°C) to ensure even crispiness without overcooking. Additionally, the thin rice paper absorbs less oil than thicker wrappers, making them a lighter option for dumpling lovers.

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The Journey to Crispy Rice Paper Dumplings

After several attempts filled with laughter and lessons, I’ve finally perfected my crispy rice paper dumplings. The first few batches were more of a sticky mess than I’d like to admit, but now they’re delightfully crunchy on the outside and bursting with flavor on the insidea true comfort food I can’t wait to share with you.

FAQs ( Crispy Rice Paper Dumplings )

Conclusion

You’ll adore how these crispy rice paper dumplings come together in just 35 minutes, filling your kitchen with mouthwatering aromas and offering that oh-so-satisfying crunch. They’re a true hug in a bite, perfect for cozy evenings.

Feel free to play with the fillings, adding your family’s favorites or some fresh herbs for an extra zing. I always find that a little soy sauce adds a delightful kick! And don’t forget, these are best enjoyed right away, but they’ll be just as tasty reheated in a skillet.

Have you made something similar before? I’d love to hear your stories or see your delicious photos! Remember to save this recipe for your loved onesthey’re going to want in on the crispy goodness, too. Happy cooking, my friend!