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Guaranteed Crispy rice paper dumplings in 20 easy minutes

rice paper dumplings
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Make incredibly crispy rice paper dumplings that are quick to prepare and perfect as a snack or appetizer. We use a simple vegetable and tofu filling, pan-frying them until golden brown and delightfully crunchy.

Ingredients

Scale
  • 12 sheets rice paper
  • 1 cup finely shredded cabbage
  • 1/2 cup finely chopped carrots
  • 4 ounces firm tofu, pressed and crumbled
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1/4 teaspoon ground ginger
  • Vegetable oil for pan-frying
  • Dipping sauce ingredients (e.g., soy sauce, rice vinegar, chili flakes)

Instructions

  1. In a bowl, combine the shredded cabbage, carrots, crumbled tofu, soy sauce, sesame oil, minced garlic, and ground ginger. Mix well until the filling is evenly coated.
  2. Prepare a shallow dish with warm water. Dip one sheet of rice paper into the water for about 10-15 seconds until it becomes pliable but not overly soft. Lay it flat on a clean, damp surface.
  3. Place about 1 tablespoon of the filling near the bottom edge of the softened rice paper, leaving space on the sides.
  4. Fold the sides of the rice paper inward over the filling.
  5. Tightly roll the dumpling upwards, similar to rolling a spring roll, creating a neat package. Repeat with the remaining wrappers and filling.
  6. Heat about 1/4 inch of vegetable oil in a non-stick skillet over medium heat.
  7. Carefully place the dumplings in the hot oil, seam-side down first if possible. Fry for 2-4 minutes per side, turning gently, until the wrappers are golden brown and very crispy.
  8. Remove the cooked dumplings and place them on a plate lined with paper towels to drain excess oil.
  9. Serve immediately with your favorite dipping sauce.

Notes

  • If you prefer an air fryer, lightly spray the dumplings with oil and cook at 380°F (195°C) for 8-10 minutes, flipping halfway, until crisp.
  • Make sure the filling ingredients are finely chopped so the dumplings seal easily.
  • Do not soak the rice paper for too long, or it will tear when handled.
  • You can substitute tofu with ground chicken or mushrooms for a different flavor profile.

Nutrition

Find it online: https://whiskdaily.com/crispy-rice-paper-dumplings-recipe-2/