Rice Paper Dumplings
Rice Paper Dumplings is a classic Vietnamese dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring White Cabbage, Carrots, Shiitake Mushrooms, Ground Pork, Garlic, Ginger, Soy Sauce, Sesame Seed Oil, Spring Onions, Rice Paper Sheets, Soy Sauce, Rice Vinegar, Sesame Seed and Spring Onions, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.
If you enjoy authentic Vietnamese cooking, be sure to also explore our recipe for Barbecue Pork Buns.
Rate this recipe
Ingredients
- White Cabbage1/4
- Carrots1
- Shiitake Mushrooms100g
- Ground Pork400g
- Garlic2 cloves minced
- Ginger20g
- Soy Sauce2 tsp
- Sesame Seed Oil2 tsp
- Spring Onions3 sliced thinly
- Rice Paper Sheets20
- Vegetable Oil75 ml
- Soy Sauce2 tablespoons
- Rice Vinegar2 tablespoons
- Sesame Seed1/2 tbs
- Spring Onions2 sliced
Step-by-Step Instructions
16 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Tip the cabbage into a food processor and blitz until finely chopped.
Season with ½ tsp salt, toss well and set aside for 15 mins.
Tip into a clean tea towel and squeeze out as much water as you can.
Tip into a bowl with the carrot, mushrooms, pork mince, garlic, ginger, soy sauce, sesame oil and spring onions.
Season with black pepper.
Scrunch everything together using your hands, mixing well until everything is combined.
Soak the spring roll sheets for a couple of seconds in a shallow dish of warm water, then transfer to an oiled chopping board.
Working with one sheet at a time, spoon 1 heaped tbsp of the filling into the middle, then fold the bottom up and over the filling.
Fold down the top of the sheet, then the sides to fully encase and make a neat square.
If the dumpling feels a little fragile, soak another sheet and wrap it again.
Repeat with the remaining sheets and filling, transferring the dumplings to an oiled plate as you go.
Heat the oil in a large, non-stick frying pan (ensuring it is no more than a third full) over a medium-high heat and fry the dumplings for 3-5 mins until golden brown.
Use a slotted spoon or spider to turn them, then cover with a lid and cook for another 3-4 mins until golden.
Remove the lid and cook for 1-2 mins.
Meanwhile, combine all the dipping sauce ingredients in small bowl.
Serve the dumplings with the dipping sauce on the side.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Rice Paper Dumplings carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
You can freely swap white cabbage with firm pressed tofu, seitan, or thinly sliced mushrooms for a wholesome, plant-based stir-fry with equal bite and flavor absorption.
Chef Technique Tips
Ensure all ingredients are sliced to uniform thickness and patted dry before they hit the pan. Searing in a scorching hot skillet or wok creates authentic smoky caramelization ('wok hei') rather than steaming the ingredients.
Recipe Feedback & Reviews
Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!
Please log in to leave feedback on this recipe.
Community Feedback (0)
No feedback yet. Be the first to share how this recipe turned out!