Go Back

Crispy Rice Paper Dumplings (Vegan & Gluten Free)

These Crispy Rice Paper Dumplings are double wrapped and pan fried to golden perfection, with a savory filling of crumbled tofu, mushrooms, shredded carrots, and cabbage. An easy, naturally gluten free, and irresistible vegan appetizer or light meal.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer, Main Course, Snack
Cuisine Asian-Inspired, Gluten Free, Vegan
Servings 4
Calories 250 kcal

Ingredients
  

For the Dumplings

  • 20 rice paper sheets for double wrapping 10 dumplings
  • 180 grams firm tofu about 6 ounces
  • 200 grams mushrooms about 7 ounces
  • 2 small carrots
  • 1/4 small green cabbage
  • 2 spring onions green onions
  • 4 garlic cloves minced
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste
  • Fresh ginger grated, to taste
  • Oil for pan frying

For Serving

  • Dipping sauce of choice soy sauce, rice vinegar, chili oil, etc.

Instructions
 

  • Prepare the Filling
    Finely shred the cabbage and carrots. Finely dice the mushrooms into small cubes. Using your fingers, crumble the firm tofu into small pieces resembling ground meat.
  • Sauté the Mushrooms
    Heat the olive oil in a large skillet over medium high heat. Add the diced mushrooms and sauté for a few minutes until they release their moisture and begin to brown.
  • Cook the Vegetables and Tofu
    Add the crumbled tofu, shredded cabbage, shredded carrots, and minced garlic to the skillet. Cook, stirring frequently, until the vegetables are half cooked and starting to soften. Grate in fresh ginger to taste, and season with salt and black pepper.
  • Season the Filling
    Pour in the soy sauce and a dash of sesame oil. Stir everything through until well combined. Remove the skillet from the heat and stir in the chopped spring onions. Set the mixture aside to cool completely before wrapping.
  • Set Up Your Wrapping Station
    Fill a shallow tray or wide bowl with warm water. Prepare a wet chopping board or a clean, damp tea towel as your wrapping surface. This prevents the rice paper from sticking and tearing.
  • First Wrap
    Dip one rice paper sheet into the warm water for just a few seconds until pliable but not fully softened. Place it flat on the damp surface. Spoon a generous tablespoon of the cooled filling into the center of the sheet, shaping it into a compact rectangle.
    Fold the bottom edge of the rice paper up and over the filling. Fold the top edge down over that, then fold in both sides to create a neat square or rectangular pocket.
  • Second Wrap
    Dip a second rice paper sheet in the water and place it on the damp surface. Place the wrapped pocket seam side down in the center of the new sheet. Repeat the folding process: bottom up, top down, then sides in, to fully double wrap the dumpling. Place the finished dumpling on a lightly oiled plate. Repeat until all the filling has been used.
  • Pan Fry the Dumplings
    Heat a generous amount of oil in a large non stick skillet over medium high heat. Place the dumplings in a single layer, making sure not to overcrowd the pan. Cook for 2 to 3 minutes on each side, or until lightly golden, crispy, and heated through. Transfer to a paper towel lined plate.
  • Serve
    Serve the crispy dumplings immediately with your favorite dipping sauce and enjoy.

Notes

  • Cool the Filling: Make sure the filling is completely cool before wrapping. Hot filling will steam the rice paper from the inside, making it gummy and difficult to handle.
  • Don't Over Soak the Wrappers: Dip each rice paper sheet in water for only a few seconds. It should still feel slightly firm when placed on your work surface; it will continue to soften as you add the filling and fold.
  • Air Fryer Method: Brush the wrapped dumplings generously with oil and place in a single layer in the air fryer basket. Cook at 400 degrees Fahrenheit (200 degrees Celsius) for 8 to 10 minutes, flipping halfway through.
  • Oven Method: Place on a parchment lined baking sheet, brush with oil, and bake at 425 degrees Fahrenheit (220 degrees Celsius) for 15 to 20 minutes, flipping once, until crispy.
  • Freezing: Freeze uncooked, double wrapped dumplings in a single layer on a parchment lined baking sheet until solid. Transfer to a zip top bag and freeze for up to 3 months. Cook directly from frozen, adding a minute or two to the cooking time.
  • Nutrition Note: The nutritional information does not include frying oil, as the amount will vary based on the oil used and cooking method.