Crispy Rice Paper Dumplings Recipe (with Dipping Sauce!) (2024)

Last Updated on by Jean Choi 7 Comments

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Delicious, gluten-free rice paper dumplings that are crispy on the outside and chewy and juicy on the inside. Packed with ground pork and veggies and accompanied by a sweet and spicy dipping sauce!

Crispy Rice Paper Dumplings Recipe (with Dipping Sauce!) (1)

What are Rice Paper Dumplings?

Rice paper dumplings are an Asian dish made by wrapping fillings in thin rice paper sheets, served fresh or lightly fried. The fillings vary, including vegetables, meats, vegan tofu, and noodles. They’re enjoyed as appetizers with dipping sauces, offering a delightful mix of textures and flavors.

What Makes This Recipe Great

There’s so much to love about dumplings. Delicious, savory (or sweet) fillings, wrapped in various forms like dough or rice paper and cooked to perfection. They’re found in various cultures and cuisines around the world, and while they’re made a bit differently in every region, one truth remains: they’re amazing.

Today, I’m sharing my recipe for crispy Rice Paper Dumplings! These tasty morsels are made with rice paper sheets stuffed with ground pork, veggies, and seasonings, then pan-fried.

A crispy, savory, melt-in-your-mouth dumplings recipe served with a sweet and spicy dipping sauce. What could be better?!

Watch a Short Video of This Recipe

Ingredient Notes

Crispy Rice Paper Dumplings Recipe (with Dipping Sauce!) (2)

Rice Paper Dumplings

  • ground pork: I love these with classic ground pork. For a vegan version, feel free to use firm or extra-firm tofu. If you prefer another protein, ground beef or chicken will also work.
  • green onions
  • garlic cloves
  • fresh ginger
  • tamari sauce: You can substitute this for soy sauce or coconut aminos if desired.
  • sea salt
  • sesame oil
  • vegetables: Chopped cabbage, grated carrot, and mushrooms.
  • rice paper: While rice paper is usually used for cold rolls in Vietnamese cooking, it actually becomes a fantastic, crunchy texture when pan-fried. It’s also hardy enough to be used as a dumpling wrapper while being gluten-free. You can find rice paper wrappers at local Asian markets or order them online. Sometimes you can find them in the Asian section at big box supermarkets as well. Use the larger 22cm size for these dumplings.
  • avocado oil

Step-by-Step Instructions

Crispy Rice Paper Dumplings Recipe (with Dipping Sauce!) (3)
Crispy Rice Paper Dumplings Recipe (with Dipping Sauce!) (4)
  1. Mix all ingredients for the dipping sauce in a small bowl and set aside.
  2. Combine pork, green onions, garlic, ginger, and tamari sauce and mix until just combined.
  3. Heat sesame oil in a large skillet over medium heat. Add cabbage, carrot, and mushrooms, and sauté until slightly softened – about 3 minutes.
  4. Add the pork mixture and cook, stirring until mostly browned but still slightly pink. Remove from heat.
  5. While the pork cools, prepare a shallow plate filled with cold water big enough for the rice paper sheets. Prepare a sheet of parchment paper and place it on a flat surface. Moisten a cutting board with some water to keep the rice paper from sticking while you work.
  6. Dip a piece of rice paper in the plate of cold water, then place it on the cutting board. Wait 30 seconds for the paper to soften to a foldable texture.
  7. Add 1/4 cup of the pork mixture in the center. Fold the bottom half up to cover the filling, then fold the sides in. Roll the dumpling up and away from you to wrap it with the remaining paper on top. Each side should have at least 2 layers of rice paper. If you see that there’s only one layer, you can wrap it with another layer of rice paper to ensure there’s no tearing during cooking.
  8. Place the wrapped dumpling on parchment paper to keep it from sticking, then repeat with the rest of the filling to make about 12 dumplings.
  9. Heat a large skillet over medium-high heat and add a thin layer of oil, about 1-2 tbsp. Add the dumplings in a single layer without touching each other, then pay fry for 3 minutes on the right side, then flip and fry for 3 minutes on the left side until golden and crispy. Depending on the size of your skillet, you may need to cook in 2 batches.
  10. Remove from heat and serve warm with the dipping sauce.
Crispy Rice Paper Dumplings Recipe (with Dipping Sauce!) (5)

Expert Tips

  • I used 1 rice paper per dumpling, but you can use 2 for a more sturdy texture. I highly recommend you roll so all sides are covered with at least 2 layers of rice paper. Any sides with a single layer will likely tear during pan frying.
  • For best results, I partially cook the filling before wrapping it in the rice paper wrapper. This is because raw filling will splatter a lot while cooking the dumplings because of the high moisture content.

