Rice paper dumplings have taken TikTok by storm, and this vegetarian version is an easy, satisfying one to try. Crunchy and golden on the outside with a savory tofu-and-vegetable center, these dumplings deliver classic dumpling texture without the need for traditional wrappers, intricate folding, or a lot of fuss. You can air fry or shallow fry them; follow a few simple tips and tricks and you’ll get a reliably crisp shell every time.
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Why You’ll Love This Rice Paper Dumplings Recipe
After trying several viral dumpling twists, these rice paper dumplings quickly became a favorite. They’re practical and addictive: the filling cooks in one pan, rice paper is simpler to handle than it looks once you get the hang of it, and the air fryer option yields crisp results without deep frying. The contrast between the crackly exterior and the juicy filling is what makes them irresistible.
They’re also highly adaptable. Swap vegetables, tweak seasonings, add spice, or change the dipping sauce to match what you’re craving. Use them as an appetizer, a snack, or a light dinner, and they’re a great way to use up leftover vegetables.
Veggie Rice Paper Dumpling Ingredients
- 12 to 15 rice paper wrappers
- ½ block firm tofu
- 8 oz mushrooms
- 1 cup shredded carrots
- 2 cups shredded green cabbage
- 2 spring onions
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil (plus more for brushing)
- 1 tablespoon finely chopped ginger
- Salt and pepper, to taste
Ingredient Notes That Make These Rice Paper Dumplings Better
- Firm tofu: Crumbles into a “ground” texture and absorbs flavor well. Press or pat dry if it’s very wet.
- Mushrooms: Add savory depth and a meaty bite—dice small so the filling packs tightly.
- Cabbage & carrots: Shred finely so they cook quickly and make rolling easier.
- Rice paper: Avoid over-soaking. A quick dip is all you need—over-soaked sheets tear and stick.
- Cooling the filling: Let the filling cool slightly before wrapping; hot filling can soften or tear the rice paper.
How to Make Rice Paper Dumplings
Step 1: Prep the filling ingredients
Shred the cabbage and carrots finely. Dice mushrooms into small cubes, mince the garlic, crumble the tofu into small pieces, and slice the spring onions.
Step 2: Cook the filling
Heat a little oil in a large pan over medium heat. Sauté the mushrooms until browned, then add the shredded cabbage and carrots and cook until just softened. Add the crumbled tofu, ginger, and garlic and cook briefly until fragrant. Stir in soy sauce and spring onions, then remove from heat and allow the mixture to cool.
Step 3: Set up your wrapping station
Prepare a shallow tray of water and a damp clean tea towel or damp cutting board to prevent sticking. Keep everything within reach so wrapping is smooth and quick.
Step 4: Wrap the dumplings
Dip a rice paper sheet in water for a few seconds and lay it on the damp surface. Place a spoonful of filling in the center in a small log shape. Fold the bottom over the filling, fold in the sides, then roll into a tight log. Repeat until you have 12–15 dumplings.
Step 5: Air fry (or shallow fry)
Air fryer method: Line a sheet pan with foil and lightly spray with cooking spray. Arrange dumplings seam-side down and brush the tops with a light coat of sesame oil. Air fry at 400°F for 20–25 minutes, until golden and crisp.
Shallow fry method: Heat about 1 inch of oil in a pan. Fry dumplings in batches until golden and crispy, turning as needed. Drain on a wire rack to keep them crisp.
Pro Tips for Crispy Rice Paper Dumplings
- Don’t over-soak the rice paper. Dip briefly, then let it finish softening on the damp surface to avoid tearing.
- Keep the rolling surface damp, not wet. A damp towel prevents sticking without making the wrapper gummy—wipe up puddles immediately.
- Cool the filling before rolling. Warm filling can steam and weaken the wrapper; let it be at most warm when you wrap.
- Chop ingredients small for compact rolls. Finely shredded cabbage and carrots and small diced mushrooms make tighter, neater dumplings.
- Roll tight and place seam-side down. A snug roll keeps the dumplings from bursting and helps even crisping.
- Air fryer crisp tip: Lightly brush with sesame oil to encourage browning and add flavor—don’t overdo it.
- Allow full cook time. Rice paper crisps gradually; 20–25 minutes at 400°F is typical—flip once if your air fryer browns unevenly.
- Give them space. Crowding traps steam and softens wrappers; leave room for hot air to circulate.
- Drain on a wire rack after frying. If shallow frying, use a rack rather than paper towels to avoid trapping steam and softening the bottoms.
