Crispy Rice Paper Egg Roll Panini
Our panini sandwich press was collecting dust. When we made a batch of our rice paper egg rolls, a culinary light bulb turned on. Let’s make crunchy rice paper egg roll panini! Instead of rolling the traditional egg roll, we pressed them in a panini press. These were so CRISPY and used way less oil than traditional methods of frying. You have to make these rice paper dumpling panini. They’re so good!
What are Rice Paper Egg Roll Panini?
They’re our own invention! These are flat and crunchy egg rolls all made in the panini maker. It’s not rocket science that these would turn out so crunchy because the heat of the panini sandwich press really gets super hot. The heat and the press creates a fantastic crunch to the rice paper. Sandwiched between the rice paper is the egg roll meat filling. So it’s a unique technique to making the traditional egg roll. Previously we made a crispy smash egg roll dumplings on pastry wrappers and they were a hit. So this rice paper version is even crispier and uses a gluten free rice paper. We even made savory wonton waffles!
Our Triangle Shaped Folds
We used this triangle shape for the egg roll panini because it allows both sides to have a double layer of rice paper. You only have to use one sheet of rice paper and it’s still double layered. Using two sheets of rice paper was a little too thick, so we have a special way to folding these so they don’t tear, but still turn out crunchy. All the step-by-step photo and details are in the recipe box below.
Video: Rice Paper Egg Roll Panini Recipe
Making Rice Paper Dumpling or Potsticker Panini
Sure, you can call these dumplings or potstickers! Just use your favorite dumpling or potsticker filling and place them in the rice paper and follow our folding techniques. We used our egg roll filling because there’s a little more veggies in it. But make sure to chop all the vegetables really small so they don’t tear the rice paper.
Less Oil and More Crunch in the Panini Sandwich Press
We loved using the sandwich press for these rice paper egg roll panini because you hardly use any oil at all. Your initial egg roll or dumpling panini needs a light spray of oil or brush of oil. But after a few have cooked, the meat releases some oil so you barely have to use any more oil. The rice paper because so crispy, crunchy and addicting.
Rice Paper Egg Roll Panini (Rice Paper Dumpling Panini)
Ingredients
- twelve 6-8 inch (15-20 cm) spring roll rice paper sheets (approximately)
- 1-2 Tablespoons (15-30 ml) oil , spray or brush
- Dipping sauce of choice *see below Filling Ingredients for some of our favorites
For the Egg Roll or Dumpling Filling
- 1/2 pound (227 g) ground pork (or any ground meat)
- 1 cup (240 ml) finely chopped cabbage
- 1/4 cup (60 ml) shredded carrot , then finely chopped
- 2 stalks green onion , minced fine
- 2 teaspoons (10 ml) soy sauce or fish sauce
- 1 teaspoon (5 ml) sesame oil
- 1 teaspoon (5 ml) garlic powder
- 1/2 teaspoon (2.5 ml) onion powder
- 1/2 teaspoon (2.5 ml) ground black pepper
Some of our Favorite Sauces to Dip the Dumplings In
Equipment
- Oil Sprayer , optional
Instructions
- Chop the cabbage, carrot and green onions together until they are finely diced. If they are too big and chunky, you might have a problem with the meat sticking to the wrapper.
- In bowl combine all filling ingredients (1/2 pound (227g) ground pork, 1 cup (240ml) cabbage, 1/4 cup (60ml) shredded carrot, 2 minced green onions, 2 teaspoons (10ml) soy sauce, 1 teaspoon (5ml) sesame oil, 1 teaspoon (5ml) garlic powder, 1/2 teaspoon (2.5ml) onion powder, and 1/2 teaspoon (2.5ml) black pepper).
- Turn on your panini press to heat up. Once it's heated, Lightly brush or oil spray base of the panini press.
- Dip rice paper in warm water for about 3 seconds. Don't dip for too long because the rice paper will get soggy and fold on itself. You still want the rice paper slightly firm. Soggy rice paper is hard to work with.
- Working quickly, lay the dipped rice paper on plate or cutting board. Cut a strip through the rice paper from the center to one edge.
- Place about 1 Tablespoon of the filling on bottom left quadrant of the rice paper.
- Folding counter-clockwise, fold up to the next quadrant.
- Continue folding over counter-clockwise until you reach the last bottom right quadrant.
- Your rice paper should look like this. Repeat for about 2 more egg roll triangles. Just make as many as your panini press holds at one time. DON'T pre-fold too many at once because the rice paper gets too soft and becomes hard to handle and transfer to the panini press.
- Gently place 2-3 of the rice paper triangles on the panini press but don't let the rice paper touch each other. Leave room around the edges.
- Lightly oil spray or brush oil on top of the rice paper.
- Close the panini press and cook for about 3-4 minutes or until the rice paper looks crispy. Then flip the rice paper egg roll.
- Continue cooking for about 3-4 more minutes OR until the rice paper is nice and crispy. Cooking time will vary depending on the panini press.
- Once the rice paper egg rolls are cooked to your liking, remove from heat. Allow to cool then dip in your favorite sauce. Repeat folding and cooking.
Video
Nutrition Information per Serving
What Sauce to Dip into?
We used our traditional Vietnamese fish sauce dip recipe. But you can use any 5 minute dumpling sauce recipe, soy sauce, hot sauce or even try our homemade chili crunch recipe.
Best Rice Paper Options
There’s lots of rice paper options out there, including brown rice paper. But try not to use anything larger than about 6-8 inches. This diameter gives you enough space to fold and press in the panini maker.
Everyday Recipes for Family
- Viral tunacado sandwich inspired from Joe & The Juice
- Crispy shrimp dumplings with rice paper
- Learn how to make and roll spring rolls the right way!
- high protein chicken crust pizza
- smashed egg roll tacos
