Vegan Rice Paper Dumplings with Peanut Sauce Recipe
Introduction
These vegan rice paper dumplings are a delightful and healthy snack or appetizer. Filled with a flavorful mix of tofu, vegetables, and vermicelli noodles, they can be enjoyed fresh or pan-fried until crispy. Paired with a creamy peanut sauce, they make a perfect plant-based treat for any occasion.
Ingredients
- 6 rice paper sheets
- 150g firm tofu, crumbled
- 100g cabbage, finely chopped
- 1 carrot, grated
- 1/2 inch ginger, minced
- 1 garlic clove, minced
- 1 spring onion, finely chopped
- 1 tbsp light soy sauce
- 1/2 tbsp rice wine vinegar
- 1/2 tbsp sesame oil
- 1/2 tsp chilli flakes
- 1 tsp curry powder
- 1/2 tsp sugar
- 1 nest of vermicelli noodles, chopped up
- 1 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tbsp rice wine vinegar
- 1/2 tsp chilli flakes
- 1/2 tsp sugar
- 1 tsp chilli oil
Instructions
- Step 1: Heat a frying pan over medium heat with a drizzle of oil. Add tofu, cabbage, carrot, ginger, garlic, and spring onion. Cook for 5 minutes, then stir in light soy sauce, rice wine vinegar, sesame oil, chilli flakes, curry powder, and sugar. Continue frying for another 5 minutes. Add the chopped vermicelli noodles, mix well, and set aside to cool.
- Step 2: While the filling cools, prepare the peanut sauce by combining peanut butter, soy sauce, sesame oil, rice wine vinegar, chilli flakes, sugar, and chilli oil in a bowl. Mix until smooth.
- Step 3: Dip one rice paper sheet in warm water for a few seconds until fully soft. Lay it flat on a clean surface, place a spoonful of the cooled filling in the center, and fold into a neat parcel. Repeat with remaining sheets and filling.
- Step 4: To serve fresh, enjoy the dumplings as they are with the peanut sauce. For a crispy version, heat vegetable oil in a non-stick pan over medium-high heat. Place dumplings in the pan with space between each and fry for about 5 minutes on each side, until golden and crispy. Serve warm with peanut sauce.
Tips & Variations
- Soften rice paper sheets one at a time to prevent sticking and tearing.
- For a nuttier flavor, toast the sesame oil lightly before adding to the filling.
- Add chopped fresh herbs like cilantro or mint to the filling for extra freshness.
- Substitute tofu with cooked mushrooms or tempeh for different textures.
- If you prefer less heat, reduce or omit the chilli flakes and chilli oil.
Storage
Store leftover dumplings in an airtight container in the refrigerator for up to 2 days. Eat them cold or reheat gently in a pan with a little oil to crisp them up again. The peanut sauce can be kept separately in the fridge for about a week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze these dumplings?
Yes, you can freeze the uncooked dumplings in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container. Cook from frozen by frying them a bit longer or steaming.
What can I use if I don’t have rice paper sheets?
Rice paper sheets are best for this recipe, but you can try using spring roll wrappers or thin wonton wrappers. Keep in mind that cooking times and textures will differ.
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Vegan Rice Paper Dumplings with Peanut Sauce Recipe
- Total Time: 35 minutes
- Yield: 6 servings (6 dumplings) 1x
- Diet: Vegan
Description
These Vegan Rice Paper Dumplings are a delightful plant-based dish featuring a savory tofu and vegetable filling wrapped in delicate rice paper. The dumplings can be enjoyed fresh or pan-fried to a crispy golden finish, accompanied by a flavorful homemade peanut sauce. Perfect as a light meal or appetizer, they offer a delicious combination of textures and Asian-inspired flavors.
Ingredients
Filling
- 6 rice paper sheets
- 150g firm tofu, crumbled
- 100g cabbage, finely chopped
- 1 carrot, grated
- 1/2 inch ginger, minced
- 1 garlic clove, minced
- 1 spring onion, finely chopped
- 1 tbsp light soy sauce
- 1/2 tbsp rice wine vinegar
- 1/2 tbsp sesame oil
- 1/2 tsp chilli flakes
- 1 tsp curry powder
- 1/2 tsp sugar
- 1 nest of vermicelli noodles, chopped up
Peanut Sauce
- 1 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tbsp rice wine vinegar
- 1/2 tsp chilli flakes
- 1/2 tsp sugar
- 1 tsp chilli oil
For Frying (optional)
- Vegetable oil, for frying
Instructions
- Prepare the filling: Place a frying pan on medium heat with a drizzle of oil. Add the crumbled tofu, finely chopped cabbage, grated carrot, minced ginger, minced garlic, and chopped spring onion. Fry for 5 minutes until vegetables start to soften.
- Add sauces and noodles: Stir in the light soy sauce, rice wine vinegar, sesame oil, chilli flakes, curry powder, and sugar. Continue frying for another 5 minutes, then add the chopped vermicelli noodles. Stir well to combine all ingredients evenly, then remove from heat and set aside to cool.
- Make the peanut sauce: In a small bowl, combine peanut butter, soy sauce, sesame oil, rice wine vinegar, chilli flakes, sugar, and chilli oil. Mix thoroughly until smooth and set aside.
- Assemble dumplings: Dip one rice paper sheet in warm water for a few seconds until fully softened. Place it on a clean, flat surface. Spoon a portion of the cooled filling into the center of the rice paper. Fold the edges over the filling to form a tight parcel. Repeat this process for all dumplings.
- Optional frying for crispiness: Heat a non-stick frying pan over medium-high heat with a drizzle of vegetable oil. Place dumplings in the pan with enough space between each. Fry for approximately 5 minutes on each side, or until they turn golden brown and crispy.
- Serve: Serve the dumplings warm, accompanied by the prepared peanut sauce for dipping. Enjoy immediately!
Notes
- To soften rice paper sheets, briefly dip them in warm water just until pliable; do not soak too long or they will tear.
- The filling can be customized with additional vegetables like mushrooms or bell peppers for varied flavor and texture.
- For a gluten-free option, ensure soy sauce used is gluten-free tamari.
- If you prefer steamed dumplings, wrap as usual and steam for 5-7 minutes instead of frying.
- Store any leftover filling in the refrigerator for up to 2 days; assembled rice paper dumplings are best eaten fresh.
- To keep the assembled dumplings from sticking to each other, place parchment paper between them if storing briefly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian, Vegan
Keywords: vegan rice paper dumplings, vegan appetizer, tofu dumplings, pan-fried dumplings, peanut sauce, Asian vegan recipes
