Rice Paper Dumplings are a delicious, crispy, flavorful, and easy-to-make vegan and gluten-free snack or side that is crunchy on the outside and savory on the inside.
These easy-to-make rice paper rolls are filled with a colorful mix of vegetables and crumbled tofu, wrapped in rice paper sheets, and pan-fried to golden perfection.
Balancing sweet and savory elements in your dishes adds complexity and intrigue.
Table of contents
The great thing about this is that you can also air-fry them for a healthier take.
Whether you are hosting a party, looking for a light lunch, or just craving something crispy and flavorful, these Asian-style dumplings are a must-try!
About Rice Paper Dumplings
This crispy rice paper dumplings or rice paper rolls is a vegan, vegetarian, and gluten-free dumpling recipe that is perfect for anyone who wants a healthier twist on traditional dumplings. These vegetarian dumplings are a fun and delicious way to enjoy fresh ingredients in a whole new form.
These crispy rice paper dumplings are a guaranteed crowd-pleaser and a wonderful way to enjoy Asian-style vegan dumplings at home. They are healthy, flavorful, and irresistibly crunchy!
Whether you are craving a light lunch, a satisfying snack, or a crowd-pleasing appetizer, these easy dumplings are for you.
Instead of using wheat-based wrappers, we use rice paper wrappers in these Vietnamese-style dumplings, which are naturally gluten-free.
The filling is made with broccoli, cabbage, carrots, bell peppers, onion, ginger, garlic, and tofu, to make it a plant-based dumpling recipe packed with fiber, protein, and flavor. The filling is very versatile, you can technically use any veggies you like in your Asian dishes.
These easy vegan dumplings are lightly pan-fried in sesame oil until golden and crisp. Plus, they are double-wrapped for extra crunch and durability, as the double layer helps hold in the juicy, flavorful filling. Another great thing about this dumpling recipe is that you can also air-fry them, deep-fry them, or even bake them, whatever suits your dietary preference.
They taste great when enjoyed fresh. But they are completely meal-prep friendly, so you can prep the filling a day ahead and store it in the fridge. Just wrap the filling in the rice paper sheets and fry before serving.
If you love Asian flavours, you are going to love this easy dumpling recipe!
Why You Will Love the Recipe
These Rice Paper Dumplings are:
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vegan & gluten-free
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perfect for a plant-based diet
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allergy-friendly
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easy to make
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made with simple ingredients
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require minimal prep
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have a crispy texture
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can also be air-fried
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healthy & delicious
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loaded with veggies & tofu
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great as a snack, appetizer, or light meal
Ingredients
For the Filling
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Broccoli florets – They add fiber and a nice bite.
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1 red bell pepper, roughly diced – Gives sweetness and color to the filling.
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Yellow onion, quartered – It enhances the overall flavor of the filling.
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Carrots – Peeled and cut carrots add natural sweetness and crunch to this savory filling.
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Green cabbage – Some chopped or shredded green cabbage brings texture and Asian flavour to this filling.
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Garlic cloves – Some garlic cloves are added for that classic garlicky punch we find in Asian cuisine.
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Ginger – It is added for warmth and depth.
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Soy sauce – It adds a salty, umami base to the filling, without any need for salt.
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Chili oil – It adds mild heat and flavor. You can also use red pepper flakes in this recipe.
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Spring onion greens – They add a beautiful contrast, freshness, and aromatic touch to this filling.
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1 red bell pepper, roughly diced – Firm crumbled tofu is added for plant-based protein.
For the Rice Paper Dumplings
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Rice paper sheets – Thin, chewy, and gluten-free rice dumplings are the main ingredient of this dumpling recipe, as they make a sturdy base for the filling.
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Cold water – Used for softening the rice paper sheets.
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Sesame or neutral oil – You need about 1–2 tablespoons of oil for pan-frying.
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Sesame seeds – A topping of sesame seeds adds some extra crunch.
