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rice paper dumplings

Rice Paper Dumplings

Relle Lum
My rice paper dumplings are an excellent vegetarian option for appetizers or as a main course! Thin and delicate rice paper wrappers are stuffed with a variety of vegetables and tofu that have been cooked in a flavorful sauce. Pan-fried until crispy, they’re ready in just about 30 minutes.
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Prep Time 20 minutes
Cook Time 8 minutes
Course Appetizer
Cuisine Asian
Servings 12 dumplings
Calories 51 kcal

Ingredients
  

  • 3 cloves garlic finely minced
  • 1 teaspoon ginger finely minced
  • 1 cup cabbage shredded
  • ½ cup carrot shredded
  • ½ cup mushroom diced
  • ½ block tofu shredded
  • ¼ cup green onion
  • 2 tablespoon shoyu
  • 1 teaspoon sesame oil
  • 24 each rice paper wrappers
  • 2 tablespoons vegetable oil

Instructions
 

  • Prepare the filling. Heat oil in a pan set over medium high heat. Add garlic and ginger and cook until fragrant.
  • Add cabbage, carrots, mushroom, tofu, and green onions. Cook until the vegetables have started to soften.
  • Add shoyu and sesame oil. Cook until vegetables have cooked through, about 4-5 minutes total.
  • Remove from heat and set aside. Allow to cool slightly.
  • Prepare the wrapper. Add warm water to a shallow dish or plate. Dip rice paper wrapper in and allow to soak for 5-10 seconds or until softened.
  • Assemble the dumplings. Add a filling to the center of the dumpling. Fold in the edges on top, bottom, and sides. Place sealed wrapper on another wrapper and repeat so each dumpling is wrapped with two wrappers. Set aside and complete remainder of the dumplings.
  • Cook the dumplings. Add vegetable oil to a pan over medium high heat. Fry dumplings until golden brown, about 2-3 minutes, flipping halfway through. 
  • Serve with your favorite dipping sauce and ENJOY!

Notes

  • Don’t oversoak the wrappers. Rice paper is delicate, so you need to be careful! Dip them in the warm water for 5-10 seconds max. Anything more will make them too soft and difficult to work with.
    • Be gentle. Along the same lines, you’re going to want to be very gentle when handling the wrappers in general so you don’t rip them by mistake.
  • Double up. Wrapping the rice paper dumplings in two wrappers helps keep them from tearing during cooking! I also find the extra wrapper makes them even crispier when pan-fried.
Test the oil temperature before you add the dumplings to the pan. Drop in a small amount of filling — if it sizzles and bubbles up, your oil is hot enough!

Nutrition

Serving: 1dumplingCalories: 51kcalCarbohydrates: 3gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 0.2mgSodium: 164mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 918IUVitamin C: 3mgCalcium: 30mgIron: 0.4mg
Keyword rice paper dumpling
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© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I'd love it if you share a link with a photo instead. Mahalo!