Crispy Rice Paper Dumplings

Crispy rice paper dumplings are something I’m constantly craving. These feature a juicy seasoned filling of tofu and veggies wrapped up in rice paper and fried until golden and crispy.

Info and tips for rice paper dumplings

This recipe is super customizable so if you don’t like the veggies I use, you can substitute them with almost anything. Some additions/substitutions could be kimchi, shallot, green onions, purple cabbage, vermicelli noodles, or even zucchini! If you would like to add meat to these instead of tofu you can use any ground meat of your choice. Just make sure to fry it until completely cooked before wrapping it in the rice paper.

Working with rice paper can be tricky so here are my tips:

• Only soak the rice paper in water for 1-2 seconds. The rice paper will soften as you work with it. If you soak longer than this the rice paper will become too soggy and sticky to use. The texture should be slightly crinkly when you are folding it into a dumpling.
• Make sure your filling isn’t hot. If you add the filling right from the pan to the rice paper it will melt a hole through it. Let your filling cool first.
• Always double wrap. Double wrapping will help prevent the rice paper from tearing or getting too thin. It will also give a more crunchy and chewy texture after frying.
• Make sure your pan has a lot of oil and is hot when frying. If you don’t use enough oil the dumplings will stick to your pan. Same with the heat, make sure its hot so the rice paper doesn’t get soggy.

Equipment

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I use my KitchenAid food Processor to chop up the veggies easily!

Ingredients for crispy rice paper dumplings

• 1 block extra firm tofu
• 1 large carrot
• 1/4 of a napa cabbage
• 1 cup of shitake mushrooms
• 3 garlic cloves
• 1 inch of ginger
• 1/4 cup soy sauce
• tbsp rice vinegar
• tsp sugar
• tsp sesame oil
• salt and pepper (to taste)
• 16 rice paper sheets

Instructions

1. Start by finely chopping the carrot, cabbage, mushroom, garlic, and ginger in a food processor or with a knife.
2. Meanwhile drain and dry the tofu well.
3. Add the chopped veggies to a hot oiled pan and crumble the tofu into the pan with your hands.
4. Break up the tofu more as you stir and cook for a few minutes.
5. Add soy sauce, rice vinegar, sugar, sesame oil, and salt & pepper. Cook another 2-3 minutes until heated through and fragrant.
6. Let the filling cool before making the dumplings.
7. Soak the rice paper in a bowl of water for no longer than 1-2 seconds.
8. Place a scoop of filling into the center and shape into a square. Fold the rice paper over the filling to make a little square pocket.
9. Soak another sheet of rice paper and wrap the dumpling once more. Double wrapping will help to avoid tearing.
10. Repeat the soaking, filling, and wrapping until you have used all the filling.
11. Fry the dumplings in a hot well-oiled pan for a few minutes until they are crispy and golden.
12. Enjoy the dumplings with your favourite sauce and that’s it!

See below for a video tutorial!

Check out my Spicy Tuna Rice Paper Wraps or my Pork Katsu Curry for more yummy recipes!

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Crispy Rice Paper Dumplings

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Appetizers – Vietnamese

By Kenna's Cooks – Serves: 8 dumplings

Prep Time: 25 minutes – Cooking Time: 20 minutes – Total Time: 45 minutes

Crispy rice paper dumplings feature a juicy seasoned filling of tofu and veggies wrapped up in rice paper and fried until golden and crispy.

Ingredients

• 1 block extra firm tofu
• 1 large carrot
• 1/4 of a napa cabbage
• 1 cup of shitake mushrooms
• 3 garlic cloves
• 1 inch of ginger
• 1/4 cup soy sauce
• tbsp rice vinegar
• tsp sugar
• tsp sesame oil
• salt and pepper (to taste)
• 16 rice paper sheets

Instructions

1

Start by finely chopping the carrot, cabbage, mushroom, garlic, and ginger in a food processor or with a knife.

2

Meanwhile drain and dry the tofu well.

3

Add the chopped veggies to a hot oiled pan and crumble the tofu into the pan with your hands.

4

Break up the tofu more as you stir and cook for a few minutes.

5

Add soy sauce, rice vinegar, sugar, sesame oil, and salt & pepper. Cook another 2-3 minutes until heated through and fragrant.

6

Let the filling cool before making the dumplings.

7

Soak the rice paper in a bowl of water for no longer than 1-2 seconds.

8

Place a scoop of filling into the center and shape into a square. Fold the rice paper over the filling to make a little square pocket.

9

Soak another sheet of rice paper and wrap the dumpling once more. Double wrapping will help to avoid tearing.

10

Repeat the soaking, filling, and wrapping until you have used all the filling.

11

Fry the dumplings in a hot well-oiled pan for a few minutes until they are crispy and golden.

12

Enjoy the dumplings with your favourite sauce and that's it!

Notes

If you require more tips on the rice paper see info and tips section!