These vegan rice paper dumplings with extra shredded tofu are SUPER delicious! The fact that they are crispy without deep-frying makes them a light alternative to fried rice paper rolls. They’re also easy to make up once you understand how to fold them.
You can eat these crispy rice paper dumplings with their simple dipping sauce as a tasty snack or light meal!
If you loved these rice paper dumplings, you need to try my spring rolls, sushi rice bowl, nori wraps, and cashew fried rice recipe!
Jump to:
Key ingredients and substitutions
Gather these basic ingredients to make your dumplings. If you enjoy Asian-style cooking, you’re likely to already have some of these in your pantry.
- Veggies: I recommend using pre-shredded wok veggies to save time and limit cleaning up/dishes. A coleslaw mix works great, too. You can, of course, chop your favorite vegetables by hand (e.g., carrots, leek, red cabbage, napa cabbage). This recipe is a great way to use up random veggies in your fridge.
- Smoked tofu: Use smoked tofu for best results. You can also substitute smoked for regular tofu. I recommend firm or extra-firm tofu as it shreds easily and does not contain too much moisture (which could prevent the dumplings from getting crispy).
- Rice paper sheets: Use medium or large-sized rice paper wraps; scale the recipe up or down according to the rice paper wrapper size.
- Sesame oil: Gives the filling a great nutty flavor. You could use peanut oil as an alternative. I don’t recommend a strong herby-flavored oil like olive oil.
- Tamari: Use gluten-free soy sauce (dark soy sauce) or coconut aminos as an alternative.
- Scallions/green onions/spring onions: Use the white parts for the stir fry and the greens for the topping.
Elo’s tips
- If you can choose between small and large rice paper wraps, pick the larger ones. This ensures your vegan dumplings don’t turn out too small.
- Vary the fillings. Add shiitake mushrooms or chopped bok choy to the stir-fried vegetables.
- Make sure the rice paper dumplings are never touching. Not when you’re folding them and not in the pan or they will stick together and you might rip them apart when trying to separate them.
- Drain the tofu veggie filling. If water has collected at the bottom of the pan, make sure to drain it to prevent the rice paper dumplings from getting soggy.
- Dip the rice paper in lukewarm water for 10-ish seconds. The edges should start to soften and be pliable but the center should remain firm. It will turn soft as you add the filling.
- Fold your rice paper dumplings on a slightly wet work surface (a large plate or a cutting board) to make sure they don't stick to the plate. Once they are folded, place them on a second wet plate.
- Don't overstuff the dumplings. If they turn out rectangular instead of square, it's probably because you're adding too much filling.
- Make sure to wrap them in a second layer of rice paper to get a really crispy result.
- Use a non-stick pan if you have one. It prevents the pan-fried rice paper rolls from sticking and makes them easier to flip.
- Change up the sauce. If you like a creamier sauce, try this Thaï-inspired peanut butter sauce or this poke bowl mayo.
Step-by-step instructions
STEP 1: Grate the tofu. If your tofu is very wet, press it with a tofu press or heavy objects to release excess water. Do this for 15 minutes before shredding the tofu with your grater (you can skip this step if using extra-firm tofu). Use the side of your grater with the large holes.
STEP 2: Sauté the tofu in sesame oil over medium-high heat in a large skillet until they are golden and crunchy – about 10 minutes.
STEP 3: Make the filling. Add the white part of the scallions to the tofu. Next, add the pre-chopped vegetables and sauté them for roughly 15 minutes. Season! Add in the tamari and ¾ of the sliced green onions. Save the rest for the sauce.
STEP 4: Make the dumplings (see photos below). Start by dipping the rice paper wrapper in a large bowl filled with lukewarm water. Dip them for about 10 seconds and lay them out flat onto a cutting board or damp surface. Add 2 tablespoons of vegetable filling at the center of the wrap. Fold the edges up to form a square- tightly. Dip a second rice wrapper in water and wrap the parcel up again.
STEP 5: Pan-fry the dumplings. Make sure to add a little vegetable oil or sesame oil to get a golden color. You can use the same frying pan you used to cook the veggies (fewer dishes to make, yay!). Cook them over medium-high heat for 3 minutes on each side until golden brown and crispy.
STEP 6: Make the sauce. First, grate the fresh ginger (it's a lot more flavorful than ground ginger). Next, add the sesame oil, tamari sauce, rice vinegar, sugar, ginger, and chili flakes to a bowl. Mix them together and use it for dipping.
How to fold rice paper dumplings
STEP 1: Add filling. Dip a sheet of rice paper in a large bowl that you filled with lukewarm water. Place it on a slightly wet plate or cutting board. Add 2 small tablespoons of dumpling filling at the center of the sheet.
