Rice Paper Dumplings
Crispy pan fried dumplings made with rice paper wrappers instead of traditional dough. The double wrap technique creates a golden chewy shell around a savory veggie filling.
Pan fried rice paper dumplings with a crispy golden exterior and savory vegetable filling.
Nutrition per serving
Ingredients
wrapper
filling
seasoning
cooking
Instructions
Cook the Filling
Heat sesame oil in a pan over medium high heat. Add garlic and ginger and cook for 30 seconds. Add cabbage and carrots and stir fry for 4 minutes until softened. Add soy sauce and green onions and cook 1 more minute. Set aside to cool completely.
Prepare the Rice Paper
Fill a wide shallow bowl with warm water. Dip one rice paper sheet for 5 to 8 seconds until just pliable but not fully soft. Lay flat on a damp cutting board. Dip a second sheet and place directly on top of the first.
Fill and Fold
Place 2 tablespoons of cooled filling in the lower center of the double layered rice paper. Fold the bottom edge up over the filling, fold in the sides, then roll forward tightly to seal. Press gently to secure. Repeat with remaining wrappers and filling.
Pan Fry the Dumplings
Heat neutral oil in a nonstick pan over medium heat. Place dumplings seam side down and cook for 3 to 4 minutes without moving until the bottom is golden and crispy. Flip and cook the other side for 2 to 3 minutes.
Serve
Remove from pan and let rest for 2 minutes. Serve immediately with soy sauce, chili oil, or your favorite dipping sauce. Do not stack the dumplings as they will stick together.
Substitutions
Common mistakes
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