These crispy rice paper dumplings are filled with a simple, flavorful mix of shredded tofu and vegetables. They have a light, crispy exterior and a slightly chewy interior. Fast to prepare and made with everyday ingredients, they’re perfect for an easy lunch or a light weeknight dinner.
Viral recipes often get a lot of attention for a reason, and these dumplings are a great example. The rice paper wrapper crisps up in the pan while still keeping a pleasant chew, and the filling — shredded tofu combined with shredded vegetables and simple seasonings — gives a savory, satisfying bite. They’re adaptable, so you can swap the filling to suit what’s in your fridge.
I was skeptical of another viral recipe at first, but these are genuinely worth making. Once you’re comfortable working with rice paper, the process is straightforward and quick. They’re dairy-free, light, and balanced — a terrific option if you want something tasty without a long list of ingredients.
Key Ingredients
These rice paper dumplings are flexible and easy to adapt. The base recipe below uses tofu and a coleslaw mix, but you can change the protein or vegetables as you prefer.
All ingredient quantities are listed in the recipe card at the bottom of this post.
- Rice paper – also called Vietnamese spring roll wrappers; these hold the filling and become crisp when pan-fried.
- Firm tofu – use firm or extra-firm tofu so it can be grated without falling apart. Pat dry rather than pressing.
- Coleslaw mix – pre-shredded cabbage and carrot speeds up prep.
- Garlic and ginger – fresh gives the best flavor, but jarred works if needed.
- Soy sauce – seasons the filling. Swap for tamari or coconut aminos to make the recipe gluten free.
- Hoisin sauce – adds sweetness and depth; oyster sauce is an acceptable substitution.
- Sesame oil – a small amount boosts the savory profile of the filling.
Make them gluten free: use tamari, gluten free soy sauce, or coconut aminos in place of regular soy sauce.
Variations
You can easily vary the filling. This version is vegetarian with tofu, but ground chicken or pork work well too. Finely chopped mushrooms, zucchini, grated carrot, or bean sprouts can be added—just make sure vegetables are shredded finely so the filling cooks evenly.
Step-By-Step Instructions
You’ll need a large non-stick pan or skillet for both cooking the filling and frying the dumplings.
Step 1: Prepare the filling by grating the tofu on a box grater. Grating gives the filling a pleasing texture, though you can crumble the tofu if you prefer.
Step 2: Heat a splash of vegetable oil in a pan. Add the grated tofu, coleslaw mix, garlic, and ginger and stir-fry for a few minutes until the vegetables soften slightly. Stir in the soy sauce, hoisin, and sesame oil and cook another 1–2 minutes until everything is combined. Remove from the heat and let the filling cool completely.
Step 3: Fill a shallow bowl with cold tap water. Dip one rice paper sheet in the water for about 5 seconds—just long enough to wet it while keeping it firm. Lay the sheet flat on a clean surface.
Step 4: Place a spoonful of cooled filling in the center. Let the rice paper sit for a minute to become pliable, then fold the bottom over the filling, fold in the sides, and roll tightly from bottom to top. Repeat for the remaining sheets.
Step 5: Wipe the pan clean and add a splash of vegetable oil. Place dumplings in a single layer and cook 2–3 minutes per side until golden and crispy. Cook in batches if needed to avoid overcrowding.
Step 6: Transfer to a serving plate and garnish with sesame seeds and sliced spring onion. Serve right away while they’re hot and crispy with soy sauce or your preferred dipping sauce.
Dipping sauce: I like a mix of soy sauce, rice wine vinegar, and chili oil. Adjust the balance to taste — more soy for saltiness, more vinegar for tang, and more chili oil for heat.
Sally’s tips for working with rice paper
Rice paper can feel tricky at first, but these tips help:
- Use cold water to soften the rice paper. Hot water makes it too soft and hard to handle.
- Don’t soak the sheets for long. They should still feel firm when removed; they’ll continue to soften as you work.
- If sticking occurs, lightly oil the surface or spray the tray.
- Avoid overfilling. Overfilling can tear the paper; double-wrapping can help if tearing happens.
Storage Instructions
For the best crunch, enjoy the dumplings immediately after cooking.
To prep ahead, make the filling and store it in the fridge for 2–3 days; when ready, wrap and cook. Leftovers can be reheated in a frying pan or air fryer until hot and crisp—though they won’t be quite as crunchy as fresh.
Recipe FAQs
Yes. Swap or add vegetables like grated carrot, zucchini, mushrooms, or bean sprouts. Keep them finely shredded so the filling cooks evenly.
Freezing is not recommended. Rice paper loses its texture when frozen, so these are best eaten fresh.
If you make this recipe, please leave a comment and a rating below.
More easy recipes:
Vegetarian Mini Quiches
Healthy Egg Salad Bagel
Vegetable Fritters
Easy Zucchini Slice
Crispy Rice Paper Dumplings
Ingredients
- 15 sheets rice paper
- 300 grams firm tofu
- 200 grams coleslaw mixshredded carrot and cabbage
- 2 cloves garlicminced
- 1 teaspoon minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- Vegetable oilfor cooking
- Sesame seeds and sliced spring onionfor garnish
Instructions
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Grate the tofu with a box grater. Heat a splash of oil in a frying pan over medium heat. Add the grated tofu, coleslaw mix, garlic, and ginger and stir-fry 3–5 minutes until vegetables soften. Add soy sauce, hoisin, and sesame oil and cook 1–2 minutes more. Remove from heat and allow the filling to cool completely.
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Fill a shallow bowl with cold tap water. Dip a rice paper sheet for about 5 seconds until wet but still firm. Lay flat.
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Place a spoonful of cooled filling in the center, wait until the rice paper is pliable, fold the bottom up, fold the sides in, then roll tightly from bottom to top. Repeat for the remaining sheets.
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Heat a splash of oil in a non-stick pan over medium heat. Fry dumplings in a single layer, 2–3 minutes per side, until golden and crispy. Cook in batches if necessary.
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Transfer dumplings to a plate, sprinkle with sesame seeds and sliced spring onion, and serve immediately with soy sauce or your chosen dip.
Notes
Gluten free option: swap soy sauce for tamari or a gluten free alternative.
See the notes above for tips on working with rice paper.
Nutrition
Nutritional information is a guide only and may vary depending on ingredients used.