Rice Paper Dumplings

These Vegan Rice Paper Dumplings are filled with a savory mix of sautéed vegetables and tofu, then wrapped in delicate rice paper and pan-seared or steamed. Light yet satisfying, they’re perfect as a snack, appetizer, or light meal.

Why You’ll Love This Recipe

• Completely plant-based – no animal products, just wholesome ingredients

• Gluten-free friendly – made with rice paper and tamari

• Crisp or tender – pan-fried for crunch or steamed for softness

• Fun and easy – customizable and great for meal prep

ingredients

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

• 10 rice paper wrappers (8″ rounds)

• 1 cup extra-firm tofu, finely crumbled

• 1 cup shredded cabbage

• ½ cup grated carrot

• ½ cup finely chopped mushrooms (shiitake or cremini)

• 2 green onions, thinly sliced

• 1 clove garlic, minced

• 1 tsp fresh ginger, minced

• 1 tbsp soy sauce or tamari

• 1 tsp sesame oil

• Optional: chili flakes or Sriracha (for heat)

• Dipping sauce: tamari, soy-vinegar mix, hoisin-peanut, or chili-garlic sauce

directions

1. Make the filling
   In a skillet over medium heat, sauté tofu, mushrooms, cabbage, and carrots in a touch of sesame oil for 4–5 minutes until softened. Stir in garlic, ginger, green onions, and soy sauce. Cook 1–2 minutes more. Remove from heat and let cool slightly.

2. Soften wrappers
   Dip each rice paper in warm water for 5–10 seconds until pliable but not too soft. Place on a damp surface.

3. Fill and fold
   Spoon about 2 tablespoons of filling onto the lower third of the wrapper. Fold the bottom up over the filling, fold in the sides, and roll tightly. Repeat.

4. Cook

   • Pan-seared: Heat oil in a nonstick skillet. Cook dumplings seam-side down until golden, about 2–3 minutes. Add a splash of water, cover, and steam 4–5 minutes until heated through.

   • Steamed: Place dumplings in a parchment-lined steamer basket and steam 6–8 minutes.

5. Serve
   Serve warm with your favorite dipping sauce.

Servings and timing

• Servings: 10–12 dumplings

• Prep time: 15 minutes

• Cook time: 10 minutes

• Total time: 25 minutes

Variations

• Protein swap: Use mashed chickpeas or tempeh instead of tofu

• Veggie add-ins: Add spinach, bean sprouts, zucchini, or sweet corn

• Spice boost: Add minced chili or chili oil to the filling

• Air-fry option: Lightly oil and cook at 375 °F for 6–8 minutes, flipping once

• Fresh herbs: Include chopped cilantro, Thai basil, or mint in the mix

storage/reheating

• Store cooked dumplings in the fridge up to 2 days

• Reheat by steaming or gently pan-frying with a splash of water

• Do not freeze—rice paper texture changes unfavorably

• For best results, prepare filling and assemble just before cooking

FAQs

Can I make these fully gluten-free?

Yes—just use tamari or certified gluten-free soy sauce.

Can I make them oil-free?

Yes—opt for steaming instead of pan-frying and skip sesame oil in the filling.

Are these freezer-friendly?

Not recommended—the rice paper turns chewy and fragile once thawed.

Can I prep them ahead?

Yes—assemble and store covered with a damp towel in the fridge for up to 8 hours.

Can I add noodles inside?

Yes—small amounts of cooked vermicelli or glass noodles work well.

What’s the best tofu to use?

Extra-firm or super-firm tofu holds up best for sautéing and stuffing.

Can I bake them?

You can, but the texture may be chewy. Lightly brush with oil and bake at 375 °F for 10–12 minutes.

Can I skip tofu?

Yes—just add more veggies or try mashed beans for a filling substitute.

Can I serve them cold?

They’re best hot or warm, especially if pan-fried or steamed.

What dipping sauce works best?

Tamari with a splash of rice vinegar, or hoisin-peanut sauce are great options.

Conclusion

These Vegan Rice Paper Dumplings are proof that plant-based eating doesn’t mean sacrificing flavor or texture. Easy to prep and packed with savory goodness, they’re a nutritious, satisfying snack or meal perfect for any occasion.