Name: Rice Paper Dumplings Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian Fusion
Ingredients: 8 oz. coleslaw mix (finely shredded cabbage and carrots); 3.5 oz fresh shiitake mushrooms, diced into small bits; 0.3 oz ginger, grated; 0.3 oz garlic, grated (about 2 medium cloves); 3 bulb scallions, diced; 4 tbsp avocado oil, divided; ¼ tsp coarse sea salt plus a small pinch, or to taste; 1 tbsp coconut aminos or low sodium soy sauce; 2 tsp toasted sesame oil; 10 pieces rice paper rounds (22cm / 8.67 inch per sheet); 1.5 tbsp coconut aminos or 1 tbsp low sodium soy sauce; 1 tbsp rice vinegar; 1-2 tsp toasted sesame oil; ⅛-¼ tsp sriracha sauce (optional); Sprinkle toasted sesame seeds (optional)

Jump to Recipe·5 from 18 reviews

If you’re looking for a fun, vibrant, and oh-so-delicious appetizer or snack, this Rice Paper Dumplings Recipe is an absolute must-try. These dumplings have the perfect crispy exterior thanks to the delicate rice paper, paired with a delightfully chewy inside that’s bursting with fresh vegetables and umami-packed shiitake mushrooms. They’re naturally gluten-free, loaded with wholesome ingredients, and ideal for sharing at gatherings or enjoying as a flavorful side. I love how quick and simple they come together, making them a go-to when I want something both impressive and nourishing.

Rice Paper Dumplings Recipe - Recipe Image

Ingredients You'll Need

The magic of this Rice Paper Dumplings Recipe lies in its straightforward, earthy ingredients. Each one plays a vital role—from the crunchy cabbage and sweet carrots in the coleslaw mix to the aromatic garlic and ginger that elevate the flavor with subtle warmth and zest. The perfect balance of oils and seasonings keeps everything savory and vibrant, ensuring every bite is a little explosion of texture and taste.

8 oz. coleslaw mix: finely shredded cabbage and carrots add crunch, color, and freshness.
3.5 oz fresh shiitake: diced into small bits for rich umami flavor and a meaty texture.
0.3 oz grated ginger: gives a bright, zesty kick that wakes up the senses.
0.3 oz grated garlic (about 2 medium cloves): adds warmth and depth to the filling.
3 bulb scallions, diced: provide mild onion-like sweetness and freshness.
4 tablespoon avocado oil, divided: a neutral oil perfect for sautéing and frying without overpowering flavors.
¼ teaspoon coarse sea salt plus a small pinch: enhances all the natural flavors thoughtfully.
1 tablespoon coconut aminos or low sodium soy sauce: brings a gentle, savory umami balance.
2 teaspoon toasted sesame oil: for that nutty aroma that ties everything together beautifully.
10 pieces rice paper (22cm rounds): the delicate wrap that crisps up gorgeously when pan-fried or air-fried.

For the dumpling dipping sauce:

1.5 tablespoon coconut aminos or 1 tablespoon low sodium soy sauce: the salty base of the sauce.
1 tablespoon rice vinegar: adds a pleasant tart contrast to the savory notes.
1–2 teaspoon toasted sesame oil: delivers depth and a touch of warmth.
⅛–¼ teaspoon sriracha sauce (optional): a mild kick of heat if you like spice.
Toasted sesame seeds (optional): for garnish and extra crunch in the sauce.

How to Make Rice Paper Dumplings Recipe

Step 1: Prepare the Vegetables and Shiitake

Start by ensuring your coleslaw mix is finely shredded—this helps the filling stay light and prevents clumping inside the dumplings. Toss the cabbage and carrots in a bowl with the diced shiitake mushrooms. Separately, grate the ginger and garlic, and dice the scallions so everything is ready to go for cooking.

Step 2: Cook the Fillings

Heat a large pan over medium heat and add about 1.5 tablespoons of avocado oil. Sauté the garlic, ginger, and scallions with a pinch of salt, letting the aroma fill your kitchen—it only takes about 10 seconds for these to become wonderfully fragrant. Next, add the coleslaw and shiitake, seasoning with a quarter teaspoon of sea salt, coconut aminos, and toasted sesame oil. Cook for roughly three minutes, just until the vegetables soften slightly while maintaining a satisfying crunch. It’s crucial the filling isn’t watery, so cook gently and then set it aside to cool to room temperature.

Step 3: Prepare the Rice Paper Wrappers

Dip each round of rice paper quickly (5 to 10 seconds) in room temperature water, turning it carefully until pliable but not overly soft. Using a lightly moistened surface or a rice paper tray helps prevent sticking and makes folding the dumplings much easier. The paper will continue to soften as you work.

