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Crispy Sesame Garlic Rice Paper Dumplings

Chewy, pan-fried rice paper rolls filled with savory mushrooms and veggies, glazed in a sticky soy-garlic sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 10 rolls
Course: Appetizer, Main Course
Cuisine: Asian Fusion, Vegan
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Wrappers
  • 20 sheets rice paper round
  • 1 bowl warm water for dipping
Filling
  • 8 oz mushrooms minced (shiitake or button)
  • 2 cups cabbage shredded
  • 1 carrot grated
  • 2 cloves garlic minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
Sticky Glaze
  • 3 tbsp soy sauce
  • 1 tbsp maple syrup or brown sugar
  • 1 tsp chili oil optional
  • 1 tbsp sesame seeds toasted

Equipment

  • Large Skillet
  • Cutting board
  • Shallow Bowl
  • Knife

Method
 

  1. Sauté mushrooms, cabbage, carrots, and garlic in a pan until soft. Season with soy sauce and sesame oil. Let cool.
  2. Dip a sheet of rice paper in warm water for 5 seconds. Lay flat.
  3. Place filling in the center, fold, and roll tightly.
  4. Dip a SECOND sheet of rice paper and wrap it around the first roll. (Double wrapping is essential).
  5. Heat oil in a skillet over medium heat. Fry rolls for 3-4 minutes per side until crispy and golden.
  6. Mix glaze ingredients. Pour into the pan and toss rolls until coated and sticky.
  7. Transfer to a serving board and sprinkle with sesame seeds and cilantro.

Notes

Ensure rolls do not touch in the pan or they will stick together. Serve hot with extra dipping sauce.