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
Scale
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
