Asian Crispy Rice Paper Dumplings (Printer View)

Crispy rice paper pockets stuffed with tofu and vegetables for a flavorful, light snack or appetizer.

# What You'll Need:

→ Filling

01 - 7 oz firm tofu, pressed and crumbled
02 - 1 medium carrot, shredded
03 - 2.8 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 or tamari for gluten-free
08 - 1 teaspoon toasted sesame oil
09 - 1/2 teaspoon grated fresh ginger
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
15 - Chili crisp or sriracha
16 - Fresh coriander leaves

# Method Steps:

01 - In a mixing bowl, combine crumbled tofu, carrot, mushrooms, zucchini, spring onions, garlic, soy sauce, sesame oil, ginger, white pepper, and cornstarch. Mix thoroughly until all ingredients are evenly distributed.
02 - Fill a shallow dish with warm water. Dip one rice paper sheet into the water for 5 to 8 seconds until pliable. Transfer to a damp clean towel.
03 - Spoon approximately 2 tablespoons of filling onto the lower third of the rice paper. Fold the bottom edge over the filling, then fold in both sides and roll tightly into a rectangular or cigar shape.
04 - For enhanced crispiness, wrap each dumpling in a second moistened rice paper sheet using the same filling and rolling method.
05 - Repeat the filling, rolling, and wrapping process with all remaining filling and rice paper sheets until 12 dumplings are formed.
06 - Heat oil in a nonstick skillet over medium heat. Add dumplings seam-side down in batches as needed. Fry for 2 to 3 minutes per side until golden brown and crispy throughout.
07 - Transfer dumplings to a paper towel-lined plate. Serve hot with soy sauce, chili crisp, sriracha, and fresh coriander leaves.

# Expert Advice:

01 -
  • They're ridiculously crispy on the outside and satisfying on the inside—the kind of snack that disappears before you realize it.
  • Genuinely easy to make once you get the rice paper folding rhythm down, which takes about three dumplings to figure out.
  • Works for vegans, people avoiding gluten, and anyone who just wants something that tastes indulgent but isn't.
02 -
  • Rice paper moisture control is everything—if your sheets are too dry they shatter before you can fold them, but too wet and they become gluey and tear. The warm water and damp towel method gives you the perfect middle ground.
  • Don't skip pressing the tofu or squeezing the zucchini; wet filling steam-pockets inside the dumplings instead of letting them crisp up, and you'll be disappointed.
  • The double wrap sounds fancy but it's actually the viral TikTok secret that makes these crunchier than a single-wrapped dumpling could ever be.
03 -
  • Don't let your rice paper sheets sit uncovered or exposed to air, or they'll become brittle and crack when you try to fold them—keep the stack sealed until the moment you use each sheet.
  • If your filling feels too wet after mixing, it probably is: stir in a bit more cornstarch and wait a few minutes for it to absorb the liquid before you start folding, because wet filling leads to steam and soft dumplings.
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