The Best Crispy Rice Paper Dumplings (Pan-Fry or Air-Fry)

Introduction

Discover the viral sensation of crispy rice paper dumplings! This recipe transforms simple ingredients into a delightful culinary experience, offering a golden, satisfyingly chewy texture with every bite. You can achieve these fantastic rice paper dumplings with ease, whether you prefer pan-frying or air-frying. Perfect as a quick appetizer or a light, flavorful meal, these naturally gluten-free bites are incredibly simple to prepare and truly delicious.

Why You’ll Love These Rice Paper Dumplings

You’ll adore these rice paper dumplings for so many fantastic reasons, making them an instant favorite in your kitchen.

• Crispy Exterior, Chewy Interior: Experience the ultimate textural contrast that makes each bite incredibly satisfying and memorable.
• Naturally Gluten-Free: Rice paper wrappers offer a delicious, wholesome option for those with gluten sensitivities or dietary preferences. Typically made from rice flour, tapioca starch, and water, rice paper wrappers are generally considered a naturally gluten-free option.
• Surprisingly Easy to Make: Don’t let their impressive look fool you; preparing these savory rice paper rolls is straightforward and fun for any home cook.
• Versatile Filling Options: This recipe provides a delicious foundation, but you can easily customize the filling to suit your taste or what’s in your pantry.
• Cooks Fast in Pan or Air Fryer: Choose your preferred cooking method to get these flavorful rice paper bites on the table quickly and efficiently.
• Minimal Cleanup Required: Enjoy deliciousness without a huge mess, thanks to the simple cooking process and ingredients.

Rice Paper Dumplings Ingredients

Gathering the right ingredients is the first step to creating these incredible rice paper dumplings. You’ll be amazed at how a few simple items come together to form such a flavorful dish.

For the Dumplings

• Rice paper wrappers: 10 pieces, round 22cm (8.67 inches). Ensure you have enough for your batch of crispy treats.
• Finely shredded coleslaw mix: 8 oz (cabbage and carrots). The finer, the better for wrapping and texture.
• Fresh shiitake mushrooms: 3.5 oz, diced into small, uniform bits. These add a wonderful umami depth. Beyond their rich umami flavor, shiitake mushrooms are recognized for their various nutritional benefits, including immune support and heart health.
• Grated fresh ginger: 0.3 oz. Fresh ginger provides a pungent, warm aroma.
• Grated fresh garlic: 0.3 oz (about 2 medium cloves). Essential for a robust flavor base.
• Diced scallions: 3 bulbs. Adds a fresh, oniony note to the filling.
• Avocado oil: 4 tbsp, divided for sautéing and frying. A neutral, high-heat oil.
• Coarse sea salt: ¼ tsp, plus a small pinch or to taste. Balances the flavors.
• Coconut aminos: 1 tbsp (or low-sodium soy sauce). A savory, slightly sweet seasoning.
• Toasted sesame oil: 2 tsp. Infuses the filling with a nutty, aromatic essence.

For the Dipping Sauce

• Coconut aminos: 1.5 tbsp (or 1 tbsp low-sodium soy sauce). The base of your savory dipping sauce.
• Rice vinegar: 1 tbsp. Adds a bright, tangy counterpoint.
• Toasted sesame oil: 1-2 tsp. Enhances the sauce with its distinctive nutty aroma.
• Sriracha sauce: ⅛-¼ tsp (optional). For a touch of spicy kick.
• Toasted sesame seeds: A sprinkle (optional). Adds texture and visual appeal.

Notes & Substitutions

• Rice paper: Always use 8.5-9 inch round wrappers. Thicker ones may require slightly longer soaking.
• Coleslaw: Super-fine shreds are crucial for easy wrapping and a uniform filling texture. You can pulse larger shreds in a food processor if needed.
• Mushrooms: Feel free to replace shiitake with other finely diced vegetables like zucchini, bell peppers, or water chestnuts for varied textures.
• Oil: Any neutral high-heat oil such as grapeseed, canola, or sunflower oil will work well for sautéing and frying.
• Aminos: Substitute coconut aminos with tamari for a gluten-free option, or regular low-sodium soy sauce if not avoiding gluten.

Equipment

Preparing these delightful rice paper dumplings requires only a few standard kitchen tools. You likely have most of these on hand already, making this recipe even more accessible for your home cooking adventures.

