By Akshara
March 10, 2026
Rice paper dumplings are inspired by Vietnamese rice paper wrappers used for spring rolls. When pan-fried, the soaked rice paper becomes crispy outside while staying slightly chewy inside. The filling can include vegetables, tofu or meat, making the dumplings adaptable and nutritious. They are usually served with soy sauce or chilli dip for extra flavour.
6 rice paper sheets 1 cup finely chopped cabbage ½ cup grated carrot ½ cup chopped mushrooms or tofu 1 tbsp soy sauce 1 tsp sesame oil 1 garlic clove minced Oil for frying
Combine cabbage, carrot, mushrooms or tofu, garlic, soy sauce and sesame oil to prepare the filling.
Dip rice paper briefly in warm water until it softens and becomes flexible.
Place filling in the centre and fold the rice paper into small dumpling parcels.
Heat oil in a pan and place dumplings seam side down to fry.
Cook until both sides become golden and crispy before serving with dipping sauce.