These Rice Paper Dumplings are crispy on the outside and filled with flavourful goodies on the inside.
These crispy Rice Paper Dumplings are a combination of two of my favourite things combined… Dumplings and Rice Paper rolls! Then dipped into a tasty homemade Gyoza dipping sauce to make them even better 🙂
They’re crispy on the outside, chewy and filled with flavourful goodies on the inside.
This recipe for Rice Paper Dumplings takes 20 minutes to make and is also vegan and gluten free, so everyone can enjoy them!
They’re also much easier than making dumplings and you can change up the filling to your liking.
If you love this recipe and rice paper rolls, you have to also check out my Vegan Summer Rolls that are just as delicious.
These Rice Paper Dumplings are inspired by the lovely Lisa from okonomi kitchen. I saw her make on these on Tiktok, and I knew I had to try them with my own twist! They're definitely a must-try!
Table of Contents
Ingredients to make Rice Wrapper Dumplings
- Rice Paper Sheets / Rice Paper Wrappers are the foundation of the dumplings. You can find them at your local Asian grocer along with most supermarkets
- Firm tofu is my preferred protein. You can also substitute with prawns or chicken if you’re not vegan
- Mushrooms have a nice umami flavour along with a meaty texture so they’re great to add in the filling
- Carrots give a nice sweetness and colour, just ensure you grate them finely so they cook quickly with the rest of the vegetables
- Green cabbage is also great as it goes with all vegetables and gives a little crunch
- Garlic and Ginger brings a beautiful flavour to the filling
- Sesame oil and Soy sauce are used to flavour the filling. You don’t need to add much as you will also have a dipping sauce. You can also use Tamari which is a gluten free soy sauce
How to make Rice Paper Dumplings
Make these delicious rice paper dumplings in no time at all. Follow my steps below.
Prepare filling
Shred cabbage and carrots finely. Finely dice garlic and mushrooms into small cubes. Using your fingers, crumble the tofu into small pieces
Cook filling
Sauté the mushroom for a few minutes in oil. Once browned add all the vegetables and tofu. When they’re half cooked and starting to soften, season and grate in some ginger.
Add soy sauce along with a dash of sesame oil, stir through and take off the heat. Stir in chopped spring onions and set the mixture aside
Make the dumplings
Dip a rice paper sheet in water for a few seconds and place it on a damp surface.
Add a spoon of the filling mixture in the centre of the sheet in a rectangle shape.
Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides so you will be left with a square/rectangle shape pocket.
Dip a second rice paper sheet in the water, place it on the damp surface, and place the pocket in the middle. Wrap the pocket the same way by folding from the bottom first and so on, to double wrap the filling.
Repeat this process until all the filling has finished
Cook the dumplings
Pan-fry the dumplings on medium heat for a few minutes on each side until lightly golden.
Serve with a dipping sauce, and enjoy your crispy Rice Paper Dumplings
FAQs
You can prepare the filling in advance, however, the dumplings must be made and eaten fresh
Yes rice paper acts as a wrapper to provide a crispy and chewy texture
Tips to make Rice Paper Dumplings
- Prepare and cut your vegetables and tofu in similar sizes so that they are mixed in well together and will cook evenly
- Only dip the rice paper sheets in warm for a few seconds. They will soften more as they’re handled. If they are oversoaked, they will be too sticky and won't crisp up.
- When wrapping the rice paper dumplings, ensure to wrap them on a damp tea towel or a wet chopping board. This stops the sheets from sticking to the plate and ripping when being wrapped
- Don’t overcrowd the pan when frying the rice paper dumplings. They can easily stick together so make sure there is enough room between them
- Make sure to eat them straight away whilst they're nice and crispy as they will soften. Keep them on a wire cooling rack if you are cooking in batches to keep crispy
More Crispy Recipes
- Fried Oyster Mushrooms (Vegan Fried Chicken)
- Crispy Sticky Tofu
- Spicy Tuna Crispy Rice
- Crispy Roasted Potatoes
- Crispy Chickpeas
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Rice Paper Dumplings photo on Instagram so I can share the love!
Recipe
Rice Paper Dumplings
Video
Ingredients
- 20 rice paper sheets
- 180 g firm tofu
- 200 g mushrooms
- 2 small carrots
- ¼ small green cabbage
- 2 spring onions
- 4 garlic cloves
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tbsp olive oil
- Salt and pepper
- Ginger
- Oil for frying
Instructions
- Prepare your filling by shredding the cabbage and carrots finely. Finely dice the garlic and mushrooms into small cubes.Using your fingers, crumble the tofu into small pieces
- In a large pan sauté mushrooms for a few minutes in oil. Once browned add all the vegetables and tofu. When they’re half cooked and starting to soften, season and grate in some ginger
- Add soy sauce along with a dash of sesame oil, stir through and take off the heat. Stir in chopped spring onions and set the mixture aside to cool down
- Make a dipping station with a tray of water, along with a wet chopping board or damp clean tea towel to wrap the rice paper dumplings on
- Dip a rice paper sheet in water for a few seconds and place on the damp surface. Add a spoon of the filling mixture in the centre of the sheet in a rectangle shape
- Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides so you will be left with a square/rectangle shape pocket
- Dip a second rice paper sheet in the water, place on the damp surface and place the pocket in the middle. Wrap the pocket the same way by folding from the bottom first and so on, to double wrap the filling
- Repeat this process until all the filling has finished
- Pan fry the dumplings in your preferred oil over a medium-high heat for a few minutes on each side until lightly golden
- Serve with a dipping sauce, and enjoy your crispy Rice Paper Dumplings
Pallavi says
Looks absolutely amazing! Going to try it out.