STEP 2: Fold the two sides. From the right side to the center, from the bottom up. Wait until the rice paper is very soft and flexible. If it's still a little stiff you won't be able to form a tight parcel.
STEP 3: Fold the other two sides. From the top down and from the left side to the center to form a parcel. Wrap the filling as tightly as possible.
STEP 4: Double-wrap the dumpling. Flip the parcel (this is very important!) and place it at the center of a second rice paper sheet that you dipped in lukewarm water. Fold the 4 sides to the center. This makes the rice paper dumpling less fragile and helps it crisp up in the pan.
Storage tips
These pan-fried rice paper dumplings can be stored in the fridge, in an airtight container, for 2-3 days, but note that they will lose their crispy, crunchy texture.
Rice paper-wrapped dumplings don’t freeze well—it’s best to make them fresh each time.
To save time, you could make the filling ahead of time. When you’re ready to cook them, roll up your delicious dumplings, and off you go!
Join us!
Don’t forget to join the Cooking With Elo newsletter. You’ll get plant-first recipe ideas sent weekly to your inbox.
The recipe
Vegan Rice Paper Dumplings (With Shredded Tofu)
Ingredients
For the filling
- 14 oz (400 g) pre-shredded wok veggies (carrots, celery, leek, soybean sprouts) sub with a coleslaw mix
- 14 oz (400 g) smoked extra-firm tofu sub regular extra-firm tofu
- 2 tablespoons sesame oil
- 2 tablespoons tamari sub gluten-free soy sauce
- 3-4 scallions
- 24 rice paper sheets
- 1 tablespoon sesame seeds
For the sauce
- 1 tablespoon sesame oil
- 2 tablespoons tamari sub gluten-free soy sauce
- 2 teaspoons rice vinegar
- 1 ½ teaspoons sugar
- 1 teaspoon fresh ginger grated
- ¼ teaspoon chili flakes optional
Instructions
- Tofu. Shredd the tofu with the large holes of a box grater (see step-by-step pictures).
- Scallions. Thinly slice the scallions. Save the green parts for later.
- Sauté. Heat a large frying pan with sesame oil. Sauté the tofu over medium-high heat for 10 minutes until golden and crispy. Don't stir too often to help it crisp up.
- Veggies. Add in the white part of the scallions, and wok vegetables and sauté over medium heat for 15 minutes.
- Season. Add in the tamari and ¾ of the sliced green onions. Save the rest as a topping.
- Make the rice paper dumplings. Dip a rice paper wrapper in a large bowl filled with lukewarm water for 15 seconds. Place it on a slightly wet plate and add 2 tablespoons of filling. Tightly fold up the edges to form a square. Flip the parcel and wrap it in a second rice paper sheet dipped in water (see step-by-step pictures). Repeat with the rest of the filling.
- Pan-fry the dumplings. Add a little vegetable oil to the same frying pan (no need to wash it in between). Fry the dumplings over medium-high heat for 3-4 minutes on each side or until golden.
- Make the sauce. Grate the ginger. Add the sesame oil, tamari, rice vinegar, sugar, ginger, and chili flakes to a bowl and combine. Use it for dipping.
- Serve the rice paper dumplings with sesame seeds and the green part of the scallions.
Notes
- Make sure the rice paper dumplings are never touching. Not when you’re folding them and not in the pan or they will stick together and you might rip them apart when trying to separate them.
- Drain the vegetables. If water has collected at the bottom of the pan, make sure to drain it to prevent the rice paper dumplings from getting soggy.
- Fold your rice paper dumplings on a slightly wet plate or cutting board to make sure it doesn't stick to the plate. Once they are folded, place them on a second wet plate.
- Don't overstuff the dumplings. If they turn out rectangular instead of square, it's probably because you're adding too much filling.
- Storage: You can store the vegan dumplings in the fridge in an airtight container for 2-3 days, but note that they will lose their crispiness.
- Rice paper-wrapped dumplings don’t freeze well. It’s best to make them fresh each time.
- Make ahead: You can make the filling 2-3 days ahead of time. When you’re ready to cook them, roll up your delicious dumplings, and off you go!
Nutrition
Leave a star rating and review below. Thank you!
Loved it? Please rate it!
If you tried this recipe or any other recipe from the blog, make sure to let me know how you liked it by leaving a star rating and a comment below. Your feedback really matters! To never miss a recipe, follow me on Instragram, Pinterest and Facebook.
Did you like this recipe? Let me know!