Rice paper wrappers have long been loved in Vietnamese and Southeast Asian cooking, especially for fresh rolls and light bites. This recipe gives them a fun dumpling-style twist!
Imagine biting into a delicate wrapper that’s chewy, lightly crisp around the edges, and filled with savory, earthy mushrooms—that’s exactly what you get with Rice Paper Dumplings. 🍄✨
I love how simple yet satisfying these are. Mushrooms bring a rich, meaty texture and plenty of umami, while fresh vegetables and aromatic seasonings keep every bite bright and flavorful.
The rice paper turns beautifully crisp when cooked, creating that irresistible contrast between the golden outside and tender filling inside.
Need a quick lunch, a light dinner, or an appetizer that gets everyone curious? These little dumplings fit the bill and are incredibly easy to customize.
Ready to turn humble rice paper and mushrooms into your new favorite bite? Let’s make some!
Yield: 12–14 dumplings
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: ~45 minutes
Pan Temperature: Medium heat
Ingredients:
Filling
Champignon mushrooms – 2 cups, chopped
Onion – 1½ medium onions, finely chopped
Carrot – 1 medium, finely chopped or grated
Coconut milk – 1½ cups
Cashews – 100 g, toasted and chopped
Spring onion – 1, finely chopped
Soy sauce – 3 Tbsp
Sesame oil – 2 Tbsp
Sea salt – to taste
Olive oil – for frying
For Assembling
Round rice paper sheets – 12–14 pieces, approximately 14 cm diameter
For Finishing
Black sesame seeds – 2 tsp
Spring onion – extra, for garnish
Fresh cilantro – optional, for garnish
Lime – optional, for serving
Soy sauce – optional, for serving
Instructions:
1. To Make the Filling
Gather the necessary ingredients.
Chop the onion, spring onion, carrot, cashews and mushrooms.
Heat a little olive oil in a pan over medium heat.
Add the chopped onion and carrot.
Season lightly with salt and cook until slightly softened.
Remove the onion and carrot from the pan and set aside.
Add a little more olive oil if needed, then add the chopped mushrooms to the same pan.
Cook the mushrooms separately until they release their moisture and start to brown.
Add the cooked onion and carrot to the mushrooms.
Add the soy sauce and sesame oil.
Pour in the coconut milk and cook for a few more minutes, until the filling becomes slightly creamy and well combined.
Add the chopped spring onion and toasted chopped cashews.
Mix everything together and let the filling cool slightly before assembling.
2. To Shape the Dumplings
Prepare a bowl or shallow tray with water.
Dip one rice paper sheet into the water until it softens.
Place it on a clean work surface.
Add around 1 to 1½ teaspoons of filling to the center.
Fold the rice paper in half to create a dumpling shape.
Press and seal the edges well.
Repeat with the remaining rice paper sheets and filling until you have approximately 12–14 dumplings.
3. To Fry
Heat a thin layer of olive oil in a pan over medium heat.
Place the dumplings in the pan in a single layer.
Fry until lightly golden and crisp on one side.
Turn carefully and cook on the other side until crisp and heated through.
Repeat with the remaining dumplings.
4. To Finish and Serve
Arrange the dumplings on a serving plate.
Sprinkle with black sesame seeds.
Garnish with extra spring onion.
Serve with soy sauce on the side.
Add fresh cilantro and lime if desired.
Dip the dumplings in the soy sauce and enjoy them warm.
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