Dinner

Crispy Rice Paper Dumplings with Vegetables and Tofu Recipe

ByNaomi Fletcher December 26, 2025December 26, 2025

Introduction

These crispy Rice Paper Dumplings are a delightful vegetarian treat bursting with flavorful tofu and vegetable filling. Quick to prepare and perfect for sharing, they make a great appetizer or snack that everyone will enjoy.

Three lightly browned, crispy spring rolls are placed in a row on a white oval plate, each roll showing a slightly bubble-textured surface with golden and light beige colors. The rolls are sprinkled with small, bright green chopped scallions and white sesame seeds. Next to the rolls, on the left side of the plate, are a pair of light wooden chopsticks lying parallel. The plate rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 rice paper sheets
180 g firm tofu
200 g mushrooms
2 small carrots
¼ small green cabbage
2 spring onions
4 garlic cloves
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp olive oil
Salt and pepper, to taste
Fresh ginger (grated)
Oil for frying

Instructions

Step 1: Shred the cabbage and carrots finely. Dice the garlic and mushrooms into small cubes. Crumble the tofu into small pieces using your fingers.
Step 2: Heat olive oil in a large pan and sauté the mushrooms for a few minutes until browned.
Step 3: Add the shredded vegetables and crumbled tofu to the pan. Cook until they start to soften, seasoning with salt, pepper, and freshly grated ginger.
Step 4: Stir in the soy sauce and sesame oil, then remove from heat. Add chopped spring onions and let the filling cool.
Step 5: Prepare a dipping station with a tray of water and a damp chopping board or clean tea towel to place the rice paper on.
Step 6: Dip one rice paper sheet in water for a few seconds until soft and place it on the damp surface. Put a spoonful of filling in the center in a rectangular shape.
Step 7: Fold the bottom edge over the filling, then fold the top edge down, followed by folding the sides in to form a neat square or rectangle pocket.
Step 8: Repeat the dipping process with a second rice paper sheet. Place the first pocket in the center and wrap it the same way to double wrap the filling.
Step 9: Continue wrapping until all the filling is used.
Step 10: Heat oil in a pan over medium-high heat and fry the dumplings for a few minutes on each side until they turn golden and crispy.
Step 11: Serve warm with your choice of dipping sauce and enjoy!

Tips & Variations

For extra flavor, add chopped fresh herbs like cilantro or mint to the filling.
Try swapping tofu for cooked shrimp or chicken for a non-vegetarian option.
If you prefer steamed dumplings, steam them instead of frying for a lighter version.
Use hoisin sauce or chili sauce as dipping options to complement the dumplings.

Storage

Store any leftover dumplings in an airtight container in the refrigerator for up to 2 days. Reheat by pan frying gently or using a steamer to maintain their texture. Avoid microwaving directly on high heat to prevent sogginess.

How to Serve

Three golden-brown crispy spring rolls with a bubbled, textured skin sit side by side on a long white plate. Each roll is topped with small white sesame seeds and scattered green chopped spring onions. The rolls have a crunchy, slightly blistered surface with frying marks and a few dark spots, indicating a well-cooked outer layer. Some tiny bits of red chili flakes and sesame seeds decorate the plate around the rolls. On the left side of the plate, two light wooden chopsticks rest parallel to the rolls. The plate is placed on a clean white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can prepare the filling a day ahead and keep it refrigerated in a sealed container. This makes assembling the dumplings quicker and easier.

What if I don’t have rice paper sheets?

If rice paper is unavailable, you can use spring roll wrappers, but the texture will be different. Rice paper gives a unique crispy crunch when fried.