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Plate of rice paper dumplings with text overlay that reads rice paper dumplings.
5 from 1 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!
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 10 - 12 dumplings
Author: Sam Turnbull

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):

US Customary - Metric

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.
    Pouring soy sauce into skillet of tofu, cabbage, and carrots.
  • Cool: Remove from heat and let the filling cool for 10 minutes before assembling.(This makes the dumplings much easier to wrap.)
    Skillet of tofu cabbage filling for rice paper dumplings.
  • 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.
    Whisk in bowl of soy dipping sauce.
  • 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.
    Tofu and cabbage filling on sheet of rice paper.
  • 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.
    Folding rice paper dumpling on plate.
  • Repeat: Repeat with remaining filling to make 10 to 12 dumplings.
    Tofu rice paper dumplings on parchment lined sheet pan.
  • 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.
    Vegan rice paper dumplings in pan.
  • Serve hot: Serve immediately with the dipping sauce and garnish with sesame seeds and the reserved dark green onions.
    Crispy rice paper dumplings on plate with dipping sauce.

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

Find it online:

https://itdoesnttastelikechicken.com/rice-paper-dumplings/

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