These Rice Paper Dumplings are crispy on the outside and filled with veggies and tofu inside. If you want to make your own crispy dumplings at home without investing too much time and effort, this is the recipe you'll need!
The first time I saw this recipe was on Tiktok; Okonomi Kitchen, a fantastic blog with amazing Asian-style recipes, shared a recipe for rice paper dumplings, and it went viral, so I needed to recreate this dish at home myself!
We love making our own rice paper rolls, and we've shared some recipes with you, such as these green summer rolls or these Vietnamese rolls, but this time, we're cooking the rice paper to make a crispy outer later, and we are making a heartier filling with stir-fried ingredients instead of raw.
Making rice paper dumplings can be a simple process or a disaster, and we've made mistakes while perfecting this recipe, so I'll explain to you every detail to avoid failures such as your rolls sticking to the pan, your rice paper breaking or your mixture being too moist!
Our Rice Paper Dumplings are:
- Vegan
- Gluten-free
- Pan-fried
- An appetizer or snack
- Family-friendly
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 dumpling, 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 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 carrots, just like the filling we use for our vegan wonton soup.
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 spicy dumplings, 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 they make 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-sized 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 Roll Your Dumplings (Step-by-Step Photos)
Rice Paper Dumplings
Ingredients
- 9 oz firm tofu
- 2 carrots
- 5 oz white cabbage
- 10-12 shiitake mushrooms
- 1 garlic clove
- 1 small piece of ginger
- 1 tablespoon sesame oil
- 1 teaspoon five-spice powder
- 1 tablespoon tamari or soy sauce
- 2 oz vermicelli or glass noodles
- 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.9 oz firm tofu
- Finely shred the cabbage and carrot and add them to the bowl.2 carrots, 5 oz white cabbage
- Add finely chopped shiitake mushroom with the tofu, cabbage, and carrot.10-12 shiitake mushrooms
- Add minced garlic and shredded or minced ginger.1 garlic clove, 1 small piece of ginger
- Add the sesame oil, tamari or soy sauce, five-spice powder, and salt and pepper with the rest of the ingredients. Combine all the ingredients so the dumpling filling is homogeneous.1 tablespoon sesame oil, 1 teaspoon five-spice powder, 1 tablespoon tamari or soy sauce
- 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).2 oz vermicelli or glass noodles
- 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.12 rice paper sheets
- 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.1 tablespoon toasted sesame oil, 2 tablespoon soy sauce, 1 teaspoon sesame seeds, ½ tablespoon rice vinegar, 2 teaspoon maple syrup
Notes
- You can sprinkle some sesame seeds and green onion to the Rice Paper Dumplings before serving
Newsletter
Nutrition
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. Also, using smaller sheets makes it more manageable to make and fry 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. Also, 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 also 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, it 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 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
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 much easier.
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. Also, ensure they have cooled a little before trying to move them.
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.
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 400F (200C). We recommend turning them halfway through cooking when air frying.
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!
Carol A McCollum says
How many dumplings in a serving. Your recipe says: 'Servings:12'... and calories 128. Is that 128 calories per each dumpling?
Laura Arteaga says
Hi Carol, yes, those calories are per dumpling.
Ayleyaell L. says
I am gluten free and looking forward to trying this recipe. I would like to use my air fryer instead of a pan. Any advice?
Laura Arteaga says
Hi! We've used the pan before. Make sure the oil is hot enough, and before trying to flip them, ensure the roll is crispy on the cooking side. enjoy!
Dee says
Loved the idea of these but I couldn’t keep them from sticking to the pan, even with plenty of oil 🙁
Laura Arteaga says
Hi Dee, sorry to hear this! One thing you can do is making sure the oil is hot enough and use a non-sticking pan.