• Large mixing bowl: For preparing and combining the flavorful dumpling filling.
• Large nonstick or ceramic skillet: Essential for achieving that perfect golden, crispy pan-fried texture.
• Air fryer (optional): A fantastic alternative for a less oily, yet still wonderfully crispy, cooking method.
• Cutting board or rice paper tray: Provides a stable, ideal surface for wrapping your delicate rice paper creations without sticking.

How To Make Rice Paper Dumplings

Creating these delicious rice paper dumplings is an enjoyable process, broken down into simple, manageable steps. Follow along carefully to achieve the perfect crispy texture and flavorful filling.

Prepare the Filling

Begin by finely chopping all your vegetables. If your coleslaw mix isn’t finely shredded, take a moment to slice it into long, thin strips for better wrapping. Combine the shredded coleslaw with the diced shiitake mushrooms in a large mixing bowl. In a separate, smaller bowl, grate the fresh ginger and garlic, then dice the scallions.

Preheat a large sauté pan over medium heat until it feels pleasantly warm to the touch. Add 1.5 tablespoons of avocado oil to the pan. Sauté the grated garlic, ginger, and diced scallions with a small pinch of salt for about 10 seconds, until they become incredibly fragrant. Avoid overcooking them at this stage.

Next, add the prepared coleslaw and shiitake mixture to the pan. Season the vegetables with ¼ teaspoon of coarse sea salt, 1 tablespoon of coconut aminos, and 2 teaspoons of toasted sesame oil. Sauté the mixture for approximately 3 minutes, just until the vegetables begin to release some moisture and soften slightly but still retain a pleasant crispness. It is crucial to avoid overcooking the vegetables to prevent a watery filling. The goal is a softened but relatively dry filling. Once cooked, transfer the filling to a plate or shallow dish and set it aside to cool completely to room temperature. This step is vital for easy wrapping.

Wrap the Dumplings

Fill a shallow bowl, larger than your rice paper wrappers, with room temperature water. Take one rice paper sheet and dip it into the water for 5 to 10 seconds, gently turning it until the entire sheet becomes pliable and flexible. Be careful not to oversoak, as it will continue to soften.

Place the softened wrapper onto a lightly moistened surface, such as a clean cutting board or a specialized rice paper tray, to prevent it from sticking. Position a little more than 1 tablespoon of the cooled filling in the center of the wrapper, forming a compact log shape.

Carefully fold the bottom half of the wrapper up over the filling. Then, fold in the left and right sides of the wrapper towards the center. Finally, roll the entire dumpling up snugly from the bottom, creating a neat, compact envelope shape. If you desire extra support or a thicker texture for your rice paper dumplings, you can use two rice paper sheets, one wrapped over the other.

As you finish wrapping each dumpling, place it on a lightly oiled tray or plate. Ensure the dumplings are not touching each other to prevent sticking. Cover the wrapped dumplings with a damp paper towel to keep them from drying out while you prepare the remaining batch.

Cook the Dumplings: Pan-Frying Method

Preheat a ceramic or good quality nonstick skillet over medium heat until it is warm. Add 1.5 tablespoons of avocado oil to the skillet, ensuring it coats the bottom evenly. Carefully arrange the wrapped rice paper dumplings in a single layer in the hot skillet, making sure to leave ample space between each one to prevent them from sticking together.

Pan-fry the dumplings for about 3 minutes per side. Cook them until they develop a beautiful golden brown color and become wonderfully crispy on all sides. You may need to cook the dumplings in two separate batches to avoid overcrowding the pan, which can lower the oil temperature and prevent even crisping. Add more oil if necessary for the second batch to maintain optimal crispiness.

Cook the Dumplings: Air-Frying Method

If you prefer the convenience of an air fryer, start by preheating your air fryer to 380°F (193°C). Lightly grease the air fryer basket with avocado oil to prevent sticking. Carefully arrange the wrapped rice paper dumplings in a single layer within the prepared basket, ensuring there is enough space between each one for proper air circulation.

Lightly spray the tops of the dumplings with a bit more avocado oil; this helps achieve a beautiful golden and crispy finish. Air-fry the dumplings for 12-15 minutes. Make sure to flip them halfway through the cooking time to ensure both sides crisp up evenly. Continue cooking until the dumplings are golden brown and wonderfully crispy.

