Description
Crispy rice paper dumplings are savory parcels made with rice paper wrappers filled with seasoned vegetables and tofu, then pan-fried to a golden crunch. They’re gluten-free, quick to make, and incredibly satisfying.
Ingredients
Scale
- 8–10 sheets rice paper
- 1 tbsp sesame oil
- 2 tsp soy sauce or coconut aminos
- ½ tsp garlic powder
- 1 cup shredded cabbage
- ½ cup grated carrots
- ½ block firm tofu, crumbled (or minced chicken or shrimp)
- 2 green onions, chopped
- ½ tsp ground ginger
- Neutral oil for frying (like avocado or sunflower oil)
- Optional: chopped beef bacon, cooked rice, mushrooms or zucchini strips
Instructions
- In a bowl, mix cabbage, carrots, tofu, green onions, garlic powder, ginger, soy sauce, and sesame oil.
- Fill a shallow bowl with warm water and dip each rice paper for 5 seconds until pliable.
- Place rice paper on a clean surface, add 2 tbsp of filling, fold like a burrito, and wrap with a second rice paper.
- Heat oil in a skillet over medium heat. Fry dumplings seam-side down for 2–3 minutes per side until golden.
- Add 2 tbsp of water, cover, and steam for 1 minute.
- Serve hot with dipping sauce of choice.
Notes
Use two wrappers for added crisp and structure. Let dumplings cool briefly before eating to avoid burns. Make ahead and freeze before frying for quick meals. Avoid microwaving to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 2 dumplings
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: crispy, dumplings, rice paper, tofu, gluten-free, vegan option