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chopsticks holding up tuna cabbage rice paper dumplings with dipping sauce
5 from 6 votes

Crispy Rice Paper Dumplings

These extra crispy rice paper dumplings are made with tuna, cabbage, tofu, and perilla leaves. They’re crunchy on the outside and chewy on the inside with a mochi-like texture!
Servings 4 people
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes

Ingredients

  • 16 pieces of rice paper
  • 1 can of tuna in oil drained
  • 1/4 head of cabbage
  • 1/2 block tofu firm
  • 2 eggs
  • 6 perilla leaves sliced
  • 8 perilla leaves whole, optional
  • 2 garlic cloves minced
  • 1 scallion chopped
  • 1/2 tbsp sesame oil
  • 1 tsp salt
  • 1/8 tsp ground black pepper
  • 3 tbsp potato starch or corn starch
  • cooking oil

Dipping Sauce

  • 1.5 tbsp soy sauce
  • 1/2 tbsp black vinegar
  • 1/2 tbsp fish sauce
  • 3 thai chili peppers chopped, optional

Instructions

  • Slice the cabbage and 6 perilla leaves into thin slices.
  • Spread and mash the tofu with the back of a knife.
  • Drain the can of tuna. Make sure to remove as much oil as possible.
  • Place the cabbage, sliced perilla leaves, tofu, eggs, tuna, scallions, garlic, sesame oil, salt, pepper and potato starch together in a bowl. Combine and mix well.
  • In a shallow plate, add warm water about half the way up.
  • Wet the rice paper by rotating it all the way around until completely wet. Place on a cutting board or clean surface.
  • Place a whole perilla leaf on top of the wet rice paper. Add a heaping tablespoon of the tuna filling. Using your fingers or utensils, flatten the filling and form it in a rectangular shape (see note 2).
  • Fold the bottom section of the rice paper over to the top. If there is excess rice paper, tuck it under so it wraps around completely.
  • Take the top section of the rice paper and fold it over the bottom. If there is excess rice paper, tuck it under so it wraps around completely.
  • Fold the left and right sides of the rice paper over each other.
  • Wet a second piece of rice paper. Place the rice paper dumpling seam side down. This will ensure that both sides of the dumpling have an equal amount of rice paper. Repeat steps 8-11.
  • Once the dumpling has been double wrapped, set aside. Repeat for rest of the dumplings. Makes about 8-9 dumplings.
  • Heat a pan on medium-low heat and add about 4 tablespoons oil. The pan should be heated thoroughly before adding in the dumplings to avoid a greasy and oily dumpling.
  • Place the dumplings in the pan and make sure they have enough space on all sides. These dumplings will stick together if they touch.
  • Cook for 3-4 minutes on each side or until golden brown.
  • Serve immediately with dipping sauce!

Dipping Sauce

  • Combine soy sauce, black vinegar, fish sauce, and thai chili peppers in a small bowl.
  • Let this sit for 5-10 minutes to allow the flavors to mingle.

Notes

  1. When cooking, be sure to use medium-low heat. The rice paper dumplings can burn fairly quickly. 
  2. After you add the filling, use fingers or utensils to flatten and form into rectangular shape. These dumplings should be on the thinner side to reduce the cooking time while ensuring the filling is fully cooked. 
  3. The rice paper dumplings become more malleable and harder to work with the longer they sit after wet. Try to form the dumplings as fast as possible to avoid them from sticking to your work surface. 
  4. Perilla leaves can be omitted however, I recommend adding them in the filling if you can. 
  5. For the dipping sauce, black vinegar can be substituted for any vinegar of your choice. Thai chili peppers are optional. 
Course: Appetizer, Dinner, Lunch, Main Course, Snack
Cuisine: Fusion