How to Make Rice Paper Dumplings
1. Prepare the Filling
Add all the veggies to a food processor or blender, and blend until coarsely ground. Alternatively, shred them manually.
Heat a pan over medium heat. Once hot, add the mixture and cook for 3–4 minutes. Crumble the tofu directly into the pan and cook for another 2 minutes.
Add in the soy sauce, chili oil, and salt (if needed). Cook for another minute. Add spring onion greens, mix well, and turn off the heat. Keep the filling aside and let it cool completely.
2. Wrap the Dumplings
Add cold water to a plate for dipping. Dip one rice paper sheet into the water for a few seconds.
Place it on the damp surface. Add 2 tablespoons of filling in the center and shape it into a rectangle.
Fold from the bottom, then the sides, and roll it up tightly. Now dip a second rice paper sheet in water and double-wrap the dumpling for a crispier finish. Shape all the dumplings.
3. Pan-Fry the Dumplings
For pan-frying, heat a non-stick pan with oil. Place the dumplings seam-side down and sprinkle sesame seeds on top. Pan-fry on medium-high heat for 2–3 minutes per side until golden and crispy. Your delicious rice paper rolls are ready to devour!
Variations
Tofu-Free Rice Paper Dumplings
You can skip adding tofu and use mushrooms for a soy-free option.
Noodle Rice Paper Dumplings
For a variation, you can add rice noodles or vermicelli to the filling for a fusion twist.
Air Frying
Instead of pan-frying, you can also use an air fryer for a lower-oil version.
Seasoning
I kept the filling simple by adding just chili oil and soy sauce. But you can also use ingredients like chili flakes, vinegar, and maple syrup for a little sweetness.
Serving Suggestions
These dumplings taste great when served hot with a side of chili garlic chutney, soy garlic dipping sauce, sweet chili sauce, or peanut dipping sauce. Simply garnish with fresh spring onions, cilantro, crushed peanuts, or chili oil for extra flavor and texture, enjoy!
These rice paper dumplings also pair well with hot and sour soup, miso soup, or a light salad like Thai mango salad or Asian cucumber salad.
Storage Suggestions
Cooked dumplings taste best when enjoyed fresh, but if you are planning to eat them after a few hours, they can be reheated in a pan to restore crispiness.
You can make the filling ahead of time and store it in an airtight container in the fridge. You can also assemble, but not cook, the dumplings and store them in the fridge for up to 4 hours covered with a damp cloth.
Tips and Tricks to make the best Rice Paper Dumplings
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Double wrapping – Make sure to double-wrap the dumplings to prevent tearing and to make them extra crispy and crunchy.
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Cool the filling – Make sure to let the filling completely cool before wrapping. This step prevents the rice paper from getting sticky and soggy.
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Soaking time – If for some reason your rice paper is too sticky, dip it in water for 2–3 seconds, then start rolling it on a damp surface.
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Oil – For pan-frying, you can either use sesame oil or any neutral oil. For making it more flavorful, you can even go with chili oil.
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Sesame seeds – I have topped each dumpling with sesame seeds for added crunch, but you can also make them without any sesame seeds.
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Garnish – I only used spring onion greens as garnish. You can make them more flavorful by topping with chili oil, crushed peanuts, and chopped cilantro.
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Veggies – Feel free to add any vegetables of your choice.
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Seasoning – You can also add other spices like gochugaru, chili flakes, or vinegar.
Rice Paper Dumplings (Step-by-step photo instructions)
Make Filling
- To prepare the filling, add broccoli florets, bell pepper, onions, carrots, cabbage, ginger, and garlic to a blender or food processor. Blend into a coarse mixture. You can also shred the vegetables instead.
- Heat a large pan and add the blended vegetables. Mix well. Sauté for a few minutes until the vegetables begins to soften slightly. When the mixture is halfway cooked, using your fingers, crumble tofu into small pieces and add to the pan. Stir in the chili oil and soy sauce. Add salt if needed.
