These crispy rice paper dumplings are filled with a simple, flavourful mix of shredded tofu and vegetables, with a light, crispy outside and a slightly chewy inside. They’re quick to make, use everyday ingredients, and I love making them for an easy lunch or a light weeknight dinner.
Ok I am starting to see a trend that TikTok recipes are viral for a reason! First we had the iconic hot honey sweet potato beef bowl, then my new favourite one pan dumpling bake, and now these crispy rice paper dumplings that I am going to be making on repeat this summer.
This is the kind of simple recipe that really delivers. The rice paper coating creates these lightly crispy dumplings that are still slightly chewy, with a rich filling of shredded tofu and vegetables, although you can really fill them with whatever you like.
I am usually a bit sceptical about viral recipes because they are often overhyped and overdone, but these just needed to be in my life and I am so happy I finally made them. I do love how easily customizable they are, and once you get used to working with rice paper then you’ll find the whole process very straightforward.
If you’re looking for a healthy, delicious and dairy free lunch or dinner, definitely give these rice paper dumplings a try!
Key Ingredients
These rice paper dumplings are a great flexible recipe that you can adapt based on what you have on hand. This is the base recipe but feel free to change up the protein and veg as you like.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Rice paper – also called a Vietnamese spring roll wrapper, this is the wrapping that will hold all the filling ingredients.
- Firm tofu – make sure you’re using a firm or extra firm tofu otherwise it will just fall apart instead of grating. You also don’t need to press the tofu, just pat it dry.
- Coleslaw mix – using a pre-cut package of shredded carrot and cabbage makes this such a quick recipe to prep.
- Garlic and ginger – fresh is going to give you the best flavour, but jarred also works. I tend to use fresh garlic and jarred ginger as it lasts forever in the fridge.
- Soy sauce – seasons the filling mixture.
- Hoisin sauce – you can use oyster sauce instead, I just love the flavour of hoisin.
- Sesame oil – adds extra depth of flavour to the filling.
Make them gluten free: rice paper dumplings are a great gluten free alternative to regular dumplings. Just be sure to swap the soy sauce for coconut aminos, tamari or a gluten free soy sauce.
You’ll Also Love: Fresh Spring Rolls
Variations
As mentioned, you can easily adapt the filling of these rice paper dumplings. I’ve kept these vegetarian by using tofu but ground chicken or pork will also work really well.
You can also use any other vegetables you like (mushrooms would be great!), just make sure they are finely chopped.
Step-By-Step Instructions
To make these crispy rice paper dumplings you’ll need a large non-stick pan or skillet. You’ll use it for the filling and then to cook the dumplings.
Step 1: To get started, prep the filling! Start by using a box grater to grate the tofu. This creates a really delicious and meaty filling, but you can also just crumble it if you prefer.
Step 2: Add a little oil to the pan and add the grated tofu. Add the coleslaw mix, garlic, and ginger and cook for a few minutes until the vegetables are slightly softened. Add the soy sauce, hoisin sauce, and sesame oil, then cook for another 1-2 minutes until well combined. Remove from heat and allow the filling to cool completely.
Step 3: Fill a shallow bowl with cold tap water (not hot). Dip one sheet of rice paper into the water for 5 seconds, just until it is fully wet but still firm. Lay it flat on a clean surface.
Step 4: Place a spoonful of the cooled filling in the centre of the rice paper. Wait a few minutes until the rice paper is pliable then fold up the bottom over the filling. Fold in the sides, and finally roll up tightly from bottom to top. Repeat with the remaining sheets and filling.
Step 5: Give the pan a wipe out with a paper towel and add a splash of vegetable oil. Add the dumplings in a single layer and cook for 2-3 minutes on each side, or until golden brown and crispy. Work in batches if needed to avoid overcrowding the pan.
Step 6: Transfer the dumplings to a serving plate. Sprinkle the dumplings with sesame seeds and sliced spring onion. Serve immediately while hot and crispy with soy sauce or a dipping sauce.
Dipping sauce: I use a combination of soy sauce, rice wine vinegar and chilli crunch oil to taste. For me that’s heavy on the soy and chilli oil, for my husband he likes a higher vinegar ratio so adjust to your preference.
Sally’s tips for working with rice paper
Rice paper can be sticky and difficult to work with, but with these simple tips and a little practice you won’t have any issues.
- Do not use hot water to soften the rice paper. It will cause your rice paper to soften too much and be difficult to work with. Just regular cold water from the tap is all we need.
- Do not allow the rice paper to soak in the water for too long. It should still be hard when you pull it out of the water as it will continue to soften as it rests. Just let the rice paper sit for a minute or two after dunking and it will be the perfect texture to wrap up the filling.
- If either the rice paper or the dumpling are sticking to your surface or tray, lightly spray the surface with cooking oil.
- Do not be tempted to over fill as this can cause the rice paper to tear. If you need to, you can always double wrap the dumplings if you do tear the paper.
Storage Instructions
For the best crispy texture, these are best enjoyed straight after cooking.
If you want to make them ahead, prepare the filling and store it in the fridge for 2-3 days. When ready to eat, simply wrap and cook.
If you have any leftovers, reheat them in a frying pan or air fryer until hot and crispy again. They won’t be quite as crunchy as fresh, but they’ll still taste delicious.
Recipe FAQs
Yes! You can swap or add vegetables like grated carrot, zucchini, mushrooms, or bean sprouts depending on what you have on hand. Just make sure they’re finely shredded so the filling cooks evenly.
No, these dumplings don’t freeze well. The rice paper tends to lose its texture, so they’re best eaten fresh.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More easy recipes:
Vegetarian Mini Quiches
Healthy Egg Salad Bagel
Vegetable Fritters
Easy Zucchini Slice
Crispy Rice Paper Dumplings
Ingredients
- 15 sheets rice paper
- 300 grams firm tofu
- 200 grams coleslaw mix shredded carrot and cabbage
- 2 cloves garlic minced
- 1 teaspoon minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- Vegetable oil for cooking
- Sesame seeds and sliced spring onion for garnish
Instructions
- Grate the tofu using a box grater. Heat a splash of vegetable oil in a frying pan over medium heat. Add the grated tofu, shredded coleslaw mix, garlic, and ginger. Stir-fry for 3-5 minutes until the vegetables are slightly softened. Add the soy sauce, hoisin sauce, and sesame oil, then cook for another 1-2 minutes until well combined. Remove from heat and allow the filling to cool completely.
- Fill a shallow bowl with cold tap water (not hot). Dip one sheet of rice paper into the water for 5 seconds, just until it is fully wet but still firm. Lay it flat on a clean surface.
- Place a spoonful of the cooled filling in the centre of the rice paper. Wait a few minutes until the rice paper is pliable then fold up the bottom over the filling. Fold in the sides, and finally roll up tightly from bottom to top. Repeat with the remaining sheets and filling.
- Heat a splash of vegetable oil in a non-stick frying pan over medium heat. Add the dumplings in a single layer and cook for 2-3 minutes on each side, or until golden brown and crispy. Work in batches if needed to avoid overcrowding the pan.
- Transfer the dumplings to a serving plate. Sprinkle the dumplings with sesame seeds and sliced spring onion. Serve immediately with soy sauce or a dipping sauce (see notes).
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Lilly says
Delicious. I followed the receipe to the T.
It works (:
Sally says
Glad you enjoyed this one Lilly!