Bet you can’t stop at just one! These irresistible crispy rice paper dumplings are generously stuffed with a flavor packed mixture of sweet potato and shiitake mushrooms. Shaped into purse packets with softened Vietnamese rice paper wrappers and then pan-fried or air fried until crisp and golden.
Serve them up with our zippy homemade dipping sauce for the perfect gluten free and vegan appetizer. Unlike traditional Chinese dim sum, these tasty dumplings with rice paper are ready in a flash.
Good News! Did you know that dried gluten-free rice paper wrappers can last at least a year in the pantry? We love keeping a stash on hand to solve problems like what to serve as a halftime snack to last-minute appetizers, or an urgent midnight craving all with this one special ingredient. If you get the last minute munchies, you are just moments away from fresh veggie summer rolls, dumplings, or a Vietnamese crab pizza.
Here at Healthy World Cuisine, we are gearing up for the new year. Quick and easy Chinese New Year recipes, like these rice paper dumplings that can be assembled in advance, are a delightful addition to the festivities. Let’s get started!
Ingredients Rice Paper Dumplings
Vietnamese Spring Roll Rice Paper Wrapper Sheets - sometimes also called dried spring roll skin, rice paper wrapper or Bánh tráng (or bánh đa nem in Vietnamese). Please do not confuse these rice paper sheets with the wheat-based wrappers used to make savory air fryer spring rolls or sweet banana spring rolls. They are two distinct ingredients.
Most rice paper sheets are naturally gluten free, and plant based made with a combination of rice flour and tapioca flour. These sheets are firm and slightly translucent. If you are celiac, you also want to ensure that the wrappers were made in a gluten certified factory.
Our round non-GMO dried rice sheets were 6.5 inches in diameter and 20 calories per sheet by Star Anise Foods. However, rice papers can range from 6 inches to 14 inches with an average size of 8.5 inches. You can purchase rice paper sheets in the regular grocery stores (usually in the Asian isle), specialty shops, Asian markets and online on platforms like Amazon.
Sweet potatoes – Peeled and grated so they cook quickly. We used sweet potatoes with orange skin and flesh sweet potatoes, but any of the other over 100 varieties of sweet potatoes will work. Originally, we included sweet potato greens in this recipe which are delicious stir fried and in our Thai Pumpkin Curry.
Mushrooms – We chose dried shiitake mushrooms for their rich umami flavor and to keep this rice paper dumping recipe vegetarian. Soaked the dried mushrooms in hot water to soften, then drained, removed the stems and chop. Dried mushrooms offer a more robust flavor and aroma compared to fresh mushrooms. They are extra delicious in Chinese radish cakes and dumplings. Feel free to use either fresh or dried mushrooms. We are all about using whatever you have on hand.
Aromatics – green onions, ginger, and garlic
Gluten free soy sauce – You can use coconut aminos or tamari or regular soy sauce if gluten is not an issue.
Sesame oil – adds a nutty and delicious flavor to balance the overall taste.
Chili Garlic Sauce – for a pop of heat and spice. Alternatively, you can use Sriracha or even red pepper flakes or omit if you are not a spice lover.
Ingredients Dim Sum Sauce
The dipping sauce is optional, but it is so delicious. You are going to want to slather it on everything from homemade Chinese dumplings to beef bao and everything in between. Don't be daunted by the ingredient list; you'll notice many are repetitions from the filling recipe, making it a breeze to prepare. Here's what you'll need:
- Gluten Free Soy Sauce or coconut aminos or tamari sauce
- Garlic – but of course, right?
- Sesame oil
- Chili garlic oil
- Honey or alternate sweetener of choice to keep vegan.
- Rice vinegar or black vinegar if gluten is not an issue.
- Sesame seeds
- Green onions
Step By Steps
Make the Vegan Filling
- Rehydrate the dried mushrooms in hot water until softened.
- Grate sweet potatoes and prepare the aromatics.
- Stir fry the sweet potatoes, mushrooms, aromatics with the sauces and spices.
Fold the Dumplings
- Dip the rice paper wrappers in water to soften them.