- Mix well and cook for another minute. Finally, add chopped spring onion greens and stir. Turn off the heat and let the filling cool completely.
Make Rice Paper Dumplings
- Add water to a plate or a shallow tray for dipping. Dip one rice paper sheet into the water for a few seconds.
- Then place it on the damp surface. Add 2 tablespoons of the cooled filling in the center, shaping it into a small rectangle. (Refer to step-by-step pictures for visual guidance.) Fold the bottom of the rice paper over the filling, then fold in the sides, and roll from the bottom to create a tight rectangle-shaped pocket.
- Dip a second rice paper sheet in water and place it on the board. Place the filled pocket on the lower half and wrap it the same way to double-wrap the dumpling. Repeat the process until all the filling is used.
- To pan-fry the rice paper dumplings, heat a little oil in a pan and spread it evenly with a brush. Place the dumplings in the pan, sprinkle with sesame seeds, and pan-fry on medium-high heat for a few minutes on each side until golden and crispy.
- Serve your crispy rice paper dumplings hot with your favorite dipping sauce and a garnish of spring onion greens. Enjoy!
Recipe Card
Rice Paper Dumplings [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 20 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Snacks | Asian | 3 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 55 calories | 1 dumpling |
INGREDIENTS
For Filling
- 200 grams broccoli florets
- 1 red bell pepper, roughly diced
- 1 large yellow onion, quartered
- 2 small carrots, peeled and cut into 1-inch pieces
- 1/2 to 1/4 small green cabbage
- 4 to 5 garlic cloves
- 1 inch piece of ginger, peeled and chopped
- 2 tablespoons soy sauce
- 1 tablespoon chili oil
- 2 tablespoons chopped spring onion greens
For Rice Paper Dumplings
- 20 rice paper sheets
- Cold water
- 1 tablespoon sesame oil or any neutral oil for pan-frying
- 1 to 2 tablespoons sesame seeds
- Prepared veggie filling
For Serving
- Dipping sauce
INSTRUCTIONS:
Make Filling
- To prepare the filling, add broccoli florets, bell pepper, onions, carrots, cabbage, ginger, and garlic to a blender or food processor. Blend into a coarse mixture. You can also shred the vegetables instead.
- Heat a large pan and add the blended vegetables. Mix well. Sauté for a few minutes until the vegetables begins to soften slightly. When the mixture is halfway cooked, using your fingers, crumble tofu into small pieces and add to the pan. Stir in the chili oil and soy sauce. Add salt if needed.
- Mix well and cook for another minute. Finally, add chopped spring onion greens and stir. Turn off the heat and let the filling cool completely.
Make Rice Paper Dumplings
- Add water to a plate or a shallow tray for dipping. Dip one rice paper sheet into the water for a few seconds.
- Then place it on the damp surface. Add 2 tablespoons of the cooled filling in the center, shaping it into a small rectangle. (Refer to step-by-step pictures for visual guidance.) Fold the bottom of the rice paper over the filling, then fold in the sides, and roll from the bottom to create a tight rectangle-shaped pocket.
- Dip a second rice paper sheet in water and place it on the board. Place the filled pocket on the lower half and wrap it the same way to double-wrap the dumpling. Repeat the process until all the filling is used.
- To pan-fry the rice paper dumplings, heat a little oil in a pan and spread it evenly with a brush. Place the dumplings in the pan, sprinkle with sesame seeds, and pan-fry on medium-high heat for a few minutes on each side until golden and crispy.
- Serve your crispy rice paper dumplings hot with your favorite dipping sauce and a garnish of spring onion greens. Enjoy!
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NOTES:
- Make sure to double-wrap the dumplings to prevent tearing and to make them extra crispy and crunchy.
- Make sure to let the filling completely cool before wrapping. This step prevents the rice paper from getting sticky and soggy.
- If for some reason your rice paper is too sticky, dip it in water for 2–3 seconds, then start rolling it on a damp surface..
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/rice-paper-dumplings/
