Crispy Rice Paper Dumplings
These crispy rice paper dumplings are a great appetizer or main dish. They're crispy on the outside, chewy in the middle, and filled with a flavorful mix of crunchy vegetables and protein. This recipe is gluten-free, dairy-free, and vegan-friendly.
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- ½ pound protein of choice (any ground meat, crumbled firm tofu, or pulsed cooked chickpeas)
- 1 tablespoon low-sodium tamari or soy sauce use coconut aminos for soy-free
- 1 teaspoon toasted sesame oil
- 2 medium carrots, shredded
- 2 cups cabbage, thinly sliced any color
- 8 ounces mushrooms, chopped
- ¼ cup sliced green onions (optional) plus more for garnish
- 2 packages large rice paper sheets/spring roll wrappers about 8-inches in size
- oil for cooking dumplings
Dipping Sauce
- ¼ cup low-sodium tamari/soy sauce or coconut aminos
- 1-2 teaspoons sriracha
- 1 teaspoon toasted sesame oil
- splash maple syrup omit if using coconut aminos
- toasted sesame seeds optional
Instructions
- Heat a large skillet over medium heat and add one tablespoon of oil along with the garlic and ginger. Cook for 30 seconds, then add in your protein of choice. After 1-2 minutes add the tamari/soy sauce and toasted sesame oil. Once browned, add the vegetables and cook for an additional 2 minutes.
- Use a slotted spoon to transfer the cooked protein and vegetables to a bowl and allow them to cool. While the filling cools, whisk together the tamari/soy sauce, toasted sesame oil, and hot sauce for your dipping sauce.
- Prepare your dumpling station. Fill a large shallow bowl with cool water and grab two large plates. Lightly oil one of them to place your wrapped dumplings on so they don't stick and the non-oiled plate to wrap your dumplings on.
- Take a sheet of rice paper and dip it in the water for only a couple of seconds until all of the rice paper is covered then transfer it to your plate. The rice paper will rehydrate and become softer as you're working with it so it's important not to oversoak it.
- Add 1 heaping tablespoon of filling to the center of the rice paper. Then gently pull the bottom of the rice paper up over the filling, fold over the left side, and then the right. Finally, roll it forward to seal the dumpling. Then repeat with a second rice paper so it's double-wrapped.
- Wipe out the excess moisture in the skillet and place it back over medium heat. Add a thin layer of oil to coat the bottom of the pan and place 3-4 dumplings in the skillet leaving space in between them. Cook on each side for 5-6 minutes or until crispy with some brown spots. Transfer to a wire rack and continue with the process until you've cooked all the dumplings.
- These are best when eaten right after they come out of the pan. The cooked rice paper will become soft if they sit out for too long. Cook all the dumplings even if you plan to have some leftovers. Store them in an airtight container in the fridge for up to 3 days. To reheat, re-crisp them in a skillet.
Notes
Makes 13 dumplings, but this will number vary depending on the amount of filling used.
Helpful Tips
You can use any ratio of protein to vegetables you'd like. You really don't need a recipe.
Look for rice paper sheets that are a blend of rice and tapioca flour as they're a bit easier to work with.
A nonstick or ceramic pan work best for cooking the dumplings, but a well-seasoned cast iron skillet will also work.
Make it Your Way: Substitutions & Variations
No mushrooms? - use another vegetable or omit them completely.
No green onions? - they can be omitted.
Make it soy-free - use coconut aminos instead of tamari or soy sauce and add a pinch of salt to the filling as it's cooking.
Variations - use any combination of vegetables you like.