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Rice Paper Dumplings

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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.

Ingredients

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

Instructions

  1. In a skillet over medium heat, sauté tofu, mushrooms, cabbage, and carrots in sesame oil for 4–5 minutes until softened.
  2. Stir in garlic, ginger, green onions, and soy sauce. Cook 1–2 minutes more. Let cool slightly.
  3. Dip each rice paper in warm water for 5–10 seconds until pliable. Place on a damp surface.
  4. 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.
  5. 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.
  6. Steamed: Place dumplings in a parchment-lined steamer basket and steam 6–8 minutes.
  7. Serve warm with dipping sauce of choice.

Notes

Swap tofu with mashed chickpeas or tempeh for variety.

Add veggies like spinach, bean sprouts, or sweet corn.

Spice it up with minced chili or chili oil in the filling.

Air-fry at 375 °F for 6–8 minutes for a crisp texture.

Include fresh herbs like cilantro, Thai basil, or mint.

Nutrition

Find it online: https://yumntasty.com/rice-paper-dumplings/