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Crispy Veggie Rice Dumplings

Featured in: Perfect Starters and Savory Bites

Crispy Veggie Rice Dumplings turn simple veggies into golden snacks. The filling’s a tasty mix of sliced carrot, cabbage, zucchini, onion, garlic and Chinese five spice, all pan-fried. You wrap it up in softened rice paper (double wrap for super crunch). Forget deep-frying—just toss them in the air fryer or skillet with a little sesame oil. The peanut sauce? Sweet, tangy and absolutely perfect with the crispy bites.
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By Chloe Chloe
Updated on Fri, 30 May 2025 16:57:20 GMT
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Crispy Rice Paper Dumplings | cookitdelish.com

Rice paper dumplings come out crisp and crunchy every time, plus they're a smart way to enjoy a lighter take on fried starters. Stuffed with bright veggies, each crunchy pouch makes an easy-to-eat snack or a bite-sized appetizer for crowds. Rice paper becomes crunchy and golden brown as it cooks, holding a soft and colorful filling with every bite. You can use a pan or an air fryer—both turn out great, so you don't need any special gear to make these at home.

I first tried these dumplings while looking for guilt-free versions of the appetizers I loved from takeout. After lots of tries with fillings and different ways of cooking, these quickly won over my family. Even my kid—who usually hates veggies—asks for them all the time, especially if there's peanut sauce on the side. Friends always think they're tricky to make, but they're shocked at how straightforward the steps are.

Vibrant Ingredients

  • Spring onions: Sprinkle in a little bright flavor and color at the end
  • Rice paper wrappers: Give your dumplings their signature crispy, flaky shell
  • Chinese five spice: Layers in warm, bold notes that make simple veggies exciting
  • Coconut aminos or soy sauce: Brings a tasty, salty kick to the mix
  • Cabbage: Adds body and a subtle bite, even after it's cooked
  • Red bell pepper: Adds crunch and a pop of sweet color
  • Zucchini: Makes the mix a bit juicier and keeps things tender
  • Thinly sliced carrots: Bring sweetness and loads of color
  • Minced garlic: Packs in flavor and a savory finish
  • Fresh onion: Builds a tasty base for all those veggies
  • Sesame oil: Starts with a nutty smell that soaks into every bite

Simple Steps

Brown Up Dumplings:
Cooking with an air fryer? Heat it up first. Brush a light layer of sesame oil on your dumplings and the basket, set them flat, and let them crisp up golden. If you're using a pan, heat oil until it's shimmery, then place dumplings seam-side down for extra crunch.
Fold Up The Dumplings:
Spoon some cooled, veggie-packed filling into the center of your rice paper. Fold up the bottom first, bring in the sides, and roll it up tight so nothing falls out.
Ready The Wrappers:
Fill a big shallow bowl with cool tap water to soak your wrappers. Dunk a wrapper until it’s just soft, not super floppy, then lay it out on a damp surface—it stops sticky messes.
Add The Last Fresh Bits:
Let the hot veggies chill off-heat for a bit, then chuck in your sliced spring onions so they're still crisp and punchy.
Stir In Cabbage:
Toss in cabbage with the other veggies. Cook just long enough so it still has a little bite. Take off the heat to stop it from getting soggy.
Cook Your Veggie Base:
Drop in carrots, peppers, and zucchini along with the coconut aminos. Let it steam and soften on medium so you get sweet, roasted flavors all over.
Start With The Flavors:
Get sesame oil hot in a pan. Throw in onions so they start to smell sweet and look glassy, then stir in garlic, five spice, and chili powder for big taste as they heat up.
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Easy Crispy Rice Paper Dumplings | cookitdelish.com

One handy trick I picked up was waiting for my filling to cool down—hot veggies send out steam, which made my first batch impossible to wrap. It ended in messy dumplings! Now my kid helps fold them, and it turns into a little lesson about patience and teamwork.

Tasty Pair-Ups

These crispy pockets are awesome with a dipping sauce on the side. Sweet chili sets off the crunchy shell with a sweet-spicy tip. The peanut dip makes a rich, creamy match to the crispness. Want a snack platter? Try tossing together a tangy slaw with sesame oil and rice vinegar for even more flavor.

Fun Twists

Change up your dumplings by tossing in little pieces of marinated tofu for a protein boost. If you like a deep, earthy bite, mushrooms are a good move. Swap in curry powder to steer things in a spicier, Indian-style direction. For more crunch, mix in chopped water chestnuts or extra carrot slivers.

Storage Tips

If you've got extras, keep them in a lidded container in the fridge for up to four days. Stack with parchment between each to avoid clumping together. To bring back the crunch, pop them in the air fryer or pan for a few minutes. Don't microwave—it's just going to make them weirdly soggy.