Ayeh says
Yayy enjoy Pallavi xxx
Saleha says
I am going to make it on
My son birthday party. It looks delicious.
Ayeh says
Yayy happy birthday to your son xx Enjoy dear , Send me a picture on Instagram, would love to see your remake xx
Kim says
Great recipe. They were delicious. Thank you!
Ayeh Manfre says
Amazing to hear Kim!
Yara says
I was just wondering if I can change the tofu for chicken, I'm making a dinner and we don't have tofu.
Ayeh Manfre says
Yes of course! You can use any protein or veggies you like 🙂
Duyen says
Super easy recipe where the dumplings were crispy on the outside and crispy inside! We're going to make these again and experiment with a few other fillings, too!
Ayeh says
So glad to hear Duyen, the fillings are endless right 🙂
Nancy says
Can these be frozen?
Ayeh Manfre says
You can freeze the filling, then roll and fry when ready to eat 🙂
Amber says
Great recipe! So is that 132 calories per dumpling or 132 calories for the entire serving of 10-12 dumplings?
Ayeh Manfre says
So happy you liked these! Per dumpling 🙂
Angela says
Made these but modified the filling. They didn't fry up as crispy as the video so we had to eat them with a knife and fork. Maybe out filling was too moist? Used broccoli slaw, grated beets and tofu.
Ayeh Manfre says
The filling shouldn't be water as it can cause that. Also make sure to only dip the rice paper sheets in water for a few seconds. Over soaking them wont allow to become crispy xx
Polly says
Can't wait to try these. Do you think they could be made with Napa cabbage? I'd worry about it being too wet. But when my Chinese mum makes regular dumplings she shreds Napa, adds salt, lets it sit 10 min, then squeezes out excess liquid.
Ayeh Manfre says
Sure thing lovely! I think thats a great tip to squeeze the liquid out first x
Josée says
I made these last week and will be making them again today. So easy and so so delicious.
This is now my favorite thing to make ans eat.
Five stars is not enough
Ayeh Manfre says
Oh yay so happy to hear this!
Sharn says
Oh wow. We tried this recipe and it was a sticky jelly fish like mess. I don't know what happened. Maybe too big, or paper too wet. Definitely not crispy when we sat down to eat. I was really looking forward to it too. Do you fry on medium or high heat? 🙁
Ayeh Manfre says
Oh no, it sounds like the rice paper sheets were oversoaked. They only need a quick dip in water as they will be too soft and wont get crispy. I have some tips to help xxx
Also fry on medium-high and keep on a wire rack when cooking in batches
Lauren says
Absolutely delicious! It’s on our dinner rotation now!
Ayeh says
Yay so happy to hear lovely!
Shreya Agarwala says
Tried out this recipe and it came out YUMMMM.... So so good .... My second favourite dish to make with rice paper.
Shreya Agarwala says
Loved the recipe. So soooooo good.
H says
These look great! Can you freeze these before frying? Or is the rice paper too delicate?
Ayeh says
Freezing unfortunately wont work as the rice paper sheets will tear as they're so soft and delicate.
You can however prep the filling and freeze it so that way, all you have to do is roll them and fry 🙂
Caityj says
Really love the flavor but can’t get the frying right! They’re crispy, but the heat of the filling makes them soggy by the time they are cooled down (we cool them on a rack)… any pointers?
Ayeh Manfre says
So happy you love the flavors! Yes they do need to be eaten soon after they are cooked as the rice paper sheets are quite delicate and will soften more the longer they are left. Also make sure to only dip the sheets in water for a few seconds as oversoaking will prevent them becoming crispy 🙂
Becky says
Hi! Do you think these could be baked instead of pan fried?
Ayeh says
They wont have the same crispiness or texture dear unfortunately
Shreya Agarwala says
Tried out this recipe and it came out YUMMMM.... So so good .... My second favourite dish to make with rice paper.
Ayeh says
Yay so glad to hear dear xxx
Tammy says
Can these be cooked in an air fryer?
Ayeh Manfre says
Yes they can, they wont be as crispy though. Ensure to spray a good amount of oil x
Kristen says
So tasty, but mine did not get crispy. Any suggestions? I used about 1T of oil in my frying pan and cooked each side about 3 minutes.
Ayeh Manfre says
Hi lovely, make sure to only dip the sheets in water for a couple of seconds as they soften themselves. If they're over-soaked, they wont get crispy x
Laure says
I tried this recipe today and it was easy to make and absolutely delicious! Will for sure do it again! Thank you
Ayeh says
Oh yay so happy you loved it Laure 🙂
Anna says
Amazing!!!
Ayeh says
Yay so glad you loved them too!
Elise says
I made these last night and they were so delicious and easy to make! Will definitely make again ☺️
Ayeh says
So glad to hear Elise xxx
Tara says
Sooo amazing we love those
Ayeh says
Yay so happy you loved them Tara xx
Amy says
Easy, delicious, a family favorite!!!!! Make these, you won't be disappointed.
