Rice paper dumplings, also known as summer rolls, are believed to have originated in Vietnam. Most Vietnamese restaurants serve them as rolls and mostly raw. They have since become popular throughout Southeast Asia and beyond, including in Western countries.
My version is very close to a traditional dumpling or pot stickers. It has a hearty filling and a super crispy texture. Enjoy it with your favorite dipping sauce, and have fun!
The popularity of rice paper dumplings can be attributed to several factors. First, they are a healthy and refreshing dish that is perfect for warm weather or as a light snack or meal. The use of fresh vegetables and herbs in the filling provides a burst of flavor and nutrition.
Additionally, rice paper dumplings are easy to make and can be customized with a wide range of ingredients. This versatility has made them a favorite among people of all ages and dietary preferences.
The rise in popularity of rice paper dumplings can also be attributed to the growing interest in Asian cuisine and the availability of international ingredients in many Western countries.
Overall, rice paper dumplings have become a beloved dish that is enjoyed around the world. Their origin in Vietnam and subsequent spread throughout Southeast Asia and beyond highlights the importance of cultural exchange and the enduring appeal of delicious and healthy food.
Jump to:
Ingredients
- 8 rice paper wrappers
- 1 cup finely chopped mixed veggies (carrots, bell peppers, mushrooms, cabbage, etc.)
- 1 cup finely chopped tofu or paneer
- 2 cloves of garlic, minced
- 1-inch piece of ginger, minced
- 1 green chili, minced
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- Salt, to taste
- Black pepper, to taste
- Water for sealing the dumplings
- 1 teaspoon of oil to pan fry
Instructions
- In a mixing bowl, combine the chopped veggies, tofu or paneer, garlic, ginger, green chili, soy sauce, hoisin sauce, sesame oil, salt, and pepper. Mix well.
- Take a rice paper wrapper and place it in a shallow dish filled with warm water for 10-15 seconds or until it becomes soft and pliable.
- Place the wrapper on a flat surface and place a spoonful of the veggie mixture in the center.
- Fold the bottom half of the wrapper over the filling and then fold the sides over to seal the filling in. Roll the wrapper tightly to form a neat dumpling. Repeat with the remaining wrappers and filling.
- Place the dumplings in a single layer on a lightly oiled plate. Repeat with the remaining dumplings.
- Heat a non-stick pan over medium heat and lightly grease it with oil.
- Place the dumplings in the pan and cook until the bottoms are golden brown, about 2-3 minutes.
- Serve hot with your favorite dipping sauce. Enjoy!
📖 Recipe
Rice Paper Dumplings Recipe
Ingredients
- 8 rice paper wrappers
- 1 cup finely chopped mixed veggies, carrots, bell peppers, mushrooms, cabbage, etc.
- 1 cup finely chopped tofu or paneer
- 2 cloves of garlic, minced
- 1- inch piece of ginger, minced
- 1 green chili, minced
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- Salt, to taste
- Black pepper, to taste
- Water for sealing the dumplings
- 1 teaspoon of oil to pan fry
Instructions
- In a mixing bowl, combine the chopped veggies, tofu or paneer, garlic, ginger, green chili, soy sauce, hoisin sauce, sesame oil, salt, and pepper. Mix well.1 cup finely chopped mixed veggies, 1 cup finely chopped tofu or paneer, 2 cloves of garlic, 1- inch piece of ginger, 1 green chili, 2 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 teaspoon sesame oil, Salt, Black pepper
- Take a rice paper wrapper and place it in a shallow dish filled with warm water for 10-15 seconds or until it becomes soft and pliable.8 rice paper wrappers, Water for sealing the dumplings
- Place the wrapper on a flat surface and place a spoonful of the veggie mixture in the center.
- Fold the bottom half of the wrapper over the filling and then fold the sides over to seal the filling in. Roll the wrapper tightly to form a neat dumpling. Repeat with the remaining wrappers and filling.
- Place the dumplings in a single layer on a lightly oiled plate. Repeat with the remaining dumplings.
- Heat a non-stick pan over medium heat and lightly grease it with oil.1 teaspoon of oil to pan fry
- Place the dumplings in the pan and cook until the bottoms are golden brown, about 2-3 minutes.
- Serve hot with your favorite dipping sauce. Enjoy!
Leave a Reply