Rice Paper Dumplings
These Rice Paper Pork and Veggie Dumplings are crispy, chewy, and delicious. Filled with a flavourful mix of pork, carrots, cabbage, and mushrooms, they’re a great way to boost your veggie intake.
Serves
20
Prep time
30 minutes
Cooking time
25 minutes
Ingredients
- 20 rice paper wrappers
- 500g pork mince
- 3-4 mushrooms, finely diced (I use button mushrooms)
- 1 large carrot, finely diced
- 1/4 green cabbage, finely chopped
- 4 garlic cloves, finely chopped
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp olive oil for frying
- 1 spring onion, finely chopped
These dumplings are perfect dipped in soy sauce, chilli oil, or a peanut dipping sauce
Tips for making the best rice paper dumplings
To avoid breakage, wrap the filling in 2-3 rice paper wrappers and cook them in a non-stick pan or air fryer.
Use a wet chopping board to help prevent the rice paper wrappers from sticking to the surface.
Let the filling cool slightly before wrapping, so the rice paper doesn’t soften too quickly and tear.
Directions
- Heat the olive oil in a large pan over medium heat.
- Add the pork mince to the pan, breaking it up with a spoon as it cooks.
- Once the pork is browned, add the mushrooms, carrots, and cabbage. Sauté until the vegetables are beginning to soften.
- Add the garlic and ginger, stirring to combine.
- Pour in the soy sauce and oyster sauce, mixing thoroughly. Cook for another 2-3 minutes
- Stir in the spring onion, then remove the mixture from the heat and set aside to cool.
- Fill a tray with water and prepare a wet chopping board to wrap the rice paper dumplings.
- Dip one rice paper wrapper into the water for a few seconds until it softens, then lay it flat on the wet chopping board.
- Place a spoonful of the filling in the centre of the wrapper, forming it into a rectangular shape.
- Fold the bottom of the wrapper over the filling, followed by the sides, then the top, creating a neatly wrapped pocket.
- To double wrap, dip a second rice paper wrapper in water, place it on the wet board, and position the filled pocket in the centre. Repeat the folding process.
- Heat a little olive oil in a non-stick pan over medium-high heat.
- Place the wrapped dumplings in the pan and fry for 2-3 minutes on each side, or until they are crispy and golden brown.
- If you experience any breakages, wrap the pocket in a third rice paper wrapper and fry.
- Once cooked, remove the dumplings from the pan and serve hot with your favourite dipping sauce (soy sauce, chilli oil, or a peanut dipping sauce).
Ingredients
- 20 rice paper wrappers
- 500g pork mince
- 3-4 mushrooms, finely diced (I use button mushrooms)
- 1 large carrot, finely diced
- 1/4 green cabbage, finely chopped
- 4 garlic cloves, finely chopped
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp olive oil for frying
- 1 spring onion, finely chopped
These dumplings are perfect dipped in soy sauce, chilli oil, or a peanut dipping sauce
Tips for making the best rice paper dumplings
To avoid breakage, wrap the filling in 2-3 rice paper wrappers and cook them in a non-stick pan or air fryer.
Use a wet chopping board to help prevent the rice paper wrappers from sticking to the surface.
Let the filling cool slightly before wrapping, so the rice paper doesn’t soften too quickly and tear.
Directions
- Heat the olive oil in a large pan over medium heat.
- Add the pork mince to the pan, breaking it up with a spoon as it cooks.
- Once the pork is browned, add the mushrooms, carrots, and cabbage. Sauté until the vegetables are beginning to soften.
- Add the garlic and ginger, stirring to combine.
- Pour in the soy sauce and oyster sauce, mixing thoroughly. Cook for another 2-3 minutes
- Stir in the spring onion, then remove the mixture from the heat and set aside to cool.
- Fill a tray with water and prepare a wet chopping board to wrap the rice paper dumplings.
- Dip one rice paper wrapper into the water for a few seconds until it softens, then lay it flat on the wet chopping board.
- Place a spoonful of the filling in the centre of the wrapper, forming it into a rectangular shape.
- Fold the bottom of the wrapper over the filling, followed by the sides, then the top, creating a neatly wrapped pocket.
- To double wrap, dip a second rice paper wrapper in water, place it on the wet board, and position the filled pocket in the centre. Repeat the folding process.
- Heat a little olive oil in a non-stick pan over medium-high heat.
- Place the wrapped dumplings in the pan and fry for 2-3 minutes on each side, or until they are crispy and golden brown.
- If you experience any breakages, wrap the pocket in a third rice paper wrapper and fry.
- Once cooked, remove the dumplings from the pan and serve hot with your favourite dipping sauce (soy sauce, chilli oil, or a peanut dipping sauce).
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
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