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Crispy Rice Paper Dumplings

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Delightfully crispy rice paper dumplings filled with a savory mixture of protein and vegetables, perfect for a comforting meal or party appetizer.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon grated ginger
  • ½ pound protein of choice (ground meat, crumbled firm tofu, or pulsed cooked chickpeas)
  • 1 tablespoon low-sodium tamari or soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 medium carrots, shredded
  • 2 cups cabbage, thinly sliced
  • 8 ounces mushrooms, chopped
  • ¼ cup sliced green onions (optional)
  • 2 packages large rice paper sheets (about 8-inches)
  • Oil for cooking dumplings
  • ¼ cup low-sodium tamari or soy sauce
  • 1–2 teaspoons sriracha
  • 1 teaspoon toasted sesame oil
  • Splash maple syrup (omit if using coconut aminos)
  • Toasted sesame seeds (optional)

Instructions

  1. Heat a large skillet over medium heat and add olive oil along with garlic and ginger. Cook for 30 seconds, then add in protein of choice.
  2. Add tamari/soy sauce and toasted sesame oil, cook until browned.
  3. Add vegetables and cook for an additional 2 minutes.
  4. Transfer the filling to a bowl and let cool. Whisk together dipping sauce ingredients.
  5. Fill a large shallow bowl with cool water, oil a plate to place wrapped dumplings on.
  6. Dip rice paper in water for a couple of seconds until moist, then transfer to the oiled plate.
  7. Add 1 heaping tablespoon of filling to the center of the rice paper and wrap it into a dumpling.
  8. Heat the skillet again, add oil, cook dumplings in batches for 5-6 minutes per side until crispy.
  9. Transfer to a wire rack and continue with remaining dumplings.

Notes

Best eaten immediately after cooking to maintain crispiness. Store leftovers in an airtight container for up to 3 days or freeze uncooked dumplings.

Nutrition

Keywords: dumplings, crispy, rice paper, appetizer, vegetarian

Find it online: https://www.glutenfreez.com/crispy-rice-paper-dumplings/