Rice paper dumplings are taking the food world by storm, and for good reason. This crispy, flavorful, and surprisingly versatile dish is a game changer whether you’re a seasoned chef or just starting out in the kitchen. At DeliceFlash, we believe every recipe tells a story—and ours starts with a passion for creating delicious, approachable meals that inspire creativity. Learn more about how our About page shares our journey here.
This ultimate guide covers everything about making the perfect rice paper dumplings recipe, exploring vegetarian, chicken, and pork options. You’ll discover tips for achieving a golden crisp, healthy swaps, and even air fryer or baked alternatives. Along the way, we’ll answer the burning questions like “Can rice paper be used for dumplings?” and “Why are my rice paper dumplings not crispy?”.
Get inspired by more Asian-inspired recipes on I Heart Umami that pair beautifully with these dumplings.
Table of Contents
Table of Contents
Why Rice Paper Dumplings Are A Must-Try
What Makes Rice Paper Dumplings So Unique?
Rice paper dumplings bring a modern twist to traditional dumplings. Their thin, translucent wrappers crisp beautifully when pan-fried or baked, making them gluten-free and lighter than classic dumpling skins.
Can Rice Paper Be Used for Dumplings?
Absolutely. Rice paper’s pliable texture and neutral taste make it an ideal substitute for wheat-based wrappers. Whether steamed, pan-fried, or air-fried, they hold fillings perfectly.
Check out more inventive dumpling recipes on The East Coast Kitchen for fresh ideas.
PrintBest Rice Paper Dumplings – Quick, Tasty & Crowd-Pleasing Snack
Rice Paper Dumplings are a crispy, plant-based snack or appetizer filled with sautéed cabbage, carrots, mushrooms, and aromatics, pan-fried or air-fried to perfection and served with a savory dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 dumplings 1x
- Category: Appetizer, Snack
- Method: Pan Frying, Air Fryer
- Cuisine: Asian Fusion
- Diet: Vegan
Ingredients
- 8 oz. coleslaw mix (finely shredded cabbage and carrots)
- 3.5 oz fresh shiitake mushrooms, diced
- 0.3 oz ginger, grated
- 0.3 oz garlic, grated (about 2 medium cloves)
- 3 bulb scallions, diced
- 4 tbsp avocado oil, divided
- 1/4 tsp coarse sea salt, plus a pinch or to taste
- 1 tbsp coconut aminos or low sodium soy sauce
- 2 tsp toasted sesame oil
- 10 pieces rice paper (22cm/8.67 inch per sheet)
- 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
- 1/8–1/4 tsp sriracha sauce (optional)
- Sprinkle toasted sesame seeds (optional)
Instructions
- If your coleslaw mix isn’t finely shredded, slice it into thin strips. Add to a bowl with diced shiitake mushrooms. Prepare ginger, garlic, and scallions in a separate bowl.
- Cook the filling: Preheat a large sauté pan over medium heat. Add 1.5 tbsp oil, then sauté garlic, ginger, and scallions with a pinch of salt until fragrant (about 10 seconds). Add coleslaw and shiitake. Season with 1/4 tsp salt, coconut aminos, and sesame oil. Sauté for about 3 minutes until vegetables release some moisture but remain crisp. Filling should be softened and dry, not watery. Set aside to cool.
- Prepare the rice paper: Dip each rice paper sheet in room-temperature water for 5–10 seconds until just pliable. Work on a lightly moistened surface to prevent sticking.
- Assemble the dumplings: Place a heaping tablespoon of filling in the center of each wrapper. Fold the bottom up over the filling, then fold in the sides, and roll up from the bottom to form an envelope shape. Use one sheet per dumpling (or two for extra support).
- As you work, place finished dumplings on a lightly oiled tray or plate, covering with a damp paper towel to prevent drying out.
- Pan-fry: Preheat a nonstick or ceramic skillet over medium heat. Add 1.5 tbsp oil. Pan-fry dumplings in batches for 3 minutes per side until golden and crispy, leaving space so they don’t stick. Repeat as needed, adding more oil if required.
- Air-fry: Grease air fryer basket with avocado oil. Arrange dumplings with space between, spray tops with oil, and air-fry at 380°F (193°C) for 12–15 minutes, flipping halfway through.
- Serve: Serve hot and crispy with the prepared dipping sauce on the side.
Notes
- Don’t over-soak rice paper; it will continue to soften as you wrap.
- Keep wrapped dumplings covered with a damp towel to prevent drying.
- Best enjoyed immediately for maximum crispiness.
- Use two rice paper sheets per dumpling for extra crunch and support.
Nutrition
- Serving Size: 1 dumpling
- Calories: 85
- Sugar: 2g
- Sodium: 170mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Ingredients for the Perfect Rice Paper Dumplings Recipe

