These Rice Paper Dumplings are an easy, vegan, and gluten-free recipe filled with tofu, fresh vegetables, and savory flavors. With a golden, crispy exterior and slightly chewy texture, they can be pan-fried or air-fried for a quick and simple meal. Made with just a few ingredients, this recipe is perfect for a fast lunch, dinner, or snack!
Table of Contents
- What are Rice Paper Dumplings?
- Why This Recipe Works
- Ingredients and Substitutions
- How to Make Rice Paper Dumplings
- VIDEO: Watch How to Wrap Rice Paper Dumplings
- Pan Fry vs. Air Fry
- Lisa’s Tips for Crispy Rice Paper Dumplings
- Variations and Filling Ideas
- Dipping Sauce
- How to Store and Reheat Leftovers
- Recipe FAQ
- More Rice Paper Recipes
- Rice Paper Dumplings Recipe
What are Rice Paper Dumplings?
Rice paper dumplings are a delicious twist on traditional dumplings, made with rice paper wrappers instead of dough. This naturally gluten-free alternative is ultra crispy when pan-fried or air-fried, yet tender on the inside. These dumplings are incredibly versatile — you can fill them with vegetables, tofu, or even meat, then cook them by pan-frying, air frying, baking, or steaming. Whether you’re making them as a quick appetizer or a satisfying meal, rice paper dumplings pair perfectly with your favorite dipping sauce.
In fact, this is the original rice paper dumplings recipe that kicked off the viral trend seen across TikTok and Instagram — inspiring countless variations around the world.
Why This Recipe Works
- Quick & Easy: This recipe comes together fast with minimal prep — perfect for busy weeknights or last-minute meals.
- Beginner-Friendly: No need to make dumpling dough or pleat wrappers. Rice paper makes the process simple and approachable for all cooking levels.
- Naturally Gluten-Free & Vegan: Made with tofu and vegetables, these dumplings are allergy-friendly and can be packed with plant-based protein.
- Crispy Texture Without Deep Frying: Whether you pan-fry, air fry, or bake, the rice paper crisps up beautifully for that satisfying crunch.
- Versatile Filling Options: While I love the original tofu and veggie combo, you can swap in your favorite proteins or seasonal vegetables — the filling is totally customizable.
- Tested & Updated: I’ve refined the method over the years and included helpful tips, tricks, and even an air fryer option to make sure your dumplings come out perfect every time.
Ingredients and Substitutions
These rice paper dumplings require just a few ingredients are are very customizable:
- Rice Paper Sheets: Thin, translucent rice paper wrappers made from rice flour and water, used to encase the dumpling filling. They’re a great option for gluten free dumpling wrappers! I recommend using the small size rice papers that are around 16 cm. I find the ratio between the wrapper and filling is more balanced. gluten free dumpling wrappers
- Tofu: Traditional, medium firm, firm or extra-firm tofu all work for this recipe. Just be sure to cook off or press out the excess liquid before cooking so it doesn’t take too long to cook off the excess. It’s the perfect filling for plant based dumplings to add extra protein so that they’re more satisfying. See below for more protein options.
- Vegetables: Any veggies that can be cooked up can be used for the filling! I love and used the classic combination of cabbage, carrots, green onion and mushrooms.
- Sesame oil: Gives a really nice fragrant flavour that compliments the other ingredients.
- Soy sauce: A salty, umami-rich condiment that enhances the overall taste of the filling. Use tamari for gluten free.
- Raw Garlic
- Fresh Ginger
- White Pepper: Adds a subtle, sharp heat to the filling.
- MSG: Optional, but it enhances the savory flavors in the filling, making it more umami-rich and flavorful.
- Salt
How to Make Rice Paper Dumplings
What makes rice paper wrapped dumplings so great is how easy they are to make! Unlike traditional dumplings, you don’t need a special wrapping technique like pleating.
- Prepare the Filling: Stir fry the filling to remove excess moisture from the vegetables. Taste the filling and adjust seasoning to your liking. Let it cool before wrapping to avoid soggy rice paper.
- Prepare the Rice Paper: Fill a shallow bowl or plate with slightly cool room temperature water. Dip each rice paper sheet in the water for 5-10 seconds until pliable. The sheets will continue to soften once out of the water, so don’t over-soak.
- Assemble the Dumplings: Place the filling in the center of the rice paper. There are two methods for folding these dumplings—more details below on how to wrap them tightly and securely.
- To Pan Fry: Heat oil in a non-stick large skillet over medium heat. Cook dumplings seam-side down for 2-3 minutes or until golden. Flip and cook for another 2-3 minute or until crispy to your liking. Be sure to keep some space between each dumpling to prevent tearing. Depending on the size of your pan, you may need to cook them in batches.
- To Air Fry: Preheat your air fryer to 390°F (200°C). Lightly spray or brush the dumplings with oil on each side. Place into air fryer basket and cook in a single layer for 8-10 minutes, flipping halfway through to ensure even crispness.
- Serving: Serve hot with your favorite dipping sauce and enjoy your crispy rice paper dumplings!
VIDEO: Watch How to Wrap Rice Paper Dumplings
The first photo above shows the previous way I used to wrap rice paper dumplings: with the bottom edge up, sides folded towards the middle, and then the top edge down.
I’ve since updated my technique for a tighter, more compact filling. The second photo above shows the updated improved method and cooking it in an air fryer.
- Start by folding the bottom edge up.
- Fold the top edge down, then turn the entire wrapper.
- Fold the bottom edge (left side) up and gently pack the filling down with your finger or small spoon (the rice paper should still be slightly firm at this point).
- Close the dumpling by folding the top edge (right side) down.
- Repeat the process with a second layer. If you find they look un-even and want them to look more presentable, when closing, fold in the sides to create a more uniform shape and ensure a flat surface.
This technique helps the dumplings cook more evenly and ensures they hold together while frying.
For a clear visual tutorial, be sure to watch the quick video embedded above, where I demonstrate the step-by-step rice paper folding technique for these dumplings. You can also view the full tutorial here, where you can pause and follow along at your own pace.
Pan Fry vs. Air Fry
One of the most frequently asked questions I get is whether you can make rice paper dumplings in the air fryer—and the answer is yes, you absolutely can! That said, there are some noticeable differences in texture. Personally, I prefer the pan-fried rice paper dumplings because they come out perfectly crispy and shatter-y, kind of like a potato chip. The air fried version has a thicker crunch, more like a nacho. While you might use slightly less oil when air frying rice paper dumplings, both methods are pretty comparable when it comes to ease and clean up
Lisa’s Tips for Crispy Rice Paper Dumplings
- Avoid Over-Soaking Rice Paper for Crispy Dumplings: Dip rice paper in water for 5-10 seconds, making it pliable but not too soft. Over-soaking can lead to soggy rice paper and cause tearing when frying.
- Soak Rice Paper in Cold Water for Best Results: Always soak rice paper in cold water. Hot water can make them too soft, leading to tearing and difficult handling.
- Use a Wooden Cutting Board for Easy Wrapping: Rice paper can stick to glass or plastic surfaces. Using a wooden cutting board prevents sticking and makes it easier to wrap your dumplings.
- Double-Wrap Dumplings for Extra Durability: If you’re new to making rice paper dumplings, using two rice papers helps prevent tearing and provides a sturdier wrapper. Place the folded side down to maintain consistent thickness.
- Oil Your Tray to Prevent Dumplings from Sticking: Lightly oil your tray or use a non-stick surface to prevent rice paper dumplings from sticking when lifting them. Oiling helps during cooking as well to prevent tearing.
- Let Dumplings Dry Before Frying for Crispiness: Allow the dumplings to dry slightly on the surface before frying. This prevents them from sticking to your fingers and ensures a crispier texture.
- Use Plenty of Oil for Crispy Rice Paper Dumplings: Don’t skimp on oil! Fry the dumplings in enough oil and brush more on the other side to make it crispy golden perfection. This also helps prevent sticking.
- Opt for a Non-Stick Skillet to Avoid Tears: A non-stick skillet ensures your dumplings cook evenly without sticking or tearing. It’s key for flipping the dumplings without breaking them.
