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rice paper dumplings on a blue dish

Rice Paper Dumplings

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5 from 234 reviews

  • Author: Lisa Kitahara
  • Total Time: 15 minutes
  • Yield: 1 serving 1x


Quick and easy pan fried dumplings made with rice paper! These vegan gluten free dumplings are crispy on the outside and stuffed with a simple yet flavourful tofu vegetable filling.




  • 1/2 block soft or medium firm tofu (80g)
  • 1/8 cabbage, shredded (100g)
  • 1/4 carrot, shredded (25g)
  • 1 green onion, chopped (8g)
  • 1/2 tbsp toasted sesame oil (7ml)
  • 1/2 tbsp soy sauce (7ml)
  • 1 tsp grated garlic (5g)
  • 1 tsp grated ginger (5g)
  • pinch of salt
  • pinch of pepper
  • 12 rice paper (I used 18cm rounds)

Dipping Sauce (1:1 soy sauce to rice vinegar ratio)


  1. Into a bowl, add all the filling ingredients and mash the tofu in until well combined.
  2. Soak the rice papers in warm water for 5 seconds or until soft. Place 2 tbsp of filling in the middle. Bring the top flap down, then the right and left side. Then bring the top flap upward to seal. Do one more layer to ensure it does not break when cooking.
  3. Over medium high heat, add enough oil to coat the pan. Cook on each side until golden brown (about 2 minutes each) and crispy.
  4. Serve with soy sauce, rice vinegar and rayu and enjoy!


  • Helpful equipment: grater
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: entree
  • Method: pan frying
  • Cuisine: vegan, japanese


  • Serving Size: 1 serving
  • Calories: 445
  • Sugar: 5.9
  • Sodium: 605mg
  • Fat: 9.8
  • Saturated Fat: 1
  • Unsaturated Fat: 5.6
  • Trans Fat: 0
  • Carbohydrates: 80.8
  • Fiber: 4.5
  • Protein: 8.6
  • Cholesterol: 0