Crispy Rice Paper Dumplings with Vegetable and Tofu Filling Recipe
These crispy Rice Paper Dumplings are a delightful vegetarian appetizer featuring a savory filling of tofu, mushrooms, and fresh vegetables wrapped in delicate rice paper. Pan-fried to golden perfection, they offer a satisfying crunch and rich umami flavors, perfect for sharing or as a party snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Rice Paper Dumplings
- 20 rice paper sheets
- 180 g firm tofu
- 200 g mushrooms
- 2 small carrots
- ¼ small green cabbage
- 2 spring onions
- 4 garlic cloves
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh ginger, grated (about 1 tsp)
- Oil for frying (vegetable or olive oil as preferred)
Instructions
- Prepare the filling: Finely shred the cabbage and carrots. Dice the garlic and mushrooms into small cubes. Crumble the firm tofu into small pieces using your fingers.
- Sauté ingredients: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the mushrooms and sauté for a few minutes until browned.
- Add vegetables and tofu: Add the shredded cabbage, carrots, garlic, and crumbled tofu to the pan. Cook until they start to soften and are half cooked, stirring occasionally.
- Season the filling: Season with salt and pepper and grate fresh ginger into the mixture. Add 2 tablespoons soy sauce and 1 teaspoon sesame oil. Stir well and remove from heat.
- Finish filling: Stir in chopped spring onions and set the filling aside to cool down completely.
- Prepare wrapping station: Set up a tray of water along with a wet chopping board or a damp clean tea towel to place the rice paper sheets and dumplings on for easy handling.
- Wrap the dumplings: Dip one rice paper sheet into water for a few seconds until softened, then place it on the damp surface. Spoon the filling into the center in a rectangle shape.
- Fold first wrap: Fold the bottom edge over the filling, then fold the top edge down, followed by folding the sides to form a square or rectangular pocket.
- Double wrap: Dip a second rice paper sheet in water, place on the damp surface, and center the first wrapped pocket on it. Fold as before—bottom, top, then sides—to double wrap the filling securely.
- Repeat wrapping: Continue wrapping until all filling is used up.
- Pan-fry dumplings: Heat your preferred frying oil in a pan over medium-high heat. Fry the dumplings for a few minutes on each side until they achieve a light golden and crispy exterior.
- Serve and enjoy: Remove from the pan and serve warm with your favorite dipping sauce for a delicious appetizer or snack.
Notes
- Ensure the filling is completely cooled before wrapping to prevent tearing of the rice paper sheets.
- Be gentle when handling the rice paper sheets as they can tear easily when wet.
- Double wrapping helps ensure the filling stays secure during frying.
- Use oil with a high smoke point like vegetable or peanut oil for frying for best results.
- Leftover dumplings can be refrigerated and gently reheated in a pan.
