Rice Paper Dumplings: A Delicious, Crispy Plant-Based Snack
If you’re looking for a crispy, savory, and healthy snack or appetizer, these Rice Paper Dumplings are the perfect choice. Filled with a flavorful mix of tofu, cabbage, carrots, shiitake mushrooms, and scallions, these dumplings are wrapped in rice paper for a gluten-free and crunchy alternative to traditional dumplings. Whether pan-fried for a golden, crispy texture or air-fried for a lighter option, these dumplings are packed with flavor and served with a tangy dipping sauce.
Here’s how to make these irresistible rice paper dumplings!
Ingredients
For the Dumplings:
- 3 garlic cloves, minced
- 1 tbsp minced ginger
- 1/2 small (60 g) onion, diced
- 1/3 block (150 g) tofu (any firmness)
- 1 1/2 cup (105 g) cabbage, shredded
- 1 small (50 g) carrot, shredded
- 3 (70 g) shiitake mushrooms, finely chopped
- 2 scallions, sliced
- 1 tsp salt, to taste
- 1 tbsp (15 ml) sesame oil
- 1 1/2 tbsp (22 ml) soy sauce
- 1/4 tsp msg (optional)
- 1/2 tsp white pepper
- 24 rice papers (small, 16 cm rounds)
For the Dipping Sauce:
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- Few drops of layu or chili oil (optional for extra heat)
Directions
Step 1: Prepare the Filling
Heat 1 tablespoon of oil in a pan over medium-high heat. Add the minced garlic and ginger, and sauté for about 1 minute, until fragrant.
Add the diced onion, crumbled tofu, shredded cabbage, shredded carrot, chopped shiitake mushrooms, and sliced scallions. Season with 1 teaspoon of salt, and cook for about 5-7 minutes, or until the vegetables are tender and the liquid has evaporated.
Once the vegetables are cooked, stir in the sesame oil, soy sauce, white pepper, and msg (if using). Taste and adjust the seasoning as needed. Set the filling aside to cool slightly.
Step 2: Prepare the Rice Paper Wrappers
Fill a shallow dish with water. Dip one rice paper wrapper in the water for 5-10 seconds until softened but still slightly firm. Remove it from the water and place it on a damp cutting board to prevent sticking.
Place about 2 tablespoons of the prepared filling in the center of the rice paper. Fold the bottom edge up over the filling, then fold in the sides, and roll tightly to form a dumpling.
To double wrap for extra crispiness, dip a second rice paper in water and repeat the wrapping process around the already-formed dumpling.
Step 3: Cook the Dumplings
You have two options for cooking the dumplings: pan-frying or air-frying.
- To pan-fry: Heat oil in a non-stick skillet over medium-high heat. Place the dumplings seam-side down and cook for 2-3 minutes on each side until crispy and golden brown.
- To air fry: Preheat your air fryer to 375°F (190°C). Spray or brush the dumplings with oil, and cook for 8-10 minutes, flipping them halfway through, until crispy.
Step 4: Make the Dipping Sauce
In a small bowl, mix together the soy sauce, rice vinegar, and a few drops of layu or chili oil for an added kick. Serve alongside the crispy dumplings.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 servings
- Calories: 230 kcal per serving
Tips for Success
- Double Wrapping: Wrapping the dumplings twice ensures they stay together during cooking and gives them a satisfying crispy texture.
- Cooking Method: Pan-frying gives the dumplings a golden, crunchy exterior, while air-frying is a lighter alternative that still yields great results.
- Filling Variations: Feel free to customize the filling by adding your favorite vegetables like bell peppers, spinach, or even swapping tofu for mushrooms or tempeh.
Final Thoughts
These Rice Paper Dumplings are a delicious, healthy alternative to traditional dumplings, with a crispy exterior and a flavorful, veggie-packed filling. Whether you pan-fry or air-fry them, they make a perfect appetizer or snack that’s sure to impress. Serve them with a tangy dipping sauce and enjoy a bite of savory goodness!
Print
Rice Paper Dumplings
- Total Time: 35 minutes
- Yield: 4 1x
Description
The combination of crispy rice paper and the savory vegetable tofu filling makes these dumplings a perfect snack or light meal. The contrast of textures and flavors—from the crunchy outside to the tender, seasoned filling—brings a delightful balance to each bite.
Ingredients
3 garlic cloves, minced
1 tbsp minced ginger
1/2 small (60 g) onion, diced
1/3 block (150 g) tofu (any firmness)
1 1/2 cup (105 g) cabbage, shredded
1 small (50 g) carrot, shredded
3 (70 g) shiitake mushrooms, finely chopped
2 scallions, sliced
1 tsp salt, to taste
1 tbsp (15 ml) sesame oil
1 1/2 tbsp (22 ml) soy sauce
1/4 tsp msg, optional
1/2 tsp white pepper
24 rice papers (size small, 16 cm rounds)
Dipping Sauce (1:1 soy sauce to rice vinegar ratio)
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) rice vinegar
Few drops of layu or chili oïl
Instructions
Heat 1 tbsp of oil in a pan over medium-high heat. Add the garlic and ginger, and sauté until fragrant (about 1 minute).
Add the onion, tofu, cabbage, carrot, shiitake mushrooms, and scallions. Season with salt and cook until the vegetables are tender and the liquid has evaporated, about 5-7 minutes.
Stir in the sesame oil, soy sauce, white pepper, and msg (if using). Adjust seasoning to taste. Let the filling cool.
Prepare a shallow dish with water. Dip one rice paper wrapper in the water for 5-10 seconds until softened. Place it on a damp cutting board.
Place about 2 tbsp of filling in the center of the rice paper. Fold the bottom edge up over the filling, then fold the sides inward, and roll tightly.
Double wrap by dipping a second rice paper and repeating the process.
To pan-fry, heat oil in a non-stick skillet over medium-high heat. Place the dumplings seam-side down and cook for 2-3 minutes on each side until crispy and golden.
To air fry, preheat the air fryer to 375°F (190°C). Spray or brush dumplings with oil, and cook for 8-10 minutes, flipping halfway through.
Mix the dipping sauce ingredients and serve alongside the dumplings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 230