Crispy Miso Rice Paper Dumplings

Entertaining guests with different dietary needs? These crispy miso rice paper dumplings are your new go-to appetizer. Gluten-free, easy to customize, and full of flavour, they’re the perfect alternative to traditional spring rolls or dumplings.

Our base is a savoury veggie stir-fry packed with carrots, cabbage, garlic, and ginger — and you can split the mix to create both a chicken-filled and a vegan mushroom version. Thanks to the dual-drawer air fryer, you can cook both batches at the same time, separately.

Roll them up like spring rolls or make them slightly bigger for a satisfying starter. Serve them hot with your favourite dipping sauce.

Serves: 4–6
Prep Time: 20 minutes
Cook Time: 20 minutes
Appliance: Instant Pot air fryer 

Ingredients

For the rice paper dumplings:

• 1 onion, halved and thinly sliced
• 4 medium carrots, peeled and julienned
• 150 g cabbage, finely sliced
• 4 garlic cloves, grated
• 5 cm piece of fresh ginger, grated
• 4 spring onions, thinly sliced
• 1 tsp miso paste (optional)
• 1 tbsp corn flour
• 1 cooked chicken breast, shredded
• 300 g mushrooms, chopped and sautéed
• 1 tsp Lao Gan Ma chilli crisp (optional)
• 16 rice paper wrappers
• 2 tsp sesame oil (for brushing)

Instructions

Step 1: Cook the vegetables
Heat 1 tablespoon of oil in a wok or frying pan. Add the sliced onions and julienned carrots and stir-fry until slightly softened. Then add the cabbage, grated garlic, and ginger. Cook for 1–2 more minutes until fragrant.

Step 2: Add flavour and thicken
Remove the pan from heat. Stir in the spring onions and optional miso paste. Sift the corn flour over the mixture and mix well to slightly bind the filling. Season with salt to taste.

Step 3: Divide the filling
Split the vegetable mixture into two bowls. In one bowl, add the shredded chicken. In the other, add the sautéed mushrooms and optional chili crisp. Mix both well.

Step 4: Prepare the rice paper wrappers
Dip one rice paper wrapper into warm water until fully coated and pliable. Place on a clean surface. Add 2–3 tablespoons of filling near the top edge of the wrapper. Fold the sides inward, then roll it tightly like a spring roll. Repeat with a second wrapper for a double layer. Continue until all filling is used.

Step 5: Brush and air fry
Lightly brush the rice paper parcels with sesame oil. Place the chicken-filled dumplings in one drawer of the air fryer and the mushroom-filled dumplings in the other.

Step 6: Set the air fryer
Select Air Fry on Drawer 1, set the temperature to 205°C and time to 11 minutes. Use SyncCook to apply the same settings to Drawer 2. Press Start.

Step 7: Turn and finish cooking
When prompted, flip the dumplings to ensure even crisping. Once golden and crispy, remove from the air fryer.

Step 8: Serve
Serve immediately with your favorite dipping sauce and enjoy your crispy rice paper dumplings!