• Skip to main content
  • Skip to primary sidebar

El Mundo Eats

menu icon
go to homepage
  • Easter
  • Recipe Index
  • Newsletter
  • About Us
  • eBook
  • Español
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Easter
    • Recipe Index
    • Newsletter
    • About Us
    • eBook
    • Español
    • Facebook
    • Instagram
    • YouTube
  • ×

    El Mundo Eats » Gluten-Free

    Published: May 28, 2022 · Updated: May 27, 2022 by Bea & Marco · This post may contain affiliate links · 4 Comments

    Crispy Rice Paper Dumplings

    Jump to Recipe

    Both Marco and I can just live on dumplings, for the rest of our lives. Seriously. I've been wanting to make these famous crispy rice paper dumplings for ages. And once I did, I was like, why haven't I tried this sooner?!

    The unique thing about this recipe is, instead of using the typical dumpling dough, we're going to use rice papers. You know the ones that you use to make fresh or fried Vietnamese spring rolls? Yes, those!

    It's way faster and yes, you'll get super crispy dumpling skins!

    Crispy rice paper dumplings view from top.
    Jump to:
    • Ingredients & Substitutions
    • How To Fold Rice Paper Dumplings
    • Utensil To Use
    • How To Make The Dumplings
    • Tips To Make These Dumplings
    • How To Serve & Store
    • FAQs
    • Watch How To Make Them
    • 📖 Recipe
    • 💬 Comments

    Ingredients & Substitutions

    Ingredients to make crispy rice paper dumplings.

    Shiitake - I use 6 dried shiitake that I re-hydrate by soaking them in hot water for a few hours. Shiitake has that umami flavour that just makes whatever dumpling fillings, taste so delicious.

    SUBSTITUTIONS: Use fresh ones instead, though the flavour is not going to be that strong. Or use other type of mushrooms, just keep in mind to cook them throughly until they release all their liquid, to prevent our filling from getting too wet or soggy.

    Veggie - I use carrot because again, it's one of the common veggie in dumplings. Also, because carrots barely release any liquid when you cook them.

    NOTE: If you want to swap veggies (shiitake and carrot) for something else, always remember to use ones that don't release too much liquid.

    Chicken - I use leftover cooked chicken, it's easier. You can use whatever you have on hands. If using raw protein sources, just make sure to fully cook them with the filling ingredients.

    Soy sauce - Adds the umami flavour! I highly recommend you use less salt soy sauce as you can use more for flavour, without having to worry about your dish being too salty. If you're using the common all-purpose soy sauce, use half amount and go from there.

    Sesame oil - Toasted one, please. It gives this lovely smokey delicious touch to the filling. If you're into Asian cooking, I'd really recommend to have a good bottle in your kitchen. It's great in stir-fry, dipping sauces and also in marinades.

    How To Fold Rice Paper Dumplings

    How to fold rice paper dumplings.
    1. Soak 1 rice paper for 5 seconds in room temperature water, then place on a damp kitchen towel. Wait for a few more seconds until it becomes very pliable. Put 1 heap tablespoon of filling on the centre.
    2. Fold the lower side to the centre.
    3. Fold the right side part to the centre.
    4. Then fold the top side to the centre.
    5. Finally fold the left side to the centre. Set it aside.
    6. Soak another rice paper and place on the kitchen towel. Now place the folded dumpling, seam side down, on the centre.
    7. Continue folding like earlier.
    8. Dumpling is ready. Keep it inside another damp kitchen towel, on a tray. Continue with the rest and then cook them.

    Utensil To Use

    Cast iron pan - Whenever I want a good sear or to cook food to get that golden brown crispy result, I love to use my cast iron pan. It never fail to deliver and this recipe is perfect for it. You can, of course, use a non stick pan also.

    How To Make The Dumplings

    Filling for rice paper dumplings.
    1. Make filling - Saute the veggies until the carrot (the sturdiest one) is soft. Add in the rest of the ingredients, mix well and then cool completely before using.
    2. Fold - Assemble and fold the dumplings. Always keep them in a damp kitchen towel to prevent them from getting dry.
    3. Cook - Heat some oil in a cast iron pan (non stick works also) and shallow-fry them in batches until they're crispy and golden brown.
    4. Serve - Serve hot with some of my 5-minute chili garlic oil, super delicious!

