Author: These Rice Paper Dumplings are the viral TikTok snack for a reason, crispy on the outside, chewy around the edges, and filled with a savory cabbage and tofu mixture. They're pan-fried (or air-fried!) until golden and dipped in a simple soy-sesame sauce. Naturally vegan, fun to make, and super delicious!
Rice paper dumplings are popular for a reason: crispy on the outside, chewy around the edges, and filled with a savory, flavorful filling. This version is packed with cabbage, tofu, garlic, and ginger, then pan-fried (or air-fried!) until golden and delicious. They're fun to make, surprisingly simple once you get the hang of wrapping, and absolutely worth it.
Why This Rice Paper Dumplings Recipe Are Worth The Hype
- Crispy and chewy texture: Golden and crispy on the outside, with fantastic chewy edges. So good!
- The tastiest filling: Savory tofu, cabbage, garlic, and ginger make every bite oh so delicious!
- Pan-fry or air-fry: Whichever method you use, these rice paper dumplings will have the perfect texture.
Ingredients for Rice Paper Dumplings
Filling
- Light oil: Like canola or vegetable oil.
- Green cabbage: You can shred it yourself or buy a bag of pre-shredded cabbage to save on prep time.
- Carrot: Adds a touch of sweetness and color.
- Green onions: Separate the white and green parts.
- Garlic and ginger: Essential for that classic Asian dumpling flavor.
- Firm or extra firm tofu: Crumbled for a protein-packed filling.
- Soy sauce: Or tamari for a gluten-free option.
- Toasted sesame oil: Brings a nutty depth.
- Black pepper: For a little warmth.
Dumplings
- Rice paper sheets: These create that crispy-chewy wrapper.
- Neutral oil: For pan-frying, or oil spray if you're using the air fryer.
Dumpling Sauce (Optional)
- Sesame seeds: Optional, for garnish.
- Soy sauce: The salty, umami base of the sauce.
- Rice vinegar: For a little tanginess to balance the soy sauce.
- Agave or sugar: This helps balance the sauce too.
- Sesame oil: Adds a little richness, along with nutty flavor.
- Chili crisp, chili oil, or Sriracha: Add as much or as little as you like!
How to Make Rice Paper Dumplings
- Cook the Filling: Heat oil in a large skillet over medium heat. Add the cabbage, carrot, white and light green parts of the green onions, garlic, and ginger. Cook until softened, about 5 to 8 minutes. Stir in the tofu, soy sauce, sesame oil, and black pepper and cook for a few more minutes.
- Cool the Filling: Remove from heat and let the mixture cool for about 10 minutes.
- Make the Sauce: In a small bowl, mix together the soy sauce, rice vinegar, agave, sesame oil, and chili crisp to taste. Set aside.
- Fill: Dip one sheet of rice paper into warm water for 10 to 20 seconds until pliable, then lay it flat on your work surface. Spoon about ⅓ cup of filling into the center.
- Fold: Fold the bottom up, the top down, then fold in the sides to form a tight parcel.
- Double Wrap: Dip a second rice paper sheet and wrap the dumpling again the same way.
- Pan-Fry: Cook in a lightly oiled skillet over medium heat for 2 to 3 minutes per side until golden and crispy.
Air-Fry: Air fry at 380°F for 12 to 15 minutes, flipping halfway through, until crisp.
- Serve Hot: Garnish with sesame seeds and the reserved green onions and serve with the dipping sauce.
Tips and Variations
- Don't skip the double wrap: Rice paper is delicate, and the extra layer helps keep the dumplings from tearing. It's really the secret to this recipe's success!
- Work in batches: Don't overcrowd the pan or air fryer so each dumpling gets evenly crispy.
- Let the filling cool: Warm filling can make the rice paper too soft and harder to handle.
- Oil-free option: Sauté the filling with a splash of water or broth, and air fry the dumplings on parchment. They won't be quite as crispy but they're still delicious.
- Don't over-soak the rice paper: Dip just until pliable (it should still feel slightly firm). It will continue softening as you work, and over-soaked rice paper can tear and stick.
Serving Suggestions
These dumplings are amazing on their own, but if you want to make them a meal, serve them with:
Storage and Reheating
- Store leftover rice paper dumplings in an airtight container in the fridge for up to 3 days.
- To reheat, warm them in a skillet or air fryer to bring back that crispy texture. Avoid microwaving if possible, as it softens the wrapper.
If you try these rice paper dumplings, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Rice Paper Dumplings (with Cabbage & Tofu)
These Rice Paper Dumplings are the viral TikTok snack for a reason, crispy on the outside, chewy around the edges, and filled with a savory cabbage and tofu mixture. They're pan-fried (or air-fried!) until golden and dipped in a simple soy-sesame sauce. Naturally vegan, fun to make, and super delicious!
