Easy Crispy Rice Paper Dumplings
Ingredients
Wrappers
- 20 pieces rice paper (18 cm rounds)
Filling
- 30g glass noodles
- 50g shredded carrot
- 100g Shiitake mushrooms
- 2 garlic cloves
- 1/2 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- Salt
- White pepper
Dipping sauce
- 1 tablespoon soy sauce
- 1 tablespoon black vinegar
- 1/2 tablespoon brown sugar
- 1/2 tablespoon chilli oil
Preparation
Soak the glass noodles in water until soft and drain.
Mix the drained glass noodles with shredded carrot, Shiitake mushrooms, garlic, sesame oil, soy sauce, brown sugar, salt, and white pepper, then set aside.
Mix the dipping sauce ingredients together and set aside.
Dip one rice paper round in water for 5 seconds, avoiding over-soaking.
Place about 2 tablespoons of filling on the rice paper and wrap it like a parcel, then add a second layer of rice paper to secure it.
Heat 2 tablespoons of oil in a pan and fry the dumplings until browned and crispy on each side, about 2 minutes per side.
Serve the dumplings with the dipping sauce.
Tips
Do not over-soak the rice paper to prevent it from falling apart during frying.
Ensure the dumplings do not touch each other in the pan to avoid sticking.
