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Snacks
Rice Paper Dumplings
A viral TikTok hack that turns ordinary spring roll rice paper wrappers into crispy pan-fried dumplings with no dough-folding skills required. A savory pork, cabbage and carrot filling gets folded into softened rice paper and seared until golden, delivering the crunch of a potsticker with a fraction of the work.
Prep20 min
Cook10 min
Serves4
Ingredients
- 12 round spring roll rice paper wrappers (8-inch/20cm)
- 1/2 lb (227g) ground pork
- 1 cup finely chopped green or napa cabbage
- 1/4 cup shredded carrot, finely chopped
- 2 green onions, minced
- 2 tsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- 1-2 Tbsp neutral oil for pan-frying
- Dipping sauce of choice (soy sauce, chili crunch, or nuoc cham)
Instructions
- 1. Chop the cabbage, carrot and green onions together until very fine; chunky bits will poke through the delicate rice paper.
- 2. In a bowl combine the ground pork, cabbage, carrot, green onions, soy sauce, sesame oil, garlic powder, onion powder and black pepper. Mix until evenly blended.
- 3. Fill a wide shallow dish with warm water. Dip one rice paper sheet for about 3 seconds until just pliable but still slightly firm (do not over-soak or it collapses).
- 4. Lay the sheet on a clean surface. Place about 1 tablespoon of filling in the center, then fold the wrapper in half over the filling.
- 5. Fold the bottom edge up, the two side edges in, and roll to the final edge, sealing into a tidy parcel. Repeat with the remaining wrappers and filling.
- 6. Heat 1-2 tablespoons of oil in a nonstick skillet over medium heat. Arrange the dumplings in a single layer without crowding.
- 7. Pan-fry until golden and crisp on the bottom, about 1-2 minutes, then flip and crisp the other side another 1-2 minutes. Flip as needed until the filling is cooked through.
- 8. Cut one open to check the pork is no longer pink; if needed, cook a little longer. Serve hot with your favorite dipping sauce.
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