Simple Rice Paper Dumplings

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These easy rice paper dumplings are a crowd-pleaser – they’re gluten-free, vegan, and addictingly crispy and mochi-like at the same time. Rice paper dumplings are so easy to make if you follow all the tips below. 

Why We Love These Rice Paper Dumplings

They’re perfectly crispy on the outside and have a comforting mochi-like texture on the inside of the rice paper. If you love crispy fried foods and mochi, these are heavenly.

They’re surprisingly easy and quick to make. Follow the tips below and you’ll have cute, delicious rice paper tofu dumplings in no time. 

These easy rice paper dumplings are naturally vegan and gluten-free. Just make sure you use gluten-free soy sauce. Meat eaters and vegans alike will be gobbling these down.

The flavors are amazing – there’s lots of umami from the dipping sauce, spice from the aromatics, and freshness paired with that loveable fried-food greasiness.

What Do I Need To Make Dumplings With Rice Paper?

Here are the ingredients you’ll need for making crispy rice paper dumplings:

  • 4 oz. finely shredded cabbage
  • 4 oz. finely shredded carrots
  • 3 oz. fresh shiitake, diced into small bits (or another mushroom)
  • 5 oz. firm tofu, broken apart into small pieces
  • 3 bulb scallions, diced
  • ½ inch ginger, grated
  • 2 cloves garlic, grated
  • 1 Tbsp. soy sauce
  • 1 Tbsp. cornstarch
  • 2 tsp. toasted sesame oil
  • 20 rice paper sheets (round 22cm or 8.67-inch sheets)
  • Vegetable oil for frying

For the rice paper dumplings dipping sauce:

  • 2 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 1 tsp. Toasted sesame oil
  • 1 tsp. minced garlic and ginger
  • Sriracha to taste (optional)
  • Toasted sesame seeds to garnish (optional)

How To Make Dumplings With Rice Paper

Step 1: Prepare the ingredients for the filling

Shred or grate the cabbage and carrots finely. Dice the mushrooms into small cubes, chop the spring onions and mince or grate the ginger and garlic.

Break the tofu apart into small pieces, using your fingers. You want all the ingredients to be about the same size so that they cook evenly.

Step 2: Sauté the mushrooms in sesame oil

In a large pan, sauté the mushrooms for a few minutes in 1 teaspoon of sesame oil.

Step 3: Cook the filling with cabbage, carrots & tofu

Once the mushrooms brown, add the cabbage, carrots, and tofu. Cook for 1 minute, stirring constantly.

Step 4: Add ginger, garlic, soy sauce & cornstarch

Add grated ginger and garlic, and add the other teaspoon of sesame oil, soy sauce, and cornstarch. Mix and cook for a minute until the sauce has thickened. 

Step 5: Remove from heat and add chopped spring onions

Remove the pan from the stove and stir in the chopped spring onions. Take a deep tray in which you can submerge the rice papers, and fill it with cold water.

Step 7: Prepare a Wet Cutting Board or Work Surface

Prepare a wet cutting board or other flat, wet work surface. This will prevent the rice paper from sticking to your work surface and breaking apart. Grease a large plate with oil. This will prevent the rice paper dumplings from sticking to each other before cooking. Make sure the dumplings don’t touch each other.

Step 8: Prepare the Rice Paper Sheet & Add the Filling

Dip a rice paper sheet in water for a few seconds and place it on the damp work surface.

Step 8: Spoon the Filling onto the Center

Add a large tablespoon of filling in the center of the sheet.

Step 9: Fold the Dumpling

Fold the rice paper sheet, starting from the bottom to cover the filling, then fold the top end to the center, and finish by folding the sides into the center. You should be left with a rectangular shape and the filling should be tight inside.

Step 10: Double Wrap for Crispiness & Repeat for All Dumplings

Dip a second rice paper sheet in water for a few seconds, place the dumpling in the middle, and fold it again the same way, the first seam down. This will keep the rice paper sheet from breaking apart while cooking, and make the dumplings crispier. Repeat this process until all the filling is finished.

Note: You may need to wait a few seconds for the rice paper sheet to soften more before it’s pliable. Don’t soak it for more than a few seconds, it continues to soften on the damp work surface.

Step 11: Heat the Oil

Heat some vegetable oil in a non-stick large skillet over medium heat until hot. Pan-fry the dumplings in two batches so that they don’t stick to each other. 

Step 12: Pan-Fry Dumplings in Batches

Pan fry the first side for 3 minutes, then flip them and fry for another 3 minutes or until lightly brown and crisp. Repeat the process with the second batch, adding more oil if needed. 

Step 13: Whip Up the Dipping Sauce

Meanwhile, prepare the dipping sauce by whisking all of the ingredients together.