- Don’t Overcrowd the Pan to Prevent Sticking: Give your rice paper dumplings space in the pan to avoid them sticking together. Brushing with oil also prevents sticking and helps them cook evenly.
- Serve Immediately for Maximum Crispiness: Rice paper dumplings are best served right after cooking for that crispy texture. Serve on a wire rack to keep both sides crispy as you enjoy!
Variations and Filling Ideas
One of the best things about rice paper wrapped dumplings is how customizable they are. While this recipe uses plant-based ingredients, you can treat it as a flexible blueprint for rice paper dumpling fillings. Use whatever vegetables or protein you have on hand — the possibilities are endless!
You can swap the filling with:
- Tempeh or plant-based grounds
- Ground meat like beef, chicken, pork, or turkey
- Seafood like shrimp or flaked salmon
- Tofu or rice-based fillings
- Even sweet fillings like banana and chocolate!
Over the years, I’ve experimented with a few other styles. Some favorites you might want to try:
- No-Wrap Rice Paper Dumplings: These are even easier to make! Just roll and pan-fry — no fancy folding required. Perfect for beginners or when you’re short on time.
- Crispy Rice Paper Dumplings Skirt: A fun and crunchy version using rice paper and wings for that super crisp, crackly texture. You can also find the filling recipe using ground beef there.
Dipping Sauce
These crispy dumplings pair perfectly with a simple dipping sauce inspired by gyoza (Japanese potstickers). Made with just three ingredients — soy sauce, rice vinegar, and ra-yu (Japanese chili oil) — it’s an easy and delicious way to enhance the flavor of your dumplings. You can also use your favorite dipping sauce or simply drizzle some chili crisp oil.
Here are some optional ingredients to customize your dipping sauce:
- Soy sauce
- Rice vinegar
- Chili oil
- Garlic (raw, powder, or garlic oil)
- Ginger
- Toasted sesame seeds
- Toasted sesame oil
- Toasted sesame paste or peanut butter
- Lemongrass
- Fish sauce
- Sugar
- Coconut aminos
- Peanut sauce
- Sweet chili sauce
How to Store and Reheat Leftovers
You can prepare the fillings for rice paper dumplings in advance and store them in an airtight container in the refrigerator for up to 4 days. For the best results, wrap and cook the dumplings fresh before serving.
If you have leftover cooked rice paper dumplings, store them in an airtight container in the fridge for up to 2-3 days.
Recipe FAQ
Asian grocery stores are your best bet. Depending on where you live, you might find rice paper wrappers in the international food aisle or health food aisle of your local grocery store. You can easily order rice papers online as well.
Dip the rice papers in cool to room temperature water cold water for a few seconds. Warm or hot water will make the rice papers too soft and may cause tearing.
Use a non-stick skillet when pan frying to prevent them from sticking and making them easier to flip. If using another type of pan, oil generously making there there are no bare spots that could potentially cause the dumplings to stick and tear. Keep an inch between each dumpling so they don’t stick together and break too.
To prevent the rice papers from tearing, make sure not to over soak them, double wrap, brush oil on them and use enough oil when frying. For pan fried rice paper dumplings, make sure there is enough space between them so they don’t stick together.
Yes! Once you wrap them all up, spray with a little oil and then air fry at 385 F (196 C) for 12-15 minutes, flipping half way. Be sure to oil the other side as well.
Yes, bake them by brushing them with oil and then cooking them in the oven at 390F (200 C) for about 15-20 minutes, flipping half way.
You can prepare the fillings ahead of time, but I recommend wrapping them before serving for best texture.
You could, but I don’t recommend it. Rice papers do not freeze well and the texture really changes when defrosted.
I’ve shared many recipes on my blog, but these crispy rice paper dumplings remain one of my top three favourite original recipes. They’re inexpensive to make and perfect for using leftover ingredients in the fridge. I hope you love them as much as I do!
More Rice Paper Recipes
- Fresh Summer Spring Rolls with Peanut Sauce
- Rolled Rice Paper Dumplings (no wrapping!)
- Lacy Skirt Rice Paper Dumplings
If you recreate this Rice Paper Dumplings recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Rice Paper Dumplings
- Total Time: 25 minutes
- Yield: 1 serving
- Diet: Vegan
Description
These Rice Paper Dumplings are an easy, vegan, and gluten-free recipe filled with tofu, fresh vegetables, and savory flavors. With a golden, crispy exterior and slightly chewy texture, they can be pan-fried or air-fried for a quick and simple meal. Made with just a few ingredients, this recipe is perfect for a fast lunch, dinner, or snack!
Ingredients
- 3 garlic cloves, minced
- 1 tbsp minced ginger
- 1/2 small (60 g) onion, diced
- 1/3 block (150 g) tofu (any firmness)*
- 1 1/2 cup (105 g) cabbage, shredded
- 1 small (50 g) carrot, shredded
- 3 (70 g) shiitake mushrooms, finely chopped
- 2 scallions, sliced
- 1 tsp salt, to taste
- 1 tbsp (15 ml) sesame oil
- 1 1/2 tbsp (22 ml) soy sauce
- 1/4 tsp msg, optional
- 1/2 tsp white pepper
- 24 rice paper wrappers (size small, 16 cm rounds)
Dipping Sauce (1:1 soy sauce to rice vinegar ratio)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- few drops of layu or chili oil
Instructions
- Prepare the filling: Heat 1 tbsp of oil in a pan over medium high heat. Add the garlic and ginger, and sauté until fragrant (about 1 minute). Add the vegetables and tofu to the skillet and add the salt. Cook until the vegetables are tender and excess liquid has cooked off (5-7 minutes). Add the sesame oil, soy sauce, white pepper and msg. Taste and adjust the seasoning to your liking. Remove the filling from the heat and let it cool.
- Prepare the Rice Paper: Fill a large shallow dish or pie plate with cool water. Dip one rice paper wrapper into the water for about 5-10 seconds (don’t over soak!) until it becomes soft and pliable. Carefully lay the softened wrapper on a clean damp cutting board.
- Assemble the Dumplings: Place about 2 tbsp of filling in the center of the softened rice paper wrapper. Fold the bottom edge of the wrapper up over the filling. Fold the top edge down over the bottom edge. Turn the whole thing and fold the bottom (left edge) up. Pack the filling down with your finger or chopsticks and then fold the top (right edge) down to close.
- Double wrap: Dip another piece of rice paper until pliable and then place the dumpling seam side down so the thickness of the dumpling is even.
- To pan fry the dumplings: Heat enough oil to cover the surface of a non-stick skillet over medium high heat. Place the dumplings in the skillet seam-side down. Cook for about 2-3 minutes on each side until the wrappers are golden and crispy.
- To air fry the dumplings: Preheat the air fryer to 390°F (200°C) and spray or brush the dumplings with oil. Cook the dumplings in a single layer for about 8-10 minutes, flipping them halfway through to ensure even crispiness.
- Serving: Mix the dipping sauce together and serve it with the rice paper dumplings on the side. Enjoy them hot and fresh for the crispiest dumplings!
Notes
- *Any firmness of tofu (traditional, medium firm, firm or extra firm) can be used for this recipe. Just be sure to pat off or press moisture out of the tofu so that the excess left will cook off quicker when making the filling and prevent it from getting too wet.
- Helpful equipment: non-stick pan, grater
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main dish
- Method: Pan fry
- Cuisine: Chinese, Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 445
- Sugar: 5.9 g
- Sodium: 605 mg
- Fat: 9.8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5.6 g
- Trans Fat: 0
- Carbohydrates: 80.8 g
- Fiber: 4.5 g
- Protein: 8.6 g
- Cholesterol: 0
I have made these so many times in the past. They‘re so versatile, sometimes i just fill them with different types of veggies. Gonna make them again! 🙂
This food is so good
It’s very easy , tasty and healthy!!
My Family really love it
Kids, too
I keep making it 😁😁😁😁🙂
Made these with my 5yo and the whole family loved them! We added an extra couple of eggs for extra protein and to bind the filling but that didn’t change the flavour at all. Delicious!
These rice paper dumplings were a game changer! Crispy on the outside, tender and flavorful on the inside. The recipe was super easy to follow, and the results were absolutely delicious!
