Our Umami-packed Rice Paper Dumplings are crispy on the outside and filled with veggies and tofu inside. These vegan and gluten-free dumplings are fun to make and delicious to eat!
What are Rice Paper Dumplings?
Rice Paper Dumplings are a combination of Dumplings and Rice Paper Rolls. Imagine a delicious dumpling filling seasoned with soy sauce, garlic, ginger, and five-spice powder shaped into a roll using rice paper sheets. This is a Rice Paper Dumpling.
Our Crispy Rice Paper Dumplings are pan-fried to get that rice paper crispy while keeping the inside moist and chewy and served with a homemade gyoza dipping sauce.
With the scrambled tofu, veggies, and noodles, these dumplings almost have this meaty texture delivering yummy flavors.
Our Rice Paper Dumplings are:
- Vegan
- Gluten-free
- Crispy
- Pan-fried
- Asian-style dish
- An appetizer or snack
- Family-friendly
How to make Veggie Rice Paper Dumplings
Filling Ingredients
Rice Paper Sheets. These are the same Rice Paper Sheets that are used when making summer rolls. You can find rice paper in an Asian market or supermarket or online. To make these dumplings we use 18 cm rice paper sheets.
Fresh veggies. One thing we love about rice paper dumplings is that you can make the filling different every time. We have a favorite combination of ingredients when we make dumplings but we do like to add different ingredients from time to time. Our top veggies for the dumpling filling are fresh shiitake mushrooms, white cabbage or Napa cabbage, and carrot.
Firm Tofu. Firm tofu is our top plant-based protein when it comes to making dumplings, summer rolls, or gyozas. We love how it crumbles and gives the filling the perfect consistency. We strongly recommend using firm tofu as it contains less water. Before crumbling, remove any excess water. Make sure you check our 15 Chinese Tofu Recipes to get more inspiration on how to use tofu.
Garlic and ginger. Basic ingredients for your filling. They will add umami.
Tamari. We use tamari to keep this recipe gluten-free. You can use regular soy sauce.
Sesame oil. We use toasted sesame oil. If you like your dumplings spicy, you can use chili sesame oil.
Five-spice powder. This Chinese spice blend makes for a perfect seasoning for the filling. You can make your own five-spice powder by following The Spruce Eats recipe.
Vermicelli or glass noodles. You could substitute this ingredient for other types of noodles. We like adding glass noodles as it makes the inside of your rolls chewy and super yummy.
Salt and black pepper.
Step-by-step Method
- Get a large bowl where you can combine all the filling ingredients. Prepare the tofu by removing any excess water and crumbling it with your hands. Add the crumbled tofu to the bowl. Finely shred the cabbage and carrot and add them to the bowl. Finally, add finely chopped shiitake mushrooms. Add the sesame oil, tamari sauce, five-spice powder, and salt and pepper.
- Combine all the ingredients so the mixture is homogeneous and transfer to a large pan. Add some vegetable oil to medium heat. Add the dumpling filling mixture and cook for 12-15 minutes until the cabbage has softened but still has a bit of a crunch.
- Add the vermicelli noodles into a medium size bowl and fill it with boiling hot water. Leave soaking for a few minutes until they soften (5-7 minutes).
- Drain the water and add the noodles to the pan with the rest of the ingredients. Mix well until everything is incorporated.
- Make the rolls. We explain how to make the rice paper rolls with step-by-step photos below.
- Once you have shaped all your Rice Paper Dumplings, heat some oil to medium-high heat using a frying pan (you can use the same pan where you cooked the mixture). When the oil is hot, carefully add the rolls and cook for about 3-4 minutes (or until golden) on each side. Place the Rice Paper Roll on a paper towel for a couple of minutes and then transfer it to the serving plate.
How to shape Rice Paper Dumplings (Step-by-Step Photos)
Tips for making the best Fried Rice Paper Rolls
- Use the right Rice Paper Sheets. Round Rice Paper Sheets will make your shaping process easier. As well, using smaller sheets makes it more manageable when making and frying the rolls as they can break easily.
- Make sure the filling mixture has cooled before you start shaping your Rice Paper Dumplings. If the mixture is still too hot, the rice paper will get too warm and make it difficult to shape your dumplings without breaking them.