Serving Tips

  • These are best eaten right away when the wrapper is the crispiest.
  • Make sure to cool a bit before biting into them because the filling will be very hot.
  • Serve with the dipping sauce, and enjoy!

Storage Tips

  • If you do have any leftovers, you can keep them in the refrigerator in an airtight container for up to 4 days. The wrapper will soften.
  • My favorite way to reheat is in the air fryer basket to get the skin crispy again – 400 degrees for 2-3 minutes per side. Or you can pan-fry again on both sides until heated through.
  • If you want, you can prep the filling ahead of time. Cook and store in an airtight container in the fridge for up to 2-3 days. When ready to eat, wrap with rice paper and pan fry.
Crispy Rice Paper Dumplings Recipe (with Dipping Sauce!) (6)

More Asian-Inspired Recipes

Easy Gluten-Free Asian Pork Meatballs

Sticky Asian Chicken Meatballs

Asian Chicken Noodle Salad

If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on Instagram for even more delicious recipes!

Crispy Rice Paper Dumplings Recipe (with Dipping Sauce!) (7)

Crispy Rice Paper Dumplings Recipe (with Dipping Sauce!)

Delicious, gluten-free rice paper dumplings that are crispy on the outside and chewy and juicy on the inside. Packed with ground pork and veggies and accompanied by a sweet and spicy dipping sauce!

5 from 3 votes

Print Pin Rate

Course: Appetizer

Cuisine: Asian

Keyword: rice paper dumplings

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 dumplings

Calories: 176kcal

Ingredients

  • 1 lb ground pork
  • 2 green onions minced
  • 2 garlic cloves minced
  • 1 inch fresh ginger grated
  • 1 tbsp tamari sauce or coconut aminos or soy sauce
  • 1/2 tsp sea salt
  • 1 tbsp sesame oil
  • 1 cup chopped cabbage
  • 1/4 cup grated carrot
  • 2 oz mushrooms minced
  • 12 rice paper 22 cm, plus more if needed
  • Avocado oil or your favorite cooking oil, pan frying

Dipping Sauce

Instructions

  • Mix all ingredients for the dipping sauce in a small bowl and set aside.

  • Combine pork, green onions, garlic, ginger, and tamari sauce in mix until just combined.

  • Heat sesame oil in a large skillet over medium heat. Add cabbage, carrot, and mushrooms, and sauté until slightly softened – about 3 minutes.

  • Add the pork mixture and cook stirring until mostly browned but still slightly pink. Remove from heat.

  • While the pork cools, prepare a shallow plate filled with cold water big enough for the rice paper. Prepare a sheet of parchment paper and place on a flat surface. Moisten a cutting board with some water to keep the rice paper from sticking while you work.

  • Dip a rice paper in the plate of cold water, then place on the cutting board. Wait 30 seconds for the paper to soften to a foldable texture.

  • Add 1/4 cup of the pork mixture in the center. Fold the bottom half up to cover the filling, then fold the sides in. Roll the dumpling up and away from you to wrap with the remaining paper on top. Each side should have at least 2 layers of rice paper. If you see that there's only one layer, you can wrap with another layer of rice paper to ensure there's no tearing during cooking.

  • Place the wrapped dumpling on parchment paper to keep from sticking, then repeat with the rest of the filling to make about 12 dumplings.

  • Heat a large cast iron or nonstick skillet over medium high heat and add a thin layer of oil, about 1-2 tbsp. Add the dumplings in a single layer without touching each other, then pay fry for 3 minutes per side until golden and crispy. Depending on the size of your skillet, you may need to cook in 2 batches.

  • Remove from heat and serve warm with the dipping sauce. Enjoy!

Nutrition Facts

Crispy Rice Paper Dumplings Recipe (with Dipping Sauce!)

Amount Per Serving (1 dumpling – makes 12)

Calories 176Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 29mg10%

Sodium 483mg21%

Potassium 178mg5%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 1g1%

Protein 9g18%

Vitamin A 489IU10%

Vitamin C 3mg4%

Calcium 22mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Video

Notes

Expert Tips

  • I used 1 rice paper per dumpling, but you can use 2 for a more sturdy texture. I highly recommend you roll so all sides are covered with at least 2 layers of rice paper. Any sides with a single layer will likely tear during pan frying.
  • For best results, I partially cook the filling before wrapping it in the rice wrapper. This is because raw filling will splatter a lot while cooking the dumplings because of the high moisture content.

Serving Tips

  • These are best eaten right away when the wrapper is the crispiest.
  • Make sure to cool a bit before biting into them because the filling will be very hot.
  • Serve with the dipping sauce, and enjoy!

