Description
Crispy Vietnamese rice paper dumplings deliver a delightful fusion of textures and flavors. Packed with savory ground pork, fresh herbs, and crunchy vegetables, these golden parcels promise a satisfying culinary adventure you won’t forget.
Ingredients
Scale
Protein:
- ⅓ block (150 g, 5.3 ounces) tofu (any firmness)
- 3 shiitake mushrooms (70 g, 2.5 ounces), finely chopped
- 2 scallions, sliced
Vegetables:
- 1 ½ cup (105 g, 3.7 ounces) cabbage, shredded
- 1 small carrot (50 g, 1.8 ounces), shredded
- ½ small onion (60 g, 2.1 ounces), diced
- 3 garlic cloves, minced
- 1 tablespoon minced ginger
Seasonings and Wrappers:
- 1 tablespoon (15 milliliters) sesame oil
- 1 ½ tablespoons (22 milliliters) soy sauce
- 1 teaspoon salt, to taste
- ½ teaspoon white pepper
- ¼ teaspoon msg, optional
- 24 rice papers (size small, 16 centimeter rounds)
Dipping Sauce:
- 1 tablespoon (15 milliliters) soy sauce
- 1 tablespoon (15 milliliters) rice vinegar
- Few drops of layu or chili oil
Instructions
- Craft a flavorful base by sizzling minced garlic and ginger in hot oil until aromatic, releasing their intense essence into the pan.
- Introduce tofu, finely chopped onions, shredded cabbage, julienned carrots, delicate shiitake mushrooms, and sliced scallions into the simmering mixture.
- Season the vegetable medley with salt, allowing ingredients to meld and soften while moisture gradually dissipates, creating a concentrated filling.
- Elevate the mixture’s depth by incorporating sesame oil, soy sauce, white pepper, and optional umami-rich msg, fine-tuning the seasoning to personal preference.
- Allow the filling to cool completely, ensuring optimal texture and preventing wrapper moisture absorption.
- Prepare a water bath for rice paper transformation, gently submerging each wrapper for 5-10 seconds until pliable and translucent.
- Position the softened wrapper on a damp surface, carefully centering a generous portion of cooled filling.
- Execute precise folding techniques: lift bottom edge over filling, tuck sides inward, and roll with deliberate, tight movements.
- Enhance structural integrity by applying a second rice paper wrapper using identical wrapping methodology.
- Select cooking method: pan-frying demands a non-stick skillet with heated oil, positioning dumplings seam-side down and achieving golden, crispy exterior through strategic 2-3 minute intervals.
- Alternative air frying technique involves preheating to 375°F, lightly coating dumplings with oil, and rotating midway through 8-10 minute cooking cycle.
- Complement the crispy parcels with a thoughtfully prepared dipping sauce, serving immediately to preserve optimal temperature and crunch.
Notes
- Prep like a pro by having all ingredients chopped and measured before starting the cooking process.
- Double-wrapping the rice paper creates an extra crispy, golden exterior that adds incredible texture to each dumpling.
- Keep filling cool before wrapping to prevent rice paper from becoming too soft and difficult to handle.
- Two cooking methods offer flexibility: pan-frying for deeper golden color or air frying for a healthier option with less oil.
- Ensure tofu is well-pressed and excess moisture removed to prevent soggy filling and maintain perfect dumpling consistency.
- Dipping sauce can be prepared ahead of time and stored in the refrigerator, making meal preparation smoother and faster.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg