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Best Rice Paper Dumplings – Quick, Tasty & Crowd-Pleasing Snack

Crispy rice paper dumplings served with scallions and sesame seeds
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. As you work, place finished dumplings on a lightly oiled tray or plate, covering with a damp paper towel to prevent drying out.
  6. 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.
  7. 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.
  8. 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

Find it online: https://deliceflash.com/rice-paper-dumplings-recipe/