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Easy Vegan No-Chop Dumplings with dipping sauce, and bok choy in a bowl.

Easy Vegan No-Chop Dumplings

  • Author: Nisha Melvani
  • Total Time: 25 minutes
  • Yield: 6 Dumplings 1x


This Easy Vegan No-Chop Dumplings recipe is foolproof. No knife required. Rice paper wraps the high-protein tofu filling. Kid approved.


  • 1 (14-ounce) block extra-firm tofu, pressed
  • 1 tablespoon sesame oil (optional)
  • 1 1/4 ounces fresh basil leaves (about 2 packed cups)
  • 1/2 teaspoon ground ginger
  • 2 tablespoons coconut aminos
  • 1 tablespoon tamari or soy sauce
  • 1 1/2 teaspoons toasted sesame oil (optional)
  • 2 1/2 teaspoons maple syrup
  • 1 teaspoon chili garlic sauce
  • 12 rice paper wrappers (about 9-inches in diameter)
  • Neutral cooking oil, for pan-frying (optional)


  • Crumble the tofu: Use your hands to break the tofu up into small crumbles. If using, heat the sesame oil in a large skillet over medium-high heat.
  • Cook tofu & basil: Cook the tofu for about 7 minutes, or until golden brown. Roughly tear the basil leaves and cook with the tofu for 1 minute more.
  • Add seasonings: Add the ginger, coconut aminos, tamari, toasted sesame oil, maple syrup, and chili garlic sauce and cook for about 2 minutes, or until warmed through.
  • Prepare rice paper: Wet 1 rice paper wrapper in warm water for 10 seconds (or according to packet directions). Transfer the wrapper to a paper towel and pat dry. Lay flat on a large cutting board.
  • Add filling & wrap: Place 5 tablespoons of the tofu filling in a line along the center of the wrapper, from left to right, leaving enough space on either side to fold. Fold the top of the wrapper downward, snugly covering the filling. Fold in one of the sides, followed by the other side. Then fold the bottom of the wrapper upward to cover the filling, forming a small rectangle.
  • Wrap again: Wrap the first rectangle inside a second rice paper wrapper using the method above. (The filling should now be wrapped inside 2 rice papers.) Repeat for the remaining 5 dumplings, for a total of about 6 dumplings.
  • Air-fry dumplings (option 1): Brush each dumpling lightly with oil and air-fry until lightly golden brown. (400ºF, about 3 minutes)
  • Pan-fry dumplings (option 2): Heat enough oil to reach about one third way up the side of the dumplings. Once the oil is hot, cook the dumplings for about 3 minutes on each side, or until golden brown.


There is no need to pan-fry or air-fry these dumplings unless you want them to be crispy. 

For oil-free, omit the sesame oil and toasted sesame oil, and do not air-fry or pan-fry the dumplings.

  • Cook Time: 25 minutes
  • Category: Side Dish or Main
  • Cuisine: Vegan

Keywords: rice paper, vegan dumplings, spring roll, tofu, easy dumplings