Ayeh says
So happy you loved these Amy 🙂
Lauren says
Are there different types of rice paper? When I went to fry them it made a huge sticky mess in the pan and they fell apart. Experimented with different temps but the same thing happened— where did I go wrong? Just ate the filling by itself and it was very good lol
Ayeh Manfre says
Oh no, that doesn't sound right. Make sure to only dip the sheets in water for a couple of seconds as they slowly soften themselves. They are delicate so you dont want them over-soaked as they will rip. Also are you using 2 rice paper sheets?
Dimple says
Super easy to make and super delicious to taste ♥️
Ayeh says
So glad you liked them 🙂
Simona says
What an amazing recipe! So easy and scrumptious
Ayeh says
Hehe they sure are scrumptious 🙂
SandraD says
These were so good! I love the flavors and how crispy they turned out.
Ayeh says
Yay the crispiness is the best part 🙂
Rhi says
Amazing recipe which I've used leftover veg for! Thanks again 🙂
Ayeh says
Great idea lovely for veggies, you're so welcome xx
Kaitlyn Maher says
These are SO easy and so quick to make! I finished a long day work and I was so tempted to order out but I saw this video and had to try them instead! The flavours are 10/10 and I was very proud of myself! You have to try them, I’m feeling like a master chef
Ayeh says
Awww makes me so happy to hear lovely, so proud of you too huni!! xx
Cerise says
I made these dumplings with your peanut sauce yesterday. It was crispy on the outside and incredibly tasty. Can't wait to try more of your recipes.
Mina says
Hi Ayah,
Is it 132cal per one dumpling? Xx
Ayeh says
Yes dear, but it doesnt include the frying oil xx
Dee says
Hi! Do I need to drain the water from the tofu, like press it, or is it ok to just drain it out of the package and then use it as is?
Ayeh says
No need to press it dear, I just simply drain and press the excess with paper towels x
Lina Thompson says
I loved this recipe!! So easy to make and the flavour is out of this world! Thanks Ayeh
Ayeh says
So glad to hear Lina, youre so welcome sweety xxx
Nina says
Perfect flavorful dinner! This is the kind of recipe that makes healthy eating so delicious and was fun to make.
Thank you!
Ayeh says
Yay love this and couldnt agree more xx
Sabreena says
Such a simple and delicious dish
Amazing flavours
Look forward to trying your other recipes
Ayeh says
So glad to hear lovely, cant wait to see what else you try xxx
Armagan says
These dumplings are so tasty, so versatile and healthy. I made the filling with sweet potatoes, carrots, zuchini, green onions, garlic and ground beef. They were such a hit, even my son who is not a vegetable lover, devoured them in minutes. Definitely doing them again this week.
Megan says
Looks delicious…can you freeze them once cooked?
Ayeh says
The filling can be frozen, but not the dumplings. The rice paper is very delicate so they wont be very good once frozen and then thawed xx
Alyssa says
These turned out so delicious!! The recipe is so perfect and can be easy changed depending on your veggies and protein of choice!! They are also so quick and easy to make as well. A must try recipe!!
Ayeh says
Yay so happy you loved them so much Alyssa xxx
Sydney says
Great hack for gf dumplings!
Ayeh says
So good 🙂
Sanika says
Such an easy yet delicious recipe. I replaced the tofu with chicken and green cabbage with purple cabbage. Thanks Ayeh for sharing your quick and easy recipes!
Ayeh says
Oh great, you are most welcome dear. So glad you enjoyed them xx
Mel says
Made these last night and they were crispy and delicious. Definitely on my rotation menu, so yum
Ayeh says
Yay lovely to hear Mel xx
Sarah says
Can we wrap them and place them in the fridge overnight?
Ayeh Manfre says
Its best to make the filling ahead of time, then roll and fry them when ready to eat 🙂
Brianne Williamson says
Help
Mine stuck to the pan and I couldn’t get them to work. Was I using the wrong oil? The filling was amazing and we had them cold which worked as well.
Ayeh Manfre says
Oh no sorry to hear! Most oils will work fine, I have used both sunflower and also olive oil myself. Were the outside of the dumplings too wet when you came to fry them?
Rozy says
These were absolutely easy to make and so delicious!
Ayeh says
Yay love it Rozy xx
Nicole I says
This recipe was so easy to follow and was absolutely delicious! Will definitely be making these again 10/10
Ayeh says
So happy to hear Nicole! Theyre super easy and great 🙂
Jessie says
Sooo filling and fulfilling and just plain yummmm! And was actually fun to make with the rice paper rolls.it was a big hit with everyone in The fam.
Ayeh says
They are so fun to make right! So glad your family loved them x
Angela says
Can these be made in the air fryer?
Ayeh says
I havnt tried myself but I've heard they can. I would spray the tops well with oil spray xx
Yvonne says
Absolutely delicious filling. However my rice paper wrappers stuck to the pan and never fried up brown. I did not use a Nonstick pan, but there was oil in the pan. Any suggestions for next time so they don’t stick and tear apart?
Ayeh says
Oh no they shouldn't stick dear, make sure not to oversoak them in water. Just a quick dip as they soften while theyre being filled and wrapped
Claudia says
Hi Ayeh, these are absolutely delicious!! My family and I have already made them a couple of times. Quick question though - any suggestions for the rice paper being really sticky in the pan? Thanks so much 🙂
Ayeh says
Yayyy so glad you all love them!! Make sure to only dip them in water for 1-2 seconds as they soften while being wrapped. Otherwise they can be very wet and will stick xxx
Jasmin says
So delicious. Easy to make. Worth the prep. Everyone devoured!
