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Vegan rice paper dumplings topped with sesame seeds, scallions, and red pepper flakes.
5 from 1 vote

Vegan Rice Paper Dumplings (With Shredded Tofu)

These vegan rice paper dumplings are stuffed with vegetables and shredded tofu. They are pan-fried instead of deep fried for a light meal.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 dumplings
Author: Eloïse

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

  1. 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.
  2. 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.
  3. 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.
  4. Don't overstuff the dumplings. If they turn out rectangular instead of square, it's probably because you're adding too much filling.
  5. 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.
  6. Rice paper-wrapped dumplings don’t freeze well. It’s best to make them fresh each time.
  7. 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

Calories: 188kcal | Carbohydrates: 28g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Fiber: 2g | Sugar: 1g
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