Ingredients
Scale
- 12–15 Round Rice Paper Sheets (Spring roll wrappers)
- 1 lb Ground Pork or firm Tofu (crumbled)
- 1 cup Shredded Cabbage
- 1/2 cup Grated Carrots
- 2 Green Onions, thinly sliced
- 1 tablespoon Fresh Ginger, minced
- 2 cloves Garlic, minced
- 1 tablespoon Soy Sauce (or Tamari for gluten-free)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Black Pepper
- Sesame seeds (for garnish)
- Cooking oil spray or neutral oil for brushing
Instructions
- In a large mixing bowl, combine your choice of ground protein (pork or crumbled tofu), shredded cabbage, carrots, green onions, ginger, garlic, soy sauce, sesame oil, and pepper. Mix everything thoroughly until the seasonings are evenly distributed. If using raw pork, ensure it is fully mixed so it cooks evenly inside the rice paper.
- Fill a shallow bowl with lukewarm water. Take one sheet of rice paper and dip it into the water for about 3-5 seconds. It should still feel slightly firm; do not let it get completely mushy, as it will continue to soften on your work surface. Lay the damp sheet flat on a clean, smooth cutting board or plate.
- Place about 1 to 1.5 tablespoons of the filling in the center of the rice paper. Fold the bottom of the paper up over the filling, then fold in the sides, and finally roll it up tightly like a small burrito. Try to keep it compact to avoid air bubbles, which can cause the rice paper to pop in the air fryer.
- To ensure the dumplings don’t tear and to get that signature “crispy-chewy” texture, dip a second sheet of rice paper in water. Place your already-rolled dumpling in the center of this second sheet and roll it up again. This double-wrapping technique is the secret to a perfectly golden, sturdy dumpling.
- Preheat your air fryer to 375°F (190°C). Lightly grease the air fryer basket with oil. Gently brush or spray each dumpling with a thin layer of oil. This is crucial for getting them crispy rather than just hard and dry. Place the dumplings in the basket, ensuring they are not touching each other, as they will stick together as they cook.
- Cook the dumplings for 10-12 minutes. Halfway through (around the 6-minute mark), carefully flip them over to ensure both sides get evenly browned. They are done when the outside is golden-brown and feels hard and crispy to the touch.
- Cook Time: 37 minutes