Crispy Rice Paper Dumplings

crispy rice paper dumplings on a plate with herbs.

Print Recipe

No ratings yet

A delicious appetizer and dipping sauce.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: Vietnamese

Servings: dumplings

Author: Marlynn Schotland

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

Makes 10-12 dumpling appetizers.

Nutrition