Description
Crispy Rice Paper Dumplings are a delightful appetizer featuring a savory filling of cooked rice, shredded vegetables, and aromatic seasonings wrapped in delicate rice paper sheets and pan-fried to golden perfection. These bite-sized dumplings offer a satisfying crunch on the outside with a flavorful, tender interior, perfect for serving as a snack or party appetizer.
Ingredients
Scale
Wrapping and Dumpling
- 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 grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For Frying
- 1 cup vegetable oil (for frying)
Instructions
- Soften rice paper: Fill a shallow dish with warm water and dip one rice paper sheet into the water for about 5 seconds until it becomes soft and pliable.
- Prepare rice paper for filling: Place the softened rice paper sheet flat on a clean, dry surface to work on it easily.
- Make filling mixture: In a small bowl, combine cooked rice, shredded cabbage, shredded carrots, chopped cilantro, soy sauce, sesame oil, grated ginger, minced garlic, salt, and pepper. Mix well.
- Fill rice paper sheets: Spoon a small amount of filling onto the center of the rice paper sheet.
- Fold rice paper: Fold the sides of the rice paper over the filling, then fold the bottom up over the filling.
- Roll dumplings: Roll the rice paper tightly from the bottom to form a neat dumpling enclosing the filling completely.
- Repeat process: Repeat softening, filling, and rolling with remaining rice paper sheets and filling mixture until all are assembled.
- Heat oil: Heat vegetable oil in a large skillet or frying pan over medium-high heat until hot but not smoking.
- Fry dumplings: Carefully place dumplings in the hot oil, avoiding overcrowding, and fry for 2 to 3 minutes on each side until they turn golden brown and crispy.
- Drain excess oil: Remove dumplings with tongs and place on paper towel-lined plate to absorb any excess oil.
- Serve hot: Serve the crispy rice paper dumplings immediately with your favorite dipping sauce for best flavor and texture.
Notes
- Make sure not to soak rice paper for too long, or they will become too fragile to handle.
- Use medium-high heat to ensure frying produces a crispy texture without absorbing too much oil.
- Customize filling by adding finely chopped mushrooms or tofu for a different variation.
- Serve with soy sauce, sweet chili sauce, or peanut sauce as dipping options.
- Leftover dumplings can be reheated in a skillet to regain crispiness but are best enjoyed fresh.
