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–+ servings
Rice Paper Dumplings

Crispy Rice Paper Dumplings with Flavor-Packed Filling

These Crispy Rice Paper Dumplings are a vegan and gluten-free treat filled with flavorful veggies and firm tofu.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 4 dumplings
Course: Appetizers
Cuisine: Asian
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 block Firm Tofu Make sure to precook to remove excess moisture.
  • 1 cup Carrots Grated, can substitute with zucchini or bell peppers.
  • 1 cup White Cabbage Napa cabbage is a suitable alternative.
  • 1 cup Shiitake Mushrooms Regular mushrooms can be used or omitted.
  • 2 cloves Garlic Fresh is best, but garlic powder works.
  • 1 tablespoon Ginger Fresh or ground ginger can be used.
  • 1 tablespoon Sesame Oil Can substitute with olive oil.
  • 1 teaspoon Five-Spice Powder A unique seasoning; homemade blend can be created.
  • 2 tablespoons Tamari/Soy Sauce Opt for tamari to keep it gluten-free.
  • 1 cup Vermicelli/Glass Noodles Any thin noodle can substitute.
For Wrapping
  • 10 sheets Rice Paper Sheets Ensure they are for wrapping, not frying.
For the Dipping Sauce
  • 1 tablespoon Toasted Sesame Oil
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Sesame Seeds Optional.
  • 1 tablespoon Rice Vinegar Can use apple cider vinegar.
  • 1 tablespoon Maple Syrup

Equipment

  • Non-stick skillet
  • shallow dish
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Prepare Tofu: Wrap the firm tofu in a kitchen towel, place a heavy object on top, and let it press for 15 minutes. Crumble into a mixing bowl.
  2. Assemble Filling: Add shredded cabbage, grated carrots, chopped mushrooms, minced garlic, and ginger to tofu. Drizzle sesame oil and tamari; sprinkle five-spice powder. Mix gently.
  3. Cook Filling: Heat vegetable oil over medium heat. Cook the filling mixture for 12-15 minutes until cabbage is tender. Soak vermicelli noodles in hot water for 5-7 minutes, then drain and mix in.
  4. Wrap Dumplings: Soak each rice paper sheet in lukewarm water for 10 seconds. Lay flat, fill with mixture, fold sides and roll tightly.
  5. Pan-Fry Dumplings: Heat oil in a frying pan and fry dumplings in batches for 3-4 minutes per side until golden brown.
  6. Prepare Dipping Sauce: Whisk together toasted sesame oil, soy sauce, sesame seeds, rice vinegar, and maple syrup until smooth.

Nutrition

Serving: 1dumplingCalories: 130kcalCarbohydrates: 14gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 150mgPotassium: 230mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 1.5mg

Notes

Ensure the filling cools before wrapping to avoid tearing the rice paper. Fry dumplings in batches for optimal crispiness.

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