My rice paper dumplings are an excellent vegetarian option for appetizers or as a main course! Thin and delicate rice paper wrappers are stuffed with a variety of vegetables and tofu that have been cooked in a flavorful sauce. Pan-fried until crispy, they’re ready in just about 30 minutes.
Rice Paper Dumplings
I’ve always loved dumplings made with rice paper. Rice paper wrappers are much thinner, making the whole dish a lot lighter. I also find that they fry up so much crispier, which is exactly why I wanted to use them to create a vegetarian rice paper dumplings recipe.
What resulted were super crispy rice paper dumplings that boast a tender filling flavored with vegetables, tofu, Japanese soy sauce, and sesame oil. Yes, they are as good as they sound.
Serve these as a unique appetizer option for parties or game day, or as part of a larger meal. They pair wonderfully with a side of rice or noodles and plenty of dipping sauces — and once you get used to handling the delicate rice paper, come together super easily!
Crispy Rice Paper Dumplings Key Ingredients
- Rice Paper Wrappers. Hold everything together. These wrappers are thin and transparent, allowing you to see all of the yummy fillings inside.
- Garlic & Ginger. Both add flavor, aroma, and a slight touch of heat to your dumplings. Fresh is best! I’ve also sometimes used other aromatics, like scallions and lemongrass, instead.
- Vegetables. Since these are vegetarian, I tried to use as many vegetables as I could fit. You’ll find cabbage, carrot, and mushrooms as well as green onions.
- Sauces & Oils. You’ll need vegetable oil to cook the filling. I also like to add umami-packed shoyu (Japanese soy sauce) and nutty sesame oil as it cooks to make it even more flavorful.
- Tofu. Provides protein. Don’t worry, it won’t be bland. I shred and sauté it along with the veggies and sauces above.
How to make perfect Rice Paper Dumplings
Sauté the aromatics. Heat the vegetable oil in a skillet over medium-high heat. Add the garlic and ginger and cook until fragrant.
Add the dumpling fillings. Introduce the cabbage, carrots, mushrooms, tofu, and green onions to the skillet and cook until they start to soften. Add the shoyu and sesame oil and sauté until the vegetables have cooked through. Remove from the heat to cool.
Prepare the wrapper. Add warm water to a shallow dish, then a rice paper wrapper. Allow it to soak for 5-10 seconds or until softened.
Assemble. Place the prepared wrapper on a clean surface and add the filling to the center. Fold in the edges on the top, bottom, and sides. Place the sealed wrapper on top of another one and repeat so each dumpling is wrapped twice. Repeat with the remaining ingredients to make 12 rice paper dumplings.
Pan-fry. Add some oil to a pan and heat over medium-high. Fry for about 2-3 minutes on each side, until golden brown. Serve your crispy rice paper dumplings with your favorite sauce and enjoy!
Tips
- Don’t oversoak the wrappers. Rice paper is delicate, so you need to be careful! Dip them in the warm water for 5-10 seconds max. Anything more will make them too soft and difficult to work with.
- Be gentle. Along the same lines, you’re going to want to be very gentle when handling the wrappers in general so you don’t rip them by mistake.
- Double up. Wrapping the rice paper dumplings in two wrappers helps keep them from tearing during cooking! I also find the extra wrapper makes them even crispier when pan-fried.
- Test the oil temperature before you add the dumplings to the pan. Drop in a small amount of filling — if it sizzles and bubbles up, your oil is hot enough!
Frequently asked Questions about Vegetarian Rice Paper Dumplings
Can you fry rice paper wraps?
Yes! Rice paper wraps are the key to getting crispy rice paper dumplings. They’re also often used in recipes like this one as they fry up really nicely. The key is to make sure the oil is hot enough to cook the wrappers and the filling. Use the temperature test I indicated above!
Can I use a different filling for these dumplings?
Absolutely — these are vegetarian rice paper dumplings, but you can experiment with different fillings based on your preferences! Popular options include pork or shrimp, and you can always switch up the vegetables you use. I’ve also made them with squash, spinach, and water chestnuts.
Can I freeze rice paper dumplings?
Yes, but I recommend freezing them uncooked so they still turn out crispy when fried. Follow the instructions on the recipe card, but instead of cooking, place the dumplings on a baking sheet and then flash freeze. When solid, add to a freezer-safe bag and freeze for up to 3 months. You can pan-fry directly from frozen, but you may need to adjust the temperature and cooking time.
Other great appetizers to try
- How to Make Perfect Gau Gee at Home
- Purple Sweet Potato Gnocchi Recipe
- Hawaiian Style Pork Hash
- Quick and Easy Wonton Recipe
Rice Paper Dumplings
Ingredients
- 3 cloves garlic finely minced
- 1 teaspoon ginger finely minced
- 1 cup cabbage shredded
- ½ cup carrot shredded
- ½ cup mushroom diced
- ½ block tofu shredded
- ¼ cup green onion
- 2 tablespoon shoyu
- 1 teaspoon sesame oil
- 24 each rice paper wrappers
- 2 tablespoons vegetable oil
Instructions
- Prepare the filling. Heat oil in a pan set over medium high heat. Add garlic and ginger and cook until fragrant.
- Add cabbage, carrots, mushroom, tofu, and green onions. Cook until the vegetables have started to soften.
- Add shoyu and sesame oil. Cook until vegetables have cooked through, about 4-5 minutes total.
- Remove from heat and set aside. Allow to cool slightly.
- Prepare the wrapper. Add warm water to a shallow dish or plate. Dip rice paper wrapper in and allow to soak for 5-10 seconds or until softened.
- Assemble the dumplings. Add a filling to the center of the dumpling. Fold in the edges on top, bottom, and sides. Place sealed wrapper on another wrapper and repeat so each dumpling is wrapped with two wrappers. Set aside and complete remainder of the dumplings.
- Cook the dumplings. Add vegetable oil to a pan over medium high heat. Fry dumplings until golden brown, about 2-3 minutes, flipping halfway through.Â
- Serve with your favorite dipping sauce and ENJOY!
Notes
- Don’t oversoak the wrappers. Rice paper is delicate, so you need to be careful! Dip them in the warm water for 5-10 seconds max. Anything more will make them too soft and difficult to work with.
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- Be gentle. Along the same lines, you’re going to want to be very gentle when handling the wrappers in general so you don’t rip them by mistake.
- Double up. Wrapping the rice paper dumplings in two wrappers helps keep them from tearing during cooking! I also find the extra wrapper makes them even crispier when pan-fried.
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I'd love it if you share a link with a photo instead. Mahalo!
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