Description
Crispy on the outside, chewy and savory on the inside, these gluten-free rice paper dumplings are easy to make, endlessly adaptable, and incredibly satisfying.
Ingredients
Scale
- 8–10 sheets of rice paper
- 1 cup shredded napa cabbage
- 1/2 cup julienned carrots
- 1/2 cup chopped mushrooms
- 2 scallions, sliced
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tbsp gluten-free tamari
- 1 tsp sesame oil (optional)
- Neutral oil for frying (avocado or sunflower)
Instructions
- Prepare the filling by mixing cabbage, carrots, mushrooms, scallions, garlic, ginger, tamari, and sesame oil in a bowl. Make sure ingredients are not too wet.
- Soften a sheet of rice paper in warm water for 10 seconds and lay flat on a damp surface.
- Place 1–2 tablespoons of filling in the center. Fold bottom up, sides in, then top down to form a packet. Repeat with remaining filling.
- For extra crispiness, wrap again with a second rice paper sheet (optional).
- Heat 1–2 tablespoons of neutral oil in a nonstick skillet over medium heat.
- Place dumplings seam-side down and fry 2–3 minutes per side until golden and crispy.
- Serve immediately with dipping sauce of choice.
Notes
For dipping, mix tamari, sesame oil, lime juice, and chili flakes. To store, keep in an airtight container with parchment. Reheat in skillet. Freeze uncooked on tray, then store in zip bag.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 2 dumplings
- Calories: 120
- Sugar: 2g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg