Asian Crispy Rice Dumplings (Printable)

Golden crispy dumplings filled with tofu and vegetables, ideal for a light and flavorful Asian-inspired snack.

# 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 squeezed of excess moisture
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 such as canola or sunflower for frying

→ For Serving

14 - Soy sauce or tamari
15 - Chili crisp or sriracha
16 - Fresh coriander leaves

# How To Make It:

01 - In a mixing bowl, combine crumbled tofu, shredded carrot, chopped mushrooms, squeezed zucchini, sliced spring onions, and minced garlic. Add soy sauce, sesame oil, ginger, white pepper, and cornstarch. Mix thoroughly until well incorporated.
02 - Fill a shallow dish with warm water. Dip one rice paper sheet into the water for 5 to 8 seconds until pliable. Place on 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 the sides and roll up tightly into a rectangular or cigar shape.
04 - For enhanced crispiness, wrap each dumpling in a second moistened rice paper sheet using the same folding and rolling method.
05 - Repeat the filling, wrapping, and layering process with the remaining filling and rice paper sheets until all dumplings are formed.
06 - Heat oil in a nonstick skillet over medium heat. Place dumplings seam-side down and fry in batches if necessary for 2 to 3 minutes per side until golden brown and crispy throughout.
07 - Transfer cooked dumplings to a paper towel-lined plate. Serve immediately with dipping sauces of choice and fresh coriander garnish.

# Expert Advice:

01 -
  • Irresistibly crispy: The double-wrapped rice paper technique creates an extra-crunchy golden shell that stays satisfying with every bite.
  • Packed with umami: Shiitake mushrooms, soy sauce, toasted sesame oil, and ginger combine for a deeply savory filling.
  • Vegan and dairy-free: Completely plant-based without sacrificing any flavor or texture.
  • Quick and easy: Only 25 minutes of prep and 15 minutes of cooking—perfect for weeknights or last-minute entertaining.
  • Endlessly versatile: Serve as a snack, appetizer, or light meal with your choice of dipping sauces.
02 -
  • Double wrap for maximum crunch: Wrapping each dumpling in a second sheet of rice paper dramatically increases the crispiness of the final result.
  • Dry your filling thoroughly: Squeeze all excess moisture from the zucchini before mixing; excess water leads to soggy dumplings.
  • Don't oversoak the rice paper: A quick 5–8 second dip is all it needs—it will continue to soften as you work.
  • Fry seam-side down first: Starting with the seam facing down seals the dumpling and prevents it from opening during frying.
  • Use a nonstick skillet: This ensures even browning without the rice paper sticking or tearing.
  • Work in batches: Overcrowding the pan lowers the temperature and results in steaming rather than frying.
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