Servings: - 12 dumplings
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Ingredients
Filling:
- 1 tablespoon light oil, (such as canola or vegetable)
- 3 cups green cabbage, finely shredded
- 1 medium carrot, peeled and grated
- 4 green onions, chopped (white/light green and dark green parts separated)
- 3 cloves garlic, minced or pressed
- 2 teaspoons fresh ginger, minced or grated
- 1 block (12 oz) firm or extra firm tofu, drained and cumbled
- 2 tablespoon soy sauce, (gluten-free if preferred)
- 1 teaspoon toasted sesame oil
- ¼ teaspoon black pepper
Dumplings:
- 20 - 24 sheets rice paper
- Neutral oil, for pan-frying (or oil spray for air frying)
Dumpling sauce (optional):
- ¼ cup soy sauce, (gluten-free if preffered)
- 2 teaspoons rice vinegar
- 1 teaspoon agave or sugar
- 1 teaspoon sesame oil
- Chili crisp or chili oil or Sriracha, to taste
- Sesame seeds, optional for garnish
Instructions
- Cook the filling: Heat the oil in a large skillet over medium heat. Add the cabbage, carrot, white and light green parts of the green onions, garlic, and ginger. Cook for 5 to 8 minutes, until softened.
- Add the tofu: Add the crumbled tofu, soy sauce, sesame oil, and black pepper. Cook for 2 to 3 minutes, until heated through.
- Cool: Remove from heat and let the filling cool for 10 minutes before assembling.(This makes the dumplings much easier to wrap.)
- Make the sauce (optional): In a small bowl, mix together the soy sauce, rice vinegar, agave (or sugar), sesame oil, and chili crisp to taste. Set aside.
- Set up your wrapping station: Fill a shallow dish with warm water. Have a clean cutting board or plate ready for wrapping.
- Soften the rice paper: Dip 1 rice paper sheet into the water for 10 - 20 seconds, just until pliable. Lay it flat on your work surface. (It will continue softening as you work.)
- Fill and fold: Spoon about ⅓ cup filling into the center. Fold the bottom edge up over the filling, fold the top edge down, then fold in both sides to make a tight rectangle parcel.
- Double wrap: Dip a second rice paper sheet, lay it flat, and place the dumpling in the center. Wrap again the same way. This double layer helps prevent tearing and keeps the dumplings from falling apart while cooking.
- Repeat: Repeat with remaining filling to make 10 to 12 dumplings.
- Cook (choose one method):Pan-fry: Heat a thin layer of oil in a non-stick skillet over medium heat. Cook dumplings for 2 to 3 minutes per side, until golden and crispy all over.Air-fry: Preheat the air fryer to 380°F (193°C). Grease the basket. Add dumplings in a single layer and spray the tops with oil. Air-fry for 12 to 15 minutes, flipping halfway through.
- Serve hot: Serve immediately with the dipping sauce and garnish with sesame seeds and the reserved dark green onions.
Notes
Double wrapping is the secret: Rice paper can tear easily, especially once it starts frying. Wrapping each dumpling in two sheets helps them hold together and get crisp without falling apart.
Oil-free option: Sauté the vegetables with a splash of vegetable broth or water instead of oil. For cooking the dumplings, use the air fryer method and line the basket with parchment (and expect a slightly less crispy finish).
Storage: These are best fresh, but leftovers keep in the fridge for up to 3 days. Reheat in a skillet or air fryer to crisp them back up.
Nutrition
Serving: 1 dumpling (recipe makes 10 dumplings) | Calories: 148kcal | Carbohydrates: 20g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 684mg | Potassium: 116mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1091IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 2mg
Laurelea Conrad says
I have been a fan of yours for years and I used to love getting emails from you but the ads are so annoying and obstructive that I no longer even get to the end. Sam, I’m glad you’re so successful and I have all your cookbooks plus have taken several cooking classes from you but I wish you’d get the ads under control. I have never seen so many ads on a recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Laurelea, thanks so much for the support over the years and for sharing this feedback 💛 We’re actually currently trialing a much lower ad layout, so your screen shouldn’t be full of ads like that. If you happen to see it again and could email us a screenshot, that would be super helpful as it may be a glitch.
April Leach says
Hey Blondie! (That's what my husband and I call you, as in "This is from Blondie's cookbook!) Tofu and Cabbage are one of my favorite combos for decades so really excited to try this! Your fan, April
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha hi April! 😄 “Blondie’s cookbook” gave me a laugh. I hope you love these!