Crispy Rice Paper Dumplings

# Components:

→ Filling

01 - 1 cup shredded green cabbage

02 - 1 medium carrot, grated

03 - 1/2 cup finely chopped shiitake mushrooms

04 - 2 green onions, thinly sliced

05 - 2 cloves garlic, minced

06 - 1 tablespoon soy sauce (use tamari for gluten-free)

07 - 1 teaspoon sesame oil

08 - 1/2 teaspoon freshly grated ginger

→ Wrappers & Assembly

09 - 12 sheets rice paper (9 inch round)

10 - 2 tablespoons neutral oil (canola or avocado) for frying

→ Dipping Sauce (optional)

11 - 2 tablespoons soy sauce (or tamari)

12 - 1 tablespoon rice vinegar

13 - 1 teaspoon maple syrup or honey

14 - 1/2 teaspoon chili flakes (optional)

# Directions:

01 - In a large bowl, mix shredded cabbage, grated carrot, chopped mushrooms, sliced green onions, minced garlic, soy sauce, sesame oil, and grated ginger until well combined.

02 - Heat a nonstick skillet over medium heat, add the filling mixture, and cook for 3 to 4 minutes until the vegetables soften slightly. Remove from heat and let cool briefly.

03 - Fill a large shallow dish with warm water. Submerge one rice paper sheet for 5 to 10 seconds until pliable but not soggy.

04 - Place the softened rice paper on a damp kitchen towel, spoon about 2 tablespoons of filling into the center, fold in the sides, then roll tightly like a burrito.

05 - Continue softening wrappers and filling until all 12 dumplings are formed.

06 - Heat neutral oil in a large nonstick skillet over medium heat. Arrange dumplings seam side down, allowing space between each, and cook for 2 to 3 minutes per side until evenly golden and crisp. Handle carefully to avoid tearing.

07 - Whisk together soy sauce, rice vinegar, maple syrup or honey, and chili flakes in a small bowl.

08 - Present dumplings hot alongside the dipping sauce for optimal crispiness.

# Expert Advice:

01 -

They're gluten-free and vegan without tasting like a compromise—just genuinely delicious.
Once you master the fold, you can make a whole batch in under thirty minutes for a crowd.
That crispy-on-the-outside, tender-on-the-inside texture never gets old, no matter how many times you make them.

02 -

Don't over-soak your rice paper—five to ten seconds feels too short, but it's exactly right, and oversoaking makes them sticky and prone to tearing.
The filling needs to cool slightly before assembly so it doesn't make the rice paper wet and difficult to handle; this small patience pays off immediately.
Seam side down in the pan is non-negotiable if you want a crispy seal; it's the difference between a beautiful dumpling and one that falls apart.

03 -