Crispy Vegan Rice Paper Dumplings
A delicious and healthy vegan recipe made with tofu, mushrooms, and vegetables wrapped in rice paper and pan-fried until crispy.
These crispy vegan rice paper dumplings are a delightful and healthy alternative to traditional dumplings. Stuffed with tofu, mushrooms, carrots, napa cabbage, and seasoned with garlic, ginger, and soy sauce, they're packed with umami flavor. The rice paper gives them a crispy texture when pan-fried. Perfect as a snack, appetizer, or light meal, these dumplings are not only tasty but also gluten-free and entirely plant-based.
Ingredients
Nutritional Information
- Calories: 220
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 470mg
- Total Carbohydrates: 30g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 10g
Directions
1. Prepare the Filling
Finely shred the cabbage and carrots. Chop mushrooms into small cubes. Mince the garlic and ginger. Crumble the tofu into small pieces.
2. Cook the Filling
In a large pan, heat some oil over medium heat. Add mushrooms, cabbage, carrots, tofu, garlic, and ginger. Sauté for about 5–7 minutes until the vegetables are soft. Season with salt, pepper, soy sauce, and vinegar. Stir in the spring onions and remove from heat. Let the filling cool.
3. Wrap the Dumplings
Dip a rice paper sheet in water for a few seconds and place it on a damp surface. Put a spoonful of filling in the center and shape it into a small rectangle. Fold the bottom of the paper over the filling, then fold in the top and sides to make a pocket. Dip a second rice paper sheet in water and repeat the process to double-wrap each dumpling for extra crispiness.
4. Repeat the Process
Continue wrapping until all the filling is used.
5. Pan-Fry the Dumplings
Heat oil in a pan over medium-high heat. Fry the dumplings for 2–3 minutes on each side until golden brown and crispy.
6. Serve
Serve hot with sweet and sour sauce or soy-vinegar dipping sauce.
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