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close up on crispy rice paper vegan dumplings

Rice Paper Dumplings

These crispy, savory rice paper dumplings are as fun to eat as they are to make! Filled with tofu, mushrooms, and scallions.
Course Appetizer
Cuisine Asian
Keyword dumplings, rice paper, vegan dumplings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 dumplings
Calories 233kcal


  • for the filling:
  • 1 tablespoon olive oil
  • 1 carrot
  • 1 bell pepper
  • 1 cup shiitake mushrooms
  • 4 scallions
  • 8 oz tofu
  • 1 tablespoon soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • for the dumplings:
  • 8 rice paper rounds
  • Filling
  • 3 tablespoons olive or avocado oil


  • Prepare the filling. Heat the olive oil over medium heat. Cut the carrots and pepper into thin strips. Chop the mushrooms and tofu into small cubes and thinly slice the scallions. Saute everything in the oil for 2 - 3 minutes until the veggies start to soften. Add the seasonings and cook 1 - 2 minutes longer. You don't want to cook the filling too long to avoid excess moisture.
  • Prepare the dumplings. Lay one rice paper round in a bowl of hot water until it softens. Transfer to a flat surface and add a few tablespoons of filling into the center. Fold in the sides, then the bottom and roll the paper away from you to form a small dumpling. Place on a plate and repeat with the remaining rounds.
  • Cook the dumplings. Heat the remaining oil in a skillet. Once hot, add the dumplings seam side DOWN and cook until crispy. Carefully flip and cook on the other side. Serve immediately with your choice of dipping sauce! (I like a mix of soy sauce, sriracha, rice vinegar and olive oil)


Serving: 1dumpling | Calories: 233kcal | Carbohydrates: 34g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 244mg | Potassium: 179mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1802IU | Vitamin C: 26mg | Calcium: 69mg | Iron: 3mg