I have tried making these in the past with other people’s recipes and they turned out soggy and unevenly cooked. Today, I just tried your recipe, following your instructions but having to use ingredients I had on hand (tofu, kale, cilantro, red onion, garlic, and ginger), and baked the little “pockets” as per your instructions. They came out so delicious and crispy.!!!! Thank you for a great recipe.
Honestly, I’m not the craziest about vegan recipes. It doesn’t usually spark my appetite… BUT my girlfriend showed me this recipe and after we tried it together- IT WAS HOOKED. I’m going to leave it at that, you’ve just got to try it out yourself.
This recipe has become a staple in our household. So delicious and flavorful 🩷
Love this recipe so much!! Easy and delicious!
I’ve tried a lot of rice paper recipes and this seems to work the best! Great option for those of us constantly on the go as they are easy to make and open so many options !
This recipe saved me! Extremely easy to follow and extremely delicious. I’ll be back!
Flavourful and delicious! Love making these in my air fryer because it’s super easy.
These Rice Paper Dumplings were a game-changer! The recipe was so easy to follow, and the results were absolutely delicious. The rice paper crisped up beautifully, creating the perfect texture contrast with the flavorful filling. I loved how customizable this recipe is—great for using up veggies and protein. It’s such a fun and healthier take on traditional dumplings. This will definitely be a repeat in my kitchen. Thank you for sharing such an amazing recipe!”
Easy to prepare and super delicious!
Thanks for sharing the recipe again! This time I filled it with shrimp, celery, yellow squash, and cabbage. I cooked it down and added a sauce of oyster sauce, soy sauce, rice wine vinegar, black pepper and sambal. The dumpling was delightfully chewy and crispy all at the same time. My mom said it reminded her of DIM SUM! Really enjoyed it.
Questions, how many dumplings can you get with this recipe?
you can make about 12! 🙂
Sooo yummy, definitely implementing this weekly in my meals. I have so much rice paper in the house so I’m happy to have found another use for it. I recommend!
These were so easy and delicious!
WOW! Just WOW! I wanted to try shredding tofu, and I selected this recipe due to the highly rated reviews. It completely exceeded expectations not only in taste and texture, but ease of making it. For a sauce, I just made a soy chili garlic sauce because I didn’t have any rayu.
Thank you so much! I can’t wait to try more of your recipes. I love to cook, but Chinese cuisine is one of which I have the least knowledge and experience in making/tasting. I look forward to enjoying more delicious recipes of yours.
Wow!! I was browsing for something tasty and a bit creative for lunch and this was perfect. Double-wrapping gave a great crunchy-into-chewy texture, and sprinkling the top with sesame seeds really goes a long way. I totally forgot about the cabbage and just made it with carrot, ginger, garlic, seasonings, and leftover marinated tofu. Thank you for this recipe!
In one part of your recipe for ‘Rice Paper Dumplings’ you say to dip the rice paper rounds for 3 seconds and in another part of the recipe you say to dip them for 5 seconds … which one is correct?
And, in one part of your recipe you say to soak the rice paper rounds in warm water and in another place you say that you must dip them in cold water?? … so which is it … warm or cold water?
So sorry, it’s been updated! It’s 3-5 seconds in cold water 🙂
I made these and fried them for extra long so they were super crunchy and caramelised. For adventurous types I would recommend adding a pinch of msg or diced and rehydrated wood ear mushrooms for extra crunch and umami
Dumplings are scary…any chance you’ll do a video?
Looks great!!
Yes they’re on my socials! 🙂
Can I steam these instead of frying them? Do you think they would stay together?
I haven’t tried so can’t say for sure, my only concern is they might stick to the steamer. You can try oiling the steamer to see if that works!
such a classic and easy to follow recipe!!!!
I made these twice this week because I had leftover filling. They were amazing! I am gluten & soy free so I substituted ground pork for the tofu. I will be making these again – thank you! 😊
Delish, but I agree, make sure not to soak too long and lightly coat with oil on both sides to avoid sticking. Interested to try in air fryer.
So quick and easy to make these are genius!
Super simple to make and also really yummy. They also make great leftovers.
Hi there! Can you freeze these? Also, can you soak all the rice paper at once or do you need to do each one individually? Curious because i want to make a big batch! Thank you!
I think they would rip / get soggy if frozen, sorry! 🙁
These were SO easy and SO good. I tried both the pan frying technique and air frying technique, and I prefer the air frying! It allowed me to only use 1 rice paper wrapper instead of 2 since I didn’t have to flip them. I set the air fryer to 400 degrees for 20 minutes and they were insanely crispy.Thank you so much for this recipe!!
Hi,
Thank you for sharing this recipe. I made a huge batch of filling over the weekend, froze it and ate dumplings throughout the week with different sauce fillings. LOVED IT!
Thank you Lisa for sharing your recipes with us.
Love following you on IG 😀
Love,
Komorebi Trail
This was one of the first recipes I made when I started vegan cooking. It was so easy and delicious I really enjoyed every part of it and felt so encouraged that I could do it! I’m now a vegan chef and constantly come back here for fab dinner and lunch recipes☺️
It’s a simple and easy to make recipe but sooo delicious 😋 I’m obsessed 😍
This recipe is so approachable and delicious!! I love that it includes ingredients I often have on hand and need to use up before they go bad. This is a perfect way to make a tasty, quick meal out of them. These dumplings will be in rotation at my house until, well, forever!
Loved these! So easy and delicious. Will make again 💖💖💖
Addicting! I added slivers of pickled ginger to the filling…..so good!
These are so good!! I fried then air fried to keep them super crispy, thank you!!
This filling was so flavourful and umami! I added a bit more chopped carrot and popped the rice paper rolls in the airfryer at 200C for around 10 mins, flipping it over midway through. Really good, though I’d probably add more filling next time because it’s addictive!
Really easy and tasty recipe which can be adjusted to taste ! Maybe next time I’ll ad some black mushrooms to the filling ☺️ Thank you for feeding us with new ideas every week 🥳❤️
I LOVE dumplings, but as my two little ones soak up all my time and energy, I really don’t have time to make any. Or so I thought until you showed me this solution. THANK YOU, you’re a lifesaver! Also thank you for teaching me how to properly deal with rice paper – I was over-soaking them in hot water for years. 🤦🏻♀️
These are so tasty and so quick to make! Especially great if you have leftover dumpling filling to use up. I was going to try making these in an air fryer but they came together so quickly in the pan (about 3 min per side) that it doesn’t seem necessary
I made these but I did something wrong g abs they weren’t crispy. Any tips?
I pan fried them on medium/high heat in oil until golden brown on both sides.
They were pretty solid when I took them out of the pan but once I started eating them they weren’t crispy and it was pretty messy.
I did use ground pork instead of tofu.
The whole family loves this recipe. Question for you: Though I looked through your shopping lists, I didn’t see a recommendation for a frying pan, such as the one you use for this recipe. Mine is a mess and it’s time for a new one! If you have a recommendation, please share it. Thanks!
I had been meaning to try these ever since I saw the Instagram reel of them, and finally got around to it a few days ago. I love anything dumpling-related and I love how these are a switch up from regular dumplings and are unique too! The filling is super aromatic and the texture of the rice paper is crispy on the outside and chewy on the inside. Super yummy, fun, and easy to make 🙂
What kind of oil do you use in the pan? Vegetable oil?
Any neutral oil!
Such an easy and delicious recipe! I made this for dinner for my family and we had such a fun time cooking together. The filling can be made adjusted for whatever you have at home so we added mushrooms and celery and it was very tasty. The rice paper rolls were easy to handle and fried up very nicely. We used a bigger size of rice paper rolls by accident and while it still worked well, it was a big harder to eat! Enjoy 😋
Legit AMAZING. I made some “lazy” modifications by using precut salad (a Coleslaw mix) and this was legit soooooo good. It was crunchy yet chewy and absolutely delish!
Just made these yesterday and it was a huge success, super easy, and everyone loved them!
Will do again and again for sure 🖤
Thanks for the recipe 🖤🖤🖤
Barb
This was SO GOOD. Not only was it incredibly easy to prep, but even my non-vegan family members were pretty amazed with the tofu in there and the flavor! Such simple ingredients, so adaptable, and such a fun process. Love love love!