    Tips To Make These Dumplings

    Pouring chili garlic oil on crispy rice paper dumplings.
    1. Make sure to prepare 2 kitchen towels (to fold the rice papers on and to keep the folded ones in). When rice papers get dry, they'll break apart.
    2. Use 5 seconds rule for soaking the rice papers, don't soak them longer than that. Else they'll be too soft to handle later.
    3. Keep the folded dumplings apart from each other, during cooking time and after they're cooked. No touching, else they'll going to stick to each other, and you don't want that.
    4. Place cooked dumplings on a rack, while you continue cooking the rest. Never place them on top of a kitchen paper, they will stick to it.

    How To Serve & Store

    Spooning chili garlic oil from a plate.

    Serve - them hot with some chili garlic oil. The best combo ever. My 5-minute chili garlic oil is so easy and delicious.

    Store - Keep in an air-tight container, in the fridge for 2-3 days. Re-heat for a few minutes in a pan or my favourite way is using air-fryer (340ºF or 170ºC), to bring the crispy skins back. I don't recommend to store them (uncooked or cooked) at room temperature to avoid food spoil. They're not freezer-friendly, unfortunately.

    FAQs

    Dipping one crispy rice paper dumpling in chili garlic oil.

    Can I Just Use 1 Rice Paper?

    I don't recommend that because I've tried it, and the dumplings got broken when I was cooking them. Plus, the skins were not crispy at all. Use 2 rice papers. No broken dumplings and you get super crispy skins.

    Cold Or Hot Water To Soak The Rice Paper?

    Always room temperature water. Don't use warm or hot water to soak nor to dampen the kitchen towels.

    Why My Dumplings Are Soggy?

    Most probably for 2 reasons. 1) Perhaps you changed the ingredients for the filling and ended up with super wet filling. See the "Ingredients and Substitutions" above for ideas. You'd want the filling not to have so much liquid, to avoid the sogginess problem. 2) You only used 1 rice paper per dumpling. Use two, alright?

    Can I Freeze Them?

    Nope, unfortunately. Rice paper or rice noodles are not freezer-friendly, at all. They'll break apart, it's a nightmare. Trust me, I've made the mistake. Haha!

    How In Advance Can I Make These?

    You can make the fillings a few days ahead. But I do recommend assembling and cooking right when you want to serve them.

    I Have Balance, What Do I Do?

    Keep them in an air-tight container, in the fridge for 2-3 days. Re-heat them in a pan or personally for me, I like to use the air-fryer. I use 340ºF (170ºC) for a few minutes to bring the crispy skins back.

    Watch How To Make Them

    📖 Recipe

    Rice paper dumplings on a plate

    Crispy Rice Paper Dumplings

    Easiest and fastest way to enjoy some delicious crispy dumplings. Instead of using the typical dumpling dough, we're going to use rice papers! They get so crispy and you wouldn't believe how easy it is to make them. Try!
    Author: Bea & Marco
    5 from 2 votes
    Print Pin Rate
    Servings: 10 dumplings
    Prep Time20 mins
    Cook Time11 mins
    Total Time31 mins

    Equipment

    • Cast iron pan

    Ingredients  

    Filling

    • 1 thumb-sized ginger , minced
    • 4 garlic cloves , minced
    • 1 cup hydrated chopped dried shiitake (100 g), or around 6 dried ones
    • 1 medium-sized carrot (100 g), julienned
    • 1 cup diced leftover cooked chicken (150 g)
    • 1 cup chopped spring onion (50 g)
    • 1 tablespoon less salt soy sauce
    • ½ teaspoon sugar
    • ½ tablespoon toasted sesame oil

    Other

    • 20 rice paper sheets of 9 inch (23 cm)
    Prevent your screen from going dark

    Instructions

    Filling

    • Heat some oil in a wok/pan and saute ginger and garlic until they become golden brown. Then add in shiitake, carrot and pinch of salt. Continue cooking for a few minutes until the carrot has softened.
    • Now add in the rest of the ingredients. Mix well and just continue cooking briefly. Cool the filling completely before using.

