Name: Rice Paper Dumplings with Crispy Pan-Fry or Air-Fryer Method Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 8 oz. coleslaw mix (finely shredded cabbage and carrots); 3.5 oz fresh shiitake mushrooms (diced into small bits); 0.3 oz fresh 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; 10 pieces rice paper (Round 22cm / 8.67 inch per sheet); 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)

Ingredients

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

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

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

Step 1: Prepare the vegetables. If your coleslaw mix isn’t finely shredded, slice it into long, thin strips. Combine it with the diced shiitake mushrooms in a bowl. In a separate bowl, have your grated ginger, grated garlic, and diced scallions ready.

Step 2: Heat 1.5 tablespoons of avocado oil in a large sauté pan over medium heat. Add the garlic, ginger, scallions, and a small pinch of salt. Sauté for about 10 seconds until fragrant.

Step 3: Add the coleslaw mix and shiitake mushrooms to the pan. Season with ¼ teaspoon sea salt, 1 tablespoon coconut aminos, and 2 teaspoons toasted sesame oil. Cook for about 3 minutes, stirring gently—vegetables should soften but remain crisp. Remove from heat and let cool to room temperature.

Step 4: Soften each rice paper sheet by dipping it in room temperature water for 5 to 10 seconds, turning until pliable but not too soft. Work on a lightly moistened surface or use a rice paper tray to prevent sticking.

Step 5: Place a little more than 1 tablespoon of filling in the center of the softened rice paper. Fold the bottom half up over the filling, then fold in the left and right sides. Roll up from the bottom to form an envelope shape. Use one sheet per dumpling, or two for extra support if desired.

Step 6: Place wrapped dumplings on a lightly oiled tray or plate and cover with a damp paper towel to prevent drying.

Step 7: To pan-fry, heat 1.5 tablespoons avocado oil in a ceramic or nonstick skillet over medium heat. Fry dumplings in batches, 3 minutes per side, until golden brown and crispy. Leave space between dumplings to avoid sticking. Add more oil as needed.

Step 8: To air-fry, grease the basket well with avocado oil. Arrange dumplings with space between, spray tops with oil, and air-fry at 380°F (193°C) for 12–15 minutes. Flip halfway through to crisp both sides evenly.

Step 9: Serve immediately with your favorite dumpling dipping sauce. These are best enjoyed hot and crispy right after cooking.

Tips & Variations

Use two rice paper sheets per dumpling for extra sturdiness and less risk of tearing during frying.

Try adding finely chopped fresh herbs like cilantro or mint to the filling for added brightness.

For a vegan dipping sauce, mix coconut aminos, rice vinegar, sesame oil, and a dash of sriracha for spice.

Make sure not to over-soak the rice paper; it should be pliable but still hold its shape to prevent sogginess.

FAQs

Can I freeze these dumplings?

Yes, you can freeze uncooked wrapped dumplings on a baking sheet for a couple of hours, then transfer them to a freezer bag. Cook from frozen by adding a few more minutes to the pan-frying or air-frying time.