These crispy rice paper dumplings are a perfect mix between rice paper rolls and crispy dumplings, filled with a simple yet delicious mushroom and vegetable filling with a crisp outer shell and slightly chewy, flavorsome filling. Plus, they’re gluten-free, dairy-free, and vegan dumplings with mixed vegetables.
Grate or julienne (very thinly slice) the carrot and cabbage.
Chop the mushrooms into tiny pieces (I used a veggie chopped for small, cubed pieces).
Mince or grate the garlic and ginger (if you aren’t using garlic paste or ginger paste)
Thinly slice the scallions.
Step 2: Cook the Vegetables
In a large, dry (no oil) skillet, add the chopped mushrooms and allow them to cook, occasionally stirring, for a few minutes to allow the excess water to release.
Add the cabbage and stir well.
Add the ginger, garlic, and carrots. Stir well to incorporate.
Step 3: Add the Seasonings
Add the soy sauce, sesame oil, black pepper, and scallions. Stir in well, and then remove from the heat.
Give the mushroom dumpling mixture a taste and adjust any seasonings to taste.
Step 4: Assemble the Rice Paper Dumplings
It’s best to assemble these rice paper rolls one at a time. First, dip one rice paper wrapper in water for 3-5 seconds. You can do this by filling a large plate with water (I used a specific rice paper dipping tool, but it’s not necessary).The rice paper will continue to soften for several seconds, so be careful not to over dip it. It should be bendy but not wholly soft when removing it from the water.
Place the wrapper on either a plate or a damp wooden chopping board (this will stop it from sticking). Next, add 1-2 tablespoons (or slightly more, but be careful not to overstuff) to the center of the rice paper wrapper in a general square/rectangle shape (not necessary, but it helps with folding).
It’s time to fold the wrapper. I start by folding in the left side all the way over the filling. Then work either clockwise or anti-clockwise to fold in all the sides.While not necessary, I like to double wrap the parcels to avoid any tearing while cooking. To do so, place the side with the seams down on the second layer; that way, both sides are even in thickness.
If you want to make them sesame-coated, brush each parcel with a bit of oil or butter and then sprinkle or dip with sesame seeds (optional).
Step 5: Cook the Vegetable Dumplings
Wipe out the large skillet and then reheat with a little more oil over medium heat. Once hot, add the parcels to the pan and fry for several minutes (2-3minutes) on each side until browned and crispy.Make sure there is plenty of space between each rice paper gyoza in the skillet; otherwise, they can (and will!) stick together and tear!
Serve your gluten-free rice paper dumplings with this quick dumpling sauce and enjoy!
How to Make- ahead and Store?
Make ahead: you can prepare the cooked filling 2-3 days in advance and store it covered in the refrigerator. However, I don’t recommend making the entire fried rice paper dumplings too far in advance, as the texture of the rice paper wrapper changes quickly. Store: it’s best to enjoy these crispy rice paper dumplings immediately for the best texture. However, you can store leftovers in an airtight container in the refrigerator for 1-2 days. Reheat: for the best results, reheat the dumplings in a skillet with a little extra oil. This will help to slightly crisp up the outside again. Avoid the microwave!
Notes
Chop your veggies finely: and in fairly even-sized pieces. That way, all the flavors combine, rather than having any stand-out flavors/textures within the vegan dumplings.
Don’t over-dip the rice paper wrappers: having made a LOT of rice paper rolls, this is an important tip to remember as they’ll become challenging to work with.
Keep the surface damp: rice paper wrappers are fairly sticky once softened, so it’s best to work with them on a damp surface (I use a damp chopping board, though a damp tea towel would also work).
Don’t overstuff the veggie dumplings: this can lead t the rice paper wrappers tearing/falling apart. I like to wrap them in two layers, just in case – but note that only the outer layer becomes crisp, so your gluten-free dumplings will be slightly chewier.
Use a non-stick pan: the wrappers remain fairly sticky after dipping, so making sure to use plenty of oil AND a non-stick pan is best when making rice paper wraps.
To save time chopping: you can use a food processor (regular blade for mushrooms and shredding disk for carrots/cabbage).
Optional Add-ins and Variations:
Noodles: I recommend using a very fine noodle, like vermicelli (prepared according to the package instructions then left to cool (in an ice bath or under cold water).
Protein: for additional protein, you can add crumbled firm tofu or tempeh. If your diet allows, ground meat (like chicken or beef) would also work as long as it’s fully pre-cooked.
Onion: to cook along with the other aromatics. Use a yellow/white onion or shallot.
Other vegetables: you can experiment with different veggie fillings, including zucchini, leek, bell peppers, etc. This is an excellent ‘clear out the fridge’ recipe!
Water chestnuts: don't add much flavor, but I like the crisp texture. Just a few, finely chopped.
Herbs: enhance the filling flavor with extra herbs, like cilantro, parsley, etc.
Spice: feel free to add heat to the vegan dumpling filling with a little cayenne pepper, red pepper flakes, or even some freshly sliced chili. You could also serve with a little chili oil.