Hey y’all! If you’re craving something crispy, light, and packed with mouthwatering flavors, this Rice Paper Dumplings Recipe is about to hit the spot. Whether you’re serving up appetizers for a party, looking for a fun snack, or want to brighten up a weeknight dinner, these golden, crunchy parcels deliver every time. Ready to impress your taste buds with a delightful twist on classic dumplings? Let’s get cooking!

Why You’ll Love This Rice Paper Dumplings Recipe

Quick and easy to make—ready in just 30 minutes.
Gluten-free and adaptable for various dietary needs.
Crispy outside with a tender, flavorful filling inside.
Perfect as a party appetizer, snack, or light dinner.
Customizable with your favorite veggies and seasonings.

Rice Paper Dumplings Recipe Ingredients

8 rice paper wrappers
1 cup shredded cabbage
1/2 cup grated carrot
1/2 cup mushrooms, finely chopped
1/4 cup green onions, sliced
2 cloves garlic, minced
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
1/2 teaspoon ground black pepper
1 tablespoon olive oil (for frying)
Optional: 1/4 cup cooked protein (tofu, shrimp, or chicken), diced small

Directions: How to Make the Perfect Rice Paper Dumplings Recipe

1. Prep the Filling

In a medium mixing bowl, combine shredded cabbage, grated carrot, chopped mushrooms, green onions, and minced garlic. Drizzle with soy sauce, sesame oil, and sprinkle with black pepper. Toss everything together until evenly combined. Stir in optional protein if using.

2. Prepare the Rice Paper Wrappers

Fill a large, shallow dish with warm water. Dip one rice paper wrapper into the water for 6-8 seconds until just soft and pliable, then place it flat on a clean, damp kitchen towel or board.

3. Shape and Fill Dumplings

Spoon about 2 tablespoons of filling onto the lower third of the wrapper. Fold the bottom edge over the filling, then fold in the sides, and roll tightly into a small packet.

4. Fry the Rice Paper Dumplings

Heat olive oil in a non-stick skillet over medium-high heat. Place the dumplings seam-side down and fry for 2-3 minutes per side, until crisp and golden brown. Fry in batches if necessary—don’t overcrowd the pan!

5. Serve

Remove from the pan and drain briefly on a plate lined with paper towels. Serve hot with your favorite dipping sauce, like soy sauce, chili oil, or sweet chili sauce.

Notes for the Best Rice Paper Dumplings Recipe

Work quickly after soaking the rice paper to prevent sticking or tearing.
Don’t overfill to ensure neat, tight dumplings that fry up crisp.
For more on rice paper wrappers, check The Kitchn’s guide.

Rice Paper Dumplings Recipe Variations

Vegan: Omit protein or use tofu for a fully plant-based filling.
Spicy: Add chopped chili or sriracha to the filling for extra heat.
Meaty: Substitute ground chicken or pork, pre-cooked, for a heartier option.

Required Equipment for This Rice Paper Dumplings Recipe

Mixing bowl
Sharp knife and cutting board
Large shallow dish (for soaking rice papers)
Non-stick skillet or frying pan
Paper towels for draining

Rice Paper Dumplings Recipe Storage Instructions

Store leftover dumplings in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with a bit of oil to regain crispiness. Freezing is not recommended as rice paper may become chewy after thawing.

Serving & Pairing Suggestions for Rice Paper Dumplings Recipe

Serve with soy sauce, chili oil, or nuoc cham dipping sauce for extra zing.
Pair with fresh cucumber salad or steamed edamame for a vibrant meal.
Enjoy alongside miso soup or other Asian-inspired starters.

Pro Tips for the Best Rice Paper Dumplings Recipe

Use just-warm water for soaking so wrappers remain elastic, not mushy.
Double wrap the dumplings with two layers of rice paper for extra crunch and to prevent tearing.
Let the dumplings rest a minute before frying so they hold their shape nicely—learn more about frying techniques at Bon Appétit.

Rice Paper Dumplings Recipe FAQ

Can I bake instead of frying?: Yes, brush dumplings with oil and bake at 400°F (200°C) for about 15 minutes, flipping halfway for even crispness.
Can I make them ahead?: It’s best to make them fresh, but you can prep and assemble the filling and wrappers ahead, storing them separately until ready to cook.
What fillings work best?: Try combinations of cabbage, carrots, mushrooms, tofu, or precooked meats—shred or finely chop for the best texture.

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes