Golden Crispy Rice Paper Dumplings with Sesame Ginger Sauce
There is a profound satisfaction in the sound of a perfect crunch, and these Crispy Rice Paper Dumplings deliver a symphony of textures that traditional wheat wrappers simply cannot replicate. Born from the innovative intersection of Vietnamese ingredients and modern home cooking hacks, these dumplings use translucent rice paper (bánh tráng) to encase a savory, umami-rich filling. By double-wrapping the filling, we create a chewy, mochi-like interior layer protected by a blistered, golden-crisp exterior. This recipe is a celebration of plant-based eating that doesn't compromise on flavor or heritage. We replace pork with crumbled firm tofu and shiitake mushrooms, seasoned deeply with soy, garlic, and ginger. Not only are these dumplings naturally gluten-free, but they are also lighter on the stomach than their doughy counterparts, offering a healthy, high-protein vessel for the addictive sesame dipping sauce.
The Masterplan
Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for 5 minutes until slightly golden and moisture has evaporated.
Add the mushrooms, cabbage, carrots, garlic, and ginger to the pan. Sauté for another 3-4 minutes until the vegetables soften.
Stir in the tamari (or soy sauce) and maple syrup. Cook for 1 more minute, then stir in the scallions. Remove from heat and let the filling cool completely (crucial for wrapping).
Fill a large shallow bowl with warm water. Working one at a time, dip a sheet of rice paper into the water for about 5 seconds. Do not let it get too soft; it will continue to soften on the plate.
Place the wet rice paper on a clean surface. Add roughly 2 tablespoons of filling to the center. Fold the bottom up, sides in, and roll tightly into a rectangle packet. For extra crispiness and durability, repeat the wrapping process with a second sheet of rice paper around the first packet.
Heat a non-stick skillet over medium heat with a generous coating of avocado oil.
Place the dumplings in the pan, ensuring they do not touch (they will stick). Fry for 3-4 minutes per side until golden brown and blistered.
Whisk together the dipping sauce ingredients.
Serve the dumplings immediately while hot and crispy, garnished with sesame seeds.
Perfect Pairings
Botanical Dark Chocolate Dipped Orange Peels with Lavender & Sea Salt
Golden Alchemy: Zero-Waste Candied Citrus Peel & Cardamom Tea Syrup
Gather Your Energy
Step by Step
Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for 5 minutes until slightly golden and moisture has evaporated.
Add the mushrooms, cabbage, carrots, garlic, and ginger to the pan. Sauté for another 3-4 minutes until the vegetables soften.
Stir in the tamari (or soy sauce) and maple syrup. Cook for 1 more minute, then stir in the scallions. Remove from heat and let the filling cool completely (crucial for wrapping).
Fill a large shallow bowl with warm water. Working one at a time, dip a sheet of rice paper into the water for about 5 seconds. Do not let it get too soft; it will continue to soften on the plate.
Place the wet rice paper on a clean surface. Add roughly 2 tablespoons of filling to the center. Fold the bottom up, sides in, and roll tightly into a rectangle packet. For extra crispiness and durability, repeat the wrapping process with a second sheet of rice paper around the first packet.
Heat a non-stick skillet over medium heat with a generous coating of avocado oil.
Place the dumplings in the pan, ensuring they do not touch (they will stick). Fry for 3-4 minutes per side until golden brown and blistered.
Whisk together the dipping sauce ingredients.
Serve the dumplings immediately while hot and crispy, garnished with sesame seeds.