Description
Crispy, golden rice paper dumplings filled with a savory cabbage and shiitake mixture. Gluten-free, vegan, and ready in 35 minutes.
Ingredients
8 oz. coleslaw mix (finely shredded cabbage and carrots)
3.5 oz fresh shiitake, diced
0.3 oz ginger, grated
0.3 oz garlic, grated (2 cloves)
3 bulb scallions, diced
4 tbsp avocado oil, divided
¼ tsp coarse sea salt, plus a small pinch
1 tbsp coconut aminos or low-sodium soy sauce
2 tsp toasted sesame oil
10 pieces rice paper (22 cm each)
Dipping Sauce:
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 (optional)
Sprinkle toasted sesame seeds (optional)
Instructions
1. Prepare vegetables and shiitake mushrooms.
2. Heat oil; sauté garlic, ginger, scallions with salt until fragrant.
3. Add coleslaw mix and shiitake; season and cook 3 minutes.
4. Cool filling.
5. Dip rice paper in water 5–10 seconds.
6. Place filling and fold into dumplings.
7. Pan-fry with oil 3 minutes per side until golden brown or air-fry at 380°F for 12–15 minutes.
8. Serve hot with dipping sauce.
Notes
Avoid over-soaking rice paper; it continues to soften after dipping.
Use double layers for extra crispy texture.
Serve immediately after cooking for the best crunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Fried or Air-Fried
- Cuisine: Asian
Nutrition
- Serving Size: 1 dumpling
- Calories: 79
- Sugar: 1g
- Sodium: 138mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 1mg
Keywords: rice paper dumplings, crispy dumplings, gluten free vegan, pan fried, asian appetizer, rice paper wrappers