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Delicious Crispy Rice Paper Dumplings | cookitdelish.com

Frequently Asked Questions

→ Is it okay to prep these in advance?
You can make the veggie mix a day early, but wait to wrap and cook. Rice paper gets sticky or dries out fast.
→ What's up with double wrapping?
Double layers give you tougher dumplings that don't break as easy and make them crispier, too.
→ Can I just bake these instead?
Totally—pop them in at 200°C or 390°F for 15 minutes, flip once, and brush both sides with sesame oil.
→ Are other veggies okay inside?
For sure! Go for mushrooms, bok choy, or bean sprouts. Mix and match what you like.
→ What’s the best way to save leftovers?
Pop cooked dumplings in the fridge up to 3 days. Heat them up in the oven or air fryer at 180°C or 350°F for 5 minutes to get them crisp again.

Crispy Veggie Rice Dumplings

Crunchy rice paper pockets stuffed with sautéed veggies and Chinese 5 spice, cooked up in an air fryer or skillet and dipped in homemade peanut sauce.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By Chloe: Chloe


Difficulty: Intermediate

Cuisine: Modern Asian

Yield: 4 Servings (8 dumplings)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Dumpling Components

01 1 tbsp sesame oil, plus extra to grease wraps and air fryer
02 1 small pointed cabbage, cut into thin strips
03 3 cloves garlic, finely chopped
04 2 spring onions, finely chopped
05 1/2 medium zucchini, sliced thin
06 8 rice paper sheets (double up if preferred, use 16 total)
07 3 tbsp soy sauce or coconut aminos
08 1 small onion, sliced finely
09 1/2 red bell pepper, thinly sliced
10 2 small carrots, cut into thin strips
11 1 tsp Chinese 5-spice mix
12 1/2 tsp mild chili powder

→ Peanut Dipping Sauce

13 1/4 tsp powdered ginger
14 1 tbsp maple syrup
15 2-4 tbsp water to adjust texture
16 1/2 tsp chili powder
17 2 tsp rice wine vinegar
18 1/4 tsp garlic powder
19 1/2 tbsp sesame oil
20 2 tbsp soy sauce
21 1/2 cup natural peanut butter (any texture works)

Instructions

Step 01

Get your vegetables sliced super thin. Take your time—the thinner, the better! It makes for smoother folding and even cooking down the line. Trust me, this step matters.

Step 02

Warm up your sesame oil in a medium or large skillet at medium heat. Toss in those onions, stir them around, and let them soften up (about 3 minutes). Then add the garlic along with spices like chili powder and 5 spice. Stir for another couple of minutes until the whole mixture smells absolutely wonderful.

Step 03

Next up, throw in the zucchini, carrots, and red bell pepper along with your coconut aminos or soy sauce. Keep mixing every so often for about 10 minutes. Finally, add in the cabbage and stir for 5 more minutes for just the right balance of tender yet crunchy veggies.

Step 04

Grab a wide bowl and fill it with cool water. The bowl should be big enough for dunking entire rice paper sheets. I like using a pasta bowl—works great for this.

Step 05

Drop one rice paper in that water and wait a minute or two. When it’s flexible, take it out to use. If double-wrapping, you can already pop a second one in while working with the first!

Step 06

Lay a softened rice paper on a clean dinner plate. Add some veggie mix to the center, then scatter spring onions over the top. Fold the bottom edge upward, tuck in the sides, and roll it tightly upwards. Seam goes underneath! If you prefer extra crisp, repeat the process with a second sheet of rice paper.

Step 07

Preheat your air fryer to 200°C/390°F. Brush its basket lightly with some sesame oil. Arrange your wrapped dumplings in a single layer and brush the tops too! Cook for 5 minutes, turn them over, and cook another 5 minutes until golden and crispy.

Step 08

While the dumplings cook, mix all sauce ingredients—except water—in a bowl or food processor. Blend until smooth. Add water gradually, one spoonful at a time, until the sauce is just how you like it. Sprinkle in extras like crushed peanuts or sesame seeds if you’d like!

Notes

  1. These rice paper dumplings are a lighter take on spring rolls but still pack tons of crunch and taste!
  2. Use the 1x, 2x, or 3x scaling options to easily adjust for small or big groups.
  3. Double up rice paper for more crunch, or stick to single wrappings if that’s your vibe!

Tools You'll Need

  • Air fryer OR a frying pan if preferred.
  • Wide bowl for dipping rice paper.
  • Dinner-sized plate for rolling dumplings.
  • Medium pan for cooking the filling.
  • Food processor or mixing bowl for sauce.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Peanuts are in the dipping sauce.
  • Soy sauce contains soy, but coconut aminos is soy-free!

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 210
  • Total Fat: 12 g
  • Total Carbohydrate: 25 g
  • Protein: 6 g