Crispy Rice Paper Dumplings

When I crave something crispy, savory, and satisfying, these crispy rice paper dumplings always deliver. They’re filled with a hearty mix of tofu, mushrooms, cabbage, and carrots, all seasoned to perfection and wrapped in thin rice paper before being pan-fried until golden brown. Light, crunchy, and full of flavor, they make a fantastic appetizer or quick vegan meal that everyone will enjoy.

Why You’ll Love This Recipe

I love how easy and fun these dumplings are to make. The rice paper gives them an incredibly crispy texture, and the tofu-veggie filling is packed with umami flavor. They’re completely plant-based, require simple ingredients, and can be customized with whatever vegetables I have on hand. Whether I make them for a cozy meal or a party snack, they’re always a hit.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For wrapping:

• 20 rice paper sheets

For the filling:

• 180 g firm tofu, crumbled
• 200 g mushrooms, finely diced
• 2 medium carrots, shredded
• ½ head napa cabbage, shredded
• 2 spring onions, chopped
• 4 cloves garlic, minced
• 1 teaspoon fresh ginger, minced or grated
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 teaspoon sesame oil
• Salt and pepper, to taste

For frying:

• 2–3 tablespoons neutral oil (such as canola or vegetable oil)

Directions

1. Prepare the filling: I start by heating a little oil in a large pan over medium heat. I sauté mushrooms, cabbage, carrots, tofu, garlic, and ginger for about 5–7 minutes, until the vegetables soften and most of the moisture evaporates. Then, I season with soy sauce, rice vinegar, sesame oil, salt, and pepper. Finally, I stir in the spring onions and let the mixture cool slightly before wrapping.
2. Wrap the dumplings: I briefly dip a rice paper sheet in warm water for a few seconds—just enough to make it pliable—and place it on a damp surface. I add about a tablespoon of filling in the center, fold the bottom up, then fold in the sides to form a small rectangular pocket. For extra crunch, I double-wrap each dumpling with a second sheet of rice paper.
3. Pan-fry the dumplings: I heat oil in a non-stick skillet over medium heat. Once hot, I cook the dumplings for about 2–3 minutes on each side until they’re golden brown and crispy. I avoid crowding the pan so they cook evenly.
4. Serve: I serve them hot with my favorite dipping sauces—soy-vinegar, sweet chili, or creamy peanut sauce.

Servings and Timing

This recipe makes 20 dumplings, perfect for 4 servings as an appetizer or 2 servings as a main dish.

• Prep time: 30 minutes
• Cook time: 10 minutes
• Total time: 40 minutes

Variations

I like experimenting with the filling based on what I have in my fridge. Sometimes I add spinach or bean sprouts for extra freshness, or even kimchi for a spicy kick. To make them gluten-free, I use tamari or coconut aminos instead of soy sauce. When I want a lighter option, I bake them at 400°F (200°C) for about 15–20 minutes instead of frying—they still come out crisp and flavorful.

Storage/Reheating

I store leftover cooked dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, I use a hot pan or air fryer to bring back their crispiness. For longer storage, I freeze the uncooked dumplings by laying them flat on a baking sheet, freezing until solid, then transferring them to a sealed container. When I’m ready to cook, I fry them straight from frozen without thawing.

FAQs

Can I bake the dumplings instead of frying them?

Yes. I bake them at 400°F (200°C) for about 15–20 minutes, flipping halfway through. They’re a bit less crispy but still delicious.

Can I freeze rice paper dumplings?

Absolutely. I freeze them uncooked on a tray, then transfer them to a container once solid. When I’m ready to eat, I cook them straight from frozen—no need to thaw.

Can I make these gluten-free?

Yes. I simply replace soy sauce with tamari or coconut aminos to make the recipe gluten-free.

What dipping sauces go best with these dumplings?

I love serving them with soy-vinegar sauce for tang, sweet chili sauce for spice, or peanut sauce for a creamy, nutty flavor.

How do I prevent the rice paper from tearing?

I dip each sheet in water for just a few seconds—long enough to make it pliable but not too soft. Double wrapping also helps keep them sturdy during frying.

Conclusion

These crispy rice paper dumplings are one of my favorite vegan snacks—flavorful, crunchy, and simple to prepare. The combination of tofu, mushrooms, and fresh vegetables creates a perfectly balanced filling, while the rice paper adds that irresistible crunch. I love making a big batch for family and friends, and they always disappear fast. Whether I fry or bake them, they’re a satisfying treat I can enjoy any day of the week.

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