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Deliciously Crispy Rice Paper Dumplings

5 from 2 votes
Roni Cohen – @ronis_recipes
This is that vegetable rice paper dumplings recipe you were looking for.
Servings: 3


  • 8-10 rice paper sheets
  • ¼ cup oil, or more if needed


  • ¼ cup sesame oil
  • 1 tablespoon green chili pepper, chopped
  • 3 garlic cloves, sliced
  • 1 medium onion, chopped
  • 2 cups whichever mushroom you love, chopped
  • 2 tablespoons soy sauce / gluten free tamari sauce
  • 1 tablespoon brown sugar
  • 1 scallion, chopped
  • ½ teaspoon salt
  • ¼ cup roasted unsalted cashews, chopped


  • cup soy sauce / gluten free tamari sauce
  • 1 tablespoon sesame oil
  • 4 mint leaves, chopped


  • Dip the rice paper sheets in water for about 30 seconds, then place them on a cutting board.
  • Heat up a frying pan on medium heat, add the sesame oil, chili pepper, garlic and onion and sauté for about a minute.
  • Add the mushrooms, soy sauce, brown sugar, scallion, salt and cashews and mix well. Cook for about 3 minutes, then transfer to a bowl.
  • Add a spoonful of the mushroom filling in the center of each rice paper sheet, fold the sides toward the center and roll while tightening.
  • Heat the oil in a frying pan and fry the dumplings for about 2 minutes on each side. While the dumplings are cooking, mix all the sauce ingredients in a small bowl.


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