Print

Crispy Viral Rice Paper Dumplings Recipe with Easy Spicy Gochujang Sauce

crispy viral rice paper dumplings - featured image
Print Recipe

These crispy rice paper dumplings feature a crunchy texture with a juicy, flavorful filling, paired perfectly with a spicy and sweet gochujang dipping sauce. Quick and easy to make, they are a crowd-pleasing snack or appetizer.

Ingredients

Scale
  • Rice paper wrappers, round 8-inch size
  • 1/2 pound (225 grams) ground pork or chicken (or finely chopped mushrooms/tofu for vegetarian)
  • 3 green onions, finely sliced
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 teaspoon sesame oil
  • 1/3 cup (40 grams) shredded carrots
  • 1/2 cup (50 grams) finely chopped cabbage (optional)
  • Salt and pepper to taste
  • 2 tablespoons neutral oil (canola or vegetable) for frying
  • For the Spicy Gochujang Sauce:
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1–2 tablespoons water (to thin sauce)
  • Optional: minced garlic or toasted sesame seeds for garnish

Instructions

  1. Prepare the filling by combining ground pork (or protein choice), green onions, garlic, grated ginger, soy sauce, sesame oil, shredded carrots, and cabbage in a medium bowl. Season with salt and pepper and mix until evenly combined.
  2. Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds until soft but still pliable. Lay flat on a clean surface.
  3. Place about 1 tablespoon of filling near the edge of the softened rice paper. Fold the edge over the filling, then fold in the sides and roll tightly to seal, similar to a spring roll. Repeat with remaining wrappers and filling.
  4. Heat 2 tablespoons of neutral oil in a large non-stick or cast-iron skillet over medium heat until shimmering but not smoking.
  5. Place dumplings seam side down in the hot oil, spacing evenly. Cook without moving for 3-4 minutes until bottoms are golden and crispy. Flip carefully and cook the other side for another 3-4 minutes until both sides are crunchy.
  6. While dumplings cook, whisk together gochujang, rice vinegar, honey or maple syrup, sesame oil, and water in a small bowl. Adjust water to desired consistency and taste.
  7. Transfer dumplings to a plate lined with paper towels to absorb excess oil. Serve hot with spicy gochujang sauce on the side. Garnish with toasted sesame seeds or chopped green onions if desired.

Notes

Do not soak rice papers too long to avoid tearing. Use medium heat to prevent burning or sogginess. Fry in batches to avoid overcrowding. Cover rice papers with a damp towel during assembly to keep pliable. Reheat leftovers in a dry pan to maintain crispness. Baking option: brush dumplings with oil and bake at 400°F (200°C) for 12-15 minutes, flipping halfway.

Nutrition

Keywords: rice paper dumplings, crispy dumplings, gochujang sauce, Korean appetizer, easy snack, pan-fried dumplings, gluten-free dumplings

Find it online: https://islatable.com/crispy-viral-rice-paper-dumplings-recipe-with-easy-spicy-gochujang-sauce/