Serving and Sauce

While the dumplings are cooking or once they are finished, prepare the simple dipping sauce. In a small bowl, combine 1.5 tablespoons of coconut aminos, 1 tablespoon of rice vinegar, and 1-2 teaspoons of toasted sesame oil. If you enjoy a touch of heat, stir in ⅛-¼ teaspoon of sriracha sauce. For an extra flourish, sprinkle with toasted sesame seeds. Serve your crispy rice paper dumplings immediately with the fresh dipping sauce on the side. They are best enjoyed hot and crispy, straight from the pan or air fryer.

Pro Tips & Troubleshooting

Mastering these delicious rice paper dumplings is simple with a few helpful tips. These pointers will ensure your dumplings turn out perfectly crispy every time.

• Finely chop ingredients: Ensure all filling ingredients are finely chopped to prevent tearing the delicate rice paper wrappers during wrapping.
• Don’t oversoak wrappers: Dip each wrapper for only 5-10 seconds. It will continue to soften once placed on your working surface, preventing stickiness.
• Use a moist surface: A lightly moistened cutting board or a dedicated rice paper tray helps prevent the wrappers from sticking as you work.
• Avoid overfilling: Use just over 1 tablespoon of filling per dumpling. Too much filling makes wrapping difficult and can lead to tears.
• Ensure enough oil: For pan-frying, a sufficient amount of oil is key to achieving that desirable golden, crispy exterior. Don’t skimp on this step.
• Don’t overcrowd: Whether pan-frying or air-frying, cook rice paper dumplings in batches. Overcrowding prevents even cooking and crisping.
• Cool filling completely: Always allow the vegetable filling to cool down to room temperature before wrapping. Hot filling can make the rice paper wrappers too soft and prone to tearing.
• Double-wrap for durability: If you find the wrappers too delicate, you can use two rice paper sheets together for extra support and a sturdier dumpling.

Serving, Storage, & Variations

These delightful rice paper dumplings are incredibly versatile. You can enjoy them in many ways, store them efficiently, and even experiment with different flavors to keep things exciting.

Rice Paper Dumplings Serving Suggestions

• Enjoy these crispy bites as a delicious appetizer, perfect for sharing before any meal.
• Serve them alongside other Asian-inspired dishes for a complete and flavorful spread.
• They make excellent finger food for parties or gatherings, always a crowd-pleaser.

Make Ahead & Storage

• You can prepare the vegetable filling 2-3 days in advance. Store it in an airtight container in the refrigerator until ready to wrap.
• Store cooked rice paper dumplings in an airtight container in the refrigerator for up to 2 days. Their crispiness might diminish slightly.
• Do not freeze wrapped or cooked rice paper dumplings as the wrappers can become brittle and crack upon thawing.

Reheating Instructions

• To restore their crispy texture, reheat cooked dumplings in an air fryer at 375°F (190°C) for 5-7 minutes.
• Alternatively, use a nonstick skillet with a little oil. Cook for 2-3 minutes per side until they are hot and crispy again.

Flavor Variations

• Add cooked ground chicken for a protein-rich version. Ensure the meat is finely crumbled and well-drained.
• Include finely chopped shrimp to introduce a delicious seafood flavor to the filling.
• Incorporate firm tofu, pressed and crumbled, or cooked vermicelli noodles for added texture and substance.
• Experiment with different spice blends like a pinch of five-spice powder or a dash of chili garlic paste for unique flavors.

Nutrition

These delicious rice paper dumplings are a relatively light and wholesome option, perfect for a balanced meal or snack. Each serving offers a satisfying crunch while being mindful of your dietary needs. They are low in carbohydrates, making them an excellent choice for those managing carb intake. Furthermore, they provide essential nutrients from the fresh vegetables. Enjoy this flavorful treat guilt-free!

FAQ

Discover quick answers to common questions about preparing these delightful rice paper dumplings. These insights will help you achieve perfect results every time.

• Q: Cold or warm water for rice paper?
  • A: Always use room temperature water for dipping rice paper sheets. Dip for 5-10 seconds, as the paper continues to soften after soaking.
• Q: How to prevent sticking?
  • A: Work on a lightly moistened surface, use a nonstick pan for cooking, and ensure ample space between dumplings in the pan or air fryer.
• Q: Why does rice paper tear when wrapping?
  • A: This usually happens if the filling is too firm or bulky, or if the wrapper is over-soaked. Use finely shredded ingredients and don’t over-soak.
• Q: Can I wrap the dumplings while the filling is still hot?
  • A: No, it is crucial to cool the filling completely to room temperature first. Hot filling makes the wrappers overly soft and difficult to handle.
• Q: Are these rice paper dumplings gluten-free?
  • A: Yes, these are naturally gluten-free when using rice paper wrappers and gluten-free coconut aminos or tamari for the sauce.
• Q: Can I bake rice paper dumplings instead of frying?
  • A: While you can bake them, the texture often results in a chewier, less satisfyingly crispy exterior compared to pan-frying or air-frying.

