I am SO excited to share this Chinese rice paper dumpling recipe with you! With just a few ingredients you can make the most delicious crispy rice paper dumplings from your pantry! These crispy parcels are filled with ramen, cheese and green onions and are quick to make and so, so delicious. If you're looking for a fun snack between meals then give these dumplings a try. This is a pushy recipe Dear Reader.
My chef friend Monica first sent me this idea from Instagram. It was such a great idea and I was so intrigued that I made it that afternoon as I had everything in the pantry and fridge. I did not expect it to be as delicious as it was but it was so good I've made it half a dozen times since! I've seen so many rice paper dumplings filled with salmon and meat but this one is even easier because it uses pantry staples.
10 Helpful Tips For Making Crispy Rice Paper Dumplings
1 - You can use any instant noodles for this. I've tried these with a variety and as long as they have some seasoning sachets they'll work well. Indomie Mi Goreng is really good for this and the Chonqing noodles at Costco are really good if you like spicy food.
2 - I double up the rice papers for these because it's a bit of a pain if these split open when frying. It doesn't usually happen as long as you cool the noodles off.
3 - To keep everything non stick, spray your benchtop lightly with some oil spray.
4 - Roll these up as tight as you can. These will take a bit of practice but once you make a few you'll be a pro!
5 - Leave one inch at one end and pinch the ends closed so that the cheese don't spill out of the dumplings.
6 - I like using a 50/50 mix of grated mozzarella and grated tasty or cheddar cheese for this.
7 - Sometimes I use ham if I have it, other times I leave it out. You can also use up any leftover cooked meat or mince you have too. Just chop the meat finely if it isn't minced up. You can leave this out if you want this to be vegetarian and just make this a cheese and onion noodle dumpling.
8 - If I leave out the ham I like serving it with a dipping sauce. I used the new chilli sambal by Ibu Sambal. They sent me a jar of the red and green one and while I love both the red one absolutely pops with these. A little warning: you may find yourself going through the whole jar really quickly like I did!
9 - For the dipping sauce I mix the sambal sauce with some coconut cream but you can also mix it with mayonnaise.
10 - These are best eaten once cooked because after you refrigerate them they may lose a lot of the crispy texture. But they still taste great the next day!
Rice Paper Dumplings
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2x 85g/3oz packets instant noodles (I used Costco Chongqing noodles but Indomie Mi Goreng noodles also work well)
220g/7.7ozs grated cheese (half mozzarella and tasty/cheddar)
30g/1oz finely sliced spring onion
100g/3.5ozs finely diced ham (optional)
16 rice paper sheets
Oil for frying
1 tablespoon coconut cream
1 tablespoon sambal
Step 1 - Make the noodles according to directions. For these noodles I boiled them for 3-4 minutes and then drained then and then added the sauces and seasoning mixture but didn't add any extra water. Spread out onto a plate and allow to cool for 10 minutes or stick in the freezer for 5 minutes. Spray a large tray with non stick oil spray.
Step 2 - Wet 2 sheets of rice paper with cold water and lay on a surface (spray your benchtop with oil to help keep it non stick). When pliable add one eighth of the entire lot of noodles and lay in a log shape making sure to leave one inch at the end without any filling. Add cheese on top and ham (if using) and then spring onions. Roll up into a tight log and then seal up the end. Roll into a circle with the sealed rice paper right at the end. Place on the oiled tray and repeat with the remaining rice papers and noodles using all the noodles up, reserving a tablespoon of the spring onions to sprinkle on top of the dumplings.
Step 3 -Heat a large frying pan on medium and add some oil for shallow frying. Place each dumpling in the oil and fry for around 5 minutes per side or until crispy and golden. Place on a platter and sprinkle spring onions on top.
Step 4 -Mix the coconut cream/milk and sambal together to create a dipping sauce and serve alongside the dumplings.
Other Chinese Dumplings and Snack Recipes You Might Like:
As I mentioned, Monica first sent me this video asking me to make these rice paper dumplings for her. I was so immediately intrigued that I made a batch that afternoon but when I told her I had some she didn't come over to get them. I think she just meant that in a general way that she wanted me to make them for her but I'm that person that will make you something if you ask.
Nevertheless I continued to make these several times as they were so delicious that I couldn't stop. Sometimes you just crave something crispy and delicious but you don't want to make a big production out of it and that's where these come in.
I used up all of my Costco Chongqing instant noodles for these and I told Laura about how good they were because she and I had split a big box of these noodles. She was coming over the following night to watch the first episode of the 2 parter finale of Married at First Sight and she said that she would bring her last packet of the noodles so we could make them and enjoy them while watching tv.
She was running a bit late and the show was already under way when we started making these. However they're so simple and straightforward that we made a half batch of 4 big dumplings between running from the kitchen to the lounge room between commercial breaks. During one break we made the noodles and then we wrapped them up during the next break and then fried them during the last. And within 3 commercial breaks we were feasting on these delicious crispy dumplings!
So tell me Dear Reader, do you family or friends ever ask you to make them specific foods?
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