Name: Crispy Rice Paper Dumplings with Shiitake and Coleslaw Filling Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 package coleslaw mix (or finely shredded cabbage); 8 oz fresh shiitake mushrooms (diced); 1 tbsp fresh ginger (grated); 2 cloves garlic (minced); 2 scallions (sliced); 3 tbsp avocado oil (for sautéing); 1 tsp coarse sea salt (adjust to taste); 2 tbsp coconut aminos (or soy sauce); 1 tsp toasted sesame oil (use sparingly); 12 sheets rice paper sheets (22cm/8.67 inch); 2 tbsp coconut aminos (extra measure); 1 tbsp rice vinegar (or apple cider vinegar); 1 tsp toasted sesame oil (optional); 1 tbsp sriracha sauce (optional); 1 tbsp toasted sesame seeds (for garnish)

Jump to Recipe

Picture this: a sizzling skillet fills your kitchen with the intoxicating aroma of toasted sesame and garlic, while delicate pockets of crispy rice paper crunch delightfully with every bite. As you bite into these golden dumplings, the warm, savory shiitake and vibrant coleslaw filling bursts with fresh, earthy flavors. This Crispy Rice Paper Dumplings with Shiitake and Coleslaw Filling Recipe isn’t just a treat for your taste buds—it’s a joyous culinary adventure that’s quick, easy, and sure to impress anyone who gathers around your table.

Why You’ll Love This Crispy Rice Paper Dumplings with Shiitake and Coleslaw Filling Recipe

Ready in 35 minutes: Perfect for busy evenings when you crave something delicious but don’t want to spend all night in the kitchen.
Uses simple ingredients: With common pantry staples and fresh veggies, this recipe is accessible and wholesome.
Perfect for beginners: No complex rolling or folding techniques needed—anyone can nail these crispy dumplings!
Impressive presentation: Golden, crunchy dumplings that look as good as they taste, sure to wow friends and family.
Customizable: Adapt the filling with your favorite veggies or add spices to suit your mood and palate.

Why This Crispy Rice Paper Dumplings with Shiitake and Coleslaw Filling Recipe Works

This recipe shines because of a few magic elements that come together beautifully. First, the rice paper wrappers transform from fragile to irresistibly crispy when pan-fried or air-fried, offering a perfect textural contrast to the tender filling. Secondly, the combination of shiitake mushrooms and fresh coleslaw mix creates a flavorful, juicy center with a delicate earthiness complemented by aromatic ginger, garlic, and scallions. Finally, using avocado oil and a touch of toasted sesame oil elevates the overall flavor profile while ensuring a golden, crunchy crust that’s light and not greasy.

Large white serving platter filled with an abundant arrangement of golden-brown pan-fried dumplings glistening with sesame seeds and chopped green onions, accompanied by a white ramekin of rich soy dipping sauce flecked with chili flakes, all presented on a white marble countertop with soft natural lighting, shot from a professional 3/4 angle, like a hero food magazine photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These straightforward yet essential ingredients come together effortlessly to create the magic of Crispy Rice Paper Dumplings with Shiitake and Coleslaw Filling Recipe. Let’s break them down:

Coleslaw mix: Delivers a crisp, fresh crunch that balances the earthiness of shiitake mushrooms.
Fresh shiitake mushrooms: Add a meaty, umami richness to the filling.
Fresh ginger: Provides a zesty warmth that awakens the palate.
Garlic: Infuses buttery aromatic depth.
Scallions: Bring a mild onion bite and vibrant green freshness.
Avocado oil: Perfect for sautéing, with a high smoke point and subtle flavor.
Coarse sea salt: Enhances the natural flavors.
Coconut aminos: A soy sauce alternative that adds mild sweetness and depth.
Toasted sesame oil: Just a whisper adds nutty sophistication.
Rice paper sheets: Transform into a crispy, delicate wrapper that holds the filling perfectly.
Rice vinegar: Adds a light tang to brighten up the filling.
Sriracha (optional): Kicks it up with smoky heat for those who love spice.
Toasted sesame seeds: Give that final touch of crunch and nuttiness garnish.