- Use lukewarm water to soften your rice paper sheets. Our trick is to just soak them for 15-20 seconds and then place them on a wooden surface. Using a wooden cutting board or flat surface as a work surface to roll the dumplings will make your rolling process much easier. They don't stick to wooden surfaces and the shaping process is simpler.
- When pan-frying the vegan dumplings, do not overcrowd the pan. If the rolls are placed right close to each other, they will stick and possibly break. You need some space to turn them without them sticking to each other. The best way is to make a first and a second batch when cooking the dumplings. Depending on the size of your pan, you may need to make more than two batches.
- Make sure the oil is hot enough. If the oil is not hot enough, you will end up with chewy skins. You can dip a little bit of a dumpling to make sure the oil is hot before adding your dumplings to the pan.
- After cooking, you will want to place them on a paper towel to get that excess oil out. As well, don't try to move them while they are still really hot, as they will stick to the paper and break.
- You can roll your dumplings twice with a second layer of rice paper wrapper, by repeating the rolling process. Once the roll is shaped, repeat the process on another paper sheet. We don't do this as we find the rolls just too chewy for our little ones, but it is an option to make the process easier as they will be much harder to break while cooking.
Serving Suggestions
These Vegan Crystal Dumplings are a crunchy and super delicious appetizer that most people will love, including picky eaters. Serve them with a Thai curry, a Chinese-style dish such as this lovely Eggplant with Garlic Sauce, a noodle dish, or a rice dish to make the meal yummy and complete.
You can as well, serve them as a side dish with a noodle salad or with a Thai Curry.
We love serving them with a homemade dipping sauce but if you have sweet-chili sauce at home, is a great sauce to dip in these delicious dumplings.
Add some green onions chopped on top to add a little bit of green to the dish. As well, you can sprinkle some sesame seeds on the top or in your dipping sauce.
If you have any leftovers, you can keep them in the fridge in an airtight container for 2-3 days.
Dipping Sauce
Making the perfect sauce will make your dumplings extra enjoyable.
Our dipping sauce is made with soy sauce, sesame oil, rice vinegar, maple syrup, and sesame seeds. You can add some chili flakes or chili sesame oil to make your Rice Paper Dumpling dipping sauce spicy.
All you need to do is to combine all the ingredients for the dipping sauce in a small bowl and serve it with the crispy dumplings.
Another great dipping sauce for these crispy rice dumplings is the classic sweet chili sauce.
FAQ
- Should I use warm water or cold water when soaking the rice paper wrappers? We use lukewarm water to soften your rice paper sheets. Our trick is to just soak them for 15-20 seconds and then place them on a wooden surface. They don´t stick to wooden surfaces and the shaping process is way easier.
- How do I keep the Rice Paper Sheet from breaking? While shaping the roll, we recommend using a wooden surface so it doesn't stick to it. When you are pan-frying them, make sure you are not overcrowding the pan and leave them on a paper towel to release any excess oil and make sure they have cooled a little bit before trying to move them.
- Can I make these crispy dumplings ahead? You can prepare the mixture ahead of time, even a day or two before you are cooking the Rice Paper Dumplings but we recommend making and cooking the dumplings right before serving.
- Can I use an air fryer for this recipe? Yes. Simply grease with oil on both sides of the dumpling, place them in the air-fryer basket, and air-fry for about 14 minutes at 200C (400F). We recommend turning them halfway through cooking when air frying.
- How can I make homemade dumpling wrappers? If you want to make your own rice paper wraps, you can check this Quick and Easy Recipe to make Rice Paper
Rice Paper Dumplings
Ingredients
- 250 g firm tofu
- 2 carrots
- 150 g white cabbage
- 10-12 shiitake mushrooms
- 1 garlic clove
- 1 small piece of ginger
- 50 g vermicelli or glass noodles
- 1 tablespoon sesame oil
- 1 teaspoon five-spice powder
- 1 tablespoon tamari or soy sauce
- 12 rice paper sheets
Dipping Sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoon soy sauce
- 1 teaspoon sesame seeds
- ½ tablespoon rice vinegar
- 2 teaspoon maple syrup
Instructions
- Prepare the tofu by removing any excess water and crumbling it with your hands. Add the crumbled tofu to a large mixing bowl.
