Crispy rice paper dumplings are golden, crunchy on the outside and bursting with a savory, flavorful filling on the inside. Light yet satisfying, they make the perfect bite-sized treat for snacking, appetizers, or a fun dinner.
Golden, crackly, and filled with savory goodness, these vegetarian crispy rice paper dumplings are pure comfort with a satisfying crunch in every bite.
The thin rice paper shells crisp up in the pan, giving way to a warm, flavorful vegetarian filling that keeps you coming back for more.
These yummy bites are fun to make, easy to customize, and surprisingly easy to make at home!
I love serving these as a snack, appetizer, or weeknight dinner. These little parcels are as impressive as they are delicious.
Table of Contents
About this recipe
Rice paper has roots in Vietnam, where it has been used for centuries in both fresh rolls and fried dishes. Traditionally made from rice flour, water, and salt, these translucent sheets have become a global pantry staple.
The idea of pan-frying stuffed rice paper dumplings is more of a modern twist that blends tradition with playful creativity. So you may not find crispy rice paper dumplings served in traditional Vietnamese restaurants. However, you will find them in modern Asian restaurants, especially in larger Western cities, as well as street food vendors in Southeast Asia.
Why you’ll love this family favorite recipe!
- Easy to make with pantry-friendly ingredients
- Crispy on the outside, tender on the inside
- Naturally gluten-free
- Fun for entertaining or family cooking nights
- Endless filling options to suit your taste
Ingredient notes
This recipe calls for ingredients that are staples in Asian cooking. A few notes about some of the ingredients:
- Rice paper wrappers: Use round sheets of rice paper, typically 8.5-inch, for easy folding.
- Vegetables: I love to use shredded cabbage, mushrooms for richness, and scallions for freshness.
- Seasonings: Soy sauce, rice vinegar, coconut aminos (or soy sauce), garlic, and ginger bring bold, savory depth. A tiny bit of sriracha adds some heat, while salt balances the flavors out.
- Oil: A neutral oil like vegetable, canola, or avocado ensures a crisp, golden exterior.
Step-by-step instructions
Here are some step-by-step photos to help you make these delicious crispy rice paper dumplings! You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post.
- Start by sauteeing the veggies in oil in a hot pan.
- Transfer the cooked, softened veggies to a bowl and set aside.
- Place water in a large shallow bowl or plate and carefully dip one rice paper wrapper into the water.
4. Place the wrapper on a dampened cutting board (so that it doesn’t stick), and place one tablespoon of filling in the center.
5. Fold the bottom up to just cover the top of the filling.
6. Then fold in the left side, then the right side, and finally roll up from the bottom to meet the top of the wrapper.
7. Gently press on the sides and top to seal.
8. Place on another cutting board or plate and cover loosely with a damp paper towel to keep it from drying out.
9. Repeat the process until all of the filling is used.
10. and 11. Pan fry the dumplings in oil until crispy. Remove and serve immediately with your choice of dipping sauce.
Marlynn’s Tip
Recipe Tips
- Take care in separating the rice paper wrappers, as they can be delicate and edges can crack easily.
- Always start with extra rice paper wrappers, in case of breakage.
- Sometimes holes may appear in the wrappers as you are rolling and that’s ok! If you are able to seal over the crack or hole as you fold, it should be fine. If the hole is too large and filling will spill out while cooking, you should start over.
Recipe FAQs
Not required – these are delicious on their own! But soy sauce, chili oil, or a tangy vinegar-based dip elevates the flavors.
Yes, assemble and store in the fridge for up to 24 hours, then cook when ready.
Cook first, then freeze. Reheat in the oven or air fryer until crisp again.
Store in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer.
Serving suggestions
I love serving these as appetizers for parties or as a starter for dinner. They’re also delicious for lunch served with an Asian carrot cucumber salad.
For dinner, serve them with a cucumber dill salad, and Asian noodles. We love them with chili garlic noodles or Thai-inspired red curry noodles.
For non-vegetarian meals, these dumplings are a great starter for pork and peanut dragon noodles or beef pad see ew.
🍷 🥂 Wine pairings
- Riesling: Its bright acidity and subtle sweetness balance the savory, crispy flavors.
- Sparkling rosé: The effervescence cuts through the richness and complements both meat and veggie fillings.
More Asian recipes
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Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Crispy Rice Paper Dumplings
Ingredients
For the dipping sauce
- 2 Tablespoon coconut aminos, or soy sauce
- 1 Tablespoon rice wine vinegar
- 2 teaspoons toasted sesame oil
- ¼ teaspoon sriracha sauce
- 1 teaspoon sesame seeds
For the dumplings
- 4 Tablespoons vegetable oil, divided, or other neutral cooking oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 Tablespoon sliced scallions, about 3 stalks
- 1 cup thinly sliced green cabbage
- ½ cup finely diced shiitake mushrooms
- ½ teaspoon kosher salt
- 12 pieces rice paper dumpling wrapper
Instructions
- In a large bowl, whisk together all of the sauce ingredients. Set aside.
- Heat 2 tablespoons of oil in a large non-stick pan over medium heat.
- Add the ginger, garlic, and scallions and sauté for 1 minute.
- Add the cabbage, mushrooms, salt, coconut seeds, and sesame oil. Sauté for 3 minutes, until the cabbage has slightly wilted. Set aside to cool.
- Have a large shallow bowl filled about 1-inch with room temperature water ready.
- Carefully dip a rice paper wrapping into the water just enough to wet the rice paper, turning to ensure the whole piece is wet.
- Slightly wet a cutting board or other flat surface to prevent the rice paper from sticking. Place the rice paper onto the prepared surface, then place 1 Tablespoon of the filling into the center.
- Gently fold the bottom half up until it just covers the top of the filling. Then gently fold in the left side, followed by the right side. Finally, carefully roll up from the bottom until you reach the top of the rice paper and gently press to secure the ends. Set aside and cover with a damp paper towel to prevent the dumpling from drying out. Repeat with remaining rice paper wrappers.
- Once all dumplings have been formed, heat 2 Tablespoons of oil in a nonstick skillet over medium heat.
- Pan fry dumplings in batches so as not to overcrowd the pan for about 3-4 minutes per side, until the dumplings are golden brown. While dumplings are still hot right out of the pan, sprinkle sesame seeds over them. Repeat until all dumplings are cooked.
- Serve with dipping sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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