- Place a dollop of prepared filling onto the center of the softened rice paper.
- Fold the edges of the rice paper over the filling towards the center.
- Roll over rice paper package until you end up with a square dumpling.
- Repeat the folding process with a second rice paper wrapper over the first for sturdiness.
- Place prepared rice paper dumplings on a parchment lined tray.
Pan Fry or Air Fry
Pan Fry: Place a little oil in a non-stick frying pan and cook for approximately 4 minutes on each side until golden brown over medium heat, ensuring the edges are cooked.
Air Fry: Preheat air fryer to 400°F (204°C). Brush the prepared gluten free rice paper dumplings with oil on both sides. Air fry dumplings for approximately 14 to 15 minutes turning halfway in between.
Chinese Dipping Sauce
The crispy dumplings are flavorful on their own but become extra delicious with a little zippy dipping sauce. In a small bowl, combine soy sauce (or gluten free alternative), sesame oil, rice wine vinegar, garlic chili sauce, honey, green onions, and toasted sesame seed and stir until combined.
Recipe Tips and Helpful Hints
Sweet Potato and Mushroom Filling:
- Dynamic Filling Duo: The combination of naturally sweet potatoes and umami-flavored mushrooms guarantees a delightful filling. However, feel free to experiment with your choice of vegetables or protein. Avoid watery vegetables like tomatoes to maintain the dumplings' crispiness. You'll need approximately 3 to 4 cups of vegetables, mushrooms, or other proteins, depending on the wrapper's size.
- Kitchen Cleanup Hack: Utilize leftover vegetables and bits from the refrigerator for a versatile filling. Note that harder vegetables like carrots and sweet potatoes require more cooking time, so cook them halfway before adding softer ingredients.
- Uniform Chopping: Ensure everything is chopped to the same size for even cooking and to prevent puncturing the delicate rice paper wrapper.
Rice Paper Sheets:
- Water Temperature: Dip the rice paper sheets in room temperature water, avoiding soaking to prevent them from falling apart.
- Prevent Sticking: Wet the surface before laying the rice paper sheet down to prevent sticking.
- Pliability: The rice paper sheets become pliable within 20 to 30 seconds after a quick dip in water.
- Folding Technique: Use two scoops of filling to create a square shape for less folding, resulting in crispier dumplings – instead of chewy.
- Sturdiness Trick: Wrap the dumplings in two individual sheets of rice paper for added stability during cooking.
- Line Tray: Place the wrapped dumplings on a parchment or waxed paper-lined dish or tray to avoid sticking.
Cooking the Dumplings:
- Choice of Oil: Choose a light-flavored oil to complement the delightful Asian flavors.
- Avoid Overcrowding: Prevent dumplings made with rice paper from sticking together by avoiding overcrowding in the pan or air fryer.
- Pan Frying Technique: Pan fry on medium heat with the folded side down first, as this side requires longer cooking.
- Translucent to Opaque: During cooking, observe the rice paper wrapper transition from translucent to opaque, aiming for a light golden-brown color on all sides for the ultimate crispy dim sum treat.
- Edges for Crispiness: Pan fry the side edges for the ultimate crispy rice paper dumpling. Check out our video below for a demonstration. Top of Form
Make Ahead
Enjoy the convenience of preparing these gluten free rice paper dumplings in advance to impress your family and guests. Follow these simple steps for successful make-ahead preparation. This process will allow you to assemble the rice paper dumplings up to 24 hours ahead and fry them up when your guests arrive:
Prepare and Spritz: Spritz all sides of the assembled rice paper packets with a light coat of oil. Lay them on a parchment-lined tray, ensuring they are not touching to prevent sticking.
Wrap and Cover: Spritz the side of plastic wrap that will cover the dumplings with oil. Place a sheet of aluminum foil over the entire tray to help the plastic wrap adhere.
Refrigerate the prepared dumplings until you are ready to cook.
How to Store Cooked Dumplings and Reheat?
Pan fried or air fried rice paper dumplings can be stored in the refrigerator covered for up to 3 days. This also includes the dipping sauce. To reheat the sweet potato dumplings…
- Pan fry – 1 to 2 minutes over medium low heat on both sides or until heated through.
