Vegan Rice Paper Dumplings Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://recipeswithria.com/vegan-rice-paper-dumplings-recipe/