Ayeh says
Hehe yes so true! So glad you all loved it xx
Felysha Knight says
These dumplings were so easy to make and so delicious!!! I made them with pork mince instead of the tofu and the result was great. We had fun making them, we’re very crispy and certainly passed the Crunch test!!! Yum yum!
Ayeh says
Love that! Crunch test was a success hehe xxx
Annelotte says
They where amazing
Ayeh says
Yayyyy xx
Nargaes says
I am working in childcare omg I try this recipe with our kids, it was soo easy and healthy they kids enjoyed it 🙂
Ayeh says
So lovely to hear this dear, especially that the kids loved it too!
Christine Kassabian says
I am obsessed with this recipe. Never thought to make dumplings with my rice paper sheets and fry them. This recipe is so tasty and a fun one to make with family and friends. Highly recommend!
Ayeh says
Hehe yayyy I've been obsessed with it too!
Sara says
I made these two days in a row they are THAT good !!!
Ayeh says
Hehe me too!! xx
Sandra says
They are truly simple and delicious we filled ours with a mix out of zucchini, carrots, cabbage and pulled pork! We had it for dinner and again the next day for lunch! Yum yum
Ayeh says
Hehe yay so glad to hear, I had it two days in a row too!
Yvette V says
So good and you can definitely change around the protein to whatever you are in the mood for. I can’t wait to try other recipes!
Ayeh says
Perfect lovely, yes the filling is so versatile isnt it xx
Bianka says
Loved this, tried it right after I saw the video. Can not wait for more recipes!
Ayeh says
Hehe yayy love this, so many more to come xxx
Leyah says
Loved this recipe! Never thought to pan fry rice paper wrappings, so cool! The kids loved the crispy, chewy texture. Made it with a beef filling this time, will try chicken or shrimp next time. Also made Ayeh’s peanut sauce on the side. So yummy!
Ayeh says
Yay sounds so good and so happy the kids loved them too!
tamra says
i absolutely love them so much. they were so good!!
Ayeh says
So great to hear lovely 🙂
Kathi says
Absolutely my favorite dish since trying! We added some chilli to spice it up and it was so delicious and simple to do at home!
Ayeh says
Hehe they've become a family favourite in my house too!
Saziare says
Absolutely loved this recipe. So easy but still so delicious. Lots of fun to make as well. You can really customize this and add whatever ingredients you like!! Thank you so much for the recipe!!
Ayeh says
Super fun to make arent they!! Yes you can mix and match the filling too 🙂
Rachel says
I made this and it was so delicious!! So east to make, quick and my whole family loved it!! I’m definitely making these again can’t wait
Ayeh says
Yayyy so glad you all loved them!
Tennille says
I just made these with some leftover dumpling mix, and OH MY GOODNESS. These are to die for!!! Thank you for yet another game changer xx
Ayeh says
Hehe awww love this!! So happy you love them so much xxx
Ola says
Yummy love your recipes ❤️❤️
Ayeh says
Thank you so much!!
Sandra says
Hey Ayeh,
Loved this! I fired the dumplings and they were initially crispy but then went soggy. Do you have any tips? I used a very shallow fry of olive oil.
Thanks for your help x
Ayeh says
They will soften slowly dear once cooked as the rice paper sheets are so delicate. So they're best eaten fresh while they're nice and crispy 🙂
Liz says
Whet is the best type of oil to use when frying? Thanks!
Ayeh Manfre says
A high smoke point oil is best, Ive used sunflower or avocado oil x
Cerise says
I made these dumplings with your peanut sauce yesterday. It was crispy on the outside and incredibly tasty. Can't wait to try more of your recipes.
Ayeh says
Love that you combined both recipes together yum!!!
Peggy says
Omg. Out of this world. It was a hit at the birthday party and I have been making them since.
Ayeh says
Oh love this idea for a party!! xx
Sanaz says
These are the best!! Simple to make but oh so delicious to eat.
Cant recommend enough… ohhh and they taste even better the next day.
Ayeh says
So glad you loved these so much too dear 🙂
Mihaela says
Omg, delicious! We love this❤️
Ayeh says
Yayy so happy you love them too!
Maja says
Made it for the first time and was wow how simple and crunchy it was. So yummy
Ayeh says
So lovely to hear Maja xxx
Court says
THE BEST OMG!
These were such a hit and not one leftover in sight!
Thanks Ayeh! 🙂
Ayeh says
Awww love this!!
Lillian says
I’m glad I saw this recipe on my email from you, I’m making it for a appetizer on New Year Eve 2021 I am so excited, I’ll try to send you a message to your email.. have a safe and wishing you all the best for healthy and prosperous new year *2022*
Ayeh says
Yay so happy to hear lovely! How did they turn out? send me a pic on IG xx
Manasa Deepak says
Loved the recipe and tried it along with my sister! Turned out to be so delicious
Ayeh says
Yay so glad you both loved it darling! They looked so good!
Kristen says
Great recipe, these turned out beautifully and will be on the rotation from now on!
Ayeh says
Yay love this!! They're on our rotation too hehe
Roni says
Saw a photo of these making the rounds and had to find a recipe. Glad I found yours, SO GOOD!! I've never used rice paper before and am now wondering why, it's so quick and easy. Thanks for an inspired lunch!
