A delicious recipe for crispy rice paper dumplings filled with a savory mixture of vegetables and rice.
Author:Alex Lee
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Frying
Cuisine:Asian
Diet:Vegan
Ingredients
Scale
1 cup rice paper sheets
1/2 cup cooked rice
1/4 cup shredded cabbage
1/4 cup shredded carrots
2 tablespoons chopped cilantro
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon ginger, grated
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil (for frying)
Instructions
Fill a shallow dish with warm water.
Dip one rice paper sheet into the water for about 5 seconds, ensuring it becomes soft and pliable.
Place the softened rice paper sheet flat on a clean, dry surface.
In a small bowl, combine the cooked rice, shredded cabbage, shredded carrots, chopped cilantro, soy sauce, sesame oil, grated ginger, minced garlic, salt, and pepper.
Spoon a small amount of the filling mixture onto the center of the rice paper.
Fold the sides of the rice paper over the filling.
Fold the bottom of the rice paper up over the filling.
Roll the rice paper from the bottom, tightly wrapping the filling inside, until it forms a small, neat dumpling.
Repeat the process with the remaining rice paper sheets and filling mixture.
Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
Once the oil is hot, carefully add the dumplings to the pan, making sure not to overcrowd them.
Fry the dumplings for 2 to 3 minutes on each side, or until golden brown and crispy.
Using tongs, remove the dumplings from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve the crispy rice paper dumplings hot, with your favorite dipping sauce.
Notes
Soak the rice paper just long enough to soften, but not too long to avoid tearing.
For a vegan option, replace the soy sauce with tamari or a gluten-free soy sauce.
Be cautious when frying; do not overcrowd the pan to ensure even crisping.
Ensure the vegetable oil is hot enough before adding dumplings for optimal crispiness.
Try adding minced mushrooms or tofu for a different texture in the filling.