Rice Paper Dumpling Variations You Can Try
- Spicy: Add chili flakes, chili crisp, or sriracha to the filling, or serve with spicy mayo.
- Kimchi: Replace some cabbage with chopped, drained kimchi for tang and heat—avoid excess liquid.
- Mushroom-forward: Double the mushrooms or use shiitakes and brown them well for deeper umami.
- Extra protein: Add more tofu or shelled edamame. Ground meats can be used if fully cooked and cooled before wrapping.
- Cabbage swap: Napa cabbage gives a softer, sweeter bite; green cabbage stays a bit crunchier.
- Fresh herbs: Stir in chopped cilantro or Thai basil after the filling is off the heat for a bright finish.
Rice Paper Dumplings FAQs
Why are my rice paper dumplings sticking?
Usually the rolling surface is too dry or the rice paper was soaked too long. Use a damp towel or damp cutting board (not dripping wet), dip the rice paper briefly, and let it soften on the towel before rolling.
What tofu is best for rice paper dumplings?
Firm or extra-firm tofu works best. Crumble it finely so it mixes evenly with the vegetables and forms a compact filling.
Do rice paper dumplings get crispy in an air fryer?
Yes. Lightly brush or spray oil and space the dumplings so hot air can circulate—this prevents steaming and promotes crisping.
Can I bake rice paper dumplings instead of air frying?
Yes. Baking can work—brush both sides lightly with oil and bake at 425°F, flipping halfway, though the air fryer tends to produce a crisper finish.
Why are my rice paper dumplings tearing?
Tearing is usually caused by over-soaked wrappers, too-hot filling, or large, sharp pieces in the filling. Dip briefly, cool the filling, and chop ingredients finely to avoid tears.
Can I use spring roll wrappers instead of rice paper?
You can, but texture changes. Spring roll wrappers fry up crisp like egg rolls, while rice paper gives a light, crackly-chewy finish that’s signature to this viral version.
What’s the best dipping sauce for rice paper dumplings?
Sweet chili sauce is a popular, easy choice. Peanut sauce adds creaminess, and a soy-vinegar-garlic dip brings bright, savory contrast. Choose a sauce that complements the filling and your spice preferences.
Can I make rice paper dumplings ahead of time?
Yes. You can prepare the filling ahead and assemble later. For best results cook them soon after assembling. If assembling in advance, keep dumplings in a single layer on a damp towel (covered) so they don’t dry out.
Can I store leftovers?
Store cooked dumplings in an airtight container in the fridge for up to 2 days. They may soften in the fridge but will crisp back up when reheated properly.
How do I reheat rice paper dumplings?
Reheat in the air fryer at 375°F for 4–6 minutes until hot and crisp. You can also reheat in a skillet over medium heat with a little oil. Avoid the microwave, which makes them soft and chewy.
More Viral Recipes You Have To Try
- Onion ring chips
- Doner kebab
- Korean marinated eggs
- Lobster bisque pasta
Rice Paper Dumplings (Viral TikTok Veggie Dumplings)
Rice paper dumplings are crispy and golden outside with a savory tofu-and-vegetable filling. They deliver dumpling texture without complicated wrapping techniques. Choose air frying or shallow frying and use the tips above for the crispiest results.
15 minutes
25 minutes
40 minutes
Ingredients
- 12 to 15 rice paper wrappers
- ½ block firm tofu
- 8 oz mushrooms
- 1 cup shredded carrots
- 2 cups shredded green cabbage
- 2 spring onions
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil (plus more for brushing)
- 1 tablespoon finely chopped ginger
- Salt and pepper, to taste
Instructions
- Shred the cabbage and carrots finely. Dice mushrooms, crumble tofu, mince garlic, and slice spring onions.
- Heat a little oil in a large pan over medium heat. Sauté mushrooms until browned.
- Add cabbage and carrots and cook until slightly softened.
- Add tofu, ginger, and garlic and cook until fragrant. Stir in soy sauce and spring onions, then remove from heat and cool.
- Prepare a shallow tray of water and a damp towel. Dip a rice paper sheet briefly and place it on the damp surface.
- Place a spoonful of filling in a small log shape, fold the bottom over, fold in the sides, and roll tightly. Repeat for 12–15 dumplings.
- Air fryer: Arrange seam-side down, brush lightly with sesame oil, and air fry at 400°F for 20–25 minutes until golden and crisp. Shallow fry: Heat ~1 inch of oil and fry in batches until golden, drain on a wire rack.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 161
Total Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 2g
Sodium: 293mg
Carbohydrates: 32g
Fiber: 5g
Sugar: 5g
Protein: 5g