Essential Ingredients List
Ingredient | Amount |
---|---|
Coleslaw mix | 8 oz (finely shredded) |
Fresh shiitake (diced) | 3.5 oz |
Ginger (grated) | 0.3 oz |
Garlic (grated) | 0.3 oz (about 2 cloves) |
Scallions (diced) | 3 bulbs |
Avocado oil | 4 tbsp (divided) |
Coarse sea salt | ¼ tsp + pinch to taste |
Coconut aminos/soy sauce | 1 tbsp |
Toasted sesame oil | 2 tsp |
Rice paper (round, 22cm) | 10 pieces |
Dumpling Dipping Sauce
Ingredient | Amount |
---|---|
Coconut aminos/soy sauce | 1.5 tbsp |
Rice vinegar | 1 tbsp |
Toasted sesame oil | 1-2 tsp |
Sriracha (optional) | ⅛-¼ tsp |
Toasted sesame seeds | Sprinkle (optional) |
Ingredient Swaps and Variations
- For rice paper dumplings vegetarian style: Stick with shiitake and cabbage.
- For rice paper dumplings chicken: Use ground chicken with scallions and garlic.
- For rice paper dumplings pork: Swap shiitake for ground pork and add a hint of five-spice.
- Try baked rice paper dumplings for a lighter option or steamed rice paper dumplings for a soft, chewy texture.
Step-by-Step Instructions for Rice Paper Dumplings Recipe

Preparing the Filling
- If coleslaw isn’t finely shredded, slice it into long, thin strips.
- Dice shiitake mushrooms finely. Prepare ginger, garlic, and scallions in a separate bowl.
Cooking the Filling
- Preheat a large sauté pan over medium heat. Add 1.5 tbsp avocado oil.
- Sauté garlic, ginger, and scallions with a pinch of salt until fragrant (~10 seconds).
- Add coleslaw and shiitake. Season with ¼ tsp salt, coconut aminos, and sesame oil. Sauté for 3 minutes until softened but dry. Set aside to cool.
Wrapping with Rice Paper
- Dip rice paper sheets in room temperature water for 5–10 seconds.
- Place 1 tbsp filling in the center, fold the bottom up, sides in, and roll like an envelope.
Cooking Options
- Pan-Fry: Heat nonstick skillet with oil. Cook dumplings 3 minutes per side until golden brown.
- Air Fryer: Spray tops with oil. Air fry at 380°F for 12–15 minutes, flipping halfway.
- Bake: Brush lightly with oil. Bake at 400°F for 15–18 minutes.

Common Questions Answered
Can You Use Rice Paper Instead of Dumpling Wrappers?
Yes, rice paper is an excellent alternative. It creates a delicate yet sturdy shell for various fillings.
Why Are My Rice Paper Dumplings Not Crispy?
The key is ensuring the filling isn’t watery. Excess moisture prevents proper crisping. Always cool filling before wrapping and use medium heat with enough oil.
Is Rice Dumpling Healthy?
Rice paper dumplings are lower in calories than traditional dumplings, especially if air-fried or baked.
Pro Tips for Perfect Dumplings

Getting That Golden Crisp
- Use enough oil to coat the skillet.
- Don’t overcrowd; space ensures even browning.
Storing and Reheating Leftovers
You can keep your cooked rice paper dumplings fresh by placing them in an airtight container and storing them in the refrigerator for up to three days. When it’s time to enjoy them again, reheat gently in a skillet or pop them into an air fryer. Both methods help bring back that irresistible crispy texture without making them soggy.
Creative Filling Ideas
Vegetarian Fillings
Combine tofu, edamame, and finely shredded carrots, then toss them together with a splash of soy sauce and a drizzle of toasted sesame oil for a flavorful, protein-packed vegetarian filling.
Meat Lovers
Try chicken with Thai basil or ground pork with kimchi for an exciting twist.
Serving Suggestions

Serve with homemade dipping sauce and pair with sides like spicy cucumber salad or miso soup.
Final Thoughts
Rice paper dumplings are more than a trend—they’re a culinary revelation. Whether you crave crispy, baked, vegetarian, or meaty versions, these dumplings deliver flavor in every bite.
Discover great ideas like this one in our Korean BBQ Chicken Recipe to complete your meal.
Conclusion
Rice paper dumplings are more than just a trendy food—they’re a versatile and delicious option that fits every craving. Whether you’re exploring vegetarian fillings, adding a punch of flavor with chicken or pork, or trying baked and steamed versions, these dumplings bring a satisfying crunch and delightful taste to your table. The key lies in mastering the balance between a flavorful filling and a perfectly crisped wrapper.
With their gluten-free nature and ability to adapt to countless variations like rice paper dumplings vegetarian, rice paper dumplings chicken, or even baked rice paper dumplings, they’re the perfect choice for anyone looking to experiment in the kitchen. Plus, they pair wonderfully with homemade dipping sauces and side dishes for a complete meal experience.
FAQs
Can rice paper be used for dumplings?
Yes, rice paper is versatile and creates a delightful wrapper for dumplings.
Can you use rice paper instead of dumpling wrappers?
Definitely. It’s gluten-free and easy to use.
Why are my rice paper dumplings not crispy?
Excess filling moisture and low cooking temperature are the main culprits.
Is rice dumpling healthy?
Yes, especially when air-fried or baked.