Rice Paper Dumplings

Name: Rice Paper Dumplings
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian
Ingredients: 3 tbsp Vegetable Oil; 1¼ lb Ground Pork; 9 oz Cabbage; 1 Carrot; 3 Scallions; 2 cloves Garlic; 2½ tbsp Ginger; 4 tbsp Soy Sauce; 2 tbsp Rice Vinegar; 2 tsp Sambal Oelek; 16 Rice Papers

By Eatpace

Crisp rice paper parcels hold savory ground pork and vegetables, with a soy-chili dip on the side. The filling cooks first, so the parcels need only a short pan-fry.

Total: 45 min; 20 prep · 25 cook
Serves: 4; Scale it below
Calories: 661; kcal per serving
Protein: 30g; per serving

Plan this dinner Jump to recipe

Crisp rice paper dumplings filled with pork and vegetables, served with soy-chili dip.

45 min

Method

6 steps 20 min prep · 25 min cook

Prep

Step 1. Heat half the Vegetable Oil in a large nonstick skillet over medium-high heat. Add Ground Pork and cook, breaking it up, until browned and no pink remains, about 7 minutes.
Step 2. Add Cabbage, Carrot, Scallions, Garlic, Ginger and half the Soy Sauce. Cook, stirring, until the vegetables soften and the liquid evaporates, about 5 minutes. Transfer to a bowl and let cool slightly.
Step 3. Meanwhile, stir the rest of the Soy Sauce with Rice Vinegar, Sambal Oelek and Water in a small bowl.

Cook

Step 4. Dip a sheet of Rice Paper briefly in warm water and lay it on a damp board. Spoon some filling near the center, fold the sides over it, then fold the top and bottom into a flat parcel. Repeat with the remaining sheets and filling.
Step 5. Wipe out the skillet and heat a little of the remaining Vegetable Oil over medium heat. Fry the parcels in batches without touching, adding oil as needed, until golden and crisp on both sides, about 4 minutes per batch.

Finish & serve

Step 6. Serve the dumplings hot with the soy-chili dip.

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Tips

Good to know

Dip the rice paper only briefly; it continues to soften as you fill it, and overly wet sheets tear easily.

Swap it

Use gluten-free tamari in place of soy sauce if needed, and check the chili paste label.

Make ahead

Cook and refrigerate the filling up to a day ahead; reheat it to 165°F before wrapping, and cook ground pork to 160°F initially.

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