Rice Paper Dumplings Recipe
These Rice paper wraps made dumplings are crispy outside and little chewy inside. They are loaded with vegetables, gluten-free, and super yummy! They make a great finger food, side dish, or party appetizer!
Ingredients
- 8 oz coleslaw mix finely shredded cabbage and carrots
- 3.5 oz shiitake mushrooms diced to 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
- 1/4 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, see notes
- 1.5 tbsp coconut aminos or 1 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1-2 tsp toasted sesame oil
- 1/8-1/4 tsp sriracha sauce optional
- Sprinkle toasted sesame seeds optional
Instructions
- In a skillet, heat 2 tablespoons of avocado oil over medium heat. Add the coleslaw mix and sauté until softened, about 3-4 minutes.
- Stir in diced shiitake mushrooms, ginger, garlic, scallions, sea salt, and coconut aminos. Cook until mushrooms release moisture and everything is tender, roughly 5 minutes.
- Remove the mixture from heat and allow it to cool slightly.
- Soak a sheet of rice paper in warm water until pliable. Place a tablespoon of filling in the center, fold and roll tightly, then set aside. Repeat until all are assembled.
- Pan sear or air fry until crispy.
Notes
These Rice paper wraps made dumplings are crispy outside and little chewy inside. They are loaded with vegetables, gluten-free, and super yummy! They make a great finger food, side dish, or party appetizer!