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Crispy Rice Paper Dumplings

Crispy Rice Paper Dumplings: Quick, Customizable Delights

Crispy Rice Paper Dumplings offer a gluten-free treat that is quick to prepare and customizable with various fillings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 dumplings
Course: Appetizers
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dumplings
  • 8 sheets Rice Papers Essential for wrapping the filling; substitute with lettuce for a grain-free option.
  • 1 medium Avocado Adds creaminess and healthy fats; ensure even slicing for easy wrapping.
  • 1 Can Canned Tuna (or Salmon) Provides protein; can swap with any seafood of choice.
  • 1 cup Sushi Rice Light, fluffy texture; use jasmine rice mixed with rice vinegar for sushi-style rice.
  • 2 tablespoons Kewpie Mayo Adds sweetness and creaminess; regular mayo can be substituted.
  • 2 tablespoons Low Sodium Soy Sauce Enhances flavor; replace with tamari or coconut aminos for gluten-free.
  • 1 teaspoon Sriracha For spiciness; adjust quantity according to taste preferences.
  • to taste Salt and Black Pepper Season the filling to taste.
  • 2 tablespoons Oil (Avocado or Neutral) Used for frying; lightly coat air fryer basket to prevent sticking.
Dipping Sauce
  • 2 tablespoons Low-Sodium Soy Sauce Serves as a savory base.
  • 1 tablespoon Rice Vinegar Adds a tangy acidity.
  • 1 teaspoon Chili Oil Provides an extra kick of heat.
  • 1 teaspoon Toasted Sesame Oil Enhances flavor depth.
  • 1 teaspoon Sugar or Honey Balances the sauce's flavor.
  • 1 teaspoon Sesame Seeds For crunchy garnish.

Equipment

  • mixing bowl
  • large shallow dish
  • Skillet
  • Air fryer
  • Small Bowl

Method
 

Filling Preparation
  1. In a mixing bowl, combine the canned tuna (or salmon), sushi rice, diced avocado, Kewpie mayo, low sodium soy sauce, sriracha, salt, and pepper. Stir well for about 5 minutes until everything is thoroughly blended.
  2. Fill a large shallow dish with warm water. Quickly dip each rice paper into the water for just 5 seconds, allowing them to soften without sticking together.
  3. Take one rice paper and place a spoonful of your tasty filling in the center. Fold the edges towards the center, then roll tightly from the bottom to the top.
  4. For frying, heat a skillet over medium-high heat and add a splash of oil. Fry each dumpling for about 4-5 minutes on each side until golden brown and crispy.
  5. In a small bowl, whisk together low-sodium soy sauce, rice vinegar, chili oil, toasted sesame oil, and a touch of sugar or honey.

Nutrition

Serving: 1dumplingCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 300mgPotassium: 100mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store leftover dumplings in an airtight container for up to 2 days. Uncooked dumplings can be frozen for up to 1 month. To reheat, use the oven at 350°F for about 10-15 minutes.

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