Name: Crispy Vegan Rice Paper Dumplings with Tofu and Vegetables Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
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 paper wrappers (small size, 16 cm rounds); 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) rice vinegar; Few drops of layu or chili oil

Jump to Recipe· 4.1 from 46 reviews

If you have ever wanted to master a snack that is as delightful to eat as it is fun to make, then you are in for a treat with this Crispy Vegan Rice Paper Dumplings with Tofu and Vegetables Recipe. Imagine sinking your teeth into dumplings that boast a satisfyingly crunchy exterior with a tender, savory filling of tofu and fresh vegetables. This recipe is a perfect harmony of textures and flavors, vegan-friendly, gluten-free, and easy enough to whip up any day of the week. Whether you’re cooking for one or planning a small gathering, these dumplings bring an impressive punch of flavor and are guaranteed to become a new favorite in your kitchen arsenal.

Ingredients You’ll Need

The image shows ingredients for cooking laid out on a white marbled surface: at the top right is a half head of light green cabbage with its layers clearly visible; next to it on the left is a large, thin, round, translucent rice paper wrapper that has a subtle woven texture; below the wrapper and cabbage, a white dish holds shredded bright orange carrots; near the bottom right, a white plate carries a large rectangle of smooth, white tofu; to the right of the tofu is a long, fresh green onion with a glossy surface; small white dishes hold finely chopped pale yellow garlic and a yellowish jarred ingredient, a dark brown soy sauce, and a light brown liquid; the layout is neat and simple, with each ingredient clearly separated. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is half the joy, especially when each element plays a vital role. The mix of garlic and ginger adds a fragrant punch, tofu brings a creamy protein base, and the crisp vegetables contribute both color and crunch.

3 garlic cloves, minced: Adds a robust, aromatic foundation to the filling.
1 tbsp minced ginger: Provides a zesty warmth that brings the filling to life.
1/2 small onion (60 g), diced: Offers a subtle sweetness and depth of flavor.
1/3 block tofu (150 g), any firmness: The star protein that absorbs all the savory notes beautifully.
1 1/2 cup cabbage (105 g), shredded: Delivers crunch and freshness to each bite.
1 small carrot (50 g), shredded: Adds a hint of sweetness and vibrant color.
3 shiitake mushrooms (70 g), finely chopped: Contributes umami richness and meaty texture.
2 scallions, sliced: Scattered in for a mild oniony bite and bright green flecks.
1 tsp salt, to taste: Essential for bringing all flavors together.
1 tbsp sesame oil: Infuses the mixture with a gentle nutty aroma.
1 1/2 tbsp soy sauce: The umami booster that ties everything nicely.
1/4 tsp msg (optional): Enhances flavor depth without overpowering.
1/2 tsp white pepper: Adds a subtle heat and earthiness.
24 small rice paper wrappers (16 cm rounds): The delicate yet sturdy canvas for your dumplings.
Dipping Sauce: A simple blend of 1 tbsp soy sauce, 1 tbsp rice vinegar, and a few drops of layu or chili oil for that perfect tangy kick.

How to Make Crispy Vegan Rice Paper Dumplings with Tofu and Vegetables Recipe

Step 1: Prepare the Filling

Start by heating 1 tablespoon of oil in your pan over medium-high heat. Toss in the fragrant garlic and ginger and let them sizzle until their beautiful aroma fills your kitchen—this typically takes about a minute. Next, add in your diced onion, shredded cabbage, carrot, chopped shiitake mushrooms, and tofu. Season everything with salt and cook until the vegetables soften and any excess moisture evaporates, about 5 to 7 minutes. Then, stir in the sesame oil, soy sauce, white pepper, and if you’re using it, a pinch of MSG to bring out umami richness. Give it a once-over with a taste test to balance seasoning, then remove from heat and allow the filling to cool slightly before assembling your dumplings.

Step 2: Soften the Rice Paper Wrappers

Fill a large, shallow dish or pie plate with cool water. Quickly dip a rice paper wrapper for 5 to 10 seconds until it becomes soft and pliable—but be careful not to let it get too soggy or it will tear. Lay the softened wrapper gently onto a clean, damp cutting board, ready for the filling.

Step 3: Assemble the Dumplings

Place about 2 tablespoons of your delicious filling right in the center of the rice paper wrapper. Fold the bottom edge up over the filling, then fold the top edge down over it to form a neat packet. Next, turn the dumpling and fold the left edge up, gently pressing the filling to pack it down, and finally fold the right edge over to seal the dumpling. To ensure your dumplings have that perfect thickness and extra sturdiness, perform a double wrap by dipping another rice paper wrapper until pliable and placing your dumpling seam-side down onto it.

