Vegan Rice Paper Dumplings Recipe

Introduction

These vegan rice paper dumplings are a delightful combination of crisp, savory fillings wrapped in delicate rice paper. Perfect as a light meal or appetizer, they can be enjoyed fresh or pan-fried for extra crunch. The accompanying peanut sauce adds a rich, nutty flavor that complements the filling beautifully.

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 up
• 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

Instructions

1. Step 1: Heat a drizzle of oil in a frying pan over medium heat. Add the crumbled tofu, chopped cabbage, grated carrot, minced ginger, minced garlic, and chopped spring onion. Fry for 5 minutes.
2. Step 2: Add the light soy sauce, rice wine vinegar, sesame oil, chilli flakes, curry powder, and sugar. Continue frying for another 5 minutes. Stir in the chopped vermicelli noodles, mix well, then set the filling aside to cool.
3. Step 3: While the filling cools, prepare the peanut sauce by combining peanut butter, soy sauce, sesame oil, rice wine vinegar, chilli flakes, sugar, and chilli oil in a bowl. Stir until smooth.
4. Step 4: Soak one rice paper sheet in warm water for a few seconds until fully softened. Lay it flat on a clean surface. Place a spoonful of the filling in the center, then fold the edges to form a neat parcel. Repeat for all dumplings.
5. Step 5: To enjoy fresh, serve the dumplings as they are with peanut sauce. For a crispy version, heat vegetable oil in a non-stick pan over medium-high heat. Fry the dumplings with enough space between them for 5 minutes on each side until golden and crispy. Serve warm with the peanut sauce.

Tips & Variations

• Use gluten-free soy sauce to keep this recipe gluten-free without compromising flavor.
• Add finely chopped mushrooms or water chestnuts to the filling for extra texture.
• If you prefer a milder spice, reduce or omit the chilli flakes and chilli oil.
• For an extra boost of freshness, serve with chopped fresh herbs like cilantro or mint.

Storage

Store any leftover uncooked dumplings in an airtight container in the fridge for up to 1 day, making sure the rice papers don’t dry out. Cooked dumplings can be refrigerated for up to 2 days and reheated gently in a pan or oven to restore crispiness. Avoid microwaving as it may make the rice paper chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these dumplings ahead of time?

Yes, you can prepare the filling and assemble the dumplings a few hours in advance. Keep them covered with a damp cloth to prevent drying, then cook or fry just before serving.

Can I freeze rice paper dumplings?

Rice paper dumplings do not freeze well as the texture of the rice paper changes upon freezing and thawing. It’s best to enjoy them fresh or within a couple of days refrigerated.

Vegan Rice Paper Dumplings Recipe

Print Recipe

★★★★★

4.7 from 58 reviews

These Vegan Rice Paper Dumplings are a delightful fusion of crunchy rice paper parcels filled with a flavorful vegetable and tofu mixture. Pan-fried until golden and crispy, they are served with a creamy, spicy peanut dipping sauce, making for a perfect appetizer or snack that’s both delicious and plant-based.

• Author: zara
• 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 with a drizzle of oil. Add the crumbled tofu, cabbage, grated carrot, minced ginger, garlic, and chopped spring onion. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Then add the light soy sauce, rice wine vinegar, sesame oil, chilli flakes, curry powder, and sugar. Fry for another 5 minutes until everything is well combined and flavorful. Stir in the chopped vermicelli noodles, mix thoroughly, and then remove the pan from heat to let the filling cool.
2. Make the Peanut Sauce: In a bowl, combine peanut butter, soy sauce, sesame oil, rice wine vinegar, chilli flakes, sugar, and chilli oil. Mix well until smooth and set aside for serving.
3. Form the Dumplings: Dunk one rice paper sheet in warm water for a few seconds until it softens and is completely wet. Lay it flat on a clean surface. Place a spoonful of the filling in the center of the sheet, then carefully fold the rice paper over the filling to create a sealed parcel. Repeat with the remaining rice paper sheets and filling.
4. Fry the Dumplings (Optional): For crispy dumplings, heat a non-stick frying pan with a drizzle of vegetable oil over medium-high heat. Place the dumplings in the pan with enough space between them to avoid sticking. Fry for about 5 minutes on each side or until they are golden brown and crisp. Remove from the pan and serve warm with the peanut sauce.
5. Serve and Enjoy: These dumplings can be eaten fresh and soft or pan-fried to a crispy finish. Serve them with the spicy peanut sauce for a tasty vegan treat.

Notes

• If you prefer a softer texture, you can skip the frying step and serve the dumplings fresh.
• Make sure not to over-soak the rice paper sheets in water to prevent them from tearing.
• You can customize the filling by adding other vegetables like bell peppers or mushrooms.
• Use gluten-free soy sauce to make this recipe gluten-free.
• The peanut sauce can be adjusted for spiciness by altering the chilli flakes and chilli oil quantities.

Keywords: vegan dumplings, rice paper dumplings, plant-based appetizer, tofu dumplings, Asian vegan recipe, crispy dumplings, peanut sauce