- Air Fry – at 350°F (170 °C) for approximately 2 minutes on each side or until heated through.
- Microwave – for approximately 20 to 30 seconds or until heated through. This is our least favorite method as it does not retain its crispiness.
What to serve with Dumplings?
You can go wrong with serving gluten free rice paper dumplings with a dim sum sauce to start with and maybe even a rambutan cocktail. You may consider offering a few different Chinese dim sum dishes at your next gathering like steamed scallops with garlic vermicelli, eggplant with garlic sauce or even Chinese New Year Cake.
- 1 dumpling is just getting your taste buds awake. (smiling)
- 2 dumplings are an average starter but allow more for big eaters. (Say goodbye to the whole plater if you have hungry teenage boys!)
- 3 to 4 is a nice main dish with a side of vegetables like stir fried lotus root, garlic pea shoots or stir fried romaine lettuce.
Frequent Asked Questions (FAQ’s)
Ingredient Composition: Choose gluten free rice paper sheets with a combination of rice flour and tapioca flour in the ingredient list for enhanced durability.
Visual Inspection: Avoid wrappers that are broken, cracked, or do not lie flat, as these signs may indicate exposure to moisture.
Check Expiration Date: While checking the expiration date is wise, keep in mind that properly stored wrappers last a long time. For example, our wrappers have a shelf life of 2 years from the manufacturing date.
Rice paper dumplings can become chewy due to insufficient cooking or if the rice paper wrapping is too thick. Address this issue by:
Shaping as a Square: Form your dumplings as a square, not a roll, allowing the rice paper to fold over just once. Adjust the filling amount if needed for proper folding.
Pan Fry Seam Side Down: Begin pan frying with the seam side down, as this side requires more cooking time.
Cooking Side Edges: Ensure you cook the side edges of the rice paper dumpling for optimal crispiness.
A perfectly cooked rice paper dumpling has these visual ques.
Color: Lightly golden and toasted on all sides, achieving a crispy texture.
Transparency: The translucent skin of the rice paper wrappers transitions from translucent to a bubbled-up white opaque color and finally to a golden-brown hue.
More Chinese Dim Sum Recipes
Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.
Gluten Free Rice Paper Dumplings
Equipment
- frying pan non-stick is preferred
- food processor or knife
Ingredients
Gluten Free Rice Paper Dumplings
- 3 ounces dried shiitake mushrooms or approximately 12 dried shiitake mushrooms reconstituted results in about 1 cup after chopped. Stems removed.
- 1 large sweet potato or 1.5 cups peeled and grated sweet potato
- ½ cup snow peas chopped or veggie of choice
- 3 green onions chopped
- 1 knob ginger fresh grated
- 3 cloves garlic fresh peeled and chopped finely
- 1 teaspoon garlic chili sauce or sriracha or to your desired heat level
- 2 tablespoons soy sauce Coconut aminos, tamari or gluten free soy sauce to keep gluten free - to taste
- 2 teaspoons sesame oil
- salt and pepper we used white pepper - to taste
- 2 tablespoons oil 1 tablespoon to sauté the vegetable mixture and 1 tablespoon to pan fry or air fry the dumplings.
- 24 sheets rice paper wrappers Vietnamese - Bánh tráng (gluten-free) - ours were the 6.5 inch diameter size
- water room temperature in a bowl to dip the rice paper wrappers
Dipping Sauce (Optional)
- 1 clove garlic peeled and minced
- 1 green onion chopped
- 3 tablespoons soy sauce Coconut aminos, tamari or gluten free soy sauce to keep gluten free - to taste
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or sweetener of choice like maple syrup or brown sugar to keep Vegan - adjust to your taste preference.
- sesame seeds white toasted
- fresh chilis chopped - optional
Instructions
Sweet Potato and Shiitake Mushroom Filling
- Prepare Mushrooms and Vegetables: Soak dehydrated shiitake mushrooms for 15 to 20 minutes in hot water until softened. Remove stems and discard. Peel sweet potato. If you have a food processor, you can place peeled sweet potato chopped into large sections, mushrooms, snow peas and green onions into the food processor together and chop finely in just a minute or two. Alternatively, you can hand grate the sweet potato and chop the other vegetables and aromatics.
