Vegan Rice Paper Dumplings Recipe

Introduction

These vegan rice paper dumplings are a delightful, light snack or appetizer packed with flavorful vegetables and tofu. Perfectly crispy when pan-fried and served with a creamy peanut sauce, they make an impressive yet easy dish to prepare at home.

Ingredients

• 6 rice paper sheets
• 150g firm tofu, crumbled
• 100g cabbage, finely chopped
• 1 carrot, grated
• 1/2 inch ginger, minced
• 1 garlic clove, minced
• 1 spring onion, finely chopped
• 1 tbsp light soy sauce
• 1/2 tbsp rice wine vinegar
• 1/2 tbsp sesame oil
• 1/2 tsp chilli flakes
• 1 tsp curry powder
• 1/2 tsp sugar
• 1 nest of vermicelli noodles, chopped
• 1 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tbsp rice wine vinegar
• 1/2 tsp chilli flakes
• 1/2 tsp sugar
• 1 tsp chilli oil
• Vegetable oil for frying

Instructions

1. Step 1: Place a frying pan over medium heat and add a drizzle of vegetable oil. Add crumbled tofu, chopped cabbage, grated carrot, minced ginger, minced garlic, and chopped spring onion. Fry for 5 minutes, then stir in light soy sauce, rice wine vinegar, sesame oil, chilli flakes, curry powder, and sugar. Continue frying for another 5 minutes.
2. Step 2: Add the chopped vermicelli noodles to the pan, stir well to combine, then remove the filling from heat and let it cool completely.
3. Step 3: Meanwhile, prepare the peanut sauce by mixing peanut butter, soy sauce, sesame oil, rice wine vinegar, chilli flakes, sugar, and chilli oil in a bowl until smooth.
4. Step 4: To assemble the dumplings, briefly soak one rice paper sheet in warm water until it becomes soft and pliable. Lay it flat on a clean surface. Place a spoonful of filling in the center and carefully fold the rice paper into a neat parcel. Repeat this process with all sheets.
5. Step 5: You can serve the dumplings immediately if you prefer them soft, or for a crispy option, heat vegetable oil in a non-stick frying pan over medium-high heat. Add dumplings spaced apart and fry for about 5 minutes on each side, or until golden and crispy.
6. Step 6: Serve the dumplings warm with the peanut dipping sauce and enjoy!

Tips & Variations

• For extra crunch, add chopped water chestnuts or toasted nuts to the filling.
• Adjust the level of chilli flakes and chilli oil based on your preferred spice level.
• Use rice vermicelli noodles for the traditional texture, or substitute with glass noodles.
• To make these gluten-free, ensure the soy sauce is tamari or another gluten-free variety.

Storage

Store any leftover dumplings in an airtight container in the refrigerator for up to 2 days. Reheat by pan-frying again for a few minutes to restore crispiness or warm gently in the oven. The peanut sauce is best stored separately and can be refrigerated for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these rice paper dumplings?

It’s best to freeze them before frying. Place the assembled dumplings on a tray to freeze individually, then transfer to a freezer bag. Fry from frozen, adding a couple of extra minutes to cooking time.

What can I use instead of tofu in the filling?

You can substitute tofu with cooked lentils, finely chopped mushrooms, or tempeh for a similar texture and protein content.

Vegan Rice Paper Dumplings Recipe

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★★★★★

4.4 from 143 reviews

These Vegan Rice Paper Dumplings are a delightful plant-based appetizer featuring a savory tofu and vegetable filling wrapped in delicate rice paper. They can be enjoyed fresh or pan-fried until crispy, served with a rich, flavorful peanut dipping sauce. Perfect as a light snack or party treat, these dumplings combine vibrant Asian-inspired flavors in a simple, gluten-free recipe.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 dumplings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Filling

• 6 rice paper sheets
• 150g firm tofu, crumbled
• 100g cabbage, finely chopped
• 1 carrot, grated
• 1/2 inch ginger, minced
• 1 garlic clove, minced
• 1 spring onion, finely chopped
• 1 tbsp light soy sauce
• 1/2 tbsp rice wine vinegar
• 1/2 tbsp sesame oil
• 1/2 tsp chilli flakes
• 1 tsp curry powder
• 1/2 tsp sugar
• 1 nest vermicelli noodles, chopped

Peanut Sauce

• 1 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tbsp rice wine vinegar
• 1/2 tsp chilli flakes
• 1/2 tsp sugar
• 1 tsp chilli oil

For Frying

• Vegetable oil (for frying)

Instructions

1. Prepare the filling: Heat a frying pan over medium heat and add a drizzle of vegetable oil. Add crumbled tofu, finely chopped cabbage, grated carrot, minced ginger, minced garlic, and chopped spring onion. Stir-fry the mixture for 5 minutes until vegetables soften.
2. Add sauces and noodles: Add light soy sauce, rice wine vinegar, sesame oil, chilli flakes, curry powder, and sugar to the pan. Stir well and cook for another 5 minutes. Then add chopped vermicelli noodles and mix thoroughly. Remove from heat and let the filling cool.
3. Make the peanut sauce: In a small bowl, combine peanut butter, soy sauce, sesame oil, rice wine vinegar, chilli flakes, sugar, and chilli oil. Whisk until smooth and set aside for serving.
4. Prepare rice paper dumplings: Dip one rice paper sheet into warm water for a few seconds until fully softened. Lay it flat on a clean surface, place a spoonful of filling in the centre, then fold and roll to form a parcel. Repeat for all rice paper sheets and filling.
5. Optional frying for crispiness: For crispy dumplings, heat vegetable oil in a non-stick frying pan over medium-high heat. Place dumplings in the pan with space between them. Fry for about 5 minutes on each side or until they become golden brown and crispy. Remove and drain excess oil on paper towels.
6. Serve: Serve dumplings warm with the prepared peanut dipping sauce and enjoy immediately.

Notes

• Rice paper can be fragile; handle gently when wrapping to avoid tearing.
• For a gluten-free soy sauce option, use tamari.
• Frying the dumplings adds a crispy texture but can be skipped for a fresh, chewy version.
• Adjust chilli flakes and chilli oil according to your preferred spice level.
• Leftover filling can be used as a salad topping or stir-fry ingredient.

Keywords: Vegan rice paper dumplings, crispy vegan dumplings, tofu dumplings, Asian appetizers, peanut sauce, vegan snacks