I’m obsessed with dumplings so I’m always looking for new ways to try them. These rice paper dumplings have the most amazing texture – the outside is perfectly crisp but the center is soft and chewy.
Dumpling wrappers are sort of a pain to make from scratch any ways so using rice paper is quicker, simpler, and overall more convenient! Also, one of the best parts about making dumplings is you can prep a ton of filling before hand and then use it for your meals throughout the week!
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
What are Rice Paper Dumplings?
Rice paper dumplings are exactly what they sound like – dumpling filling wrapped in rice paper and then shallow fried until crispy.
What’s in the Sauce?
You can also make an delicious dipping sauce to go with these dumplings or even just dip them in some plain soy sauce. For dipping I love mixing up some rice vinegar, soy sauce, honey, scallions, and sriracha. I think chili oil works really well too for the spice element.
I typically just eyeball these ingredients and adjust them as needed, but if you’d like exact measurements for the sauce, you can find them here. Just substitute (or add) some chili oil if you prefer.
Rice Paper Dumplings Filling – Ingredient Breakdown:
You can pretty much use whatever veggies or protein you like in these rice paper dumplings but I love using tofu, cabbage, and carrots in mine. I also love mushroom dumplings so I think that would work really well here too.
Also, I typically end up using red onions in my dumpling fillings because I’m more likely to have them in my pantry; but I think shallots are really great because they add a milder flavor to your rice paper dumplings!
- (1) Shredded Cabbage
- (2) Shredded carrots
- (3) Red onions
- (4) Minced garlic
- (5) Crushed ginger
- (6) Soy sauce
- (7) Rice vinegar
- (8) Brown sugar
- (9) Salt
- (10) Extra firm tofu
- (11) Rice paper sheets
- (12) Scallions
Instructions
- To make the filling for your rice paper dumplings, start by sautéeing your red onions until translucent and then add in garlic and ginger. Cook until fragrant then add in all of your veggies and tofu.
- Turn your heat on high after you’ve put in the veggies because they will release a lot of water.
- Once the veggies have wilted and most of the water has been cooked out, add in your salt and sauces.
- Wet your rice paper sheets, one at a time, in lukewarm water for just a few seconds. Add 2 tbsps or so of the dumpling filling in the center and then wrap the dumplings (sort of like a burrito!)
- Pro Tip: Make sure not to over-soak the rice paper! It will continue you soften even after you take it out of the water. You should really only be dipping the rice paper for about 5 seconds or so and then taking it out. It will still feel a bit firm but you’ll notice the texture change pretty quickly!
- Wrap one more time in another rice paper sheet. (So, two sheets total).
- Pan fry your rice paper dumplings and garnish with scallions and serve!
Looking For More Recipes? Check These Out!
If you’re looking for rice paper you can find them at most grocery stores. I’ve gotten mine at ralphs, whole foods, safeway, and H-Mart before too.
I really can’t stand the traditional concept of meal prepping but prepping certain parts of dishes makes life so much easier. So for example, I make this filling in advance but the rest of the dish “fresh.”
The filling is the most time-consuming part of making these dumplings, so once that’s done, all I have to do is wrap the dumplings and pan-fry them later in the week. So I can end up making these in just 10 minutes as a quick meal once that filling is done!
Rice Paper Dumplings
Ingredients
- 2 c shredded cabbage (red and green)
- 1/4 c shredded carrots
- 1/4 c red onions
- 1 tsp minced garlic
- 1 tsp crushed ginger
- 1 tsp soy sauce
- 1/2 tsp rice vinegar
- 1/2 tsp brown sugar
- salt (to taste)
- 1 tbsp oil (plus more for frying your dumplings)
- 1/2 package extra firm tofu
- rice paper sheets
- scallions (for garnish)
Instructions
- Sauté your red onions until translucent and then add in garlic and ginger. Cook until fragrant then add in all of your veggies and tofu.
- Turn your heat on high after you've put in the veggies because they will release a lot of water.
- Once the veggies have wilted and most of the water has been cooked out, add in your salt and sauces.
- Wet your rice paper sheets, one at a time, in lukewarm water for just a few seconds. Add 2 tbsps or so of the dumpling filling in the center and then wrap the dumplings (sort of like a burrito!)
- Wrap one more time in another rice paper sheet. (So, two sheets total).
- Pan fry your dumplings and garnish with scallions and serve!
Notes
- One word of advice for this filing is to make sure you take it easy on the garlic and ginger! For whatever reason it can be really overpowering in this dish.
- Make sure not to over-soak the rice paper! It will continue you soften even after you take it out of the water. You should really only be dipping the rice paper for about 5 seconds or so and then taking it out. It will still feel a bit firm but you’ll notice the texture change pretty quickly!
What did you think of this recipe?