These rice paper dumplings have been all over my TikTok feed for months, and I finally caved and tried them. I’m so glad I did. You get this super crispy, almost crackly outside with a soft, slightly chewy bite when you take your first nibble. The smell of garlic and sesame oil hitting the hot pan is honestly enough to bring everyone into the kitchen asking what’s for dinner.

My first batch was a disaster, not gonna lie. I soaked the rice paper way too long because I figured wetter was better. Big mistake. The wrappers turned into sticky goo and tore the second I tried to fold them. After a quick search and some trial and error, I learned that you only need to dip them in room temperature water for about 5 to 10 seconds. They keep softening on their own after you pull them out.

Here’s the tip I wish someone had told me from the start: use the finest shredded coleslaw mix you can find. Those chunky pieces in some bags will poke right through the rice paper and ruin your dumpling. I just grab the bag at the store and run my fingers through to check the shred size before buying. If it looks thick, I keep looking. Same goes for any veggie you want to throw in there.

You can pan-fry these for that crispy golden bottom or air-fry them if you want less mess. Both ways work great, so it’s up to you. The filling is super easy to switch up too. I’ve done veggie versions and ones with ground pork, and they all turn out tasty. Let me walk you through how I make them.

Why We Love This Recipe

The texture is wild. You get this crackly, crispy outside that gives way to a slightly chewy bite, with soft veggies and mushrooms inside.

The flavors hit just right. Garlic, ginger, and sesame oil give the filling that classic dumpling taste, and the dipping sauce adds tangy heat.

Wrapping is faster than traditional dumplings. No rolling out dough or worrying about pleats. Rice paper softens in seconds and folds up like a little envelope.

The filling preps ahead nicely. Make it two or three days early and stash it in the fridge. Just wrap and cook the dumplings when you’re ready.

Ingredients You’ll Need

Here’s what to grab before you start cooking:

For the Dumplings:

• Rice paper wrappers – the round ones about 22cm (8.67 inches) wide, sometimes called spring roll wrappers or rice sheets
• Coleslaw mix – the kind with finely shredded green cabbage and carrots, the finer the shred the better
• Fresh shiitake mushrooms – sliced thin, they bring that meaty umami punch to the filling
• Garlic – a few cloves minced for that classic dumpling flavor
• Fresh ginger – grated, gives the filling warmth and a little zing
• Scallions – chopped, they add freshness and a mild oniony bite
• Coarse sea salt – to season the filling
• Coconut aminos – a soy-free seasoning that’s slightly sweet (low-sodium soy sauce or tamari work too)
• Toasted sesame oil – just a drizzle gives the filling that nutty aroma
• Avocado oil – neutral oil for sauteing the filling and crisping up the dumplings

For the Dipping Sauce:

• Coconut aminos – or soy sauce if that’s what you have
• Rice vinegar – brings that tangy kick
• Toasted sesame oil – just a splash for richness
• Sriracha – optional, but I always add some for heat
• Toasted sesame seeds – sprinkle on top for crunch and a pretty finish

Want to switch things up? Use thin strips of firm or smoked tofu, cooked vermicelli noodles, or a small amount of cooked ground chicken, pork, or shrimp. Just keep the filling on the drier side so the wrappers don’t tear.

How to Make Crispy Rice Paper Dumplings

1. Cook the filling

Warm up some avocado oil in a skillet over medium-high heat. Toss in your minced garlic, grated ginger, and chopped scallions and stir them around for about 30 seconds. You just want to wake up those flavors without browning anything.

2. Add the veggies

Drop in your sliced shiitake mushrooms first since they need a minute to soften. Then add the coleslaw mix and stir everything together. Pour in the coconut aminos and sprinkle on the sea salt. Cook just until the veggies start to wilt but still have some snap to them.

3. Finish the filling

Drizzle in the toasted sesame oil right at the end and give it one last toss. Scoop everything onto a plate or sheet pan and spread it out so it cools down faster. Hot filling can melt your rice paper, so let it cool for about 10 minutes.

4. Soften the wrappers

Fill a wide shallow bowl with room temperature water. Slide one rice paper sheet in and count to about 7 or 8 seconds. Pull it out while it still feels a little stiff. It’ll keep softening on its own once you set it down.

