Vegan Rice Paper Dumplings with Peanut Sauce Recipe
These Vegan Rice Paper Dumplings are a delicious and healthy plant-based snack or appetizer. Filled with a flavorful mixture of tofu, vegetables, and vermicelli noodles, wrapped in delicate rice paper, and served with a rich peanut sauce, they offer a perfect balance of textures and vibrant flavors. Enjoy them soft or pan-fried for a crispy twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 dumplings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
Filling
- 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
Peanut Sauce
- 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
For Frying (optional)
- Vegetable oil, for frying
Instructions
- Prepare the Filling: Heat a frying pan over medium heat and add a drizzle of oil. Sauté the crumbled tofu, finely chopped cabbage, grated carrot, minced ginger, minced garlic, and chopped spring onion together for 5 minutes until the vegetables soften slightly. Add the light soy sauce, rice wine vinegar, sesame oil, chilli flakes, curry powder, and sugar. Continue to fry for another 5 minutes to meld the flavors. Stir in the chopped vermicelli noodles and cook for an additional minute. Remove the filling from the heat and set aside to cool.
- Make the Peanut Sauce: In a small bowl, combine peanut butter, soy sauce, sesame oil, rice wine vinegar, chilli flakes, sugar, and chilli oil. Mix thoroughly until smooth and set aside for serving.
- Assemble the Dumplings: Dip one rice paper sheet briefly in warm water until fully softened, about a few seconds. Lay it flat on a clean surface. Place a spoonful of the cooled filling in the center of the rice paper. Fold the edges over the filling to form a neat parcel. Repeat this process with all rice paper sheets and filling.
- Optional – Fry the Dumplings: For crispy dumplings, heat a non-stick frying pan over medium-high heat with a drizzle of vegetable oil. Arrange the dumplings in the pan with space between each. Fry for approximately 5 minutes on each side until the dumplings are golden and crispy. Remove from heat and drain on paper towels if desired.
- Serve: Serve the dumplings warm with the prepared peanut sauce as a dip, and enjoy either soft or crispy versions.
Notes
- You can enjoy these dumplings soft straight after wrapping, or fry them for a crispy texture.
- Adjust the amount of chilli flakes and chilli oil in the filling and sauce to control spiciness.
- Rice paper sheets soften quickly in warm water; do not soak too long to avoid tearing.
- Firm tofu works best to keep the filling texture intact.
- Vermicelli noodles should be chopped so they mix evenly in the filling.
- Store any leftover filling separately and reheat before assembling.
Keywords: Vegan dumplings, rice paper dumplings, tofu dumplings, peanut sauce, Asian appetizers, vegan Asian recipes
