Rice Paper Dumplings

Five crispy, golden-brown dumplings garnished with chopped green onions and sesame seeds are arranged on a stone slab.

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A crisp and flavorful twist on traditional dumplings—these pan-fried rice paper dumplings are easy to make, gluten-free, and perfect for using ground chicken, pork, shrimp, or tofu. A delicious appetizer or light meal.

Course Appetizer

Cuisine Asian, Vietnamese

Diet Vegetarian

Keyword dumplings, rice paper dumplings

Prep Time 20

Cook Time 26

Servings servings

Calories 85kcal

Author Robin Donovan

Ingredients

For the filling

7 ounces ground chicken pork, shrimp, or tofu
1 carrot grated
3 ½ ounces finely shredded cabbage
½ small onion finely chopped
2 garlic cloves minced
1 tablespoon soy sauce
1 teaspoon sesame oil optional
1 teaspoon freshly grated ginger
Salt and pepper to taste

For the dumplings

8 –10 rice paper sheets
2 tablespoons oil for frying

For serving

Soy sauce or dipping sauce soy sauce + lime juice + chili
Chopped green onions or sesame seeds

Instructions

Cook the filling
Heat a skillet over medium heat and add a bit of oil. Sauté the onion and garlic until softened. Add the ground meat, shrimp, or tofu. Cook until fully cooked through, breaking it up as needed.
Add the vegetables and seasonings
Stir in the grated carrot, shredded cabbage, soy sauce, ginger, and sesame oil. Season with salt and pepper. Cook for another few minutes until the vegetables are just softened. Remove from heat and let the mixture cool.
Prepare the rice paper wrappers
Fill a shallow dish with warm water. Dip one rice paper sheet into the water for 5 to 10 seconds until soft but not too floppy. Lay it flat on a clean surface.
Fill and shape the dumplings
Spoon 1 to 2 tablespoons of the filling onto the center of the rice paper. Fold the sides in and roll it up tightly into a rectangle or triangle. Repeat with the remaining filling and wrappers.
Pan-fry the dumplings
Heat oil in a skillet over medium heat. Place the dumplings seam-side down and cook for 2 to 3 minutes per side until golden and crispy. Optionally, cover the pan for a few minutes to steam them slightly.
Serve
Transfer the dumplings to a plate. Sprinkle with green onions or sesame seeds and serve warm with your favorite dipping sauce.

Video

Notes

1. You can make the filling ahead of time and keep it in the fridge until ready to use.

2. If the rice paper is too sticky to work with, try using a damp kitchen towel as your rolling surface.

3. For a spicier version, add a little chili crisp or sriracha to the filling.

4. Store leftovers in an airtight container and reheat in a skillet to bring the crispiness back.

Nutrition