Crispy Rice Paper Dumplings
Crunchy on the outside. Packed with goodness on the inside.
Ingredients:
Filling
- 2 tbsp sesame oil (or olive oil)
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 spring onions, chopped
- 1 cup finely shredded cabbage
- 1 medium carrot, grated
- 1 cup lightly mashed chickpeas
- ½ cup finely chopped mushrooms
- 2 tbsp tamari (gluten-free soy sauce)
- 1 tsp rice vinegar
- 1 tsp maple syrup
- ½ tsp white pepper
- 1 tsp sesame seeds (optional)
Wrapper
- 20–24 rice paper sheets
- Warm water
For Cooking
- 2 tbsp avocado oil or sesame oil
Preparation Steps:
- Heat sesame oil. Cook garlic, ginger and spring onion for about one minute.
- Add mushrooms. Cook until the moisture evaporates.
- Add cabbage, carrot and mashed chickpeas. Cook for 4–5 minutes.
- Stir in tamari, rice vinegar, maple syrup & pepper. Cook another minute.
- Allow the filling to cool.
- Dip one rice paper sheet in warm water for about 5 seconds. Lay it on a board.
- Place a second softened sheet directly on top (using two sheets helps prevent tearing and makes the dumplings crispier).
- Add about 2 tablespoons of filling in the centre. Fold the sides in and roll into a tight rectangle or square.
- Repeat with remaining filling.
- Heat a non-stick pan with oil over medium heat. Cook dumplings for about 4–5 minutes per side until deeply golden and crispy.
- Optional Air Fryer: Spray lightly with oil. Air fry at 200°C (390°F) for 12–15 minutes, turning halfway.