    Assemble

    • Prepare 2 damp kitchen towels. Place one on a tray (where we'll keep our folded dumplings in) and the other one on a working surface. Have a big bowl filled with water. Don't use warm or hot water for the towels and to fill the bowl.
    • Soak 1 rice paper in water for 5 seconds, and then place it on the damp kitchen towel on a working surface. Wait for a few seconds (or as needed) until the rice paper has softened and is very pliable.
    • Place around 1 heap tablespoon of filling on the center. Fold the sides in, forming a parcel. Set aside.
    • Take another rice paper, soak in water, place on damp kitchen towel, wait until it's pliable. Place the folded parcel, seam side down. Repeat the folding process. Place on damp kitchen towel, on a tray and cover it. Repeat until you finish the filling.

    Cook

    • Heat some oil in a cast iron pan (or non-stick pan). Place some dumplings inside and cook for a few minutes until the bottoms are crispy. Flip and continue cooking until you get the tops crispy also.
    • Place on a rack while you continue cooking the rest. Serve immediately with some chili garlic oil. Enjoy!

    Notes

    1. Use damp kitchen towel to assemble the dumplings on, this will prevent the rice papers from sticking to any working surface.
    2. Place and cover the folded dumplings with damp kitchen towel to prevent them from sticking.
    3. Double wrap the dumplings, else they'll break when you cook them.
    4. Re-heat in a pan or even better, use air-fryer, to bring back the crispy skins.

    Nutrition Facts

    Calories: 159.8kcal, Carbohydrates: 26.3g, Protein: 8.2g, Fat: 2.3g, Saturated Fat: 0.5g, Cholesterol: 14.5mg, Sodium: 293.4mg, Potassium: 170.1mg, Fiber: 1.5g, Sugar: 0.8g, Calcium: 32.3mg, Iron: 1.7mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    More Gluten-Free Recipes

    • RC Healthy chocolate cupcakes.
      Healthy Chocolate Cupcakes
    • Spooning raspberry chia seed jam from a jar.
      Quick Raspberry Chia Seed Jam
    • Showing the inside texture of half-eaten air-fryer falafel.
      Crispy Air-Fryer Falafel (Gluten Free & Vegan)
    • Spooning healthy no-bake lemon cheesecake cup.
      Healthy No-Bake Lemon Cheesecake Cups

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Have you made this recipe? Please leave a comment and rate it, thanks!




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Valli says

      February 01, 2023 at 6:29 pm

      I love this recipe and can't wait to try it! Can I assemble the dumpling and refrigerate them to fry later?

      Reply
      • Bea & Marco says

        February 02, 2023 at 12:06 pm

        Hi Valli! I'd recommend you make the filling in advance but assemble the dumplings when you want to cook them (to prevent the rice paper from drying out). Hope it helps and have fun!

        Reply
    2. Sara says

      September 20, 2022 at 8:20 pm

      Thank you for this!!! My sister can’t eat gluten and my attempts to make gf wrappers ended up being a disaster. This is soooooo much convenient and faster. Will give it a try this weekend. I’ve been craving dumplings for a looooong time.

      Reply
      • Bea says

        September 21, 2022 at 10:49 am

        You're most welcome Sara! Yes, this is really a shortcut to faster and easier dumplings. I even told Marco, why I haven't tried this sooner! Haha!

        Reply

    Primary Sidebar

    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

    More about us →

    Easter Recipes

    • A slice of cake on a plate.
      Carrot Cake With Pineapple
    • Spinach and Ricotta Pie
      Easy Spinach and Ricotta Pie
    • Lemon Meringue Pie
      Lemon Meringue Pie
    • Coconut macaroons on a cooling rack
      Coconut Macaroons
    • Lemon Loaf
      Lemon Loaf Cake
    • Healthy Carrot Cake Cookies

    Popular Recipes

    • Mini cheesecakes on a table
      Easy Mini Cheesecakes
    • Malaysian Flatbread Roti Canai
      Malaysian Flatbread (Roti Canai)
    • Whole Orange Blender Cake
    • tart shells on a cooling rack
      How To Make Tart Shells (Sweet And Savoury)
    • Nasi lemak with all its trimmings
      Rice With Coconut Milk (Malaysian Nasi Lemak)
    • Hokkaido cheese tarts
      Hokkaido Cheese Tart

    Footer

    ↑ back to top

    Featured in banner.

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Shop

    • Ebook
    • Amazon Storefront

    As an Amazon Associate I earn from qualifying purchases

    Copyright © 2023 El Mundo Eats