crispy rice paper dumplings (Printable Version)
Crispy rice paper parcels filled with tofu and vegetables, pan-fried until golden and served with a flavorful sauce.
# The Ingredients You'll Need:
→ Filling
01 - 7 ounce firm tofu, pressed and crumbled
02 - 1 large carrot, julienned
03 - 1 cup cabbage, finely shredded
04 - 2 spring onions, finely sliced
05 - 2 cloves garlic, minced
06 - 1 tablespoon soy sauce (use gluten-free tamari if needed)
07 - 1 teaspoon sesame oil
08 - 1 teaspoon grated ginger
09 - 1 tablespoon cornstarch
10 - 1 tablespoon vegetable oil (for sautéing)
→ Dumplings
11 - 12 sheets rice paper
→ For Cooking
12 - 2 tablespoons vegetable oil (for pan-frying)
→ Dipping Sauce
13 - 2 tablespoons soy sauce (or gluten-free tamari)
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon sesame oil
16 - 1 teaspoon maple syrup or sugar
17 - 1 teaspoon chili flakes (optional)
# Step-by-Step Instructions:
01 - Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add minced garlic and grated ginger; sauté for 1 minute until fragrant. Add julienned carrots, shredded cabbage, and sliced spring onions. Cook for 3 to 4 minutes, stirring frequently, until vegetables are softened.
02 - Add crumbled tofu, 1 tablespoon soy sauce, and 1 teaspoon sesame oil to the pan. Stir-fry for 2 to 3 minutes, ensuring all components are well coated. Sprinkle cornstarch over the mixture, mix thoroughly, and cook for 1 additional minute until binding is achieved and the filling appears just dry. Remove from heat and allow to cool slightly.
03 - Fill a shallow dish with warm water. Dip one rice paper sheet in water for 5 seconds until it is pliable but not overly soft. Transfer to a clean, damp kitchen towel.
04 - Place approximately 2 tablespoons of tofu filling in the center of the rice paper. Fold the sides inward and roll tightly to create a rectangle or square packet. Repeat with the remaining rice papers and filling.
05 - Heat 2 tablespoons vegetable oil in a non-stick skillet over medium heat. Place dumplings seam-side down and cook for 2 to 3 minutes per side or until golden brown and crispy throughout.
06 - In a small bowl, blend together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon maple syrup or sugar, and 1 teaspoon chili flakes, if desired.
07 - Arrange hot dumplings on a serving platter and accompany with dipping sauce on the side.
# Additional Tips::
01 -
- Easy to make with simple ingredients found in most kitchens
- Quick weeknight option ready in just over 30 minutes
- Totally gluten free and vegan so everyone can enjoy
- Delightfully crispy outside with a juicy flavorful filling
- Customizable with your favorite vegetables or proteins
02 -
- High in plant based protein and fiber thanks to tofu and veggies
- Rice paper is naturally gluten free so these dumplings are allergy friendly
- Leftovers reheat beautifully and can be frozen before pan frying
03 -
- Do not overfill each dumpling this helps prevent tearing and makes the wrapping easier
- Work with one rice paper sheet at a time to avoid sticking or drying
- Resist the urge to turn the dumplings too early let each side crisp deeply before flipping for maximum crunch
- A sprinkle of toasted sesame seeds after cooking is a simple way to add another layer of flavor and texture