Crispy Rice Paper Vegetable Dumplings

Steps

1. 1

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

   Start 2-minute timer
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.

   Start 2-minute timer
5. 5

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

   Start 10-second timer
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.

    Start 2-minute timer