These crispy rice paper dumplings are a fun little twist on traditional dumplings — crunchy, delicious and surprisingly easy to make. The filling here is a tasty combination of pork, vegetables and Asian-inspired flavours, all wrapped in rice paper and pan-fried until golden and crisp.
Want to keep things vegetarian? Simply swap the pork for crumbled tofu and add extra vegetables such as mushrooms, cabbage, carrot or spring onion. And because the dumplings use rice paper rolls instead of traditional wheat wrappers, they’re naturally gluten free — just make sure your sauces and other ingredients are also gluten free.
They’re perfect for sharing, great for entertaining and, most importantly, a lot of fun to make!
Ingredients
- 36 rice paper rounds (about 22cm diameter)
- 1 x Marion’s Kitchen San Choy Bow Meal Kit, including vermicelli noodles, San Choy Bow sauce, water chestnuts and crushed peanuts
- 3 tbsp vegetable oil
- 2 garlic cloves, finely grated or chopped
- 100g pork mince
- 1 carrot, coarsely grated
- 1 cup finely chopped red cabbage
- ½ cup finely chopped spring onion, plus extra to serve
- Black sesame seeds, for sprinkling
Dipping Sauce
- ¼ cup crispy chilli oil, or chilli oil of your choice
- 1 tbsp Chinese light soy sauce (or tamari for gluten-free)
- 3 tsp white vinegar
Method
1. Place the vermicelli noodles in a heatproof bowl and cover with boiling water. Soak for 3 minutes, or until soft but not soggy. Drain and rinse with cold water. Drain the water chestnuts.
2. Heat 1 tbsp oil in a large non-stick frying pan over high heat. Add the pork mince and cook, breaking it up with a spatula, for 2–3 minutes or until almost browned. Add the garlic, carrot, cabbage, water chestnuts and spring onion. Stir-fry for 3–4 minutes, until cooked and well combined. Transfer to a tray and refrigerate until completely cool.
3. Cut a rice paper round in half. Dip one piece into just-boiled water and place on a chopping board. Add a heaped tablespoon of filling to the centre and fold the edges over tightly, avoiding air bubbles.
4. Dip another piece of rice paper into the water and place it on the chopping board. Place the wrapped dumpling, seam-side down, in the centre. Bring the edges up around the dumpling and twist to form pleats. Trim excess rice paper with scissors and sprinkle with black sesame seeds. Place on a baking-paper-lined tray. Repeat with remaining filling.
5. Dumplings can be prepared up to 3 hours ahead and stored uncovered in the fridge.
6. Combine the chilli oil, soy sauce and white vinegar in a small bowl. Stir well and set aside.
7. Heat 1 tbsp oil in a large non-stick frying pan over medium-high heat. Add the dumplings, making sure they are not touching. Cook in batches for 2–3 minutes on each side, or until crispy and golden.
8. Arrange on a serving platter, sprinkle with extra spring onion and serve with the dipping sauce.
Storage
Do not freeze — rice paper is too delicate and does not freeze well. it goes very quickly
Assemble up to 3 hours ahead and refrigerate uncovered.
Keep dumplings separated so they do not stick together.
Enjoy!
Joy x
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