Step 4: Fold the Dumplings

Spoon a little more than one tablespoon of the vegetable filling into the center of your softened rice paper. Fold the bottom half up over the filling, then tuck in the sides before rolling it up from the bottom to create a neat envelope shape. I usually use one sheet per dumpling for crispiness, but you can double-wrap for extra sturdiness if you’re new to this technique or have larger fillings. Place folded dumplings on a lightly oiled tray and cover with a damp towel to keep them from drying out as you work.

Step 5: Cook Your Dumplings

Choose how to get that perfect golden crisp. To pan-fry, heat 1.5 tablespoons of oil in a nonstick skillet over medium heat, then fry the dumplings for about 3 minutes per side until beautifully browned. Make sure to give each dumpling space so they don’t stick together. Alternatively, air-fry at 380°F (193°C) for 12–15 minutes with a little oil sprayed on top, flipping halfway through for even crispiness. Both methods deliver an irresistibly crunchy outer shell with a tender, flavorful inside.

Step 6: Serve with Dipping Sauce

Whip up the dipping sauce by combining coconut aminos or soy sauce with rice vinegar, toasted sesame oil, and a touch of sriracha if you like a little heat. A sprinkle of toasted sesame seeds on top brings an optional but delightful crunch to the sauce. Serve the dumplings immediately for the best texture and taste experience.

How to Serve Rice Paper Dumplings Recipe

Garnishes

Fresh herbs like cilantro or thinly sliced scallions make beautiful garnishes that brighten the dish visually and add a fresh, crisp bite alongside the rich filling. A light dusting of toasted sesame seeds over the dipping sauce projects an inviting finish and a subtle nutty flavor that complements the dumplings perfectly.

Side Dishes

These dumplings pair wonderfully with simple sides such as steamed jasmine rice or a light Asian slaw for a refreshing crunch contrast. Serving alongside a bowl of hot miso soup or a cucumber salad also balances the savory nature of the dumplings with cool, clean flavors, making your meal feel well-rounded and satisfying.

Creative Ways to Present

For a party or special occasion, arrange your rice paper dumplings on a beautiful platter lined with banana leaves or parchment paper for an exotic touch. You can also serve them in small bamboo steamers or individual dipping cups to create a fun, interactive dining experience. Additionally, pairing with a trio of dipping sauces—like spicy peanut, sweet chili, and classic soy-vinegar—adds excitement and variety to your spread.

Make Ahead and Storage

Storing Leftovers

If you have any dumplings left over, store them in an airtight container in the refrigerator and enjoy within two days. Placing a paper towel in the container helps absorb excess moisture, keeping the dumplings from becoming soggy.

Freezing

Freezing rice paper dumplings isn’t recommended because the rice paper becomes brittle and loses its delightful texture after thawing. It’s best to make only as many as you plan to enjoy freshly cooked for that perfect crispy bite.

Reheating

When ready to reheat, use a nonstick skillet or air fryer at 380°F (193°C), cooking for 2 to 3 minutes on each side until the dumplings regain their crispiness. Avoid microwaving, as it can make the rice paper chewy and less enjoyable.

FAQs

Can I make the filling ahead of time?

Absolutely! The filling can be prepared 2 to 3 days in advance and stored in the fridge. Just wrap and cook the dumplings shortly before serving to keep them fresh and perfectly textured.

What if I can’t find fresh shiitake mushrooms?

No worries! You can substitute with cremini or button mushrooms, finely diced. Just sauté them the same way for a lovely earthiness, though the taste will be a little different.

Do I have to use avocado oil?

Avocado oil is great for its neutral flavor and high smoke point, but you can swap it for any light vegetable oil like canola or grapeseed oil for sautéing and frying.

Can I make these dumplings vegan or gluten-free?

Yes! This recipe is naturally gluten-free if you use gluten-free soy sauce or coconut aminos, and it’s already vegan since the filling is plant-based. It’s a fantastic option for accommodating dietary preferences.

How many dumplings does this recipe make?

This recipe yields about 10 dumplings, perfect for a small gathering or as a tantalizing appetizer for a few people.

Final Thoughts

There’s something truly satisfying about making and sharing this Rice Paper Dumplings Recipe—it’s a celebration of textures and simple flavors that come alive in every crispy bite. Whether you’re hosting friends or simply treating yourself to a special snack, these dumplings bring a touch of fun and warmth to the table. I hope you enjoy the process and the delicious results as much as I do!