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Crispy Rice Paper Dumplings Recipe (Pan-Fried & Easy)

These crispy rice paper dumplings deliver a perfect crunch with tender, herb-infused fillings inspired by Vietnamese street food. Easy to make and packed with fresh flavors, they're ideal for snacks or appetizers.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Vietnamese
Calories: 215
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE FILLING:
  • 150g ground pork or crumbled firm tofu
  • 50g dried wood ear mushrooms, soaked and julienned
  • 50g vermicelli rice noodles, cooked and drained
  • 1 small carrot, julienned
  • 2 cloves garlic, minced
  • 1 egg, beaten (or 1 flax egg)
  • 1 tsp fish sauce (or soy sauce for vegan)
  • ¼ tsp white pepper
  • Pinch of salt
  • FOR WRAPPING:
  • 8 round rice paper sheets (22cm)
  • Cornstarch for dusting
  • FOR COOKING:
  • 2 tbsp vegetable oil

Equipment

  • Mixing bowl
  • Skillet or non-stick frying pan
  • Tongs
  • Wire rack or paper towels

Method
 

  1. rice paper dumplings recipe recipeCard1
  2. In a bowl, combine ground pork or tofu, soaked wood ear mushrooms, vermicelli, carrot, garlic, egg, fish sauce, white pepper, and salt. Mix thoroughly until sticky and well-blended. Let rest for 10 minutes to allow flavors to meld.
  3. Fill a shallow bowl with warm water. One by one, dip rice paper sheets for 3–5 seconds until pliable, then lay flat on a damp towel. Work quickly and keep unused sheets covered.
  4. Place a rehydrated rice paper round on a damp surface. Spoon 1.5 tablespoons of filling near the center, shaping into a log. Fold the bottom edge over, then fold in both sides, and roll tightly upward to seal.
  5. Heat vegetable oil in a non-stick skillet over medium heat. Once shimmering, place dumplings seam-side down. Cook 2–3 minutes per side, turning gently with tongs until golden and crisp on all sides.
  6. Transfer to a wire rack or paper towel-lined plate to drain excess oil. Let rest for 1 minute before serving to stabilize internal heat and preserve crispness.
  7. Serve fresh with nuoc cham dipping sauce. For best texture, enjoy immediately or reheat in a 350°F oven for 8 minutes if storing.

Nutrition

Calories: 215 | Carbohydrates: 28 | Protein: 9 | Fat: 8 | Fiber: 2 | Sugar: 3

Notes

STORAGE: Store cooked dumplings in the refrigerator for up to 2 days. Reheat in a 350°F oven to restore crispness. Do not microwave.
MAKE AHEAD: Assemble uncooked dumplings and refrigerate for up to 24 hours. Pan-fry just before serving.
SUBSTITUTIONS: For a gluten-free version, ensure soy sauce is certified GF. Use flax egg for vegan binding.
PRO TIPS: Avoid over-soaking rice paper—3–5 seconds in warm water is sufficient. Fry in batches to prevent sogginess.
SERVING SUGGESTIONS: Serve with nuoc cham, fresh herbs, and pickled daikon and carrots for a traditional Vietnamese presentation.
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