Recipe

Rice Paper Dumplings Recipe

Crispy-chewy vegetable dumplings wrapped in rice paper and pan-fried or air-fried until golden, perfect as a gluten-free appetizer.

Rice Paper Dumplings Recipe

Total time

35 min

Servings

10

Net carbs

3g

Sign in required

Unlock household features

Sign in with your household email to save preferences, add cook notes, and add recipes to your meal plan.

Household sign-in

Sign in to access all features

Favorites, cook notes, and meal planning require household sign-in.

Email me a sign-in link

Ingredients

What you need

Adjust servings

10 servings
10
  • 8 oz coleslaw mix (finely shredded cabbage and carrots)
  • 3 ½ oz fresh shiitake (dice to small bits)
  • ⅓ oz ginger (grated)
  • ⅓ 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)
  • 1 ½ 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)
  • Sprinkle toasted sesame seeds (optional)

Instructions

How to cook it

Prep timer

35:00
  1. Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
  2. 1. If needed, slice coleslaw mix into thin strips, then combine with diced shiitake in one bowl and prepare grated ginger, garlic, and scallions in another.
  3. 2. Heat a large sauté pan over medium heat, add 1½ tablespoons oil, and cook the ginger, garlic, and scallions with a pinch of salt for about 10 seconds until fragrant.
  4. 3. Add coleslaw and shiitake, season with ¼ teaspoon salt, coconut aminos, and sesame oil, then sauté 3 minutes until softened but still crisp and dry (not watery); cool to room temperature.
  5. 4. Dip each rice paper sheet in room temperature water 5–10 seconds until pliable, then place just over 1 tablespoon filling in the center, fold bottom up, fold sides in, and roll into an envelope shape.
  6. 5. For pan-frying: heat a nonstick skillet over medium with 1½ tablespoons oil and cook dumplings in batches 3 minutes per side until golden and crispy. For air-frying: grease basket, arrange dumplings with space between, spray tops with oil, and cook at 380°F for 12–15 minutes, flipping halfway.
  7. 6. Serve immediately while hot and crispy with dipping sauce on the side.

Source & attribution

I Heart Umami · IMPORTED

https://diet.driv.space/recipes/rice-paper-dumplings-recipeI Heart Umami reference: https://iheartumami.com/rice-paper-dumplings/

Rated 4.99/5 from 52 ratings on I Heart Umami. Method rewritten in-house; see source for the publisher's original.