Mediterranean Rice Paper Dumplings

Save to Find It Later!

If you’re looking for a crispy, golden snack that doesn’t require hours in the kitchen, these Mediterranean dumplings are it. And instead of making a dough from scratch, I use rice paper wrappers to make the process ten times easier (and gluten-free too, if that’s something you’re after). You just wrap, pan-fry, and dip. That’s it.

I love making these when I want something that feels different from the usual dumpling or snack, but still hits that crispy-on-the-outside, soft-on-the-inside craving. They also hold up well, so you can make a batch and snack on them later. They’re great with tomato sauce, but you could also serve them with tzatziki or even hummus if that’s more your thing.

Here are a few tips to make sure your dumplings come out crispy and flavorful:

• Don’t skip brushing the rice paper with oil before pan-frying. It helps create that golden, crisp finish and prevents sticking.
• Let your chickpeas dry slightly after rinsing. This keeps the filling from getting too wet and helps everything hold together better.
• Watch them as they cook—rice paper browns fast, so medium heat and flipping halfway through is key.
• If you want extra crunch, you can sprinkle sesame seeds on the outside right before frying. They toast up beautifully.

Ingredients

• 1 can chickpeas (400g / 14 oz), rinsed and drained
• 100g feta cheese (about 3.5 oz), crumbled
• 4–5 sun-dried tomatoes, chopped
• 6–8 green olives, chopped
• 1–2 green onions, chopped
• 1 teaspoon lemon juice
• 6–8 rice paper sheets
• Olive oil for brushing
• 1 teaspoon sesame seeds (optional)
• Tomato sauce for dipping

Alternative Ingredients

If you don’t have chickpeas, white beans or even cooked lentils would work well as a base. Just mash them slightly before mixing.

No feta? Use goat cheese, ricotta salata, or even a plant-based cheese if you’re keeping it dairy-free.

Sun-dried tomatoes can be swapped with roasted red peppers for a slightly sweeter, softer texture.

If you’re not into olives, try chopped artichoke hearts or capers for a similar briny bite.

Step 1: Prepare the Filling

Chop the sun-dried tomatoes, green olives, and green onions into small pieces.

In a large bowl, combine the chickpeas (lightly mashed if you prefer), crumbled feta, chopped ingredients, and a teaspoon of lemon juice. Stir everything together until evenly mixed.

Step 2: Cut and Soften the Rice Papers

Cut each rice paper sheet in half so you get a more bite-sized dumpling once folded.

Fill a shallow plate or bowl with warm water and dip one half-sheet of rice paper in for 5–10 seconds until just softened. Lay it flat on a clean surface.

Step 3: Assemble the Dumplings

Place about 1–2 tablespoons of the chickpea-feta filling in the center of the softened rice paper.

Fold the sides over the filling and then roll it into a small rectangular or square dumpling. It doesn’t need to be perfect—just make sure the filling is enclosed.

Repeat with the remaining sheets and filling.

Step 4: Pan-Fry the Dumplings

Brush each dumpling lightly with olive oil and sprinkle with sesame seeds if using.

Heat a nonstick pan over medium heat. Place the dumplings in the pan and cook for about 10 minutes total, flipping halfway through so both sides get golden and crispy.

Keep an eye on them—if the pan’s too hot, they can burn quickly.

Step 5: Serve and Dip

Once crispy and cooked through, remove the dumplings from the pan and let them cool slightly.

Serve warm with a small bowl of tomato sauce for dipping. You can also serve them with tzatziki, yogurt, or even a garlicky aioli.

How to Conserve the Recipe

These dumplings are best eaten fresh while they’re still crispy, but you can store leftovers in an airtight container in the fridge for up to 2 days.

To reheat, place them back in a hot pan or pop them in a toaster oven at 180°C (350°F) for 5–7 minutes to bring back the crunch.

Microwaving works in a pinch, but the rice paper will soften and lose its crispiness.

I wouldn’t freeze them—rice paper tends to fall apart when defrosted—but you can prep the filling ahead of time and store it in the fridge for up to 3 days.

Ways to Serve These Mediterranean Dumplings

These dumplings are super versatile, so here are a few ways I like to serve them:

Appetizer: They make a great starter with dipping sauce, especially if you’re hosting a dinner with Mediterranean flavors.

Snack platter: Add them to a mezze board alongside hummus, olives, pita chips, and veggies.

Light lunch: Serve a few dumplings with a simple salad and a lemony dressing. It’s filling without being heavy.

Picnic or potluck: They’re easy to pack and taste good even at room temp, so you can bring them along and impress your friends.

Finger food dinner: Pair with other small bites like stuffed grape leaves, cucumber bites, or grilled halloumi for a DIY dinner plate.