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Crispy Rice Paper Dumplings

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These Crispy Rice Paper Dumplings are stuffed with tofu and shiitake mushrooms, double-wrapped in rice paper for crunch, and pan-fried (or air fried) to golden perfection. They're served with a homemade, oil free, sweet and spicy korean chili dipping sauce. The recipe is totally vegan, gluten-free, and made for takeout food lovers. Whether it’s your first time making dumplings or your go-to Friday night recipe, these will win you over with texture, flavor, and simplicity. Not to mention, it's better (and healthier) than takeout!
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Crispy Rice Paper Dumplings Recipe with Dipping Sauce

Skip the DoorDash scroll and make something way better (and way healthier) at home. These crispy rice paper dumplings are everything you love about takeout—crispy, savory, satisfying—but totally oil-free, gluten-free, and packed with plants. The filling is a flavorful mix of high-protein tofu, shiitake mushrooms, garlic, green onion, and fresh ginger, all wrapped in rice paper that crisps up beautifully in a nonstick pan. And the dipping sauce? A zingy, oil-free sauce made from a combo of coconut aminos, rice vinegar, mirin, Korean chili powder, maple syrup, sesame seeds and green onions makes the perfect pairing for each dunk.

If you’ve been looking for a meal that tastes like takeout but is made from the comfort of your own home, this is the recipe for you! These crispy rice paper dumplings are one of those recipes you make once and then crave every week. The golden, pan-fried wrapper and a savory tofu mushroom filling are the perfect Friday night combo. The best part? No special equipment or complicated folding necessary. Just soak, wrap, pan fry, and dip into the boldest, sweetest, most delicious dipping sauce you’ve ever made at home.

What Are Dumplings?

Dumplings are a category of comfort food found across countless cultures. They are essentially dough wrapped around a filling, whether it’s meat, veggies, tofu, or something sweet. Traditionally, dumpling wrappers are made from wheat-based doughs, but here we’re using rice paper wrappers to keep things gluten-free and easier to prep with pantry staples.

Brief History of Dumplings

From Chinese jiaozi to Japanese gyoza, Polish pierogi to South American empanadas, dumplings have long been a way to stretch ingredients and bring comfort in every bite. While many are steamed or boiled, pan-fried dumplings (like these) offer that irresistible golden crust and tender filling combo. Our version skips traditional wheat wrappers in favor of crispy rice paper rolls—a genius swap that also happens to be gluten-free.

Ingredients to Make Rice Wrapper Dumplings

Here’s what you’ll need to make these vegan dumplings:

  • Green onions, garlic, and ginger: Aromatic and flavorful, they form the base of the tofu filling for your dumplings.
  • Shiitake mushrooms: Add deep, meaty umami to the mix. Dried or fresh shiitake will work; if you can’t get your hands on shiitake, use cremini!
  • High-protein tofu: Crumbled for texture and packed with plant-based protein.
  • Coconut aminos + rice vinegar: Sweet, salty, and tangy—key flavor boosters.
  • Rice paper wrappers: Softened briefly in water, then double-wrapped for crispiness and structure.

Korean Chili Sweet and Salty Dipping Sauce Ingredients

  • Coconut aminos, rice vinegar, maple syrup, mirin: The perfect balance of salty, sweet, and tangy.
  • Korean chili powder + toasted sesame seeds: Add heat and nuttiness.
  • Finely chopped green onion: Brings it all together with brightness and bite.
finely chopped fresh ginger on a chef’s knife and cutting board
crumbled tofu in a metal mixing bowl

How to Make This Vegan Dumpling Recipe

Cook the filling

Sauté green onions, garlic, ginger, mushrooms, and crumbled tofu in a skillet over medium heat for 10–15 minutes, until golden and tender. Add coconut aminos, rice vinegar, and salt. Stir well and set aside to cool slightly.

Placing soaked rice paper into a plate to make dumplings

Wrap the dumplings

Dip one rice paper wrapper into cool water for 5–10 seconds, then lay it flat on a clean surface. Add a scoop of filling and fold tightly into a dumpling shape. Dip a second wrapper, place the wrapped dumpling seam-side down, and re-wrap to seal and strengthen the outside. Repeat until you’ve used up your filling.