Delicious and easy to make!! I didn’t read the recipe very thoroughly so I stir fired the vegetable mixture first and then food processed it. Despite the mistake, it ended up tasting delicious! I recommend waiting for the optimal hot oil heat for the brown crisp and backing very far away when putting it in so not to get oil burned.
Thanks for the delicious recipe!
This was sooo yummy! My kids absolutely loved them. Super easy & fast recipe. They refrigerate well if you gently sear them before storing.
So delicious and easy to make! I will definitely cook this again, i love it!
Loved this recipe! Made it for New Year’s Eve with my husband; it was easy and so delicious! This is definitely going to be a staple in our house – can’t wait to try other veggie combos!
You’ve probably seen these in a bunch of places now but they’re done perfectly here, and this recipe is so simple to follow. Don’t let wrapping these scare you – anyone can do it and they’re great!!
Absolutely loved making and eating these. A simple recipe and lovely flavors. The crunchy outside and chewy texture of the rice paper are just so delicious. I will definitely be making these again and will play with different fillings.
Made this twice so far and I completely love it. I love the contrasting crunchy veggies with the chewy rice paper. It definitely hit the spot especially when I wanted something quick to make and eat. I have to work on my wrapping technique though but other than that LOVE <3
I love these! So amazing! I make them once a week, I put veggie ground so so good! One question am I able to freeze them you think!? I want to meal prep them well, for New Year’s Eve haha
Can we just use one rice paper or is it important to do a second layer?
Two layers or they may break
These were soooo good and so easy to make! You definitely have to double wrap because doing just one layer usually rips a bit but they were so good and filled my craving for dumplings 100%
I’ve made these twice now and they are even better the second time around! Absolutely amazing recipe!
Easy. Crunchy. Chewy. Tasty. These dumplings are everything and a bag of chips. And you can air fry them which was so easy and they kind of poofed up on top and were deliciously chewy on the bottom. Definitely a repeat recipe! Lisa you are a genius in the kitchen!
Simple but amazing recipe! I loved it so much!
Thank you again for your recipes!
Simple but amazing recipe! I loved it so much!
Thank you again for your recipes!
I’ve always been intimidated to make dumplings or spring rolls because I felt like it was too advanced for a beginner like me. Then I made these easy dumplings following this recipe and I am no longer that girl. Turned out great except when I tried to pan fry them the wrapper broke and I enjoyed a deconstructed dumpling like Lisa did on her first try. I then put them in the airfryer and they turned out perfectly crispy! Will be making these again for sure.
So good, I eat this at least once a week now!!
This was really tasty! Just note to myself that you should eat them as soon as they’re done, if you don’t they’ll loose their crispyness >_<‘ (I was make multiple small dishes) and personally I didn’t think they work good as a lunchbox, maybe if you have an air fryer or something! But they tasted good!
I love this recipe it was really satisfying! Even my dad who is a tofu skeptic loved it! Has anyone tried to make them in advance? I’m wondering if I could make them the night before and fry them for dinner the next day? Thank you for the great recipe!
So. Dang. Good!
This was so delicious!! The filling is amazing and the texture of the pan fried rice paper is so crunchy! Would highly recommend!
So good! Am currently on a rice paper wrapper kick because of this recipe. Made it to a T and wouldn’t change a thing. Don’t even need to double wrap if you are careful…
I absolutely loved this recipe. We have tried it with salmon and ground porc, both were amazing. My family loves that we can make them to our taste. Thank you so much 🙂
I loved these! I tried them with salon and porc, they are so yummy. You can make them to your preference and they are so quick to make. Family favorite! Thank you 🙂
These are sooooo delicious 😋 I’ll definitely be making them again. Such a great recipe!! My favourite way to prepare rice paper is now this… Lisa you’re so amazing!💗
There is something super satisfying about these dumplings with the crunchy and chewy exterior of the rice paper. My boyfriend and I crushed these dumplings in a matter of minutes! I substituted the tofu for impossible meatballs because it was I had on hand but everything else was perfect. Will definitely make again and such a good recipe to use what you have on hand!
A brilliant recipe! I made these dumplings yesterday- I followed the directions exactly (with the exception of adding fish sauce to the filling (look, I am who I am). I especially appreciated the pro tip about soaking the rice paper. Mine came together quickly, browned beautifully, and were delicious! And you should have heard the crunch on them! I will 100 percent be making these again. Probably tonight.
this recipe is PERFECT if you want dumplings but don’t want to go through the trouble of the traditional dough and shaping each one!
i loved this recipe, the filling was so yummy, i ate the leftover straight after cooking it a bit
i also added shredded zucchini & i made the dip with black japanese vinegar and it was sooooo good
i love the crispy exterior with the soft interior!! definitely making again soon
Easiest recipe! Loved the filling and was able to put my own twist on it as it was super easy to adjust to my liking!
I made these rice paper dumplings as full-on heavy entree sizes filled with vegan cream cheese, sautéed tofu sticks, broccoli, and corn, and it was phenomenal. The rice paper held wonderfully with the double layers, and the filling was perfectly cooked. It held together when I dipped it upside down into my sauce, and they even travelled well when I flew with them I. Tupperware containers. It takes 5 mins to make these; and these are a new low-calorie every-week meal of mine.
Made this recipe twice now, soo good. First time I pan fried them but used a bit too much oil so it was too oily for my taste since the paper soaked it up.. second time I tried baking them in the oven at 450 for 15 on each side, this time just spraying a bit of avo oil on them, and tho they were delicious, still could of been crispier. I’m guessing an air fryer would give me the desired texture but I’ll have to wait t’ill I get me one of those lol amazing recipe! 🙂
Absolutely loved this one! Make sure you don’t let the wrappers sit in water for two long or they’ll fall apart more easily.
So easy to make and delicious!!! I made more of the filling to have over some rice tomorrow, yum!
This was super tasty! I added too much sesame oil tho so they were a bit oily but tasty nevertheless!
Very delicious and simple recipe :). A must try especially if you want quick dumplings.
Amazing! Ive made it twice and drool!!
OMG! I tried making these and was making it for three days straight!!
these were so delicious and easy to make <3 <3
Definitely making them again (and again and again)!!
So good!! The rice paper gives a really nice and chewy texture for the dumpling and is delicious!
These were so easy to make! The prep and cook time was super convenient and simple and the result delicious! I was inspired to make these more often and try with different fillings (fridge dump kinda thing). Definitely making again!
The double layer of paper rice made the difference with the crispy 🤩
So yummy! Can’t wait to make these again!
I recreated this recipe as I’ve recently went gluten free and wow my mind was BLOWN! Thank you for creating a recipe that was so easy, there was barely any prep time as the rice paper is already made. The crispyness was delicious and I loved the combination of the veggies! I cannot wake to make this again, and try out more recipes. I’m drooling just thinking about it
I really liked these but also curious if anyone has tried in qn air fryer?
I swapped out the soy for sweet soy in the dipping sauce because I like mine sweeter!
Also wondering how many dumplings are in 1 serve in the nutrition details listed? The recipe says for 1 serve and so does the nutritional details but given there are 70-80 calories alone for the rice paper per dumpling so not sure what a serve is.
Thanks for sharing! How far ahead of time can I make it?
This looks so good! What a great make ahead appetizer to make before a party!
This is a satisfying dish that’s so fun to make!! I love the texture of the fried rice paper – so crispy and chewing. 🤤 I’m definitely going to make again.
How do you guys reheat the leftovers? Air fryer??
This is a satisfying dish that’s so fun to make! I love the texture of the fried rice paper – crispy and chewing 🤤. It’s a perfect gluten free vegan dish that I would want to share with my friends.
Anyone know what’s the best way to reheat it? I assume that the air fryer would do the trick? I still don’t have one yet.
Low effort, high reward recipe. These came out DELICIOUS! Highly highly recommend you make these. 🙏
I love this recipe! I sprayed some oil on them and air fried the dumplings for a more spring roll texture. Thanks for the ideas and constant inspo on Instagram!
Easy and quick! I made this on a week night as an appetizer/snack and everyone enjoyed it. I had to make more as these were gone so fast!
these were so delicious and easy!!! another one I’ll be making on the regular 😋😋
simple and fun to prepare! the recipe was appreciated by everyone at dinner <3 i love Lisa
Ale Shanti
Italy
These were really fun to make and the flavor is delicious. My dumplings definitely fell apart though, and I’m wondering if it was because I did all the wrapping first and then did the frying after. Maybe they sat too long and got too soft? In any case I’m not even mad – I threw that mess in a bowl and devoured it!
Never thought I would make homemade dumplings but Lisa has made it so easy and possible. I also liked it because you can make the filling however salty you like while store-bought ones are already seasoned and salty.
So easy to make, and it tastes so yummy!! My boyfriend loves it.
This recipe was so delicious and simple to make! Can’t wait to try more recipes!
Ummmm this is the easiest most delicious recipe… ever? If you’re not making this right this second, you’re really messing up.
So easy, so packed with flavour, so chewy, so crispy. Just perfection!
So easy to make and absolutely delicious 😋 will definitely be making again and checking out some more recipes!!
I cant get over how easy and delicious these dumplings are. They taste very similar to veggie gyoza at a Japanese restaurant. I will definitely be making them again!!
I love this method of making some quick dumplings. I haven’t mastered cooking these yet. They still stick to my pan when I cook them and oil pops everywhere (-.-) sigh…
Nevertheless, I really enjoy this recipe. For my filling, I made a Peking ravioli style filling and they come out amazing everytime.
Tried this recipe last night and it was sooo easy and yummy! A great way to use all my leftover veggies 😊
My new favorite to make, I’ve never made dumplings before but this was so easy and delicious 🤤
Was a big hit in my house!!! Thank you so much for sharing
I have tried these 4 times now and I am absolute obsessed with them. There are so many possibilities of variating the filling but it comes out gorgeous every single time! Also tried them with peanut sauce or sweet chili sauce. These are just awesome!
First recipe I’ve tried from Lisa and honestly so extremely happy I found it! I made a ton for my family and I and we LOVED it! It’s a super versatile recipe, we added the veges we had in the fridge and made it work! I’ll be making this again ASAP!!!
Amazing, easy recipe. I adjusted some filing ingredients but one if the beauty of it is that it
it’s easy to do. I would definitely recommend frying it on hight heat and eating it straight away to keep the crispiness.
I love this recipe. It’s so easy. Never knew i could make dumplings ever. Thanks for sharing and making it happened. And not to forget, its soooo delicious 😍
Made this several times now and love how easy it is to adapt and add whatever veggies I have in the fridge. (Shiitake mushrooms are my favourite addition.) This is a fave.
absolutely delicious!! so crispy, easy, and fast!! perfect for all dietary restrictions, and easy to adapt for taste. only issue is that theyre always gone too soon 😉
I LOVE this dish!! This is 100% Vegan and gluten free. I stuffed it in Natto and cabbage and served with coconut Thai curry sauce. it was so delicious!!
ごちそうさまでした！
Delicious and easy recipe to follow! Love the filling! Double wrapping is such a great idea to keep it from tearing.
Made the Rice Paper Dumplings several times! Not only easy but fun to make with the kids. They loved the wrapping part. The taste was like we brought the Dim Sum experience at home! You did again Lisa!
This recipe was so delicious, I love the texture of them!
The dumplings are super easy to make and so tasty. Even my picky nephew liked them 😋
Oh it was so yummy! I modified it slightly by adding some gochujang to the tofu and sautéing it because my brother and I love spicier food 🥵 I loved the texture of the rice paper especially since I only used to use them for summer rolls. Highly recommend her recipes even for non-vegans!!
Auch a brilliant idea👏🏻😍
I used some leftover veggie and Tofu stir fry as filling and served the dumplings with a sweet chili Tahini dipping sauce. Delicious!
Loved this recipe! Was so easy, fast and delicious! I added some other vegetables inside, it was fire! Had my husband asking me for more 😝
I love this recipe, the texture of them is the perfect balance of chewy and crispy! The filling is packed with flavour and they are so delicious, I will definitely be making them again.
So you don’t need to cook the tofu or anything right, just mix it with the other veggies and that’s it? Does it gather taste from that mixture with the sauces in etc? Cuz I know tofu alone is bland like that :(. Thank you!
Yes no need to cook 🙂
I tried this recipe out for fun and because i wanted to start cooking with tofu again! I used to hate tofu so much but this recipe really made me so happy I want to try it more often! Thank you so much for sharing this 🥰
I just recently started my vegan journey and your blog is on reason why it has been joy not a time of limitations. This recipe is soo quick and easy. I love the Idea. Thank you for making this journey so fun.
The filling is delicious enough to eat just like that by itself but perfect when you roll it up and crisp it! Delicious!
Followed the recipe to heart and it was just delicious. We had some left over filling after we ran out of rice paper and that was lovely just by itself. I’m a student so I’m happy it was surprisingly cheap and speedy. Will defo make again!
First time trying RICE PAPER DUMPLING!! Definitely will make this again!!
This was such a joy to make! Dumplings tend to be very time consuming for me and sometimes I don’t have access to certain ingredients, but this one was everything I needed. The rice paper has such a similar texture to regular dumpling wrapper, with a crispy outside and a chewy inside. The filling is great as well, not only does take my fear of eating under cooked filling away, it’s so yummy and easy to make!
Also is a great power meal for busy college students like me!! Made a bunch and saved them in the refrigerator!
This has become a go-to weeknight dinner or lunch! I really love the idea of using rice papers this way! Truly a genius recipe
I really loved the idea of simply using rice paper for a dumpling, because it is so easy and fast to do!
I made these several times with different fillings and they turned out great
I’ve made these several times now with different veggies, and it’s delicious! Would definitely recommend using half of a large rice paper sheet (twice) or a smaller diameter. This way they won’t break while you’re eating because of weight haha.
My kids love making and eating these! So quick and easy and delicious! Am always grateful for your healthy and quick kid-friendly recipes!
Tried them yesterday and will definitely become a go-to recipe in my everyday diet!
We had a delicious meal !! Thank a bunch for the recipe !! 😊
These are the easiest dumplings I’ve ever made! Fun to make with kids, too. I used brown rice paper and it worked the same. Definitely stick to the recommended 2 Tbsp per wrapper, though! I overstuffed a couple and they didn’t cook through as well (and one of them burst, oops).
Sooo good..and also so easy to make ..I’m never making dumplings from scratch again🙈💖💖…
This recipe was simple and tasty! Pan-frying the rice paper wrappings gives it such a nice crunch that contrasts so well with its chewiness. Loved it.
So simple and tasty!
Super easy and delicious to make! Took me a little while to get the hang of the rice paper (and make sure I’d soaked it for long enough but not too long!), but I got the hang of it in the end! Thank you so much for the yummy recipe, Lisa ☺️
This tasted really good! I‘m an absolute beginner when it comes to cooking but this recipe was super easy and delicious! 🥰🤩
I loved how easy & flavorful the filling was to make. I made a large batch by doubling ingredients so I could make enough for my family. I used two rice papers per dumpling as recommended but found 1 rice paper held up pretty well. I put some of the dumplings in a pan & some in the air fryer, both were delicious but I loved when they got crispier on the stove.
Id make this again!
Was super easy and delicious!!!
We added some mushrooms to half of the filling, loved that too!
thanks for sharing 🙂
So simple, quick and tasty 💚
Easy and tasty!
Wow this was so good! Super fast and easy to make. Never knew you could pan fry rice wraps!
This recipe is a keeper! Great way to use rice paper.
Love these dumplings 🥟❤️
This works really well in the air-fryer. Spray lightly with oil, bake at 400 for 10 -12 min, flipping halfway through. No stove splatter, and it avoids the tearing problem — I only used one sheet of rice paper per dumpling. Great recipe!
I’ve been scrolling through all the comments to see if anyone had used an air fryer. I’ve made this recipe several times and love it. I asked for and got an air fryer for Christmas specifically for this. Thanks for the instructions!! Can’t wait to try it.
After seeing this recipe pop up all over social media, I had to give it a try because i was craving dim sum or some iteration of it & THIS WAS IT!!
The recipe was super easy & quick to follow along and make.
