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oven baked rice paper dumplings 260847710 q1

Crispy Rice Paper Dumplings Oven Baked

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Try this crispy rice paper dumplings oven recipe! These gluten-free, veggie-filled bites are perfectly crunchy and make a great appetizer.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 1
Course: Appetizer, Side Dish
Cuisine: American Chinese
Calories: 79
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 oz. coleslaw mix finely shredded cabbage and carrots
  • 3 1/2 oz fresh shiitake dice 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
  • 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, see notes
For the dumpling dipping sauce:
  • 1 1/2 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

Method
 

Prepare the vegetables and shiitake:
  1. Slice the coleslaw mix into long, thin strips if it is not already finely shredded. Combine it with the diced shiitake in a bowl. Prepare the ginger, garlic, and scallions in a separate bowl.
Cook the fillings:
  1. Preheat a large sauté pan over medium heat until warm. Add 1.5 tablespoons of oil and sauté the garlic, ginger, and scallions with a pinch of salt for about 10 seconds until fragrant.
  2. Add the coleslaw and shiitake to the pan. Season with ¼ teaspoon salt, coconut aminos, and sesame oil. Sauté for approximately 3 minutes until the vegetables release moisture but remain crisp. Avoid overcooking to ensure the filling is softened and dry. Set aside to cool to room temperature before wrapping.
Prepare the rice paper:
  1. Dip each rice paper sheet in room temperature water for 5 to 10 seconds, turning until pliable but not overly soft.
  2. Work on a lightly moistened surface or use a rice paper tray to prevent sticking.
Fold the dumplings:
  1. Place slightly more than 1 tablespoon of filling in the center of the wrapper. Fold the bottom half over the filling, fold in the sides, and roll from the bottom to form an envelope shape. Use one or two rice paper sheets per dumpling as preferred.
  2. Place wrapped dumplings on a lightly oiled tray or plate as you work. Cover them with a damp paper towel to prevent drying.
Pan-fry the dumplings:
  1. Preheat a ceramic or nonstick skillet over medium heat until warm. Add 1.5 tablespoons of oil. Pan-fry the dumplings in two batches for 3 minutes per side until golden brown and crispy, leaving space between them to prevent sticking. Add more oil for the second batch if necessary.
Air-fry the dumplings:
  1. Grease the air fryer basket well with avocado oil. Arrange dumplings with space between them and spray the tops with more oil. Air-fry at 380°F (193°C) for 12–15 minutes, flipping halfway through to crisp both sides evenly.
Serving and sauce:
  1. Serve immediately with dumpling dipping sauce on the side while hot and crispy.

Nutrition

Calories: 79kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gCholesterol: 1mgSodium: 138mgFiber: 1gSugar: 1g

Notes

  • One or two wrappers? Use one rice paper sheet for a crispier texture. Use two if you’re new to wrapping or using larger fillings. When double-wrapping, place the first wrapped dumpling seam side down on the second sheet to seal evenly.
  • Make-ahead: You can prep the filling 2–3 days in advance. Wrap and cook the dumplings just before serving for the best texture.
  • Storage: Store cooked dumplings in the fridge for up to 2 days.
  • Reheat: Reheat in a nonstick skillet or air fryer at 380°F (193°C) for 2–3 minutes per side.
  • Freezing is not recommended—rice paper becomes brittle after thawing.