Description
Crispy Rice Paper Dumplings filled with savory vegetables and pan-fried until golden and crunchy. These light and flavorful dumplings make a perfect snack, appetizer, or quick meal.
Ingredients
- 10 rice paper sheets
- 2 cups cabbage, finely shredded
- 1 carrot, grated
- 1 cup mushrooms, finely chopped
- 2 green onions, sliced
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon olive oil, plus more for frying
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Warm water, for softening rice paper
Instructions
- Heat olive oil in a skillet over medium heat.
- Add the garlic, mushrooms, cabbage, and carrot, then cook for 5-7 minutes until softened.
- Stir in soy sauce, sesame oil, green onions, salt, and black pepper.
- Remove the filling from the heat and allow it to cool slightly.
- Dip one rice paper sheet into warm water for a few seconds until softened.
- Place a second softened rice paper sheet on top for extra durability.
- Add a spoonful of filling to the center and fold the rice paper into a sealed dumpling shape.
- Repeat with the remaining filling and wrappers.
- Heat a lightly oiled skillet over medium heat.
- Pan-fry the dumplings for 3-4 minutes per side until crispy and golden brown.
- Serve warm with your favorite dipping sauce.
Notes
- Using two rice paper sheets helps prevent tearing and creates extra crispiness.
- Add tofu, shrimp, chicken, or extra vegetables for variety.
- For more heat, mix chili flakes or chili garlic sauce into the filling.
- Bake at 400°F for about 20 minutes, flipping halfway through, for a lighter option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet to maintain the crispy texture.
Nutrition
- Serving Size: 2-3 dumplings
- Calories: 170
- Sugar: 3g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