Pan fry until crispy

Heat a nonstick skillet over medium-low heat. Pan fry dumplings in batches for 4–5 minutes per side until golden and crispy. If your pan isn’t nonstick, add a little neutral oil.

Make the dipping sauce

Whisk together coconut aminos, vinegar, maple syrup, mirin, chili powder, sesame seeds, and chopped green onions. Adjust seasoning to taste.

Serve and enjoy

Serve your hot, crispy dumplings with dipping sauce or a drizzle of chili oil. Prepare to fall in love.

Homemade chili crisp in a glass jar with sesame seeds and red pepper flakes

How to Tell When Dumplings Are Done

Rice paper dumplings are ready when both sides are lightly golden and crisp, and the filling is hot. The rice paper will become translucent, slightly bubbled, and crispy around the edges. Don’t rush the cooking process—low and slow helps prevent sticking and gives you that perfect texture.

Tips & Tricks for Making Rice Paper Dumplings

  • Double wrap every time: It helps the dumplings hold their shape and prevents tearing.
  • Use a nonstick pan: Essential for even browning without the dumplings sticking.
  • Let the filling cool slightly before wrapping to avoid tearing.
  • Don’t soak the rice paper too long—just 5–10 seconds is enough.

How to Customize These Simple Vegan Dumplings

This recipe is super versatile. You could try a few of these swaps to make it your own or to suit what you already have on hand. Try adding shredded cabbage or carrots for extra texture. You could add in a little bit of chopped vegan kimchi for a spicy and sour twist. Swap your protein and use tempeh or TVP. Whatever you do, these vegan dumplings are going to turn out amazing, have fun with your fillings and remember you can make more than one filling at a time!

How to Store Dumplings

Dumplings are best enjoyed fresh, but you can store leftover crispy rice paper dumplings in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F or pan fry again until crisp and hot. The texture is best fresh, but they still reheat well.

How to Freeze Dumplings

Freeze the dumplings after wrapping but before pan-frying. Place them on a lined baking sheet and freeze until solid, then transfer to a freezer-safe container. When ready to cook, let them thaw slightly and then pan-fry as usual.

What to Serve Dumplings With

These rice paper dumplings are delicious on their own, but also pair well with cucumber salad or a cabbage slaw. You can also serve dumplings as an appetizer to your favorite noodle dish or tofu rice bowls. Alongside or in soup is always a good time as well! The options are endless, and with all of my Better Than Takeout recipes, you could totally make a whole takeout order right at home!

Why You’ll Love This Vegan Dumplings Recipe

These dumplings are crispy on the outside and tender on the inside. They taste amazing and are so fun to customize based on your own personal preferences. They are totally acceptable to serve to anyone because they are gluten free, dairy free, plant based and quick to assemble! Perfect as a cozy weeknight dinner or to serve as an appetizer with friends, they taste like takeout but are easy enough to make at home!

Vegan Rice Paper Dumplings FAQ

Is It Possible to Overcook the Dumplings? Yes—rice paper can become too tough or dry if overcooked. Watch closely and cook on medium-low heat for 4–5 minutes per side. If your dumplings are sticking or browning too fast, reduce the heat and allow them to crisp gently.

Can You Make Dumplings Gluten Free? Absolutely. This recipe is already gluten-free—no flour wrappers, no soy sauce, no wheat-based ingredients. Just check your rice paper wrappers and coconut aminos to make sure they’re certified gluten-free.

What type of tofu works best? Use high-protein or extra firm tofu—it crumbles easily and holds up during cooking.

Can I air fry or bake these instead of pan-frying? They’re best pan-fried for texture, but baking works in a pinch. Use a little oil and bake at 375°F until crispy, or air fry at 400°F for 10-12 minutes.

Can I add different vegetables? Totally—try cabbage, carrots, bell peppers, or even spinach.

Did you make these dumplings?

