Pan-Fried Dumpling Rice Paper Rolls - Men's Health Magazine Australia

Pan-Fried Dumpling Rice Paper Rolls

Just in time for Lunar new year.

With Chinese New Year having just passed, we reached out to the owner of Bodhi restaurant, Heaven Leigh, for some of her family-favourite recipes (and Bodhi signature dishes).

It was Lee-Leng’s spiritual journey and interest in vegan food that led Heaven to where she is today, as the owner and operator of Bodhi Restaurant Bar. And she is on a mission to make plant-based food fun and accessible for people to incorporate into their lives.

Here, she shares how to make pan-fried dumpling rice paper rolls, sure to go down a treat at your next family dinner.

Pan-fry Vegan Rice Paper Wraps


50g Dried vermicelli or glass noodles

5 Tbsp Vegetable oil

1 Bok Choy (shredded leaves and stalk)

1 cup Chinese cabbage (finely shredded)

1 Carrot (peeled and grated) 

1 cup Shiitake mushrooms (sliced)

2 x Spring onion (thinly sliced)

2-3 Cloves garlic (minced)

2 Tbsp Coriander (finely chopped)

1 tsp Fresh ginger (finely grated)

10 sheets Rice paper 

1 Tbsp Light soy sauce

2 Tbsp Soy sauce

1 Tbsp Rice vinegar

3 Tbsp Vegan oyster sauce

2 Tbsp Water

Filling Instructions

1. Cook your noodles according to the packet instructions.

2. Once noodles are cooked drain, rinse under cold water and set aside. Cut the noodles roughly into 5 cm pieces so they are easier to wrap. Set aside.

3. Heat a large frying pan over high heat and add 1 Tbsp of the vegetable oil. Gently sauté garlic, and ginger until fragrant approx. 1 minute.

4. Add carrot, Chinese cabbage, and sweat for 2 mins. Once your cabbage has softened, add the Bok choy, shiitake mushrooms, spring onions and stir -fry for a further 2 mins. Return the cut noodles to the pan and add all your sauce ingredients. Cook for 1 more minute.

5. Transfer mixture to a large bowl, add in coriander, mix well, and allow to cool.

Assembly Instructions

1. Fill a large shallow dish with warm water and dip a rice paper wrapper in. Let it soak for a couple of seconds until it begins to soften, then place it on a flat working area like a wooden board.

2. Scoop 2 generous spoonfuls of filling and spread it across the bottom part of the wrapper, on the edge closest to you, whilst leaving a 1-inch gap. Remember the more filling you use, the thicker your rolls will be. Be sure to leave about 1-inch of space at each side as well.

3. Take the left and right sides of the wrapper, pull them over the filling and then roll the wrapper from the bottom up into a roll, sticking the sides in as you go to make sure the filling is secure inside the wrapper.

4. Repeat this process until you have used all your filling.

Cooking Instructions

1. Heat a small frying pan over a medium heat and add remaining vegetable oil for pan frying.

2. Using tongs place a few wraps into the oil at a time. Make sure the rice paper rolls don’t touch so they don’t stick together. Fry each side until golden brown or crispy.

3. Transfer rolls onto a serving plate. Serve with your desired dipping sauce.

By Nikolina Ilic

Nikolina is the former Digital Editor at Men's Health Australia, responsible for all things social media and .com. A lover of boxing, she has written for Women's Health, esquire, GQ and Vogue magazine.

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