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Amberly Vahn

Crispy Rice Paper Dumplings for the Holidays

A delightful treat for the holiday season, these crispy rice paper dumplings are simple to make and perfect for impressing your guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 10 sheets rice paper
  • 1 cup finely shredded vegetables (carrots, cabbage, bell peppers)
  • 1 cup cooked protein (shrimp, chicken, or tofu)
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 2 cloves garlic, minced
  • Fresh herbs (cilantro or mint)
  • Oil for frying (peanut or vegetable oil)

Equipment

  • Cast-iron skillet
  • Shallow dish
  • Paper towels

Method
 

  1. Combine the shredded vegetables and cooked protein in a mixing bowl. Stir in the soy sauce, sesame oil, minced garlic, and chopped fresh herbs until thoroughly combined.
  2. Fill a shallow dish with warm water and dip each rice paper sheet in the water for about 10-15 seconds until soft but not mushy.
  3. Place the softened rice paper on a clean surface, spoon about a tablespoon of the filling onto the lower third, fold in the sides, and roll tightly.
  4. Heat a cast-iron skillet over medium heat with about 1/4 inch of oil. Fry dumplings, avoiding overcrowding, for 2-3 minutes on each side until golden brown.
  5. Remove dumplings and place them on paper towels to absorb excess oil. Serve hot!

Notes

For best results, fry the dumplings fresh. Store leftovers in the fridge for up to 3 days.