Filled with pork, mushrooms and aromatics like ginger, the rice paper takes on a crispy/chewy texture to make these amazing pan fried dumplings.
Though rice paper is most commonly used for cold Vietnamese rolls, it becomes wonderful when pan-fried. The wrappers develop a chewy interior with a bronzed exterior dotted with tiny crispy bubbles, creating an ideal casing for savory fillings. This version uses ground pork, rehydrated shiitake mushrooms, fish sauce, fresh mint and cilantro, garlic and ginger for an Asian-inspired flavor profile. One essential tip: use a non-stick skillet when frying. I learned the hard way that stainless steel causes the dumplings to stick and fall apart. After testing, this method reliably produces crispy, intact dumplings every time.
If rice paper is hard to find at your regular grocery store, check an Asian market. I like to serve these with nuoc cham (a Vietnamese vinaigrette), black vinegar, or a sweet chili dipping sauce.
Crispy Rice Paper Dumplings
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3.7 from 3 reviews
- Author: Jess Pryles
- Total Time: 45 minutes
- Yield: Makes about 20 pce
Ingredients
20 sheets rice paper
1 lb ground pork
1 oz dried shiitake mushrooms
2 cloves garlic, crushed
2–4 scallions, finely sliced
1 tablespoon fresh ginger, crushed
1 tablespoon fish sauce
2 teaspoons kosher salt
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
2 tablespoons sugar, divided
1/2 cup canola or vegetable oil
Instructions
- Rehydrate the dried shiitake mushrooms in boiling water for 10–15 minutes. Drain, squeeze out excess liquid, discard any tough stems, and finely dice the caps.
- In a bowl, combine the diced mushrooms with ground pork, crushed garlic, sliced scallions, crushed ginger, fish sauce, salt, mint, cilantro and one tablespoon of the sugar. Mix until evenly incorporated to form the filling.
- In a separate bowl or cup, dissolve the remaining tablespoon of sugar in 2 cups of water. This sugar water softens the rice paper without making it overly sticky.
- Work one rice paper sheet at a time. Using a pastry or basting brush, lightly brush both sides of the sheet with the sugar water. The sheet will soften in 30–60 seconds to a pliable, foldable texture—avoid soaking the remaining sheets.
- Place 2–3 tablespoons of filling in the top center of the softened sheet. Fold the top over the filling, fold the sides in, then roll to form a small dumpling “pillow.” Arrange finished dumplings on parchment paper. You can prepare them a few hours ahead and refrigerate until ready to fry.
- Heat a large non-stick skillet over medium-high heat and add the oil. Fry the dumplings in batches to avoid overcrowding. Cook about 5–7 minutes per side, until golden and crisp. Transfer to paper towels to drain and let cool slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: appetizers
- Cuisine: Asian