These Vegan Dumplings with Rice Paper are a foolproof way to enjoy dumplings with very little effort! They're quick and easy to make, rich in protein, and filled with nutrient-loaded veggies. Plus, you can bake these for a crispy main dish or appetizer!
These vegan and gluten-free rice paper dumplings are stuffed with a flavorful filling of tofu and vegetables. The filling is high in protein and requires very little chopping! Just roughly chop the cabbage and carrots so they fit into the canister of a food processor, and let the machine do the work! Then grate the tofu with a box grater, and that's it!
Pair your vegan dumplings with the same sauce used to make the filling. No extra dipping sauce is required.
If you like this recipe, you may also like my Tofu Noodle Bowl. For another Asian-inspired tofu dinner, try these High-Protein Peanut Soba Noodles with Tofu.
Jump to:
👩🏼🌾 Ingredients
- Extra-firm tofu
- Napa cabbage
- Carrots
- Ginger
- Tamari or soy sauce
- Maple syrup
- Sriracha
- Rice vinegar
- Sesame oil (optional)
- Rice paper wrappers
See the recipe card for quantities.
🥬 Substitutions
- Tofu - skip the tofu and use crumbled tempeh instead
- Cabbage - use napa cabbage, green cabbage, or savoy cabbage
- Veggies - use any crunchy veggies you already have on hand
- Tamari - use soy sauce or coconut aminos instead, preferably low-sodium
- Sriracha - omit for nonspicy
- Sesame seeds - top with sesame seeds before baking, air-frying, or pan-frying for a delicious sesame flavor
- Rice paper spring roll wrappers - use brown or white wrappers
- Oil-free - omit the sesame oil, and enjoy your dumplings without browning
📖 How to Make Vegan Dumplings with Rice Paper
(See recipe card below for quantities.)
Use extra-firm tofu for the filling. Make sure to press your tofu beforehand. Or you can purchase super firm tofu which requires no pressing.
Step 1. Roughly chop the carrots and cabbage. Transfer them to the canister of a food processor. Pulse until finely chopped, but not mushy.
Step 2. Grate the pressed tofu with the largest holes on a box grater.
Step 3. Cook: Heat a drizzle of oil in a large skillet over medium-high heat. Add the veggies and cook for about 3 minutes, or until just softened.
Add the tofu and cook for about 4 minutes more or until golden brown.
Step 4. Make the sauce. Mix the soy sauce, rice vinegar, ginger, garlic, maple syrup, sriracha and sesame oil.
Step 5. Pour two-thirds of the sauce over the cooked tofu and veggies. Add water as needed. Cook for about 3 minutes more or until mostly dry.
Step 6. Wet one rice paper wrapper in warm water for about 10 seconds (or according to packet directions). Lay flat on a nonstick surface or large cutting board.
Place 4 tablespoons of the tofu filling in a rectangular shape in the center of the wrapper.
🥟 How to Wrap Dumplings with Rice Paper
Step 1. Fold one side of the wrapper across to snugly cover the filling.
Step 2. Fold in the opposite side, overlapping the first folded side.
Step 3. Then fold in one of the remaining sides snugly to cover the filling.
Step 4. Finally, fold the remaining side to cover the filling, forming a small rectangle.
🥟 How to Double Wrap the Dumplings for Cooking
Step 1. Wrap the first rectangle inside a second rice paper wrapper using the method above. Place the first wrapped dumpling folded side down so that the thickness of the wrapper is the same on both sides.
Step 2. Fold over one side of the wrapper, snugly covering the filling.
Step 3. Repeat for the remaining sides to form a small rectangle with the filling wrapped inside two rice papers. Repeat for the remaining filling.
Bake (optional): Brush each dumpling lightly with oil. Sprinkle with sesame seeds. Either bake or air-fry at 400ºF until lightly golden brown.
Or pan fry. Heat enough oil to coat a nonstick skillet. Once the oil is hot, cook the dumplings for about 3 minutes on each side, or until golden brown.
For serving: Serve rice paper dumplings with the remaining one-third of the sauce or a different dipping sauce.
💡 Expert Tips
- Pulsing the veggies: You may need to do this in batches depending on the size of your food processor. Pulse them until just minced but not mushy.
- For cooking the filling, use a large skillet so the liquid evaporates. Cooking off excess liquid is vital when making a dumpling filling. If it is too wet, the dumplings may break apart.
- Wrap the dumplings twice in two rice paper wrappers if baking or pan-frying so they don't fall apart.
- For crispy dumplings: Use an oven, an air-fryer, or pan-fry these Vegan Dumplings with Rice Paper to get them crispy. Pan-frying gets them just as crispy and golden. The benefit of using an air-fryer is that much less oil is needed for browning.
- Tofu veggie filling: If you have leftover filling, it is delicious when served with rice, quinoa, or a grain of your choice.
- Storage: Refrigerate any remaining dumplings in an air-tight container for up to 4 days. Reheat in the microwave, oven, air fryer, or skillet.
🙋🏽♀️ Recipe FAQs
They are typically made from a mixture of rice flour, tapioca flour, water, and salt.
Soak them in warm water for about 10 seconds, or until they are just pliable. Don't oversoak or they will stick together and easily rip. Note that they will continue to soften even after being removed from the water.
Yes. I have refrigerated these dumplings and eaten them throughout the week. You can also make the filling ahead of time and make the dumplings fresh for serving.
🍽 Related Recipes
👩🏽🍳 Made this recipe?
Please leave a review for Vegan Dumplings with Rice Paper and share your creation with me on Instagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
Vegan Dumplings with Rice Paper
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking for Peanuts.