Storage Tips

  • If you do have any leftovers, you can keep them in the refrigerator in an airtight container for up to 4 days. The wrapper will soften.
  • My favorite way to reheat is in the air fryer basket to get the skin crispy again – 400 degrees for 2-3 minutes per side. Or you can pan-fry again on both sides until heated through.
  • If you want, you can prep the filling ahead of time. Cook and store in an airtight container in the fridge for up to 2-3 days. When ready to eat, wrap with rice paper and pan fry.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsem*nt, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


Crispy Rice Paper Dumplings Recipe (with Dipping Sauce!) (2024)

FAQs

Can dumplings be made with rice paper? ›

Yes! This is one of my most highly requested recipes. These steamed rice paper dumplings are totally gluten free and absolutely delicious. They're also so easy to make!

What happens when you fry rice paper? ›

Fry rice paper in oil and it puffs up in 5 seconds!!! Or use a microwave if you want them to be oil-free. Sprinkle these crispy rice paper chips with your favorite seasoning and munch away.

Can you freeze rice paper dumplings? ›

Freezing Rice Paper Rolls

Spring rolls store great in the freezer but only do so after you've done the first round of frying. If you freeze them raw, they will burst open when you try to fry them again.

Is rice paper the same as dumpling wrappers? ›

Yes, rice paper is used in the preparation of some dumplings, particularly in Vietnamese cuisine. Rice paper sheets are made from rice flour, salt, water, and tapioca starch. The texture of rice wraps is thin and translucent color. You can add any fillings for rice paper wraps.

How do you shape rice paper dumplings? ›

Once soft, place 2-3 tablespoons of filling into the top middle of the rice paper sheet. Fold the top over the filling, then fold in each side. Now, roll up the little dumpling “pillow”. You can really fold these anyway you prefer, I just find them easier to cook and eat in this shape.

How to make rice paper at home easy? ›

Forming Paper Paste

Place the rice flour, potato starch, water, and salt in a bowl. Whisk them together until they become glue-like paste. Cover a plate with plastic wrap. Choose a large, microwavable plate and plastic wrap.

What are the ingredients in rice paper? ›

Ingredients of the food rice paper include white rice flour, tapioca flour, salt, and water. The tapioca powder makes the rice paper glutinous and smooth. It is usually sold dried in thin, crisp, translucent round sheets that are wrapped in cellophane.

Can you put rice paper in the microwave? ›

Microwaving the Rice Paper

You can place the rice paper side by side but don't stack them! Microwave for 30-60 seconds, depending on your microwave. There'll be a trial and error for first few batches until you figure out the perfect duration to cook yours.

What happens if you soak rice paper too long? ›

Don't soak for long: Soaking the wrappers for too long causes them to become oversaturated, so a 2-second dip is all that's needed. The wrapper will continue to soften as you work; once you add the fillings, it will be stretchy enough to roll but not so fragile that it tears.

Why is my rice paper ripping? ›

Don't overfill.

More filling does not make for a tighter, neater roll. In fact, you're more likely to tear the rice paper wrapper if you have too much filling. Filling amounts will vary depending on the size of the wrapper, so err on the side of underfilling when you are just learning to roll summer rolls.

What to eat with dumplings? ›

The best side dishes to serve with Asian dumplings (East Asia) are ramen, tomato and egg stir fry, fried greens, chilli miso steamed aubergine, pork belly fried rice, cucumber salad (Oi Muchim), tahini miso noodles, and claypot tofu.

Can you reheat rice paper dumplings? ›

Reheat: I recommend pan-frying the dumpling with a little more oil to bring back the crispiness. Alternatively, reheat them in the oven or air fryer at 350F/175C until warm and crispy.

How long can rice dumplings stay in the fridge? ›

A: Rice dumplings are best eaten when they are steamed, but may also be eaten as sold. If the rice dumplings are not consumed on the day of purchase, they should be placed in the refrigerator (chiller), where they can be kept for up to four days before consumption, or in the freezer for one month.

Can I use rice paper instead of wonton wrappers? ›

It's a dish that was a family favorite growing up, and one that I've been wanting to recreate for years. This version is inspired by a traditional wonton soup, but made with a chicken and rice paper dumpling to keep the recipe gluten-free! It's also soy-free.

Can I use rice paper instead of filo pastry? ›

Even though there still isn't such a thing as gluten free filo pastry (the go-to wrapper for normal spring rolls) there is an authentic alternative that's naturally gluten free… What is this? Rice paper! (aka rice pancakes/spring roll wrappers) Of course, they're 100% gluten free.

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