Description
Crispy rice paper dumplings with a chewy center, packed with vegetables and pan-fried until golden. These gluten-free vegan dumplings make a perfect Asian-style appetizer or snack.
Ingredients
Scale
- 8 oz coleslaw mix (finely shredded cabbage and carrots)
- 3.5 oz fresh shiitake mushrooms, diced
- 0.3 oz ginger, grated
- 0.3 oz garlic, grated (about 2 cloves)
- 3 scallions, diced
- 4 tbsp avocado oil, divided
- 1/4 tsp coarse sea salt, plus a pinch
- 1 tbsp coconut aminos or low-sodium soy sauce
- 2 tsp toasted sesame oil
- 10 rice paper wrappers (22 cm / 8.67 inch)
Instructions
- Finely slice the coleslaw mix if needed and combine with diced shiitake mushrooms.
- Grate the ginger and garlic and dice the scallions.
- Heat a sauté pan over medium heat with oil and cook garlic, ginger, and scallions briefly.
- Add cabbage and mushrooms, season, and sauté until just tender and dry.
- Cool the filling completely.
- Dip rice paper briefly in water until pliable.
- Add filling and fold into an envelope shape.
- Pan-fry dumplings until golden and crispy on both sides.
Notes
- Use one rice paper wrapper for crispier dumplings or double wrap for extra support.
- Make the filling up to 3 days ahead and store refrigerated.
- Reheat cooked dumplings in a skillet or air fryer until crispy.
- Freezing is not recommended.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Asian
Nutrition
- Serving Size: 1 dumpling
- Calories: 95
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg