Salads

Ultra Crispy Rice Paper Dumplings with Asian Fusion

Name: Ultra Crispy Rice Paper Dumplings with Asian Fusion
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Américaine
Ingredients: 12 sheets of rice paper (22 cm diameter); 300g ground pork (or 300g firm tofu crumbled for vegan version); 2 medium carrots finely grated (approximately 150g); 1 bunch of chopped scallions (30g); 3 tablespoons soy sauce (tamari for 100% gluten-free version); 1 tablespoon toasted sesame oil; 2 cloves garlic minced; 1 teaspoon fresh ginger grated; 1 teaspoon cane sugar; Black pepper mill; 3 tablespoons neutral oil for cooking (sunflower or peanut); Sesame seeds for decoration (optional)

By Marie Lefebvre · Updated August 5, 2026

These revisited rice paper dumplings offer an unparalleled crunchy texture, naturally gluten-free and ready in under 30 minutes. The double leaf technique guarantees perfect browning and a juicy filling that bursts in the mouth.

Prep⏱️ 10 min

Cook🔥 45 min

Servings👥 4 servings

Difficulty📊 Easy

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🛒 Ingredients

4 servings

12 sheets of rice paper (22 cm diameter)
300g ground pork (or 300g firm tofu crumbled for vegan version)
2 medium carrots finely grated (approximately 150g)
1 bunch of chopped scallions (30g)
3 tablespoons soy sauce (tamari for 100% gluten-free version)
1 tablespoon toasted sesame oil
2 cloves garlic minced
1 teaspoon fresh ginger grated
1 teaspoon cane sugar
Black pepper mill
3 tablespoons neutral oil for cooking (sunflower or peanut)
Sesame seeds for decoration (optional)

🛍️ Recommended tools

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🎬 Original video

Directions

1
Prepare the filling: In a large bowl, combine the ground pork (or tofu crumbled), grated carrots and excess liquid pressed out, chopped scallions, garlic, and ginger. Add soy sauce, sesame oil, and sugar. Mix vigorously for 2 minutes until a homogeneous and slightly sticky filling is obtained. Season with black pepper to taste. Refrigerate for 10 minutes to allow flavors to develop.
2
Prepare the work surface: Fill a large shallow dish with warm water (about 40°C). Place a clean and damp cloth flat on the work surface – it will serve as a folding surface without the paper sticking.
3
Hydrate the rice paper sheets: Dip two rice paper sheets simultaneously into the warm water for 8 to 10 seconds. They should be pliable but still slightly firm – they will continue to soften outside of the water. Superimpose them perfectly on top of each other on the damp cloth.
4
Fill and fold: Place 1.5 to 2 tablespoons of filling in the center of the superimposed sheets. Bring the lower edge over the filling, then fold the two lateral sides towards the inside (like an envelope). Roll firmly upwards to form a compact rectangle. Press lightly to seal the edges. Repeat with the remaining sheets and filling.
5
Cook in a pan: Heat 1.5 tablespoons of neutral oil in a large non-stick pan over medium-high heat until hot. Place the dumplings flat side down against the pan without overcrowding. Brown without touching for 3 to 4 minutes until a golden brown and crispy crust forms.
6
Turn each dumpling delicately with a fine spatula. Cook for another 3 to 4 minutes on the other side. For uniform browning on all sides, hold the dumplings upright on the folded side for an additional 1 to 2 minutes. The interior should reach 70°C at its core.
7
Serve immediately on a plate, sprinkling with sesame seeds if desired, accompanied by a dipping sauce: Mix 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of toasted sesame oil, and a few slices of fresh chili pepper.

💡 Chef's Tip

The secret to perfect crunchiness lies in pressing out excess water from the grated carrots before incorporating them into the filling – otherwise, steam released during cooking will soften the rice paper from the inside. Another chef's tip: Let the dumplings cool for 30 seconds outside of the heat before serving – the crust solidifies further and the crunch is at its maximum.