Ingredient Substitutions & Tips

Coleslaw mix: Substitute with shredded napa cabbage or finely sliced kale for a twist.
Shiitake mushrooms: Replace with cremini or portobello mushrooms if unavailable.
Coconut aminos: Use tamari or regular soy sauce to keep the flavor profile while adjusting for saltiness.
Avocado oil: Can be swapped with vegetable oil or light olive oil for sautéing.

👨‍🍳 Pro Tips for Perfect Results

Use fresh ingredients: Crisp coleslaw and firm shiitake mushrooms make all the difference.
Don’t overfill the wrappers: A tablespoon of filling keeps the dumplings neat and easy to seal.
Dip rice paper just until pliable: Over-soaking leads to tearing and soggy wrappers.
Patience with frying: Let each side brown properly for that unbeatable crunch.
Experiment with air frying: It’s a crispier and less oily option for a light finish.

How to Make Crispy Rice Paper Dumplings with Shiitake and Coleslaw Filling Recipe

Step 1: Prepare the Filling

Begin by slicing the coleslaw mix into thin strips and dicing the shiitake mushrooms. Toss these together in a bowl. In a separate small bowl, combine freshly grated ginger, minced garlic, and sliced scallions. This vibrant combo will be the heart of your dumpling’s flavor.

💡 Pro Tip: Use a sharp knife for clean slices to maintain texture.

Step 2: Sauté Aromatics

Heat your pan over medium. Add the avocado oil, then sauté the garlic, ginger, and scallions until they’re fragrant and just starting to soften—this should take about 1-2 minutes. This step infuses the oil with aromatic notes and sets the stage for the veggies.

💡 Pro Tip: Stir continuously to prevent burning and keep the aroma fresh.

Step 3: Cook the Veggies

Add coleslaw and shiitake mushrooms to the pan. Sprinkle with coarse sea salt, drizzle coconut aminos, and add a small splash of toasted sesame oil. Sauté for about 3 minutes, keeping the veggies crisp-tender and full of life, not soggy.

💡 Pro Tip: Resist overcooking—the filling should stay vibrant and slightly crunchy.

Step 4: Prepare Rice Paper Wrappers

Dip each sheet of rice paper into warm water just long enough for it to soften and become pliable. Lay on a moistened surface ready for filling. This delicate step requires quick hands to avoid sticking or tearing.

💡 Pro Tip: Work one sheet at a time to keep wrappers frame-ready.

Step 5: Fill and Wrap

Place just over a tablespoon of the filling in the center of each softened rice paper wrapper. Fold the edges up carefully and roll tightly, shaping neat little parcels. These dumplings are as pretty as they are delicious!

💡 Pro Tip: Seal the edges gently but firmly to prevent unraveling while cooking.

Step 6: Arrange and Rest

Place the wrapped dumplings on an oiled tray to prevent sticking, then cover them with a damp paper towel. This keeps them soft and ready for frying without drying out.

💡 Pro Tip: Prepare all dumplings before cooking to streamline the process.

Step 7: Pan-Fry to Perfection

Heat a skillet with a little oil over medium heat. Place dumplings in the pan, and cook them for about 3 minutes on each side until they achieve a luscious golden crunch. The sizzle will excite your senses as the smell fills your kitchen.

💡 Pro Tip: Avoid crowding the pan to maintain heat and crispiness.

Step 8: Air-Fry Option

If you prefer less oil, brush or spray your air fryer basket lightly with oil, then air-fry the dumplings at 380°F for 12-15 minutes until crisp and golden. This method keeps things light without sacrificing texture.

💡 Pro Tip: Shake the basket halfway through to ensure even crisping on all sides.

Step 9: Serve Immediately

Enjoy these beauties hot from the pan or air fryer, paired beautifully with a dipping sauce like soy, sweet chili, or a tangy vinegar dip.

💡 Pro Tip: Sprinkle toasted sesame seeds over the top for a lovely, nutty finish.

Common Mistakes to Avoid

Learn from these common pitfalls:

Over-soaking rice paper: Leads to soggy dumplings that tear easily.
Overfilling wrappers: Makes them difficult to seal and prone to bursting during cooking.
Cooking at too high heat: Can burn the wrappers before the filling heats through.
Skipping the rest period: Failing to cover dumplings with a damp cloth results in drying and cracking.
Using too much oil: Results in greasy dumplings rather than crisp, light ones.
Not preheating the pan or air fryer: Causes uneven cooking and lower crispness.

