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Rice Paper Dumplings with Crispy Pan-Fry or Air-Fry Method Recipe

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These Rice Paper Dumplings offer a delightful combination of crisp, golden wrappers filled with a vibrant mix of sautéed coleslaw mix, shiitake mushrooms, ginger, garlic, and scallions. Perfectly pan-fried or air-fried to achieve a crispy texture, they are served with a tangy and savory dipping sauce featuring coconut aminos, rice vinegar, toasted sesame oil, and a subtle hint of sriracha. A light and flavorful appetizer or snack suitable for a variety of occasions.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian
  • Diet: Vegan

Ingredients

Filling

  • 8 oz. coleslaw mix (finely shredded cabbage and carrots)
  • 3.5 oz fresh shiitake mushrooms (diced into small bits)
  • 0.3 oz ginger (grated)
  • 0.3 oz garlic (grated, about 2 medium cloves)
  • 3 bulb scallions (diced)
  • 4 tbsp avocado oil (divided)
  • ¼ tsp coarse sea salt (plus a small pinch, or to taste)
  • 1 tbsp coconut aminos (or low sodium soy sauce)
  • 2 tsp toasted sesame oil

Rice Paper and Wrapping

  • 10 pieces rice paper (round, 22cm / 8.67 inch per sheet)

Dipping Sauce

  • 1.5 tbsp coconut aminos (or 1 tbsp low sodium soy sauce)
  • 1 tbsp rice vinegar
  • 1-2 tsp toasted sesame oil
  • ⅛-¼ tsp sriracha sauce (optional)
  • Sprinkle toasted sesame seeds (optional)

Instructions

  1. Prepare the vegetables and shiitake: If the coleslaw mix isn’t finely shredded, slice it into long, thin strips. Combine it in a bowl with diced shiitake mushrooms. In a separate small bowl, prepare and set aside the grated ginger, grated garlic, and diced scallions.
  2. Cook the fillings: Preheat a large sauté pan over medium heat until warm. Add 1.5 tablespoons of avocado oil, then sauté the garlic, ginger, and scallions with a pinch of salt for about 10 seconds until fragrant.
  3. Add coleslaw and shiitake: Add the cabbage, carrots, and shiitake mixture to the pan. Season with ¼ teaspoon coarse sea salt, 1 tablespoon coconut aminos, and 2 teaspoons toasted sesame oil. Sauté for about 3 minutes until the vegetables release moisture but remain crisp. The filling should be softened but dry, not watery. Remove from heat and allow to cool to room temperature before wrapping.
  4. Prepare the rice paper: Dip each rice paper sheet into room temperature water for 5 to 10 seconds, turning until pliable but not too soft. The sheets will continue to soften after soaking. Work on a lightly moistened surface or use a rice paper tray to prevent sticking.
  5. Fold the dumplings: Place a little more than 1 tablespoon of the cooled filling in the center of each rice paper sheet. Fold the bottom half over the filling, then fold the left and right sides inward. Roll from the bottom upwards to form an envelope shape. You can use one sheet per dumpling or two for extra support if desired. Place dumplings on a lightly oiled tray or plate and cover with a damp paper towel to prevent drying.
  6. Pan-fry the dumplings (optional): Preheat a ceramic or nonstick skillet over medium heat until warm. Add 1.5 tablespoons of avocado oil. Cook the dumplings in two batches, frying for 3 minutes per side until golden brown and crispy. Leave space between dumplings to prevent sticking. Add more oil if necessary for the second batch.
  7. Air-fry the dumplings (optional): Grease the air fryer basket well with avocado oil. Place dumplings with space between them to avoid sticking. Lightly spray tops with oil. Air-fry at 380°F (193°C) for 12 to 15 minutes, flipping halfway through to ensure even crisping on both sides.
  8. Prepare the dipping sauce: In a small bowl, combine 1.5 tablespoons coconut aminos (or 1 tablespoon low sodium soy sauce), 1 tablespoon rice vinegar, 1-2 teaspoons toasted sesame oil, and optional sriracha sauce. Sprinkle toasted sesame seeds on top if desired.
  9. Serve: Serve dumplings immediately while hot and crispy with the prepared dipping sauce on the side for dipping. Best enjoyed fresh from the pan or air fryer.

Notes

  • For best results, use thin, round rice paper sheets approximately 22 cm (8.67 inches) diameter.
  • You can double wrap the dumplings with two rice paper sheets for extra sturdiness when frying.
  • Do not over-soak rice paper as it will become too soft to handle.
  • Keep wrapped dumplings covered with a damp towel to prevent drying out before cooking.
  • Adjust sriracha in the dipping sauce to taste if you prefer more or less spice.
  • The filling should be moist but not watery to avoid soggy dumplings.

Find it online: https://cheftinaskitchen.com/rice-paper-dumplings-with-crispy-pan-fry-or-air-fry-method-recipe/