The dumplings were crispy on the outside and had that slight chew that any good dumpling has from being steamed or fried! PERFECT SNACK!
Just made this yesterday and everything about it was delicious 🤤. The filling is so good! I was eating the leftovers of it cold today. A wicked good and healthy recipe that’s easy to make and very filling!!
Oh my goodness was this recipe everything I ever wanted! This rice paper chewiness is so satisfying and also very simple to make for someone who might have difficulty making dumplings. These really hit the spot for texture and taste. I’ve already made these 3 times since the recipe was posted and my non vegan family and boyfriend raved about how delicious they were. Thanks for another great recipe!
I Made this, so yummy
Super quick, full of flavour and nutritious ingredients! I had them two days in a row.
Officially obsessed!!!! This recipe is so simple and delicious and I love the flavours. Made it for my relatives and they loved it too!! Especially good for someone who is the worst at making dumpling wrappers 😅
That’s a great idea! I have never pan fried my rice rolls, they looks delicious! I’ll try it soon!
I am completely obsessed with this recipe. Even though my family is not vegan, they tried it and asked me to cook it 2 days in a row 💛 thank you so much for sharing, I am looking forward to trying every other recipe ✨
Easy and quick!! I hadn’t tofu so I tried without it, and I cooked a little bit the filling. Next time I’ll try the original recipe! Soo good!
hi! these look amazing! are they freezer friendly? i’d love to make a bigger batch of them at once. if so, would it be best to freeze before or after pan frying?
This recipe has changed my lunch game. I fry up the ingredients before wrapping them in rice paper but that’s just because I love the taste of fried tofu. I kept leftover mix for two days in an airtight container and made multiple batches with it! So thankful for such an easy, healthy and tasty vegan recipe, you’ve got to try it!
This recipe is so delicious !Thank you so much for it. Highly recommend !
Wouldn’t have thought of using rice paper for dumplings but it works! Such a creative recipe and really good too! Easy to prepare and really tasty.
Super easy to make and so delicious!!! Great alternative to people who are GLUTEN FREE! They were so crispy and the filling with the dipping sauce is just perfect!
Really enjoyed making this recipe
This is the first recipe I tried from Lisa! Thank goodness for instagram reels! This was so yummy and I still feel the benefits of being healthy! Really fun to make!!! Also, learned how to make a sauce that I usually have to get from the store hehe!
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I made this today for the first time and it was so easy and delicious! Can’t wait to make the Wagyumelon Katsu next! ☺️
It was so good! Love how it was both chewy and crispy
I love this recipe! I always wanted to try to make dumplings myself, and this recipe with the rice paper was great to put together!
I made this today for the first time and it was so easy and delicious! Can’t wait to make the Wagyumelon Katsu next! ☺️
I’m Brazilian, I made this recipe and it was wonderful! Thanks for sharing with us!
These were absolutely amazing! Super tasty and easy to follow recipe! I made a ton of the filling and it lasted me a few days!
About how many dumplings does this make? I want to serve this for four people and I’m not sure if I should double the recipe. Thanks!
This recipe was so fun to make and tastes amazing! This will def be on repeat to make at home.
Hi I made these last nite. Tho it took me longer to make than your times 🙃 they were sooo good. I have a few questions tho. What kind of oil did you use for frying? I used EVOO and I covered the pan but the my were very greasy. I had to put on paper towels (which of course didn’t turn out well 🙄). I cant wait to make them again and perfect them!!! I’ll post pic on Insta!!
This recipe is delicious! However, my dumplings never get nice and crispy brown. What oil is best to use? I just use vegetable oil, but is there a better one to use? Also, how long does it take for each side to brown? Any suggestions to help me improve my dumplings would be so appreciated!
They’re so good and an easy recipe to follow 🥺🥺 highly recommend these dumplings
Ingenious use of rice paper! Simple to use and filling is delicious too!!
Have you tried freezing them? Just wondering if i can make large batches and freeze for my kids weekday breakfast and pan fry a bit.
This is the first time I made anything vegan and OH MY GOD. It was SOOO GOOOOOOD! Super flavourful. While I was mixing the filling ingredients in the bowl I asked my husband to have a smell of how yummy it was and he couldn’t stop smelling it. It’s fresh, easy and healthy. Definitely going to be a regular on my list of meals for meal planning fast dinners.
So easy to make, filling and really tasty! I added some gochujang in the dipping sauce for more spice hihi!
I now make sure I always have rice paper on hand. I made this twice in a row.
Amazing! I used this recipe for my Food Tech class. Instead of cabbage, which I didn’t have, I used grated parsnip and it still tasted just as good! My family is mostly vegan, the only thing we eat non-vegan being free of cruelty eggs, and everyone loved them! The first two that I cooked didn’t go so well, but that was my fault as I had the heat up too high, because of this, I accidentally melted the spatula I was using lmao, but started again and they turned out amazing. For the dipping sauce I mixed the soy sauce and rice vinegar together, and added a hint of maple syrup to make it the slightest bit sweeter and it was a great taste. (I didn’t have any Rayu Chili Oil, so I used sesame oil)
Thank you lovely Lisa for the recipe x
Such a delicious recipe
I also gave to family members that are not a fan of vegan cooking and they loved it
❤️
just made this and taste geeewwd 😛 and i also added some chopped corriander and it really enhanced the flavor! thanks lisa!
My new comfort food! Loved it ❤️❤️❤️
Love this recipe. Takes such little time and is quite healthy and honestly I think I like them better than dumplings. This definitely going to be my go to.
Thanks for the recipe! I tried it this week, the result is delicious! thanks again
These were so delicious, easy and fun to make ! I added some sautéed mushrooms and hot peppers for a bit of spice and they came out great! Huge hit in my house, can’t wait to make them again!
I fell in looooove with this recipe. It was so easy to make and the crunchy and chewy texture is everything. I added some shiitake mushrooms, because I love them and it was just so satisfying. I’m gonna do them every week at least once. Way quicker then making a dumpling dough from scratch. Soo yummy <3
these were so delicious! it was my first time using rice paper in a recipe and it turned out great. i’m happy i used 2 papers per dumpling because they kept everything in place. was an easy recipe too for a beginner like me! thank you ❤️
It’s super easy, simple, and delicious recipe. Definitely will make again. Thank you for sharing this idea, it helps me a lot. Following your next recipes 🥰🥰
Absolutely amazing! So easy to make and delicious. Making them again asap
Super easy to make, perfect balance between crunchy and chewy! All of my non-vegan family loved it and want me to make again ❤️
Really tasty dish!
I have had a package of rice paper in my pantry for awhile…. Finally a recipe that felt easy and satisfying to make me break them out! This was a fun and fast recipe that is so delicious. I will be making it again and again, for easy weeknight dinners and extravagant dinner parties. Ty!
I really enjoyed making this recipe . The dumplings were so delicious 😍
They’re great! Super easy to make and tasty, both hot and cold!
I really enjoyed making this recipe. The dumplings were so delicious. 🥰
Loved this recipe! Saw it on tiktok, pinned it on Pinterest and made it last night and tonight. Was sooo goood and double wrapping was perfect
Oh my gosh! I’m not a vegan but I do love tofu and this dish satisfies all the tastebuds. It’s soft, earthy, chewy and crunchy at the same time. The other part of it is that it’s quick and easy to make. Ten out ten, I’ve already recreated this recipe 3 times now. I’m hooked!
Lisa, you have wonderful recipes and they are not intimidating. They are fun healthy dishes that I see myself cooking often. I can’t believe I just recently discovered your talent. Fan for life!!!
This recipe was so easy to make and delicious. I paired it with pickled watermelon rinds and it’s amazing how they complimented each other. Both dishes help use up ingredients that would have otherwise gone to waste. I highly recommend.
This was so easy and absolutely delicious. I’m not a vegan but these recipes will convert me. This rice paper dumpling hit the spot. It was crunchy, crispy, chewy, and had all the flavor. You will put this as your go to recipe.
Great recipe! Exactly what I was looking for in my dinner, and the recipe was very simple to follow. I can’t wait to make it again,
Made these today and they were SO yummy! So glad I came across this on IG!
