Serves 1-2 (5 rice paper dumplings)


  • Ocean’s Halo Spring Roll Rice Wraps (1-2 per dumpling)
  • Ocean’s Halo NoSoy Soy-free Sauce – 3 tbsp
  • Shitake Mushrooms – 8oz
  • Green onions – scallions
  • 1/4 clove of ginger
  • 1 large clove of garlic, or 2 small ones
  • 1 tsp Sesame Oil
  • Toasted Sesame Seeds

Dipping Sauce

  • 2 tbsp Ocean’s Halo Vegan Fish Sauce
  • 1 tbsp Chili Crunch Oil


  1. Prepare fillings:
    1. Dice mushrooms, red cabbage, green onions, garlic, and ginger.
    2. Combine fillings and saute in a pan until slightly cooked. Add in NoSoy Sauce and sesame oil for flavor. Do not overcook as this can cause too much moisture within the dumplings.
  2. Build your dumplings:
    1. Dunk rice paper in cold water for about 20 seconds to soften, make sure it is not dripping wet, you can use a cloth or paper towel to dry it a bit.
    2. Place about 1-2 tbsp filling in the middle of your rice wrap.
    3. Fold in side edges first, then fold the bottom edge up and over, then roll up to the top edge.
    4. You can add an additional layer of rice wrap if you want your wraps to be more sturdy.
  3. Frying your dumplings
    1. Add 1-2 tbsp oil to a shallow pan, heat up the pan on medium-high heat.
    2. Once the pan is hot, place 2-3 dumplings in at once for about 3 minutes, then flip over for another 3 minutes.
  4. Combine Vegan Fish Sauce and Chili Oil and top with a few chopped green onions.
  5. Serve rice paper dumplings warm with dipping sauce!