Asian Crispy Rice Paper Dumplings (Printable)

Golden and crispy rice paper parcels stuffed with a savory tofu and vegetable blend, ideal for an easy snack or meal.

# Ingredient List:

→ Filling

01 - 7 oz firm tofu, pressed and crumbled
02 - 1 medium carrot, shredded
03 - 3 oz shiitake mushrooms, finely chopped
04 - 1 small zucchini, shredded and excess moisture removed
05 - 2 spring onions, finely sliced
06 - 2 garlic cloves, minced
07 - 1 tablespoon soy sauce
08 - 1 teaspoon toasted sesame oil
09 - 1/2 teaspoon fresh ginger, grated
10 - 1/4 teaspoon ground white pepper
11 - 1 tablespoon cornstarch

→ Wrapping and Cooking

12 - 12 sheets rice paper, 8.7 inch diameter
13 - 2 tablespoons neutral oil for frying

→ For Serving

14 - Soy sauce or tamari for dipping
15 - Chili crisp or sriracha for dipping
16 - Fresh coriander leaves

# Steps:

01 - In a mixing bowl, combine crumbled tofu, shredded carrot, chopped shiitake mushrooms, squeezed zucchini, sliced spring onions, minced garlic, soy sauce, sesame oil, grated ginger, white pepper, and cornstarch. Mix thoroughly until all ingredients are evenly distributed.
02 - Fill a shallow dish with warm water. Submerge one rice paper sheet for 5 to 8 seconds until it becomes pliable. Place the softened sheet on a damp clean towel.
03 - Place approximately 2 tablespoons of filling onto the lower third of the rice paper. Fold the bottom edge over the filling, then fold in the left and right sides, and roll tightly into a rectangle or cigar shape.
04 - For enhanced crispiness, wrap each filled dumpling in a second moistened rice paper sheet using the same folding technique.
05 - Repeat the filling and wrapping process with the remaining ingredients until all rice paper and filling are used.
06 - Heat oil in a nonstick skillet over medium heat. Place dumplings seam-side down in the skillet, working in batches to avoid crowding. Fry for 2 to 3 minutes per side until golden brown and crispy on all surfaces.
07 - Transfer fried dumplings to a paper towel-lined plate to remove excess oil. Serve immediately with your choice of dipping sauces and fresh coriander garnish.

# Expert Advice:

01 -
  • They're crispy on the outside, tender and savory inside, hitting every texture craving at once.
  • You can prep the filling ahead and fold them while chatting or watching something, making it feel less like cooking and more like a relaxing ritual.
  • They're naturally vegan, gluten-free friendly, and honestly impress anyone you serve them to without requiring fancy techniques.
02 -
  • Pressing your tofu isn't optional—I learned this the hard way when my first batch turned soggy because I thought I could skip that step.
  • Squeezing moisture from your zucchini changes everything; it's the difference between crispy dumplings and disappointing ones that steam themselves in their own liquid.
  • Double-wrapping feels excessive until you taste how much crispier it makes them, then you'll never go back.
03 -
  • The moment you feel the rice paper soften in water, remove it immediately—overthinking this step leads to tears and frustration.
  • Seam-side down in the pan creates a seal that keeps everything together while it fries, making the final dumpling structurally sound.
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