The dumplings are so good! I loved the contrasting textures of the somewhat crunchy vegetables on the inside and the crispy rice paper on the outside.
I made the trial for this “Rice Paper Dumplings” for my family.. then for the first bite, Woowww… they said “OMG.. so DELICIOUS and yummy!!!”
Yeayyy… NO DOUBT! @okonomikitchen you rocked it!! Thanks for the delicious recipes..😘
I’d been craving dumplings for the longest time, but was told to avoid gluten. I’m so glad I came across this recipe because I was about to experiment making gluten free dumpling wrappers from scratch and was dreading it. Honestly… how did I not think of using rice paper? Such an easy swap… AND this recipe is delicious. Crispy on the outside and the rice paper doesn’t rip easily because it’s double wrapped. Thank you Lisa!
Please, try this recipe. This was honestly the best thing I’ve made in a while. I’ve been in a recipe rut for a bit but I saw this and I knew my tummy would end up happy. I’ve made soup dumplings with rice paper before but never thought to make actual filled dumplings! I have PKU and I can’t have a lot of protein and this recipe was really easy to swap out ingredients and replace it with things I could have. So, if you have any nutritional needs I definitely think that this is an easy recipe to make work for you. I made this for my meal prep this week and literally, just now, finished the last of it. I’m so sad but so happy that I had such a good dinner for the past three days. Please, give it a try, you won’t be disappointed.
One word! Yum! I didn’t have everything on hand that Lisa used but used the same basic sauce and idea. Red cabbage, mushrooms, tofu and edamame made for a perfect filling and easy weekday meal.
So easy to make, yet so delicious!
Love the texture of the rice paper and the crunchy filling.
Made this for the first time tonight and I’ll definitely be making it again. Might addd some mince like others in the comments have done.
I made your rice paper roll dumplings last night! Such an easy recipe to follow. they were so delicious 🤤 thank you so much!! I haven’t had a dumpling in sooo long since I was diagnosed as coeliac. This is as close as I can get and I’m so happy 😀
Such a great easy recipe! I’m always looking for recipes that I can tweak to a gluten free option and this one was basically done for me☺️ Just subbed some Yamato and added a few other veggies for crunch. Awesome! I even ate the left overs the next night by popping them in the toaster oven and they were extra crispy!
Amazing amazing recipe! We love making dumplings and we often make different fillings depending on the veggies we have at home. But the rice paper wrapper idea is just genius, it‘s so easy and so so good! So crispy on the outside but also chewy it‘s the perfect combination. Definitely will make again!
Excellent!! I love all the textures and flavors
Very easy and not expensive to make. Will be making this again!!
I knew the moment I saw your post on IG that I needed to try these and I’m so glad I tried them sooner than letting them get lost in my never ending collection of saved recipes!
I’ve been juicing quite a bit and save the pulp in the freezer. This is a great way to use up the pulp. I cooked the filling to ensure things were not juicy and made these right before class. A snack that left me full past dinner. Your tip for wrapping was essential to avoid frustration, thanks for your trial and error! These are going to be a regular meal in our home. Thank you so much!
They’re super easy and fun to make and taste delicious, i for sure going to repeat soon 🤤🤤
So easy and accessible even for students !
It was delicious. I love the wrapping technique and you can actually change the filling and enjoy as you prefer 🙂
I’m always looking for new ways to use my massive stack of rice paper wrappers, so this recipe is perfect! I used slightly different veggies in the filling (tofu, zucchini, carrot, onion) since it’s all I had in the fridge. They turned out SO GOOD!!! Very easy and fun to make, and quick to pan fry (I didn’t use oil and they turned out great). Crispy on the outside, slightly chewy on the inside, very flavorful and different. I will be making these often!
Tip: blot the wet rice paper wrappers with a towel before filling to prevent them from being too wet.
These dumplings were easy to make and the rice paper wasn’t too fiddly, I think I made my filling too wet so the rice paper didn’t get too crispy but the flavour was amazing. We are not vegan but trying to increase the repertoire of foods we eat and this recipe will be done again. It got a big thumbs up from the kids too!
I LOVED THIS SOO MUCH
I did this three ways: in a steamed bao bun, in a toasted bao bun and using the rice papers. All three were a hit ! Of course the rice paper version is the easiest and tastiest but the buns give it a nice texture.
This is the first savory recipe that impressed me in a LOOOONG time. This will definitely be something I’d have almost every week 😋
Ok, YUM! These are SO easy to make and super tasty!! Definitely adding to my “staple recipes” list along with plenty of other Okonomi Kitchen recipes. To fry, I brushed with oil and cooked in a non-stick pan – worked great!! Also was lazy and just ran everything through a food processor to chop instead of actually chopping lol. Thanks for another amazing recipe, Lisa <3
Such a good recipe and sooo easy to make!! Definitely cooking this again. ❤️
It was so good! Love it. Greetings from Netherlands
Love it, So good! Greetings from the Netherlands
Such a great recipe! I also used vegan ground beef as part of the filling. Will defiantly make it again
An amazing recipe! So fast and easy when craving dumplings. I salted the veggies and let them sit for a bit so I could squeeze out the excess moisture before adding the tofu and seasoning to give everything a little more bite. A stellar recipe that I’m adding to my weekly dinners!
WOW—my boyfriend and I are not vegan or gluten-free, but we both loved these!
To be honest, I’m always a little skeptical of very pretty-looking cooking TikTok videos, but this recipe is actually great and very easy to follow. We recently moved to an area with very few Asians, so when I saw the local grocery store had Vietnamese rice papers, I was so excited to try making these dumplings. I only had firm tofu, and used round red radishes instead of carrots, and spinach instead of cabbage, but followed the rest of the instructions. My wrapping skills are not as nice as Lisa’s so before pan-frying them, my dumplings looked kind of sad but then they came together really nicely in the pan!
This is totally going to become a regular rotation in our house. I don’t have the patience to make my own dumpling wrapper, and I love that Vietnamese rice papers are a dry non-perishable shelf item instead of the refrigerated store-bought ones. Highly recommend!
Delicious! It was so easy to make and I love the tofu filling. 10/10 would make again. ☺️☺️☺️
Loved this recipe!! All I had was firm tofu (that hadn’t been pressed) but it still worked great! I also used brown rice paper, which worked very well. Non-vegan family loved it and someone even said it tastes like chicken :)) one point for the vegans! Will definitely be making these again.
Great, easy recipe. I totally forgot to wrap my dumplings twice though and they split but the filling was delicious and the combo of crunchy and chewy rice paper made it fun to eat and not too heavy. I’m thinking I’ll add more spring onion next time and will definitely double wrap, I love how versatile this recipe is. The fillings are a guideline but you can really fill it with whatever you have at hand (though this tofu one was bomb). The wrapping stage makes this a fun group activity ❤️
Delicious recipe!! Even I’m not a vegetarian, I am obsess about it!! Always have so many left over rice paper and never finish it, very good ideas to use it!! I love how crispy the rice paper is and how soft and delicate texture inside ❤️❤️❤️
Great idea of a recipe! Easy to make and made for a light and satisfying dinner! Thanks 🙏
this recipe was so easy to follow, the ratio of seasonings are on point, this was so fun to make and so delicious to eat! nothing but good comments for this recipe 🙂
Love this! So convenient and delicious, fam loved it too! This is going to be a new go to recipe!
Tasty and super easy to make! I appreciate the creative use of rice paper. (It’s nice to make something other than spring rolls with them.) The filling reminds me of what I use when making egg rolls. The ingredients are things I often have on hand and it was simple to throw together. Low effort, great flavor!
Made this one – what an easy and filling recipe . Served it with peanut sauce. yummy!!
There gotta be a way to make the inner layer a little less chewy, a single wrap perhaps ..
super easy & fast to make and damn soooooo yummy!!!
Super easy recipe to follow and tasty! I added a few other veggies to mine like shiitake and water chestnuts. A good base recipe that you can play around with the filling ingredients! As someone who has celiac I love finding recipes like this that are tasty and easy to alter into a gluten free way.
This recipe was so delicious! I will definitely be making it again. Such a unique texture being crispy yet chewy! Loved them so much even my picky husband wanted more.