Ayeh says
Awww love this! So glad you loved them so much xxx
Louise LJ says
Absolutely amazing - my new favourite food ! I made mine with teriyaki tofu, first time I fried in pan and they were yummy, but second time I used the air fryer and they were insanely good - super super crispy … so obsessed I’m having them again tonight
Ayeh says
Yay love this! I need to test airfrying them too 🙂
so happy you loved them Louise xx
Blair Armstrong says
Darn, now you make me want to buy an air fryer, that I've trying to avoid, ugh. lol
Natalie Cotsis says
These are so yummy! The concept is brilliant because once you know what you’re doing you can change the contents on the inside of the dumpling and still get the delicious result and that beautiful crunch! We made these two days in a row. Love your recipes <3
Natalie Cotsis says
These are so yummy! The concept is brilliant because once you know what you’re doing you can change the contents on the inside of the dumpling and still get the delicious result and that beautiful crunch! We made these two days in a row. Love your recipes <3
5 stars 🙂
Ayeh says
Yes so true!! You can change up the fillings as you like 🙂 So happy you loved these Natalie xxx
Wendy says
thanks for your recipe, made something similar, very grateful
Ayeh Manfre says
Great to hear you liked them Wendy 🙂
Gina says
I just made these and all I can say is…
Wow!! My picky 10 year old at every bite.
Ayeh Manfre says
Hehe yay love this! The best compliment 🙂
Sarah says
Delicious!
I wonder if these would work in the air fryer?
Ayeh Manfre says
So glad you liked them Sarah! They do however they're not as crispy. Spray them well with oil spray 🙂
Cristina says
Absolutely Delicious, easy to follow recipe the family loved them. Will definitely be a midweek staple on our house
Ayeh Manfre says
Yay so happy you and your family loved them Cristina!!
Maghi says
Made these using fresh green prawns instead of tofu , family loved them !!!!
And the dipping sauce … wow … they couldn’t get enough !!!
Ayeh Manfre says
Yay so happy you all loved them! With the sauce is the best combo 🙂
Christine says
The flavors in this recipe are incredible! My husband isn’t a fan of tofu so I replaced that with ground pork. I also tried rolling them like a salad roll with only one wrapper because my doctor wants me eating low carb (after doing that, I can definitely see why you use two sheets!). Next time I will just make the filling and eat it from a bowl because I don’t need the wrapper, but I will definitely be making it again because this is absolutely delicious. Thank you for an amazing recipe!
Ayeh Manfre says
Oh yay so glad you loved them and made substitutions along the way lovely! xxx
Micheline says
Can you prepare these ahead of time?
Ayeh Manfre says
You can prepare the filling and even freeze extras. Then wrap and fry when ready to eat xx
Luciana says
These look sooo good! thanks for sharing. ♥
Ayeh Manfre says
You're most welcome dear x
Herbert Francis Ocbina Flores says
Love this recipe. Thank you so much for this.
Ayeh Manfre says
yay so happy you loved these too!
Cherie says
Mine stuck so bad to the fryinf pan and ripped apart. I was using a stainless steel frying pan with about a 5 mm oil. I had to scrap the whole production. Any suggestions?
Ayeh Manfre says
Oh no sorry to hear. Try a nonstick pan and only dip the rice paper sheets in water for a few seconds as oversoaking them can make them too delicate.
Lynne says
I made these. They were good but how do you stop them from becoming soggy? They were crispy when they came out of the pan but I left them on a plate for 10 minutes and they were soggy
Ayeh Manfre says
They need to be served straight away as the longer they are left, they will soften as the rice paper sheets are very delicate. I rest them on a wire rack while cooking the remaining to keep them crispy x
Ron says
I’ve tried these in an air fryer and on the stove and they are never crispy and look nothing like yours! Any thoughts?
Ayeh Manfre says
Make sure to only dip the sheets in water for a couple of seconds as they soften while you're wrapping them. If you oversoak, they will be too wet and wont get crispy
Talana Nelson says
I did something wrong?! I used spring roll papers and they held together until I tried frying them at which time they totally fell apart in the pan.
Any suggestions because I definitely want to try again.
Thank you
Ayeh Manfre says
Hi Talana, oh no that doesn't sound right. Make sure to use rice paper sheets and only dip in water for a couple of seconds, dont oversoak them xx
Michelle says
My partner is not a fan of tofu but these look delicious! Could I substitute the tofu for a little cooked and well drained chicken mince?
Ayeh Manfre says
Yes totally! Feel free to change up the protein as you like 🙂
Jen says
What’s the dipping sauce recipe pls?
Ayeh Manfre says
Hi Jen, its linked at the bottom of the recipe card. Or you can also search dipping sauce on my website too xx
Hannah says
So easy to make, but taste absolutely sensational! Love your recipes, Ayah.
Ayeh Manfre says
So glad to hear Hannah! Cant wait to share more x
Elizabeth Gibbs says
Hi! What veg oil for frying is recommended? We used Grapeseed oil and the dumplings didn’t crisp up much and the crispiness didn’t last long after taking them out of pan. Any suggestions? Loved the filling! x
Ayeh Manfre says
I've used sunflower oil here. Make sure not to oversoak the rice paper sheets. They only need a quick dip in water as oversoaking wont allow them to crisp up. Hope this helps xx
Laura says
Making this now. It’s not clear when to add the garlic.
Ayeh Manfre says
Add the garlic when sautéing the veggies and tofu 🙂
Eva says
I love when a recipe comes together so nicely and easily. I absolutely loved these and they turned out perfect. Next time I think I'll just eat the filling as a stir fry though. It was delicious by itself.
