Fish Cake Rice-Paper Dumplings

Borrowed from Vietnamese spring-roll tradition, round rice-paper wrappers cradle diced fish cakes with crisp napa and carrot. Sesame oil, soy, and chili crisp season the filling for bright, handheld lunch dumplings.

Serves 4 · 25 min prep · 15 min cook

Estimate for one serving

• 320 cal
• 18g protein
• 38g carbs
• 11g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 20 sheets round rice paper wrappers
• 12 oz frozen fish cakes
• 2 cups shredded napa cabbage
• 1 medium, julienned carrot
• 4, thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 3 cloves, minced garlic
• 1 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 2 tsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp chili crisp or chili oil
• 2 tbsp neutral oil for pan
• as needed water for softening wrappers
• 1 lime lime wedges

Instructions

1. 1Thaw the fish cakes if frozen, then dice them into small bite-size pieces so they tuck easily into the wrappers. Pat them dry with a paper towel so excess moisture does not tear the rice paper.
2. 2In a large mixing bowl combine the diced fish cakes with shredded napa cabbage, julienned carrot, sliced green onions, chopped cilantro, minced garlic, and grated ginger. Toss gently until everything is evenly mixed.
3. 3Drizzle soy sauce and sesame oil over the filling and toss again so the aromatics coat every piece. Taste a small pinch and adjust with a splash more soy if you want deeper savoriness.
4. 4Fill a wide shallow dish with warm water. Working one at a time, dip a rice paper wrapper for about 8 to 10 seconds until pliable but still slightly firm; it will soften further as you work.
5. 5Lay the softened wrapper on a clean cutting board. Spoon a modest mound of filling just below the center, keeping edges clear so you can fold without tearing.
6. 6Fold the bottom edge up over the filling, then fold in both sides and roll snugly into a compact dumpling shape. Press gently to seal; the damp rice paper will stick to itself. Repeat until all filling is used.
7. 7Heat a large nonstick skillet over medium heat and add a thin film of neutral oil. When the oil shimmers, arrange dumplings in a single layer without crowding; work in batches if needed.
8. 8Cook undisturbed for 2 to 3 minutes until the bottoms turn golden and crisp. Flip carefully and cook the second side another 2 minutes until lightly blistered and heated through.
9. 9Transfer finished dumplings to a plate lined with a clean towel so steam escapes and the wrappers stay snappy rather than soggy.
10. 10Whisk rice vinegar with chili crisp for a quick dipping sauce. Serve the dumplings warm with sauce on the side and lime wedges for a bright finish that cuts the richness.