Rice paper dumplings
If you've got white cabbage, carrots and shiitake mushrooms, you're most of the way to this Vietnamese pork: about 110 minutes of cooking across 15 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 15 steps.
You'll mainly reach for frying pan / skillet and pan. At involved difficulty across 15 steps, it's worth setting aside proper time for.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- 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.
You'll use: Frying pan / skillet · Pan · Food processor
Watch how it's made
Hosted on YouTube — pressing play loads content from YouTube.
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
- Rice Vinegar
- apple cider vinegar · white wine vinegar
What to serve with Rice paper dumplings
Tips & common questions
How long does Rice paper dumplings take to make?
About 110 minutes from start to finish — an estimate based on the 15 steps and 15 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Rice paper dumplings via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.