Make sure you leave a rating and review below and try these recipes next:

15 Minute Saucy Tofu Noodles

Better Than Takeout Sesame Cauliflower

Korean BBQ Tofu Wings

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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crispy rice paper dumplings arranged around a bowl of sesame dipping sauce, topped with scallions
Jackie Akerberg

Crispy Rice Paper Dumplings

5 from 2 votes
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These Crispy Rice Paper Dumplings are stuffed with tofu and shiitake mushrooms, double-wrapped in rice paper for crunch, and pan-fried (or air fried) to golden perfection. They're served with a homemade, oil free, sweet and spicy korean chili dipping sauce. The recipe is totally vegan, gluten-free, and made for takeout food lovers. Whether it’s your first time making dumplings or your go-to Friday night recipe, these will win you over with texture, flavor, and simplicity. Not to mention, it's better (and healthier) than takeout!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 dumplings
Course: Appetizer, Main Course
Calories: 164

Equipment

  • stove

Ingredients
  

Dumpling Ingredients
  • 2 green onions, finely chopped
  • 3 garlic cloves, minced
  • 3 tbsp ginger, minced
  • 4 oz shiitake mushrooms, finely chopped
  • 16 oz high protein tofu, crumbled
  • 2 tbsp coconut aminos
  • 2 tbsp rice vinegar
  • ½ tsp salt
  • 20 rice papers
Dipping Sauce Ingredients
  • ¼ cup coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tbsp mirin
  • 1 tsp Korean chili powder
  • 2 tsp toasted sesame seeds
  • 2 tbsp green onion, whites only, finely chopped

Method
 

  1. Heat a nonstick skillet over medium heat and add in the onion, garlic, ginger, mushrooms, and tofu and sauté for 10-15 minutes until tender and tofu is golden. Add a splash of water as needed to deglaze the pan. Add in the coconut aminos, rice vinegar and salt and season to taste. Remove from skillet and set aside. Wipe out the skillet completely.
  2. Fill a wide shallow bowl with cool water and, one at a time, dip each rice paper into the water for about 5-10 seconds. Place on a clean, flat surface and fill with about 1/4 cup of the tofu mixture. Once the wrap has softened a bit, tightly fold up. Dip a second rice paper in the water and place on the surface, and set the first dumpling seam side down on the second wrap. Tightly wrap that rice paper around the dumpling. Set aside. Repeat with remaining papers and filling.
  3. Heat the skillet over medium low heat and working in batches, cook the dumplings for 4-5 minutes per side until lightly golden and crispy. (If you do not have a non-stick skillet, you will need to use a little bit of oil)
  4. While the dumplings are cooking, prepare the dipping sauce by combining all ingredients in a jar or bowl and whisking to combine. Season to taste.
  5. Serve the dumplings hot with dipping sauce, or chili oil if desired. To reheat, bake at 350F° until crispy or reheat in a skillet.

Nutrition

Serving 1servingCalories 164kcalCarbohydrates 29gProtein 8gFat 2gSaturated Fat 0.3gPolyunsaturated Fat 1gMonounsaturated Fat 0.3gCholesterol 3mgSodium 584mgPotassium 168mgFiber 1gSugar 2gVitamin A 101IUVitamin C 1mgCalcium 44mgIron 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

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8 Responses

  1. Hi, is there a reason you do not list the nutritional information with your recipes, or am I just not seeing it?

    Reply

  2. 5 stars
    They were ok for a lot of work. First, 3 tablespoons of fresh minced ginger overpowered the tofu mushroom mixture. Next, this was my first time using rice paper wraps and wonder if they vary from brand to brand. I used Halo Ocean brand and despite following the directions re: timing for wrapping and cooking they came out too chewy. We wondered if the double wrap was too much with this brand. They looked great, but will have to try again.

    Reply

  3. 5 stars
    This was delicious, especially love the dipping sauce! Next time I may try only using one layer of rice paper.

    Reply

  4. Hi, I have tried this and it all disintegrated in the frying pan. The rice paper got soft with the heat. It still tasted great.. but I think you either need a lot of oil? Or where did I go wrong?

    Cheers, Susanne

    Reply

    1. Hi Susanne, Sorry you did not have luck with this recipe! I did not cook with oil and did not have any issue with my papers. I suppose temperature and rice paper type could play a role, potentially you let your rice paper get too wet when soaking. I hope you’ll try this again!

      Reply
5 from 2 votes

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