Rice Paper Vegetable Dumplings
Rice Paper Vegetable Dumplings are crispy pan-fried rice paper dumplings filled with vegetables and glass noodles with a golden crunchy wrapper.
Ingredients
For the filling
- 4 ounces glass noodles
- 1 tablespoon cooking oil
- 1 large carrot, shredded
- 1 ½ cups cabbage, sliced
- 1 cup snow peas, sliced
- 1 cup beech mushrooms
- 5 cloves garlic, minced
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- Pinch of white pepper
For the rice paper dumplings
- 10 sheets rice paper
- 1 large egg
- 3 tablespoons cooking oil
Instructions
- To rehydrate the glass noodles, in a bowl, add the glass noodles and pour in hot water. Soak for about 2 minutes until slightly softened, then drain and cut into shorter segments.
- To make the filling, in a pan over high heat, add 1 tablespoon of cooking oil. Stir-fry the carrot, cabbage, snow peas, and beech mushrooms for about 2 minutes until slightly softened. Add the garlic and stir-fry for another 10 seconds until aromatic. Add the glass noodles, oyster sauce, hoisin sauce, and white pepper, then stir-fry until evenly combined. Remove from the heat and let the filling cool completely.
- To prepare the rice paper, in a bowl, crack the egg and whisk until smooth. Place a sheet of rice paper on a flat surface and lightly brush both sides with the egg until softened. Let it sit for a few seconds until pliable.
- To assemble the dumplings, place a portion of filling near the bottom center of the rice paper. Roll into a log shape, then twist the ends to create a spiral shape. Repeat with the remaining filling and rice paper.
- To pan-fry the dumplings, in a pan over medium heat, add the cooking oil. Once hot, place the dumplings in a single layer and pan-fry for about 2 minutes per side until golden brown and crispy, turning as needed.