Ingredients
- 4 medium carrots quartered
- 2 small heads napa cabbage or green or savoy cabbage (core removed, quartered)
- Drizzle of sesame oil or olive oil
- 14 to 16 ounces extra-firm tofu pressed and drained
For the sauce:
- ½ cup soy sauce or tamari (preferably low sodium)
- ¼ cup rice vinegar
- 2 teaspoons grated ginger
- 2 large cloves garlic minced
- 1 ½ tablespoons maple syrup
- 2 teaspoons sriracha or chili garlic sauce
- 1 ½ teaspoons sesame oil or toasted sesame oil (optional)
Other:
- 16 to 20 rice paper wrappers (about 9 inches in diameter)
- Neutral flavored oil for cooking (optional)
- Sesame seeds for garnish
Instructions
- Chop the carrots and cabbage: Transfer the roughly carrots and cabbage to the canister of a food processor. Pulse until chopped finely but not mushy.
- Cook the chopped cabbage and carrots: Heat a drizzle of oil in a large skillet over medium-high heat. Add the veggies and cook for about 3 minutes, or until just softened.
- Cook the tofu: Use the largest holes on a box grater and grate the tofu directly into the skillet or a large bowl. Cook the tofu with the veggies for about 4 minutes more, or until golden brown.
- Prepare the sauce: Mix the soy sauce, rice vinegar, ginger, garlic, maple syrup, sriracha, and sesame oil. Pour about two-thirds of the sauce over the cooked tofu and veggies. Add water (¼ cup at a time as needed for the desired taste and texture) and cook for about 3 minutes more, or until mostly dry.
- Prepare rice paper: Wet a rice paper wrapper in warm water for 10 seconds (or according to packet directions). Lay flat on a nonstick surface or large cutting board.
- Add filling and wrap: Place 4 tablespoons of the tofu filling in a rectangle in the center of the wrapper. Fold the top of the wrapper downward, snugly covering the filling. Fold in the opposite side to overlap the first. Repeat for the remaining sides, forming a small rectangle.
- Wrap twice for cooking: Wrap the first rectangle inside a second rice paper wrapper using the method above. (The filling should now be wrapped inside of two rice papers.) Repeat for the remaining filling.
- Bake or Air Fry (optional): Brush each dumpling lightly with oil. Sprinkle with sesame seeds (if using) and either bake or air-fry at 400ºF until lightly golden brown. Pan-Fry (optional): Heat enough oil to cover the base of a nonstick pan. Once the oil is hot, cook the dumplings for about 3 minutes on each side, or until golden brown.
- For serving: Add water to the remaining dipping sauce, one tablespoon at a time, until the desired taste. Serve the dumplings with the sauce or a different dipping sauce of your choice.
Notes
- There is no need to pan-fry or air-fry these dumplings unless you want them to be crispy. Wrap them twice in two separate rice paper wrappers if crisping so they don't fall apart.
- For oil-free, use veggie broth to cook the filling, and omit the sesame oil in the sauce. Do not air-fry or pan-fry.
- Storage: Refrigerate any remaining Vegan Dumplings with Rice Paper in an air-tight container for up to 4 days. Reheat in the microwave, oven, air fryer, or skillet.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Victoria A says
Delicious!! I thought about wrapping the mixture in just one rice paper but decided to stick to the recipe and do two—glad I did! As I air fried the dumplings they expanded and would’ve ripped apart had I done one.
Can’t wait to make this again, so easy, and delicious. I poured all of the sauce into the vegetable mixture and dipped the dumplings in some Thai chili sauce I had. So tangy and savory, love it!!
Nisha Melvani, RDN says
Glad you used two! Much better outcome:) Thank you for commenting and giving them a try.
Laura says
Can you freeze
Nisha Melvani, RDN says
I have not frozen these but if you double wrap the, it should be fine.
Jenjen says
Can these be steamed ?
Nisha Melvani, RDN says
Yes.
Archana says
I am very happy to see snd try wide vegan varieties.love u. Can guide to prepare rice paper at home if you have already tried.
Nisha Melvani, RDN says
Thank you. I have not made my own rice paper yet. sorry.
Cara says
Big fan of yours here! I must have made a dozen of your recipes! This was my first time cooking with rice wraps, and I was surprised how easy and quickly this came together. My wraps tore a bit but with the double wrap it was no problem. I used a bag of broccoli slaw to make the prep even quicker and air fried them. So delicious!!
Nisha Melvani, RDN says
They look a bit intimidating but are surprisingly so easy! I'm glad you have them a try. Thank you for your comment!
Rosie says
They were so delicious! As are all of your recipes that I've tried. I've made then twice and the second time I added onion and shiitake mushroom powder as an experiment. Great both ways! Thank you so much 🙂
Nisha Melvani, RDN says
Thank you! Your additions sound so delicious! Have a great weekend.
Kim says
These dumplings are delicious! But next time I am going to add broccoli and cauliflower. I think my granddaughters who are vegetarians will just love them!
Nisha Melvani, RDN says
So glad you enjoyed them. Broccoli will be a delicious addition.
Dana says
Noticed rice vinegar in the beginning and it was pictured but not mentioned in the actual recipe - just curious if it should be in there? Thank you!
Nisha Melvani, RDN says
Hi. Sorry! I just updated this.
Cathy says
Is there a substitute for coconut aminos please?
Nisha Melvani says
Use more tamari instead.
Catherine says
I just tried this recipe and it was so perfect! Never thought to wrap these twice and airfry. Such a great idea!
Nisha Melvani says
Yay. I'm so glad you tried the recipe. Thank you.