Step 4: Cook Your Dumplings

You’ve got two fantastic options: pan-frying or air-frying. For pan-frying, heat enough oil in a non-stick skillet over medium-high heat to cover the surface. Place your dumplings seam-side down and cook for 2 to 3 minutes on each side until that gorgeous golden-brown crispiness forms. If air-frying, preheat your machine to 390°F (200°C), lightly spray or brush the dumplings with oil, and cook them in a single layer for 8 to 10 minutes, flipping halfway to ensure even crispiness. Either method results in a dumpling bursting with flavor and crunch.

How to Serve Crispy Vegan Rice Paper Dumplings with Tofu and Vegetables Recipe

Four small golden-brown square pockets with a light crispy texture are cooking in a black frying pan with a patterned non-stick surface, with visible bubbles on their surface showing they are frying in oil that glistens along the edges of the pan; the pockets have some green and orange spots inside the translucent wrapper showing the filling. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To brighten and elevate your dumplings, sprinkle freshly sliced scallions or chopped cilantro right on top. A scatter of toasted sesame seeds also complements the nutty flavor hints in the filling while adding a delightful crunch contrast. Serve the dumplings alongside a small bowl of the soy and rice vinegar dipping sauce laced with a few drops of chili oil for that irresistible tang and heat.

Side Dishes

These dumplings can happily star as a snack or light meal, but pairing them with a crisp Asian-inspired cucumber salad or a warm bowl of miso soup balances the meal perfectly. You could also serve them alongside steamed jasmine rice or a vibrant stir-fried vegetable medley if you want something more filling.

Creative Ways to Present

For an Instagram-worthy presentation, arrange your dumplings in a circular fan shape on a slate or wooden board. Add small dipping bowls with different sauces, like a sweet chili or peanut sauce. Wrapping each dumpling with a thin strip of scallion before serving can create a beautiful, elegant appearance that’s perfect for parties or casual get-togethers.

Make Ahead and Storage

Storing Leftovers

If you’ve got leftovers from your Crispy Vegan Rice Paper Dumplings with Tofu and Vegetables Recipe, you can store them in an airtight container in the refrigerator for up to two days. To keep their crispiness, avoid stacking the dumplings directly on top of each other by using parchment paper in between layers.

Freezing

Freezing is a great way to keep these dumplings handy for a quick snack later. Prepare and assemble the dumplings but don’t cook them. Lay them on a parchment-lined baking sheet without touching and freeze until firm, about 1 to 2 hours. Then transfer them to a freezer-safe bag or container for up to one month.

Reheating

To reheat, the best method is a quick pan-fry or air-fry to revive the crisp exterior. Avoid microwaving as this tends to make the rice paper wrappers soggy. Heat oil in a skillet and cook the frozen or refrigerated dumplings on medium heat until warmed through and re-crisped, about 4 to 5 minutes per side.

FAQs

Can I use other vegetables in the filling?

Absolutely! Feel free to swap in vegetables like bell peppers, zucchini, or snap peas to mix up the flavors and textures. Just make sure to finely chop or shred them for easy filling.

What type of tofu works best for these dumplings?

Firm or extra-firm tofu holds up best because it absorbs flavors well and maintains texture inside the dumplings. If you prefer, pressing the tofu beforehand can help remove excess moisture.

Are these dumplings gluten-free?

Yes, this Crispy Vegan Rice Paper Dumplings with Tofu and Vegetables Recipe is naturally gluten-free as long as you use tamari or a gluten-free soy sauce alternative.

Can I bake these dumplings instead of frying?

You can, but keep in mind the texture will be different. Baking works for a lighter option; just brush the dumplings with oil and bake at 400°F (200°C) for about 15 minutes, turning halfway.

What can I substitute for the dipping sauce?

If you’re out of rice vinegar, a splash of lime juice mixed with soy sauce and a touch of sweetener makes a lovely alternative dipping sauce.

Final Thoughts

There is something truly satisfying about crafting these Crispy Vegan Rice Paper Dumplings with Tofu and Vegetables Recipe—whether as a quick snack, a crowd-pleasing appetizer, or a comforting meal. The crispy exterior paired with the flavorful and tender filling creates a texture and taste symphony that’s hard to resist. I wholeheartedly encourage you to try making these dumplings yourself; your kitchen will smell fantastic, and your taste buds will thank you for the delightful journey!