Description
These Gluten-Free Crispy Rice Paper Dumplings with Beef are the viral trend worth the hype. A savory, juicy beef and vegetable filling is double-wrapped in rice paper and pan-fried until golden and impossibly crispy on the outside, yet chewy on the inside. It’s a fun, texture-rich dinner or appetizer that is naturally wheat-free.
Ingredients
— The Beef Filling —
1 lb (450g) lean ground beef
1 tablespoon sesame oil
2 cloves garlic, minced
1 inch piece fresh ginger, grated
2 cups shredded cabbage (green or napa)
1 large carrot, grated
2 green onions, thinly sliced
2 tablespoons gluten-free soy sauce (Tamari) or coconut aminos
1 tablespoon gluten-free oyster sauce (optional, adds depth)
½ teaspoon black pepper
— The Wrappers —
12–16 sheets rice paper (round)
Warm water (for soaking)
2–3 tablespoons neutral oil (for frying)
— The Dipping Sauce —
2 tablespoons gluten-free soy sauce (Tamari)
1 tablespoon rice vinegar
1 teaspoon chili oil or chili flakes
1 teaspoon sesame seeds
Instructions
1. Cook the Filling: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the ground beef, garlic, and ginger. Cook, breaking up the beef into small crumbles, until browned (about 5-6 minutes).
2. Add Veggies: Add the shredded cabbage, carrots, and green onions. Sauté for 3-4 minutes until the vegetables are softened and any excess liquid from the beef has evaporated. (A dry filling ensures a crispier dumpling!).
3. Season: Stir in the gluten-free soy sauce (Tamari), oyster sauce, and black pepper. Taste and adjust seasoning. Remove from heat and let the filling cool slightly.
4. Prep Station: Fill a shallow wide bowl with warm water. Place a damp clean kitchen towel or a wooden cutting board on your counter (rice paper sticks to plastic/glass).
5. Wrap (The Double Wrap Method): Dip one sheet of rice paper into the warm water for 5 seconds (it should still feel slightly firm; it softens as it sits). Lay it flat.
6. Place about 2 tablespoons of filling in the center. Fold the bottom up, the sides in, and roll it up tight (like a burrito).
7. Double Layer: Dip a *second* sheet of rice paper in water. Place your wrapped dumpling seam-side down onto this new sheet. Wrap it again. (This double layer prevents tearing and creates the signature chewy-crisp texture). Repeat with remaining filling.
8. Fry: Heat 2-3 tablespoons of neutral oil in a non-stick skillet over medium heat. Place the dumplings in the pan, ensuring they don’t touch (they are very sticky!).
9. Cook for 3-4 minutes per side until the rice paper bubbles up and turns golden brown and crispy.
10. Serve: Whisk together the dipping sauce ingredients. Serve the hot dumplings immediately with the sauce.
Notes
Gluten-Free Safety: Standard oyster sauce often contains wheat. Ensure you buy a bottle clearly labeled ‘Gluten-Free’ (brands like Kikkoman or Lee Kum Kee have Green Label GF versions).
Stickiness Warning: Rice paper is extremely sticky when wet. Do not let the raw dumplings touch each other on the plate before frying, or they will tear when you pull them apart. Using a lightly oiled plate helps.
Texture Tip: Eat these immediately! Rice paper loses its crispiness quickly as it cools. If reheating, use an air fryer to crisp them back up.
Veggie Options: You can add shiitake mushrooms or glass noodles (bean thread noodles) to the filling for extra texture.
- Prep Time: 20
- Cook Time: 15
- Category: Appetizer/Dinner
- Method: Pan Fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 2 dumplings
- Calories: 320
- Sugar: 3
- Sodium: 680
- Fat: 16
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 18
- Cholesterol: 45