Ayeh Manfre says
So happy you loved them so much Eva, yes the filling is so yummy with rice itself hehe xx
Max Matluck says
Bout to start sautéing these veggies but I’m so excited to make these!!! My gf is plant based so this recipe is perf for us 🙂 time to cook byeeeee and happy new year!
Ayeh Manfre says
I hope she loves them 🙂 HNY!!
Carla Hair says
This recipe was delicious! My entire family devoured it!
Tim says
Really tasty. Ensure you use a good non stick pan and about a small amount of oil, making sure you oil is very hot. Ensure you move gyoza as soon as you put them in the pan as they will stick really quickly.
Linda says
Sooooo simple; yet good!
Kate says
THESE ARE AMAZING!!!!!!! I kept seeing the video pop up on my social media so I had to try them with the gyoza dipping sauce. A new favorite.
Ayeh Manfre says
Oh yay!!
Kerry says
These dumplings did not disappoint. Easy to follow recipe and so delicious. This will definitely be in the mix going forward. Don’t forget to make the dipping sauce as well. So good!
Ayeh Manfre says
So glad you loved them Kerry, and with the sauce they're even better x
MG2023 says
What can you use in place of mushrooms, which I am allergic to, for a similar effect?
Ayeh Manfre says
You can use any other veggies such as bell peppers would be great too 🙂
Lindsay Cooper says
These were so easy and SO delicious! I made them as a side dish alongside soy-glazed chicken with ginger scallion oil, but really they could have easily been a main course. Made everyone in my family very happy. They do lose their crunch rather quickly (though it really doesn’t alter the taste), as the recipe warned, so I cooked them, then cooked our main, then reheated these in the air fryer the last several minutes. Everything was perfect.
Ayeh Manfre says
So glad you loved these Lindsay! Yes they do need to get served and eaten quickly. Keep them on a wire rack next time once cooked to keep them more crispy 🙂
Mrs. Metteke VandenBout nBout says
Can you freeze them once made.
Recipe for dipping sauce.
Ayeh Manfre says
You can freeze the filling then wrap and fry when ready to eat! The sauce is also on my blog and linked in the recipe card x
Blair Armstrong says
ok, made them, you're right, LOVED THEM! I made some with tofu, and some others with ground pork, and both were awesome. But, mine burned quickly, and blackened, what's the secret to get them to look like yours?
Ayeh Manfre says
Oh yay! So glad you liked them! The oil could have been too hot if they blackened, fry on a medium heat 🙂
Lavinia says
Had to try these out, they just looked amazing! I now know why these are your favourite. There now mine. So essay to make too
Ayeh Manfre says
Lovely to hear 🙂
Alice says
You don't mention what setting the stove should be at to sauté these.
Low, med, high?
Ayeh Manfre says
Saute over medium-high heat 🙂
Denise says
It may help to always use a non stick frying pan so the wrappers do not separate and fall apart. Great recipe!!
Ayeh Manfre says
Yes non stick is always best 🙂 Yay so happy you loved them!
Eileen says
Good morning, i am allergic to soy sauce, what else can i use to do the dumpling sauce
Ayeh Manfre says
Are you able to have tamari?
Haily says
Hi Eileen, maybe coconut aminos or organic tamari sauce. Both are used as a soy sauce alternative.
Yardboy says
Made these last night and while the filling is great, they were just a mess - they started to fall apart after one bite, after two it was just a pile of stuff on the plate. Any tips on keeping them together? I had to cook them in 2 batches, they were crispy when they came out of the pan but too hot to eat immediately, and in the few minutes it took to cook the second batch, the first was already getting unmanageable. Thanks!
Ayeh Manfre says
Oh no sorry to hear! Make sure to only dip the rice paper sheets in water for a couple of seconds. If they're oversoaked, they will be too delicate and soft so they can tear very easily. Also ensure to double wrap in 2 rice paper sheets. Hope this helps xx
Moira says
My wrappers didn’t crisp up at all. Totally mushy, especially on the edges. I left them in the pan longer, thinking that might help, also varied the amount of oil (I wasn’t sure how much to use). They only burned when I left them longer. What am I doing wrong??
Ayeh Manfre says
Oh no, it sounds like your rice paper sheets were too wet. They only need to be dipped in water for a few seconds as they continue softening while you wrap them. If they're over-soaked, they wont get crispy and can tear
Anne says
So amazingly delicious and easy to make once you figure out the rice papers.
Ayeh Manfre says
So glad you loved these Anne xx
Lauren says
So good and healthy!
Michelle Henderson says
Gosh I hope everyone else was able to do this. I ended up in tears ordering a pizza! The rice paper was hard to fold and kept cracking. Then, mixture was a little too runny. I followed instructions exactly. Then, when cooking them, they stuck to each other and then they stuck to the spatual when I would turn them and they all ripped open and it was just a mess. Picture on recipe looks good. You don't want to see the mess mine came out to be. Will never attempt this again.
Ayeh Manfre says
Oh no, sorry to hear this. The rice paper sheets are quite sticky so I haves some tips noted to ensure there is enough space in between them as they can stick together. Also make sure not to oversoak the rice paper sheets, only a quick dip in water as they soften while being wrapped
Dawn says
Delicious filling and they came out crispy for me. I had a really hot pan. But they came out too oily. I tried deep frying them, way too oily. And pan searing and both ways I found them to be just too oily. Maybe a better non stick pan with very little oil would be better. The rice paper will stick too easily if it isn't non stick but I don't like to use Teflon. I have a ceramic pan for non stick but it wasn't enough. Or I would try maybe an air fryer instead.