So fun to make! And not that hard to wrap or fry I didn’t have the tofu so I substituted for egg and it was equally delicious! Definitely making these again👍🏼
These were so amazing. The recipe was easy to follow. The texture was a perfect mix of chewy and crunchy. My fiancé and I immediately ate them, before the rest of our dinner was made lol. I’ll definitely be making them again!
I will 100% be making these again! So tasty without being too heavy like dumplings can sometimes be. Plus, it was so nice to get the flavour and knowing exactly what is going into the recipe (no extras like potential MSG). I always have rice paper on hand for fresh spring rolls, so I am very excited to have another use for them. The only thing I did that the recipe didn’t include was the addition of a finely chopped portobello mushroom, but otherwise I followed it exactly and it was perfect!
MSG is safe to consume and provides delicious umami flavor. I encourage you (and anyone else seeing this comment) to learn more about the history of MSG and xenophobia. Article: “MSG in Chinese food isn’t unhealthy — you’re just racist, activists say” https://amp.cnn.com/cnn/2020/01/18/asia/chinese-restaurant-syndrome-msg-intl-hnk-scli/index.html
Can you please clarify the amount of tofu needed? the recipe says 1/2 block (80g). The blocks of tofu in my store are 454 grams which is way over the 80 g you have listed in the recipe. So do I use 1/2 a block which is 200 g or 80 g? Thanks.
Hi Jill, it is 80g
I loved making these, they’re so easy to make and they’re absolutely delicious! I can’t wait to make more of these recipes!
This recipie was amazing! Even my picky husband loved it! The dumplings are so unique with a crispy ans chewy texture at once! Will definitely make these again.
This is so brilliant!! I made it using your recipe with slight variations (didn’t have cabbage so I used riced cauli and added a few drops of hoisin) and they were soooo yummy and perfect for a weeknight dinner while still feeling special! My kiddos called them “pillow treats” lol and gobbled them up. Thank you!!
I had 5 leftover rice papers when i made the recipe tonight so i made rolls. I avoided disaster while frying it and they are DELICIOUS ! Will definitely rebuy rice paper haha ! Thank you for this simple yet fantastic recipe
Made these and added a dash of kimchi relish for spice. Super easy to make and full of flavor. The texture was amazing too.
Omg thank you for sharing this!
I made this tonight and everyone absolutely loved it. It’s going to be a regular! Just love the crunchy and chewy texture so much.
Thanks for this and keep sharing! I’ll keep eating haha ~
This is my first time trying her recipe. As a gyoza lover, I had to try it!! As I put too much into a rice paper it came out to be ugly but tasted amazing!!! I am not a vegan but I really really loved it. And this dumplings never get heavy in my stomach!! Thank you for sharing this amazing recipe, I will definitely make them again!!!
I’d been craving dumplings for the longest time, but have been told to avoid gluten. I’m so glad I came across this recipe because I was about to experiment making gluten free dumpling wrappers and was dreading it. Honestly..how did i not think of using rice paper? Such an easy swap… AND this recipe was delicious. Thank you Lisa! 🙃
This recipe is easy to follow and absolutely delicious. 10/10 would eat again. 🙂
Super easy in the making & they taste amazing! 😍
Will definitely make them again – thank you ☺️
Great idea. I’ve tried and it was amazing! For sure will be doing it again!
In hospital now. Can’t wait to go home and make these babies. Yum!!
Such a great way to use up rice paper! I didn’t have all the exact ingredients – I substituted cabbage with sauerkraut, making it more similar to a kimchi dumpling, added cilantro, and sesame oil/toasted sesame seeds to the filling. Would also be good to add chopped shiitake or woodear mushrooms and I’d probably try this with chopped water chestnuts or peanuts for texture. So quick and easy to make, I’ll be adding this to my recipe rotation for when I want dumplings.
So easy and so delicious. I always have rice wrappers in my pantry because I love summer rolls and make them a lot but this was an application that i never thought of. Thank you for the inspiration! I changed it the filling based on what i had on hand (too lazy to go to the store lol). My filling was a vegan pork flavored mince, finely chopped baby bok choy, carrot, and pa kimchi. Next time I want to try just 1 paper as mine came out with an inner layer that was a little on the chewy side and i like the crispy more.
Also, i froze the leftover dumplings because I think they’ll come back nicely in the oven or air fryer and i just couldn’t eat 15 by myself!
Super easy, delicious, and fun to make! My partner loved them and says it’s one of the best things I’ve made for him.
I made this twice already since I saw it a couple days ago! I ran out of rice paper or I think I would have made it again lol. I didn’t have silken tofu at the time of making so I just crumbled the block of firm that I had and mixed it in and also made a spicy peanut dipping sauce. Thanks for the recipe it was so easy I’ll be making this many times over
I’ve made these twice already, and they’re even better for lunch the next day 😋
What kind of cabbage did you use?
I made this! I typically make Puerto Rican food so this different the rice paper wrapping was the hardest and they came out like big vegan egg rolls lol it’s great I would just season the filling more and make sure to form small and flat dumplings to evenly cook. it was really tasty and my bf liked it , I’ll try wrapping the dumplings again!
These were so easy to make, & so so tasty! Definitely happy to have this recipe in my roster 🙌🏼🙌🏼
Easy, quick and delicious recipe! I made it second day in row! Thank you!
I subbed in ground turkey for tofu and I massaged the cabbage with a little salt to get out excess water before I added it to the filling mixture. These were so easy and delicious! Definitely reminds me of my mom’s gyoza, but it’s delightfully gluten-free!
I LOVE this dish!! It’s so easy to make and people love it!! This is definitely one of my go-to dishes. It’s really addicting!
너무 맛있어요! 맛있고.. 멋있고.. 엄청 간단해서 아무때나 만들어 먹을 수 있어서 좋아요! 바삭하고 쫄깃한 라이스페이퍼 속에 촉촉한 야채들이 부드럽게 씹힙니다! 추가로 부추도 넣어보았는데 괜찮더라고요! 다음에 또 해먹을 거예요.. (*•̀ᴗ•́*)و ̑̑ 많이요..
Omg the best of the best ! My friends reactions after savoring the dish ~ “my taste buds are overjoyed!” “This is so fancy!” I love love this dish ! Tastes amazing ! So light and also looks so beautiful 5star and gourmet chef levels thank you so much Okonomi Kitchen !!! You are divine !!! 💚💜 Best, Luca
너무너무 맛있습니다! 엄청 간단해서 누구나 할 수 있는 요리! 맛있고 멋있고.. 라이스 페이퍼가 기름과 만나 바삭하고 쫄깃했어요! 안에 야채들과 두부들이 촉촉하게 익어서 부드러웠습니다. 부추도 추가로 넣어보았는데 괜찮아요! 이런 간단한 레시피라면 가끔 기름지고 튀긴 거 땡길 때 비건으로 쉽게 만들 수 있어서 좋아요 다음에 또 만들거예요 (*•̀ᴗ•́*)و ̑̑
Very easy recipe to follow with few ingredients I already have at home. Taste delicious 😋
Is it possible to make them before hand and freeze it for later?
those dumplings were super easy to make and soooooooo delicious! ❤️
I tried this recipe for lunch and I was amazed!! My mom is not a vegan but she loved it btw!! Thank you so much for creating this creative dish ❤️🥗
Easy, gf, amd taaaasty!
Really simple and delicious recipe. I gave the veggie filling a quick sauté for a few minutes because I didn’t want a raw filling and let it cool before filling and wrapping rice papers. I will be making this again and again. Thank you!
Not that I’m a non meat eater but I love the recipes and enjoyed making my dumplings for dinner Last night. Keep up the amazing ideas that inspire other!!
Ive recently been eating plant based and trying all sorts of new recipes. This is one of my favorites! By the 4th dumpling i got the hang of wrapping and cooking but even the botches ones were yummy.
Excellent recipe & easy to follow. Loved the new method for dumplings!
Hi! What’s in the dipping sauce?
Hi Rita, it’s in the recipe card! 🙂
Where is the recipe card?
This was so simple and delicious! I can definitely recommend this recipe for a cozy night in, will be even better on a chilly autumn evening. The crisp of the outer layer and chewyness of the inside make this a family favorite!