- Over medium heat, place oil in a frying pan and grated ginger, minced garlic and garlic chili sauce. Stir fry until just aromatic.
- Add the grated or finely minced vegetables into the pan with the ginger, garlic and chili sauce mixture (sweet potato, mushrooms, snow peas, green onions) and soy sauce (or gluten free coconut aminos or tamari sauce), sesame oil and salt and pepper to taste. Cook for approximately 5 minutes or until vegetables are softened. (Cool mixture - we placed the vegetable filling mixture into the refrigerator to expedite the process)
Fold the Dumplings
- Pour room temperature water into a bowl or plate. Dip one rice paper wrapper in the water quickly to soften it so it is wet on both sides. Do not soak the rice paper wrappers. Wet your fingers and place a little water on your working surface to prevent the rice paper wrapper from sticking. Place the water dipped rice paper wrapper down on the work surface.
- Place 1 to 2 tablespoons of the cooled vegetable mixture onto the center of the softened rice paper. Fold the the right and left edges of the rice paper over the filling towards the center. Then, fold the bottom edge up over the filing in the center. Finally, Roll over rice paper package until you end up with a square dumpling. Repeat the folding process with a second rice paper wrapper over the first for sturdiness. Place prepared rice paper dumplings on a parchment lined tray. Repeat the process with the remaining rice paper wrappers. (Our rice paper wrappers were the small 6.5 inch diameter size)
Pan Fry or Air Fry
- Pan Fry: Place a little oil in a non-stick frying pan and cook for approximately 4 minutes on each side until golden brown over medium heat, ensuring the edges are cooked.
- Air Fry: Preheat air fryer to 400°F (204°C). Brush the prepared gluten free rice paper dumplings with oil on both sides. Air fry dumplings for approximately 14 to 15 minutes turning halfway in between.
Dipping Sauce (Optional)
- In a small bowl, combine soy sauce (or gluten free alternative), sesame oil, rice vinegar, garlic chili sauce, honey (or sugar alternative of choice to keep vegan), green onions, and toasted sesame seed and stir until combined.
Video
Notes
- Dynamic Filling Duo: Feel free to experiment with your choice of vegetables or protein if you are not keen on sweet potato or mushroom. Avoid watery vegetables like tomatoes to maintain the dumplings' crispiness. You'll need approximately 3 to 4 cups of vegetables, mushrooms, or other proteins, depending on the wrapper's size.
- Kitchen Cleanup Hack: Utilize leftover vegetables and bits from the refrigerator for a versatile filling. Note that harder vegetables like carrots and sweet potatoes require more cooking time, so cook them halfway before adding softer ingredients.
- Uniform Chopping: Ensure everything is chopped to the same size for even cooking and to prevent puncturing the delicate rice paper wrapper.
- Water Temperature: Dip the rice paper sheets in room temperature water, avoiding soaking to prevent them from falling apart.
- Prevent Sticking: Wet the surface before laying the rice paper sheet down to prevent sticking.
- Pliability: The rice paper sheets become pliable within 20 to 30 seconds after a quick dip in water.
- Folding Technique: Use two scoops of filling to create a square shape for less folding, resulting in crispier dumplings.
- Sturdiness Trick: Wrap the dumplings in two individual sheets of rice paper for added stability during cooking.
- Line Tray: Place the wrapped dumplings on a parchment or waxed paper-lined dish or tray to avoid sticking.
- Choice of Oil: Choose a light-flavored oil to complement the delightful Asian flavors.
- Avoid Overcrowding: Prevent dumplings from sticking together by avoiding overcrowding in the pan or air fryer.
- Pan Frying Technique: Pan fry on medium heat with the folded side down first, as this side requires longer cooking.
- Translucent to Opaque: During cooking, observe the rice paper wrapper transition from translucent to opaque, aiming for a light golden-brown color on all sides for the ultimate crispy dim sum treat.