Ayeh Manfre says
Hi Dawn, so happy you loved the filling. Sorry to hear they came out too oily. You wont need to deep dry them, however a non stick pan is best with a small amount of oil over medium-high heat. Yes you can air dry too xx
Norma says
Hi Ayeh
Your directions were clear and simple and the ingredients are tasty. However, I had a problem with the texture of my dumplings and wondered if you could shed some light on it. Because I was making them solo, I made all 13 dumplings and the proceeded to fry them 3 at a time. Each batch of 3 took about 10 minutes to brown in my cast iron fry pan. I noticed the uncooked dumplings were beginning to really stick to the plastic plate so I put a damp paper towel under them until they could be cooked. The result was that many of them were soggy and greasy. So....next time I make them I think I'll just make 3 and then fry them. Meanwhile I'll make 3 more and fry them so they're not sitting waiting. Or I could ask someone to help fry them while I roll the dumplings. Any suggestions why they took so long to brown? Thanks for any advice. We loved them (except for the texture).
Ayeh Manfre says
Hi Norma, so happy you liked the taste. As the rice paper is quite sticky, I have some tips noted to wrap on a damp tea towel or wet chopping board which will stop them from sticking to the plate. They only need to be fried for a few minutes on each side to brown and crisp up, not sure about the cast iron pan though. They do need to be eaten when hot to be the crispiest as they will soften the longer they are left. You can also let the cooked batch rest on a wire cooling rack to keep them crispy while cooking the next batch. Hope this helps x
Fab says
Made it and it tasted fantastic! Used sweet chilli sauce instead!
Ayeh Manfre says
Yay great to hear Fab!
Adam says
You should specify more details on the rice paper. The paper I used got really slimy and sticky and didn't fry like yours did. We had to throw it all out. The filling tasted great though!
Ayeh Manfre says
Oh no sorry tp hear this. Any rice paper sheets will work. It sounds like the rice paper could have been over-soaked. You only need to dip in water for a few seconds as they soften when being filled. if over-soaked they will be too wet and won't get crispy. Hope this helps 🙂
Haily says
Absolutely amazing and full of flavor! I love trying new things and this was my first time cooking tofu. Definitely worth making!
Ayeh Manfre says
Yay amazing to hear!!
JR says
These were SO good, easy, and relatively quick. I used chickpeas (which I mashed as they cooked) instead of mushrooms and tofu due to dietary restrictions, and served with the gyoza sauce. This is definitely going on the rotation. Thanks!
Ayeh Manfre says
Oh yummy sounds like a great alternative! So glad you liked them so much 🙂
Linda says
I've made this twice and both times the rice paper was really stiff after I soaked it for a few seconds and impossible to roll up, so I soaked it longer, like maybe 1 minute. Then it was super easy to roll but took forever to crisp up in the pan and the dumplings constantly stuck together. The filling tasted great but it was such a pain to make these dumplings with the rice paper. Any help?
Ayeh Manfre says
Hi Linda, glad you liked the filling and sorry to hear the other issues. If you're soaking the rice paper for 1 minute, they are being oversoaked so they wont crisp up. Wrap the rice paper on a wet surface like a wet kitchen towel or wet chopping board. Also make sure they are not touching in the pan as they will stick (check out my tips, I cover all of these there too 🙂
Kerry says
When I made the dumplings they didn’t crisp up they became like glue and sticky.
Not sure what went wrong and what caused this to happen. Any advise?
Ayeh Manfre says
If the rice paper are oversoaked, they wont crisp up and will be very wet and sticky. Only dip in water for a few seconds as they soften while you are wrapping them xx
Elodie says
this is soooo good thank you for sharing !
I also had the filling with some rice. it was absolutely gorgeous.
Ayeh Manfre says
Wonderful to hear!I do that with leftover filling too 🙂
Julia says
The PERFECT easy vegan filling!!!
Only thing I chose to add is a teaspoon of Red Curry Paste for depth of flavor.
Turns out the small sized rice paper sheets are best for this or the packets will turn out too big to eat elegantly.
Gyoza dipping sauce is the perfect companion to these killer dumplings.
Ayeh Manfre says
Oh yummy I need to try that too! So glad you loved them Julia, and yes with the sauce too the perfect combo!
Collette says
Help! So mine didn't crisp up and after reading other comments it sounds like my paper was too wet. I'd leave in for about 30 seconds or so. When I tried dipping sheets for just a few seconds, they'd crack whenever I folded them. Advice? Would love to make again!
Ayeh Manfre says
Hi lovely, oh yes 30 seconds is way too long as they're so delicate and get too soft so wont get crispy. Wrap them on a damp tea towel or wet chopping board. This helps soften them without getting overly soaked. Hope this helps 🙂
Esther says
The fact that the rice paper should not be soaked for more than a few seconds really should be in the actual printable recipe, front and center, in bold type, since it effects whether this recipe is a success or not. I soaked mine too long (did not see that small note until reading through the entire blog post later) and they would not crisp up after cooking for a very long time, and eventually completely fell apart.