5. Fill and fold

Lay the softened wrapper on a damp cutting board and plop a heaping tablespoon of filling in the center. Fold the bottom up over the filling, tuck both sides in toward the middle, then roll everything up tight from the bottom. You’re making a little envelope shape.

6. Double wrap if needed

If your filling is poking through or the wrapper feels too thin, grab a second rice paper sheet and dip it the same way. Set the wrapped dumpling seam-side down in the center and wrap it again. This gives you a sturdier shell that’s less likely to tear.

7. Pan-fry option

Heat a nonstick skillet over medium heat and add some avocado oil. Lay the dumplings in with space between each one so they don’t stick together. Cook about 3 minutes per side until they turn golden and crispy. Don’t crowd the pan or they’ll just steam.

8. Air-fry option

Brush the air fryer basket with avocado oil. Place the dumplings inside with room between them and spray more oil on top. Air-fry at 380°F for 12 to 15 minutes, flipping them halfway through. They should come out golden and crispy on both sides.

9. Mix the dipping sauce

While the dumplings cook, whisk together coconut aminos, rice vinegar, and a splash of toasted sesame oil in a small bowl. Add a squirt of sriracha if you like heat. Sprinkle on some toasted sesame seeds for crunch and you’re ready to dip.

10. Serve right away

Move the hot dumplings to a plate and serve them up immediately. The crispy shell starts softening as they sit, so don’t let them hang around. Dip each one into the sauce as you eat and enjoy that crackly texture while it lasts.

Expert Tips

Use room temperature water, never warm. Warm water makes the wrappers too soft too fast. They’ll tear the second you pick them up.

Let the filling cool before wrapping. Hot filling melts the rice paper from the inside and turns your dumpling into a sticky mess.

Keep the shred super fine. Chunky veggie pieces poke through the wrapper while you’re folding. Check the bag before buying coleslaw mix.

Don’t pack the dumplings too full. A heaping tablespoon is plenty. Overstuffed dumplings burst open in the pan and leak filling everywhere.

Cover finished dumplings with a damp towel. Rice paper dries out fast and gets sticky. A damp towel keeps them fresh while you wrap the rest.

Recipe Variations and Add-ins

Add ground meat. Cook 1/2 pound of ground chicken, pork, or beef with the aromatics before adding the veggies. Drain any extra fat to keep the filling dry.

Use shrimp. Chop 1/2 pound of raw shrimp into small pieces and stir them in with the mushrooms. They cook in about 2 minutes and add a nice sweet bite.

Swap in tofu. Cut 6 ounces of firm or smoked tofu into thin strips. Add it with the cabbage so it warms through and picks up the seasoning.

Mix in vermicelli noodles. Cook 2 ounces of dry vermicelli and chop it into short pieces. Stir into the cooled filling for a chewier texture.

Switch up the veggies. Use 2 cups of finely shredded Brussels sprouts, bok choy, or napa cabbage instead of coleslaw mix. Keep the shred thin so they don’t tear the wrapper.

Add kimchi for tang. Chop 1/4 cup of well-drained kimchi and fold it into the cooled filling. The tang and heat play well with the sesame oil.

Make a peanut dipping sauce. Whisk 2 tablespoons of peanut butter with the coconut aminos, rice vinegar, and a splash of warm water until smooth. Adds a creamy nutty option.

What to Serve With Rice Paper Dumplings

Steamed jasmine rice rounds out the meal. Fried rice works as a hearty side. Cauliflower rice keeps things lighter.

Hot and sour soup pairs naturally with these. Miso soup hits the spot too. A cucumber salad cuts through the richness.

Stir-fried bok choy brings green crunch alongside. Green tea complements the flavors well. Cold beer suits the crispy texture nicely.

How to Store Rice Paper Dumplings

Eat these dumplings hot off the pan when you can. The crispy shell starts giving in to the soft filling pretty fast.

Pop leftover cooked dumplings into a sealed container. They keep in the fridge for about two days. Any longer and the wrappers turn rubbery.

Reheat them in a nonstick skillet or air fryer at 375°F. Give them two to three minutes per side until they crisp back up.

Store the filling on its own if you’ve prepped ahead. It holds in the fridge for two or three days. Skip the freezer with this recipe. The wrappers go brittle and hard after thawing.