- Edges for Crispiness: Pan fry the side edges for the ultimate crispy rice paper dumpling
- Pan fry – 1 to 2 minutes over medium low heat on both sides or until heated through.
- Air Fry – at 350°F (170 °C) for approximately 2 minutes on each side or until heated through.
- Microwave – for approximately 20 to 30 seconds or until heated through.
Claire D says
I love Dim Sum but always thought it was too daunting to make myself. But you say a beginner can do it, and you certainly make it look easy. Recipe looks Yummy!
mjskit says
What a delicious and gorgeous post!!! Wish they served jewels like this at the dim sum I frequent. I would love to bite into one these. Sweet potato greens - very interesting.
Tonette Joyce says
Nice, but I've never seen a sweet potato green...now I am curious! Loved the article!
Healthy World Cuisine says
Thank you Tonette. I am glad you enjoyed the article. In the States we usually do not see the sweet potato leaves as they only sell the sweet potato, unless you grow your own. You can exchange spinach in this recipe for the sweet potato greens. Take Care, BAM
The (Gluten-Free!) Food Gurly says
These are really pretty, Bobbi! Those sweet potato plants are gorgeous! 🙂
bitsandbreadcrumbs says
These are gorgeous! I think Norma Chang grows sweet potato greens and has featured them on her blog. I've not seen them here. Love how you recommend taking a little bite out of the purse and then adding sauce...that's how I eat steamed dumplings! 🙂
Abbe@This is How I Cook says
I am a dim sum fanatic. Luckily Denver has a few good places but nothing like what Manservant used to eat in China. These sweet potato greens resemble the sweet potato annual vines that I use in my outdoor pots. I use burgundy ones but they are shaped the same. Not that I would eat them without knowing. It is fun writing articles, I bet. I am a farmstand girl for sure, so I would go crazy in these markets. In fact when I travel, I always seek them out, but am always bummed, because then I never have a kitchen to cook in!
Juliana says
I love the sweet potatoes leaves, and you sure now how to make them even more delicious...I love the little purses...you mastered it. Thank you for the inspiration Bobbi...
Enjoy the rest of your week 😀
thatskinnychickcanbake says
Oh, my gosh, all your varieties of dims sum look delectable!!! From healthy to fried, I'd love to try them all!
Healthy World Cuisine says
Hello Liz! I agree a tasting of many different kinds of dim sum is the only way to go. Thanks so much.
saffronandhoney says
These little parcels look wonderful - pack a punch of flavor & so pretty to serve!
Healthy World Cuisine says
Thank you. I love them as they are a little bit crunchy on the outside but moist and delicious on the inside.
cheri says
Hi Bam, Congratulations! what a wonderful article!!! love these little purses, they look so elegant, my you are such a great cook!
Healthy World Cuisine says
Thank you Cheri for your for sweet comment. I am glad you like the article. This recipe is really easy. The hardest part is tying those little spring onions around the purses without your reader glasses on. Take care, BAM
Choc Chip Uru says
Purses indeed, they are just as elegant as any beautiful designer bag - and more edible and delicious 😀
Beautiful job!
Cheers
Choc Chip Uru
Healthy World Cuisine says
Thanks CCU!Maybe these might be the new Coach or Gucci fashion trend next fall.
Katerina says
Perfectly made dim sum! These little parcels are adorable!
Healthy World Cuisine says
Thank you Katerina. These sweet poato green purses are so fun to make.
Tandy | Lavender and Lime says
I did not know you could eat the leaves! I have an abundance of them in my garden so I am going to give them a try for sure 🙂
Healthy World Cuisine says
Just toss with a little olive oil and garlic and a little chili if you desire for a quick stirfry.
Dawn says
What a wonderful article BAM, so impressive!! Oh, and those cute little packages are something else!
Healthy World Cuisine says
Thank you Dawn. I am delighted you liked the article. These little dim sum packages are so easy to make and kids love them. Take care, BAM
nancyc says
I love these–what a creative dish! 🙂
Healthy World Cuisine says
Thanks Nancy!