Delicious Variations to Try

Once you’ve mastered the classic Crispy Rice Paper Dumplings with Shiitake and Coleslaw Filling Recipe, why not experiment with these exciting twists?

Spicy Tofu and Carrot

Swap shiitake with firm tofu and add shredded carrots with a dash of chili garlic sauce for a lovely plant-based kick.

Chicken and Ginger

Add finely shredded cooked chicken with extra ginger and a splash of soy for a meaty, comforting option.

Shrimp and Water Chestnut

Combine chopped shrimp and crunchy water chestnuts for a classic dim sum-inspired filling bursting with texture.

Mushroom and Kimchi

Introduce chopped kimchi to the mushroom filling for a vibrant tangy flavor that excites the palate.

Vegan BBQ Jackfruit

Use shredded jackfruit seasoned with your favorite BBQ sauce for a smoky, savory vegan delight.

How to Serve Crispy Rice Paper Dumplings with Shiitake and Coleslaw Filling Recipe

Single white plate with one golden-browned pan-fried dumpling, showing a close-up view highlighting its crispy, textured exterior and soft, translucent edges, cut open to reveal a juicy, savory filling with finely chopped green onions and ground meat, garnished with sliced scallions beside a small dipping bowl of chili oil with crushed red pepper flakes, placed on a white marble surface under natural light, intimate plated serving photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle toasted sesame seeds and chopped scallions on top for added crunch and freshness. A few fresh cilantro leaves add a fragrant burst of green.

Side Dishes

These dumplings pair beautifully with light Asian slaw, a bowl of miso soup, or steamed jasmine rice to round out the meal.

Creative Ways to Present

Serve on a rustic wooden board with dipping sauces in small bowls for a casual gathering or arrange elegantly on a fine porcelain plate garnished with edible flowers for special occasions.

Make Ahead and Storage

Storing Leftovers

Keep leftover dumplings in an airtight container in the refrigerator for up to 2 days. To maintain crispiness, place a paper towel between layers.

Freezing

Freeze uncooked wrapped dumplings on a baking sheet for 2 hours, then transfer to a freezer bag. They can be cooked straight from frozen, adding a couple of extra minutes to the cooking time.

Reheating

Reheat in a skillet over medium heat or in the air fryer until warmed through and the wrappers regain their crisp texture. Avoid microwaving to prevent sogginess.

FAQs

Can I use other types of mushrooms?

Absolutely! Cremini, button, or portobello mushrooms work well and will alter the flavor slightly, making it your own.

Is this recipe vegan?

Yes, as long as you use coconut aminos or soy sauce without animal-derived ingredients, this recipe is vegan-friendly.

Can I bake these dumplings instead of frying?

Baking is possible but won’t achieve the same crispy texture as pan-frying or air-frying. For best results, stick to frying methods.

How do I prevent the rice paper from sticking?

Make sure to oil your tray or plate and lightly oil the pan or air fryer basket. Also, don’t stack the wrappers once they’re softened.

What dipping sauce pairs best?

Sweet chili sauce, soy sauce with a splash of rice vinegar, or a simple mixture of coconut aminos and sriracha all complement the flavors wonderfully.

Can I prepare the filling in advance?

Yes! The filling can be made a day ahead and refrigerated to save prep time on cooking day.

How many dumplings does this recipe make?

This recipe makes approximately 12 dumplings, perfect for 4 servings.

Can I use dried shiitake mushrooms?

Dried shiitake mushrooms can be used but must be rehydrated and chopped finely before use. The flavor will be more concentrated.

Final Thoughts

This Crispy Rice Paper Dumplings with Shiitake and Coleslaw Filling Recipe is truly one of those dishes that brings joy from the very first sizzle in the pan to the last delightful bite. Whether you’re cooking for family, friends, or just indulging yourself, each crunchy, savory dumpling feels like a little celebration wrapped in crisp rice paper. It’s quick, it’s easy, and most importantly—it tastes incredible. So grab your ingredients, roll up your sleeves, and dive into this world of texture and flavor.

Have you tried this Crispy Rice Paper Dumplings with Shiitake and Coleslaw Filling Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🥟✨