Step 14: Serve Hot with Dipping Sauce & Savor the Crispy Delights

Serve the dumplings right away with the dipping sauce on the side. The best way to eat them is with chopsticks. The dumplings are crispiest and tastiest when eaten hot and fresh. Enjoy!

How To Make Rice Paper Dumplings In An Air Fryer

To make these already vegan and gluten-free dumplings even healthier, you can cook them in the air fryer instead of in oil on the pan. 

  1. Grease the basket of the air fryer with your preferred cooking oil. 
  2. Place the dumplings in the basket, leaving some space in between each one.
  3. Spray more oil on top of each dumpling.
  4. Fry for 12-15 minutes at 380°F, flipping them halfway through. 

Tips For Making The Best Rice Paper Dumplings

  • Cut the vegetables and tofu into similar sizes. This helps them cook more evenly and also improves the texture. 
  • Cook the mushrooms before the rest of the ingredients. Mushrooms have more liquid than the other ingredients, so this helps the filling from getting soggy or overcooked. 
  • Don’t overcook the filling and follow the instructions carefully. The filling will continue cooking when you fry the dumplings.
  • Only dip the rice paper sheets in cold water for a few seconds (no more than 8 seconds). They continue softening on the work surface.
  • Double-wrap each dumpling to prevent the rice paper from breaking while cooking. This will give them a crispier and more mochi-like texture at the same time.
  • If you are double wrapping the dumplings, place the second sheet with the seam side down so that the thickness of the dumplings is more even.
  • Keep the work surface damp to ensure the rice paper sheets don’t stick and tear when handled.
  • Don’t overcrowd the pan when frying the rice paper dumplings. They can easily stick together so make sure there’s enough room (also for flipping them easily).
  • Oil the plate where you’re placing the dumplings and don’t overcrowd the plate. This will prevent them from sticking to each other and the plate.
  • Eat the rice paper dumplings right away while they’re still nice and crispy. They’ll soften the more you wait and be harder to handle.

Variations & Substitutions

I’ve decided to keep these dumplings vegan-friendly, but you can replace the tofu with more veggies or another protein of choice. Rice paper dumplings with ground chicken, beef, or turkey are all delectable options.

For this rice paper dumpling recipe, it’s best to use vegetables with a low water content. Besides carrots and cabbage, some other options are daikon, rutabaga, or parsnips. 

Try adding a slice of Edam or Gouda to the dumplings while preparing them. You’ll end up with cheesy gooey rice paper dumplings with veggies that’ll be irresistible. 

Instead of shredding the cabbage and carrots yourself, you can substitute fresh coleslaw mix for both. Cheers to shortcuts!

This Gyoza Sauce With Ginger is another delicious dipping sauce for dumplings. It’s similar to the sauce in this recipe, but also has chili oil and fresh green onions. For those of you who consume seafood, try this Homemade Sha Cha Sauce.

Rice Paper Dumplings

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 10 dumplings
Calories: 168kcal


  • 4 oz. each finely shredded cabbage and finely shredded carrots
  • 3 oz. shiitake mushrooms diced into small bits
  • 5 oz. firm tofu broken apart into small pieces
  • 3 bulb scallions diced
  • ½ inch ginger grated
  • 2 cloves garlic grated
  • 1 Tbsp. soy sauce
  • 1 Tbsp. cornstarch
  • 2 tsp. toasted sesame oil
  • 20 rice paper sheets
  • Vegetable oil for frying

For the rice paper dumplings dipping sauce:

  • 2 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 1 tsp. Toasted sesame oil
  • 1 tsp. minced garlic and ginger
  • Sriracha and toasted sesame seeds to taste optional


  • In a large pan, sauté mushrooms until brown in 1 teaspoon of sesame oil. Add tofu, shredded cabbage, and carrot, and cook, stirring, for a minute.
  • Add grated ginger and garlic, soy sauce, remaining sesame oil, and cornstarch. Mix and sauté until sauce has thickened and vegetables have softened. Remove from heat and mix in chopped spring onions. Set mixture aside.
  • Prepare a dipping station with a tray of water and a wet work surface. Dip a rice paper sheet in water for a few seconds and place it on a damp surface. Add a large spoonful of mixture and wrap the sheet into a rectangle from bottom to center, then top to center, and fold in the sides. Dip a second sheet of rice paper and double-wrap the dumpling seam side down for an even thickness. Place on an oiled plate.
  • Repeat this process for the remaining filling (or sheets).
  • Pan fry dumplings in some oil on medium heat in two batches for 3 minutes on each side or until crispy and lightly golden.
  • Serve hot with dipping sauce. Enjoy the best rice paper dumplings!



Calories: 168kcal | Carbohydrates: 19g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 401mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg

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