Crispy Miso Rice Paper Dumplings

Sometimes hosting a gathering can feel a little overwhelming, as you try to navigate everyone’s dietary needs and cook up something delicious. We’re here to help! These rice paper parcels are an easy gluten free alternative to spring rolls or dumplings, and we have filling options to suit every guest. Our recipe uses a simple veggie base, to which you can add pulled chicken or chili mushrooms for the veggies/vegans in the family. The double draw instant vortex makes cooking for a family with diverse food needs a breeze as we can keep the meat option completely separate. Double up on the quantity of chicken or mushrooms if you simply want to make one flavor. You can also substitute the veggies for a stir fry mix, however make sure to add the garlic and ginger (for flavor) and corn flour, or your parcels may go soggy. You can roll the parcels like a spring roll, or make them a bit larger for a fantastic starter. Serve them alongside your favorite dipping sauce.

Cooking Technique

Air Fry

Keywords

4 servings, air fry, as needed, bar snacks, c-rispy chilli sauce, carrot peeled, chicken breast cooked, cook 20 min, cooked, cornflour, g cabbage thinly sliced, garlic grated, halved thinly sliced, julienned, mushrooms chopped, oil, paper rolls, prep 20 min, rice, sesame oil, shredded, spring onion thinly sliced, tbsp ginger, vegetarian, white miso paste

Prep Time

20 min

Cook Time

20 min

Servings

4 Servings

Ingredients

1 tbsp oil
1 onion, halved thinly sliced
4 carrot peeled, julienned
150 g cabbage thinly sliced
4 clove garlic grated
1 ½ tbsp ginger
1 tsp white miso paste
4 sprig spring onion thinly sliced
1 tbsp cornflour
1 chicken breast cooked, shredded
300 g mushrooms chopped, cooked
1 tsp c-rispy chilli sauce
16 rice paper rolls
2 tsp sesame oil
Salt as needed

Instructions

Add oil to a wok and stir fry the onions and carrots until starting to soften. Add the cabbage, garlic and ginger.
Remove the wok from the heat, then add the spring onions and miso.
Sieve over the corn flour and stir everything together. Season to taste with salt.
Divide the mixture in half. Half to add to the cooked shredded chicken, and the other half to the mushrooms and chili crisp. Mix each flavour to combine.
Make the crispy rice dumplings by dipping the rice paper wrapper into some warm water until coated, then lay it on a clean dry surface.
Once it has softened and is pliable, add a few tablespoons of filling to the top ¼ of the wrapper. Fold the left and right sides of the wrapper in then roll the parcels together.
Add another wrapper around the parcel, to create a double layer of rice paper. Then repeat the process for the remaining filling.
Brush the parcels with sesame oil, and place in the air fryer, with the mushroom parcels in one draw and the chicken in another.
Select Air Fry on Drawer 1 and set the temperature to 205°C and set the time for 11 Minutes.
Select Sync Cook to mirror the cooking settings between drawers and press start. When prompted to ‘Turn food’ flip the rice paper parcels over.
Once cooked, serve the crispy rice paper parcels with your choice of dipping sauce.