Conclusion

These crispy rice paper dumplings are a true culinary gem you absolutely must try. They offer an incredibly easy, versatile, and immensely satisfying experience for any home cook. With their golden crunch and flavorful filling, these are a perfect healthy alternative to traditional dumplings, providing all the taste without compromise. Embrace the joy of creating this delightful, crispy snack in your own kitchen today and savor every delicious bite!

The Best Crispy Rice Paper Dumplings (Pan-Fry or Air-Fry)

These crispy rice paper dumplings are packed with a flavorful vegetable filling and can be cooked to perfection either in a pan or an air fryer. They offer a delightful crunch and are perfect as an appetizer or a light, satisfying snack.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Course Dinner

Cuisine Asian

Servings 5 dumplings

Calories 300 kcal

Kitchen Equipment

• Large Sauté Pan/Skillet
• Mixing bowls
• Cutting board
• Shallow Dish
• spatula/tongs
• Oiled Tray/Plate
• Air Fryer (optional)

Recipe Ingredients

  

Dumpling Filling

• 8 oz. coleslaw mix (finely shredded cabbage and carrots)
• 3.5 oz fresh shiitake (dice to small bits)
• 0.3 oz ginger (grated)
• 0.3 oz garlic (grated, about 2 medium cloves)
• 3 bulb scallions (diced)
• 4 tbsp avocado oil (divided)
• ¼ tsp coarse sea salt plus a small pinch, or to taste
• 1 tbsp coconut aminos (or low sodium soy sauce)
• 2 tsp toasted sesame oil
• 10 pieces rice paper (Round 22cm (8.67 inch) per sheet) see notes

Dipping Sauce

• 1.5 tbsp coconut aminos (or 1 tbsp low sodium soy sauce)
• 1 tbsp rice vinegar
• 1-2 tsp toasted sesame oil
• ⅛-¼ tsp sriracha sauce optional
• toasted sesame seeds optional

Step-by-Step Instructions

 

Prepare Ingredients

• If your coleslaw mix isn’t finely shredded, slice it into long, thin strips. Combine the shredded coleslaw and diced shiitake in one bowl, and prepare the ginger, garlic, and scallions in a separate bowl.

Sauté Aromatics

• Preheat a large sauté pan over medium heat with 1.5 tablespoons of avocado oil. Sauté the garlic, ginger, and scallions with a pinch of salt until fragrant, about 10 seconds.

Cook Filling

• Add the coleslaw and shiitake to the pan, then season with ¼ teaspoon salt, coconut aminos, and sesame oil. Sauté for about 3 minutes until the vegetables soften but remain crisp and dry, then set aside to cool completely.

Prepare Rice Paper

• Dip each rice paper sheet in room temperature water for 5 to 10 seconds, turning until it becomes pliable but not overly soft, as it will continue to soften.

Wrap Dumplings

• Work on a lightly moistened surface or use a rice paper tray to prevent sticking. Place a little over 1 tablespoon of filling in the center of the wrapper, then fold the bottom half up, fold in the left and right sides, and roll it up from the bottom to form an envelope shape.

Store Uncooked Dumplings

• As you finish wrapping, place the dumplings on a lightly oiled tray or plate and cover them with a damp paper towel to prevent drying.

Pan-Fry Option

• Preheat a ceramic or nonstick skillet over medium heat with 1.5 tablespoons of oil. Pan-fry the dumplings in two batches, leaving space between them, for 3 minutes per side until golden brown and crispy, adding more oil if necessary for the second batch.

Air-Fry Option

• Grease the air fryer basket well with avocado oil, ensuring space between dumplings, and spray the tops with more oil. Air-fry at 380°F (193°C) for 12–15 minutes, flipping halfway to ensure even crisping on both sides.

Serve

• Serve the dumplings immediately while hot and crispy, accompanied by the prepared dumpling dipping sauce.

Notes

For extra support, you can use two rice paper sheets per dumpling. These dumplings are best enjoyed hot and crispy right out of the pan or air fryer. If your coleslaw mix isn’t finely shredded, simply slice it into thinner strips before cooking.

Keyword Crispy Rice Paper Dumplings