Name: Vegan Rice Paper Dumplings with Peanut Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 6 rice paper sheets; 150g firm tofu, crumbled; 100g cabbage, finely chopped; 1 carrot, grated; ½ inch ginger, minced; 1 garlic clove, minced; 1 spring onion, finely chopped; 1 tbsp light soy sauce; ½ tbsp rice wine vinegar; ½ tbsp sesame oil; ½ tsp chilli flakes; 1 tsp curry powder; ½ tsp sugar; 1 nest vermicelli noodles, chopped; 1 tbsp peanut butter; 1 tbsp soy sauce; 1 tbsp sesame oil; ½ tbsp rice wine vinegar; ½ tsp chilli flakes; ½ tsp sugar; 1 tsp chilli oil; Vegetable oil, for frying

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Introduction

These vegan rice paper dumplings are a delightful combination of savory tofu, fresh vegetables, and a flavorful peanut dipping sauce. Perfect as a snack or appetizer, they can be enjoyed fresh or pan-fried for a crispy finish.

A close-up of a light golden brown pan-fried dumpling held by wooden chopsticks, showing a slightly crispy, textured outer layer with hints of green herbs and black sesame seeds on top. In the background, two more dumplings sit on a white plate with a gentle rim, all placed on a white marbled surface with soft natural lighting. The dumpling’s surface looks slightly translucent with uneven browning, making it look fresh and appetizing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 rice paper sheets
150g firm tofu, crumbled
100g cabbage, finely chopped
1 carrot, grated
1/2 inch ginger, minced
1 garlic clove, minced
1 spring onion, finely chopped
1 tbsp light soy sauce
1/2 tbsp rice wine vinegar
1/2 tbsp sesame oil
1/2 tsp chilli flakes
1 tsp curry powder
1/2 tsp sugar
1 nest of vermicelli noodles, chopped
1 tbsp peanut butter
1 tbsp soy sauce (for peanut sauce)
1 tbsp sesame oil (for peanut sauce)
1/2 tbsp rice wine vinegar (for peanut sauce)
1/2 tsp chilli flakes (for peanut sauce)
1/2 tsp sugar (for peanut sauce)
1 tsp chilli oil (for peanut sauce)

Instructions

Step 1: Heat a frying pan over medium heat with a drizzle of oil. Add the tofu, cabbage, carrot, ginger, garlic, and spring onion. Fry for 5 minutes, then add the light soy sauce, rice wine vinegar, sesame oil, chilli flakes, curry powder, and sugar. Continue cooking for another 5 minutes. Stir in the chopped vermicelli noodles, then remove from heat and set aside to cool.
Step 2: Meanwhile, prepare the peanut sauce by combining peanut butter, soy sauce, sesame oil, rice wine vinegar, chilli flakes, sugar, and chilli oil in a bowl. Mix well until smooth.
Step 3: Dip one rice paper sheet in warm water for a few seconds until fully softened. Lay it flat on a clean surface. Place a spoonful of the cooled filling in the center, then fold the edges over to create a parcel. Repeat with the remaining sheets and filling.
Step 4: To serve fresh, enjoy the dumplings as they are. To make them crispy, heat a non-stick frying pan over medium-high heat with some vegetable oil. Fry the dumplings in batches, allowing space between them, for about 5 minutes each side or until golden and crispy. Serve warm with the peanut sauce.

Tips & Variations

For extra crunch, add chopped toasted peanuts to the filling or peanut sauce.
If you prefer a milder flavor, reduce or omit the chilli flakes and chilli oil.
Try substituting tofu with tempeh or finely chopped mushrooms for a different texture.
These dumplings can be steamed instead of fried for a lighter option.

Storage

Store any leftover dumplings in an airtight container in the refrigerator for up to 2 days. It’s best to keep the dumplings and peanut sauce separate. Reheat crispy dumplings in a non-stick pan over medium heat until warmed through to maintain their texture. Fresh (unfried) dumplings are best eaten the same day for optimal texture.

How to Serve

Five grilled rolls wrapped in translucent rice paper are lined up on a white plate with a light beige rim on a white marbled surface. Each roll shows a golden-brown, slightly crispy outer layer speckled with burnt spots and black sesame seeds on top. Through the translucent rice paper, a mix of green vegetables and orange filling are visible, giving a colorful, textured look where the noodles and filling peek out from underneath the grilled surface. The soft, shiny rice paper contrasts with the crunchy, browned parts, making the rolls look fresh and appetizing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these rice paper dumplings?

Yes, you can freeze the uncooked dumplings. Place them on a baking sheet lined with parchment paper and freeze until firm, then transfer to a freezer bag. When ready to cook, thaw in the fridge and then fry or steam as usual.

What can I serve with the peanut sauce?

The peanut sauce pairs well with the dumplings but also works as a dip for fresh vegetables, spring rolls, or drizzled over salads and noodles for added flavor.