Crispy rice paper dumplings are golden and crunchy on the outside with a savory, flavorful filling inside. Light yet satisfying, they’re perfect as snacks, appetizers, or a fun weeknight dinner.
Golden, crackly, and filled with savory goodness, these vegetarian crispy rice paper dumplings are comforting and addictive. The thin rice paper shells crisp up in the pan and reveal a warm, flavorful vegetarian filling that keeps you reaching for another one.
They’re fun to prepare, easy to customize, and surprisingly simple to make at home — a great option for entertaining or a casual family meal.
About this recipe
Rice paper originated in Vietnam and has long been used for fresh rolls as well as fried preparations. Made from rice flour, water, and salt, these translucent sheets are a versatile pantry staple. Pan-frying stuffed rice paper dumplings is a modern take that combines traditional ingredients with contemporary technique — you’ll see versions of these at modern Asian eateries and street-food stalls across Southeast Asia.
Why you’ll love this family favorite recipe!
- Simple to make with common pantry ingredients
- Crispy exterior with a tender, flavorful interior
- Naturally gluten-free
- Great for entertaining or family cooking nights
- Easy to adapt with different fillings
Ingredient notes
This recipe uses familiar Asian ingredients. A few tips:
- Rice paper wrappers: Round 8.5-inch sheets work well for folding and rolling.
- Vegetables: Shredded cabbage, shiitake mushrooms, and scallions create texture, umami, and freshness.
- Seasonings: Soy sauce or coconut aminos, rice vinegar, garlic, ginger, and toasted sesame oil build savory depth; a touch of sriracha adds heat.
- Oil: Use a neutral oil (vegetable, canola, or avocado) for frying to achieve a golden, crispy finish.
Step-by-step instructions
Below are key steps to make these dumplings. Exact ingredient amounts and a printable recipe card follow in the recipe section.
- Sauté the vegetables in oil in a hot pan until softened and fragrant. Transfer to a bowl to cool slightly.
- Fill a shallow bowl with about 1 inch of room-temperature water. Dip a rice paper wrapper briefly to moisten it—don’t oversoak.
3. Place the moistened wrapper on a slightly damp cutting board and add about 1 tablespoon of filling to the center.
4. Fold the bottom up to just cover the filling, then fold in the left and right sides. Roll from the bottom to seal and press gently to secure.
5. Place finished dumplings on a plate and cover loosely with a damp paper towel to prevent drying. Repeat with remaining wrappers and filling.
6. Heat oil in a nonstick skillet over medium heat and pan-fry the dumplings in batches until golden and crisp, about 3–4 minutes per side. Sprinkle with sesame seeds while still hot and serve immediately with your favorite dipping sauce.
Marlynn’s Tip
Recipe Tips
- Handle rice paper carefully—edges can crack. Start with extra wrappers in case of breakage.
- If small holes appear while rolling, try to fold and seal over them. If a hole is large, replace that wrapper to avoid spills while frying.
Recipe FAQs
No — they’re tasty on their own, but soy sauce, chili oil, or a tangy vinegar-based dip enhances the flavors.
Yes — assemble and refrigerate for up to 24 hours, then fry when ready.
Cook first, then freeze. Reheat in an oven or air fryer to restore crispness.
Keep in an airtight container in the fridge for up to 2 days. Re-crisp in an air fryer or oven.
Serving suggestions
Serve these dumplings as party appetizers, starters, or a light lunch alongside a crisp salad. They pair nicely with simple Asian salads, chilled cucumbers, or noodle dishes — and they make a great first course for heartier meat or noodle mains.
🍷 🥂 Wine pairings
- Riesling: Bright acidity and a touch of sweetness balance the savory crunch.
- Sparkling rosé: Effervescence cuts through richness and complements both vegetable and meat fillings.
More Asian recipes
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Did you make this recipe? Leave a 5-star rating and a comment in the recipe card if you enjoyed it — we’d love to hear how yours turned out!
Crispy Rice Paper Dumplings
Ingredients
For the dipping sauce
- 2 Tablespoons coconut aminos or soy sauce
- 1 Tablespoon rice wine vinegar
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon sriracha
- 1 teaspoon sesame seeds
For the dumplings
- 4 Tablespoons vegetable oil, divided (or other neutral oil)
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 Tablespoon sliced scallions (about 3 stalks)
- 1 cup thinly sliced green cabbage
- 1/2 cup finely diced shiitake mushrooms
- 1/2 teaspoon kosher salt
- 12 rice paper wrappers
Instructions
- Whisk together all sauce ingredients in a large bowl and set aside.
- Heat 2 tablespoons of oil in a large nonstick pan over medium heat. Add ginger, garlic, and scallions and sauté 1 minute.
- Add cabbage, mushrooms, salt, and sesame oil. Sauté about 3 minutes until the cabbage softens. Remove from heat and let cool.
- Fill a shallow bowl with about 1 inch of room-temperature water. Dip a rice paper wrapper briefly to moisten it, turning to ensure even hydration.
- Place the wrapper on a slightly damp cutting board, add 1 tablespoon of filling to the center, fold the bottom up to cover the filling, fold in left and right sides, then roll to seal. Cover finished dumplings with a damp paper towel to prevent drying.
- Heat the remaining 2 tablespoons oil in a nonstick skillet over medium heat. Pan-fry dumplings in batches 3–4 minutes per side until golden and crispy. Sprinkle with sesame seeds while hot.
- Serve immediately with the dipping sauce.
Notes
Makes 10–12 appetizer-sized dumplings. Nutrition info is approximate.
Nutrition
Calories: 111 kcal • Carbohydrates: 13 g • Protein: 2 g • Fat: 6 g • Sodium: 266 mg
Nutrition information is automatically calculated and should be used as an approximation.