Ayeh Manfre says
Hi Esther, I have it noted in the recipe along with the tips section. Hopefully they turn out nice and crispy the next time you try them xxx
Cecilia says
Wow these are delicious! I can't wait to make them again and again 🙂
I would recommend adding more ginger, garlic, soy sauce, and sesame oil for a true flavor bomb! Also, I rolled some nori sheets in to add an extra crunch and that turned out to be good too.
Thank you for sharing this amazing recipe!!!
Ayeh Manfre says
Love the sound of the addition of nori sheets too! Yum!
Elicia says
My family loved these and they arent greasy! I think that the crepes are soaked in water to soften, prevent them from soaking up any grease. Delicious and healthy!
Ayeh Manfre says
Yay great to hear!
Jean Phillips says
Hi Ayesha ! Loved, loved, loved these ! ♥️ So delicious. So anyways, I liked them so much I decided to make these appetizers for the football game along with the Gyoza dipping sauce . Everyone loved them . Only thing I had done differently was adding ice berg lettuce to it. Not on the inside . Once they were cooked I wrapped each one in a small piece of iceberg lettuce. It was easy to handle ( not hot ) and provided a little more crunch . Thank you, so much for sharing . Onwards to try the no knead focaccia bread ! Wish me luck !
Ayeh Manfre says
Oh amazing to hear!! I need to try them with lettuce wraps on the outside yum!!! Cant wait to hear about your focaccia xxx
astrid says
it sticks to the pan and falls apart!
Ayeh Manfre says
Oh no sorry to hear, that shouldn't happen. I have some tips noted on this to help. Make sure not to oversoak the rice paper sheets as they will become too soft and sticky and can fall apart. Only dip them in water for a few seconds. Hope this helps x
Joanna says
Double wrapping!!! I've never thought about it! Genius! This will solve all the problems
Ayeh Manfre says
Makes them crispier and hold together better 🙂
Cindy says
I made these for a lunch I served my friends who had traveled to Asia with me. Each guest assembled their own and I fried them up. They are fun to make and delicious!
Ayeh Manfre says
How fun love this!
Carmen says
I loved the filling for these dumplings! Super tasty! However I think next time I will roll them up like spring rolls because I personally find that easier and neater and I'll also cook them in the airfryer instead of shallow frying them because they were a bit too greasy
Ayeh Manfre says
So glad you liked these Carmen! Sure thing, rolling would be great too xx
Elisa says
Can u freeze these once u cook them. For how l9ng
Ayeh Manfre says
You can freeze the mixture once cooked, but its best to wrap and fry them fresh xx
Hine Castle says
I love the it and cannot wait to make again
Ayeh Manfre says
Thrilled to hear yay!!
Emily says
What kind of dipping sauce do you use
Ayeh Manfre says
Hi Emily, I have it linked in the recipe card. Its posted on my page, you can also search Gyoza dipping sauce xxx
Jessica W says
This was really delicious! I didn't have rice paper, so I used Nasoya Egg Roll Wraps instead and it worked beautifully!
Ayeh Manfre says
Oh love that sounds great!!
Niamh says
I just cooked these, left out the cabbage and added sweet corn, bamboo shoots and chopped shrimp. I did them in the air fryer 390 for 8 minutes. The last batch came out pretty crispy. They were all delicious!
Ayeh Manfre says
sounds perfect! so happy you loved them so much xx
Robert says
Filling turned out great however cooking them turned disastrous. Any tips on frying these?
Ayeh Manfre says
Oh no, what seemed to be the problem? I have a tips section with some information especially on how to roll them as that could be the problem. If the sheets are oversoaked, they will end up being too soft and can break open
chris says
Thanks for the amazing recipe. I've a question
can the rice paper dumplings be frozen for later used or prepare
ahead in the morning and pan fry later in the evening?
Ayeh Manfre says
You can pre-make the filling and freeze it for next time, but the dumplings are best when rolled and cooked fresh as they're very delicate and don't freeze well
Faith A. says
Hi, this looks amazing! I'd like to try making this but first, may I know what mushroom did you use? Thanks in advance!
Ayeh Manfre says
I used Swiss brown and shitake mushrooms 🙂
Isabella says
I made these today. Turned out good - but I highly recommend double wrapping. I didn't have enough rice paper wrappers and did it only once - big mistake. they didn't hold up to the frying. But they were still delicious. Will definitely be making them again!
Ayeh Manfre says
The double wrapping is very crucial as they are quite delicate, but I'm happy you still loved them 🙂 Next time they will be even better!
Jess says
So delicious and so easy!
Ayeh Manfre says
Thrilled to hear Jess 🙂
Vanessa says
This was DELICIOUS so so so yummy and the dipping sauce was AMAZING! Followed recipe to a T and came out fantastic!!!!
Ayeh Manfre says
So wonderful to hear Vanessa! Especially with the dipping sauce, they're a match made right 🙂
Maddie says
Hi! Love this recipe. It’s become such a go-to!
Just wondering if the filling can be frozen?
If it can only be refrigerated, how long would you say?
Ayeh Manfre says
So happy you love it Maddie! Yes certainly, the filling can be frozen, then all you need to do is wrap them and fry when ready. If refrigerating it will keep 3-4 days 🙂
Brushjl says
These were delicious, though a bit fussy. Would have liked to have a dip recipe included.
Ayeh Manfre says
Wonderful to hear you loved it! I've also linked my dipping sauce in the recipe x
Loreto Moore says
Does the nutritional table refer to one dumpling?
Ayeh Manfre says
Yes 🙂