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Rice Paper Dumplings Recipe

A crispy and chewy Rice Paper Dumplings Recipe made with flavourful vegetable or protein filling, wrapped in delicate rice paper and pan-fried to golden perfection—quick, gluten-free, and perfect for snacks or meals.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Appetizer, Main Course, Snack
Cuisine Chinese, Japanese
Servings 4
Calories 220 kcal

Ingredients
  

For the Filling:

  • 1 cup cabbage finely shredded
  • ½ cup carrots grated
  • ½ cup mushrooms finely chopped
  • 200 g firm tofu or minced chicken/pork
  • 2 –3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 –3 spring onions chopped
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • Salt and black pepper to taste

For Wrapping:

  • 12 –20 rice paper sheets
  • Warm water for soaking

For Cooking:

  • 2 –3 tbsp oil for frying
  • Optional Dipping Sauce:
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • Chili sauce or sriracha optional
  • Sesame seeds optional

Instructions
 

Step 1: Prepare the Filling

  • Heat a pan over medium heat with a little oil. Add garlic and ginger, saute until fragrant. Add mushrooms, cabbage, and carrots, and cook until softened. Stir in tofu (or meat), soy sauce, sesame oil, salt, and pepper. Cook until the mixture is slightly dry, then let it cool.

Step 2: Soften Rice Paper

  • Dip one rice paper sheet into warm water for about 3–5 seconds until just pliable. Do not over-soak, as it will become too soft and tear easily.

Step 3: Wrap the Dumplings

  • Place the softened rice paper on a flat surface. Add 1–2 tablespoons of filling in the center. Fold the bottom up, then fold in the sides, and roll into a tight parcel. For extra strength, wrap with a second rice paper sheet.

Step 4: Cook the Dumplings

  • Heat oil in a non-stick pan over medium heat. Place dumplings seam-side down and cook for 3–5 minutes until golden and crispy. Flip and cook the other side. Cover briefly to ensure the inside is heated through.

Step 5: Make the Dipping Sauce

  • Mix soy sauce, rice vinegar, sesame oil, and chili sauce in a small bowl. Adjust seasoning to taste and serve with dumplings.

Notes

  • Avoid watery filling: Excess moisture can cause the rice paper to tear.
  • Double wrapping is key: Helps prevent breakage and gives extra crispiness.
  • Storage: Refrigerate uncooked dumplings for up to 24 hours or freeze for longer storage.
  • Reheating: Pan-fry again for best texture—avoid microwaving.
  • Variations: Try shrimp, chicken, pork, or vegan fillings like lentils or chickpeas.
  • Air fryer option: Lightly oil and air fry at 180°C (350°F) until crispy.