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A crispy rice paper dumplings recipe with Lee Kum Kee chili crisp oil for dipping.

Crispy Rice Paper Dumplings Recipe

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    8 mins

Recipe Video Vegetarian Fusion Rice or Noodle Vegetable Appetizer Dinner Lunch Less Than 30 mins

Crispy rice paper dumplings have become extremely popular thanks to their unique chewy texture and crisp exterior. The actual crispy rice paper dumplings recipe is super easy to make at home and very customizable. Once you pick up this version you can add whatever you like inside - this version is vegetarian, but shrimp is another popular addition. 

 

For dipping or drizzling, these dumplings pair great with the umami and heat of Lee Kum Kee Chili Crisp Oil. It's just as convenient and easy to use as the dumplings are to make, meaning you can have freshly made dumplings and dipping sauce on the table in less than 20 minutes.

What You Will Need

Ingredients

  • 1 package rice paper sheets
  • 1 Tbsp. oil
  • 1 cup shiitake mushrooms, minced
  • ½ cup shredded carrots
  • ¼ head green or red cabbage, shredded thinly
  • 1 stalk scallion, thinly sliced
  • 1 tsp. Lee Kum Kee Minced Garlic
  • 1 tsp. Lee Kum Kee Minced Ginger

Seasoning

  • 1 ½ tsp. Lee Kum Kee Premium Soy Sauce

Dipping

  • 2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil

Made with
Lee Kum Kee products

Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger
Garlic

Other Specialty Sauces

Minced Garlic
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces

Chiu Chow Chili Crisp Oil

How to make it

  1. Heat oil in a large skillet over medium heat. Add mushrooms, carrots, cabbage, Lee Kum Kee Minced Garlic and Lee Kum Kee Minced Ginger. Cook for 7-8 minutes, until vegetables are softened.
  2. Stir in Lee Kum Kee Premium Soy Sauce and remove from heat. Set aside to cool.
  3. Soak rice paper in a shallow dish filled with water for 5 to 10 seconds, just until softened. Place a rice paper wrapper on a cutting board and add filling to the center. Fold 4 sides in towards the center to create the dumplings. Make sure they are sealed tightly.

  4. Heat oil in a clean skillet over medium-high heat. Add the rice paper dumplings and sear for 2-3 minutes on each side, until golden brown. Garnish the dumplings with Lee Kum Kee Chiu Chow Chili Crisp Oil and sliced scallions. Serve hot.

     

    For more quick and vegetarian recipes, visit our recipes page.

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