- Finely shred the cabbage and carrot and add them to the bowl.
- Add finely chopped shiitake mushroom with the tofu, cabbage, and carrot.
- Add minced garlic and shredded or minced ginger.
- Add the sesame oil, tamari or soy sauce, five-spice powder, and salt and pepper. Combine all the ingredients so the mixture is homogeneous.
- Using a large pan, add some vegetable oil to medium heat. Add the dumpling filling mixture and cook for 12-15 minutes until the cabbage has softened but still has a bit of a crunch.
- While the filling mixture is cooking, add the vermicelli noodles into a medium size bowl and fill it with boiling hot water. Leave soaking for a few minutes until they soften (5-7 minutes).
- Drain the water and add the noodles to the pan with the rest of the ingredients. Mix well until everything is incorporated.
- Start shaping the rolls. Take one rice paper sheet, and soak it in lukewarm water for about 10 seconds. Place on a wooden surface.
- Add the vegetable and noodle mixture to the center of the rice paper wrapper.
- Starting at the bottom, fold over the rice paper sheet until you cover the mixture. Then fold both sides of the sheet over the filling and roll the paper sheet until you reach the top of the rice paper creating a roll.
- Once you have shaped all your rice paper dumplings, heat some oil to medium-high heat using a frying pan. When the oil is hot, carefully add the rolls and cook for about 3-4 minutes (or until golden) on each side.
- Place the wrapped dumpling on a paper towel for a couple of minutes and then transfer it to the serving plate.
Dipping Sauce
- To prepare the dumpling dipping sauce, simply combine in a pinch bowl the soy sauce, sesame oil, sesame seeds, rice vinegar, and maple syrup. Mix well and serve.
Notes
- You can sprinkle some sesame seeds and green onion to the Rice Paper Dumplings before serving
| If you tried our recipe, please leave a comment or tag us on Instagram @Sixhungryfeet. We are always happy to see your creations! |
Colleen says
I have missed dumplings since having to become gluten free, so I was excited to find this recipe. They turned out perfect! Thank you.
Laura says
That's great Collen! Thank you
May says
These dumplings were SO YUMMY! I made them for my family and they couldn't tell they were vegan at all! I'll be making them again. thank you!
Laura says
Thank you!
Min says
So delicious, and much easier and less intimidating once you get a few down. I love that dipping sauce, which is a must in my opinion
Enriqueta E Lemoine says
I just ordered the rice paper to make these dumplings. I cannot wait to make these for my family. Thank you so much for the inspiration.
Cathleen says
Wow this looks amazing! I put all the ingredients on my shopping list, and I am so excited to make this tomorrow night 🙂
Tristin says
These were amazing dumplings. I especially liked the little bit of crispness from cooking them at the end.
Lauren Michael Harris says
These dumplings sound sooooo good! I love that they are vegan and gluten free too. I'm definitely going to have to grab these ingredients on my next trip to the store.
Moop Brown says
Dumplings are actually one of my favorite foods and I love the fact that these are vegan as well. Looking forward to trying them.
LaKita says
These rice paper dumplings are absolutely amazing! So crispy, delicious, and loaded with flavor. Pairing it with the homemade sauce, my family couldn't get enough!
Carena Hall says
I think I did something wrong!! The taste is lovely with the dipping sauce, but when I tried to cook the rolls, they totally fell apart!! Literally a crumbly mess! I'm not sure whether I needed to use more oil, or if I did something wrong with the rice paper?? Any hints??! I still have loads of the mixture left so am keen to try again.
(The only thing I changed was added purple cabbage instead of mushrooms... but surely that wouldn't have messed it up?!)
Laura says
Hi Carena, sorry to hear that! We have a section about "Tips for Making the Best Fried Rice Paper Rolls", we give some tips that can be useful. When we make these, we make sure that the mixture has cooled before shaping them. If they fell apart while cooking them, maybe the oil wasn't hot enough or the pan was too overcrowded. Another thing is the kind of pan, we use a non-stick pan to make them. If you want to try one more time, you could try wrapping them twice, which means double rice paper, like this they will be more likely to hold the shape. I really hope you can try the recipe again and that you succeed this time!