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Crispy Rice Paper Dumplings You Can’t Resist: Vegan Delights

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Deliciously crispy dumplings filled with fresh veggies and your choice of protein, perfect for snacks or appetizers.

Ingredients

Scale
  • ½ pound Protein of Choice (ground meat, tofu, or chickpeas)
  • 2 medium Carrots, shredded
  • 2 cups Cabbage, thinly sliced
  • 8 ounces Mushrooms, chopped (can be omitted)
  • 3 cloves Garlic, minced
  • 1 tbsp Ginger, grated
  • 1 tbsp Low-Sodium Tamari/Soy Sauce (can replace with coconut aminos)
  • 1 tsp Toasted Sesame Oil
  • 2 packages Rice Paper Sheets, about 8-inches
  • Oil for cooking (neutral oil for frying)
  • ¼ cup Low-Sodium Tamari/Soy Sauce (can replace with coconut aminos)
  • 1–2 tsp Sriracha (to taste)
  • 1 tsp Toasted Sesame Oil
  • splash Maple Syrup (optional)
  • optional Toasted Sesame Seeds (for garnish)

Instructions

  1. Prepare Your Filling: In a large bowl, combine your chosen protein—whether it’s crumbled tofu, ground meat, or mashed chickpeas—along with shredded carrots, sliced cabbage, and chopped mushrooms. Add minced garlic, grated ginger, tamari/soy sauce, and toasted sesame oil. Mix everything together until well combined.
  2. Soak the Rice Paper: Fill a large shallow dish with warm water. Dip each rice paper sheet into the water for about 10-15 seconds until soft but still slightly firm as they will continue to soften when you fill them.
  3. Assemble the Dumplings: Lay the softened rice paper on a clean surface. Place about a tablespoon of the filling mixture in the middle of the wrapper. Fold the sides inwards and then roll up tightly from the bottom, ensuring the filling is secure inside. Repeat with the remaining sheets and filling.
  4. Heat the Oil: In a large skillet, heat about 2 tablespoons of neutral oil over medium heat.
  5. Cook the Dumplings: Once the oil is hot, carefully add the dumplings to the pan. Fry them in batches so they aren’t overcrowded. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
  6. Prepare the Dipping Sauce: While the dumplings are cooking, whisk together the tamari/soy sauce, Sriracha, toasted sesame oil, and a splash of maple syrup in a small bowl. Adjust the amount of Sriracha according to your spice preference.
  7. Garnish and Serve: Remove the dumplings from the skillet and let them drain on a paper towel. Serve them hot, garnished with toasted sesame seeds, alongside your dipping sauce. Enjoy every crispy, crunchy, filled bite!

Notes

Ensure not to over-fill your dumplings to prevent bursting. For extra crispiness, lightly spritz the dumplings with oil before frying.

Nutrition

Find it online: https://pennykitchenz.com/crispy-rice-paper-dumplings-vegan-delights/

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