Crispy Rice Paper Vegetable Dumplings

Ingredients

• 2 oz glass noodles (soaked in hot water for 2 minutes, drained, and cut into shorter segments)
• 1 tbsp vegetable oil (for stir-frying filling)
• 0.5 cup carrot (shredded)
• 2 cups cabbage (shredded; can use coleslaw mix to save time)
• 0.5 cup snow peas (thinly sliced)
• 2 garlic (cloves, minced)
• 1.5 tbsp oyster sauce (or to taste)
• 1 egg (whisked, for brushing wrappers)
• 12 rice paper (circular sheets)
• 3 tbsp vegetable oil (for pan-frying)

Steps

1. 1

   Place glass noodles in a bowl and pour in hot water. Let them soak for about 2 minutes until softened.

2. 2

   Drain the noodles and cut them into shorter segments using kitchen shears. This helps absorb moisture from the filling later.

3. 3

   In a pan over high heat, add 1 tablespoon of oil. Add the shredded carrot, cabbage, and snow peas.

4. 4

   Stir fry the vegetables for about 2 minutes until they begin to soften.

5. 5

   Add the minced garlic and stir fry for another 10 seconds until fragrant.

6. 6

   Add the prepared glass noodles and season with oyster sauce. Stir fry until everything is evenly combined.

7. 7

   Remove the filling from the heat and let it cool down completely before wrapping. This prevents the rice paper from tearing or turning soggy.

8. 8

   In a small bowl, crack one egg and whisk it thoroughly.

9. 9

   Instead of using water, brush a thin layer of the whisked egg on both sides of a rice paper sheet. Let it sit for a few seconds until it becomes pliable.

10. 10

    Place a portion of the cooled filling near the bottom center of the rice paper. Roll it upward into a log, then twist the ends to create a spiral shape. This layering prevents tearing.

11. 11

    Repeat the process with the remaining rice paper and filling.

12. 12

    In a pan over medium heat, add 3 tablespoons of oil. Once the oil is hot, place the dumplings in the pan in a single layer.

13. 13

    Pan fry for about 2 minutes per side, turning as needed, until the wrappers are golden brown and crispy.

Notes

The secret to the golden color and crispiness is using whisked egg instead of water to soften the rice paper. Letting the filling cool completely is essential to maintain the integrity of the rice paper wrapper.

Nutrition per serving

• appetizer
• dumplings
• vegetarian
• crispy
• pan-fried
• rice paper
• snack