Description

Enjoy these savory crispy rice paper dumplings, bursting with garlic and ginger flavor. They are perfect as appetizers or snacks and can be customized with your favorite fillings.

Ingredients

Scale

1 tablespoon oil
3 cloves garlic, 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
2 medium carrots, shredded
2 cups cabbage, thinly sliced
8 ounces mushrooms, chopped
¼ cup sliced green onions (optional)
2 packages rice paper (about 8 inches in size)
For the Dipping Sauce:
¼ cup tamari or coconut aminos
1–2 teaspoons hot sauce (adjust to taste)
1 teaspoon toasted sesame oil
Splash of water (optional, to adjust consistency)
Toasted sesame seeds (optional, for garnish)

Instructions

Heat a large skillet over medium heat. Add 1 tablespoon of oil, minced garlic, and grated ginger. Cook for 30 seconds until fragrant.
Add your protein of choice to the skillet. Cook for 1-2 minutes, then stir in the tamari or soy sauce.
Incorporate the shredded carrots, sliced cabbage, and chopped mushrooms. Cook for an additional 2 minutes until the vegetables are slightly tender.
Transfer the cooked filling mixture to a bowl using a slotted spoon and let it cool slightly.
Whisk together the dipping sauce ingredients: tamari or coconut aminos, toasted sesame oil, and hot sauce until smooth.
Prepare your dumpling station: fill a large shallow bowl with cool water and have two large plates ready (lightly oil one for finished dumplings).
Dip one sheet of rice paper in water for a few seconds until pliable. Gently lift and place it onto the oiled plate.
Add about 1 heaping tablespoon of filling to the center of the rice paper. Fold the bottom edge up, fold in the sides, and roll forward to seal the dumpling. For extra sturdiness, you can use a second layer of rice paper.
Wipe the skillet clean, add a thin layer of oil, and return to medium heat.
Carefully place 3-4 dumplings in the skillet, ensuring they don’t touch. Fry for 5-6 minutes on each side, until crispy and golden brown.
Transfer the cooked dumplings to a wire rack to maintain crispiness.
Serve the crispy rice paper dumplings hot, or store in an airtight container in the fridge for up to 3 days. Reheat in a skillet to re-crisp before serving.

Notes

For a gluten-free option, use coconut aminos instead of tamari or soy sauce.
Adjust hot sauce quantity in the dipping sauce to your preferred spice level.
To keep dumplings crispy after cooking, place them on a wire rack instead of a plate.
Uncooked dumplings can be frozen for up to 3 months if placed on a baking sheet until solid, then transferred to a freezer bag. Fry from frozen, adding a few extra minutes to cooking time.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Appetizers
Method: Pan-fried
Cuisine: Asian

Nutrition

Serving Size: 3 dumplings
Calories: 250 kcal
Sugar: 4 g
Sodium: 300 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8.5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 0 mg

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