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Vegetable Dumplings with Rice Paper

By Sho @ Hungry for Thai on Jan 13th 2025 Sho

This recipe for Vegetable Dumplings with Rice Paper offers a creative twist on traditional dumplings, using rice paper wrappers instead of conventional dough. It’s light, crispy, and packed with nutritious vegetables, making it perfect for a vegetarian or vegan-friendly appetizer or snack.

Vegetable Dumplings with Rice Paper

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Table of Contents

This Rice Paper Dumplings recipe is quick, easy, and takes just 35 minutes to make! It’s 100% vegan and gluten-free, so it’s perfect for everyone at the table. 🥟✨

These crispy dumplings are made with thin rice paper wrappers and packed with a flavorful tofu and veggie filling.

With just a few simple tips and tricks, you’ll get that golden crunch every time!

Rice paper dumplings are a popular Asian-inspired dish where fillings are wrapped in rice paper sheets and served either fresh or lightly pan-fried.

The best part? You can use up all your leftover veggies and turn them into something delicious.

It’s the tastiest way to reduce food waste and get your nutrients in one go!

Ingredients for Vegetable Dumplings with Rice Paper

What you'll need

  • Glass Noodles: Thin, translucent noodles made from mung bean starch, ideal for absorbing flavors in the filling.
  • Warm Water: Used to soften the glass noodles before mixing them with the other ingredients.
  • Cooking Oil: Neutral oil (e.g., vegetable or canola oil) for sautéing the vegetables and enhancing flavor.
  • Carrot: Adds sweetness, crunch, and a vibrant orange color to the filling.
  • Beans: Green beans or snow peas for a fresh, crisp texture and a subtle sweetness.
  • Mushrooms: Shiitake or other varieties, providing an earthy and umami flavor.
  • Garlics: Finely minced for a pungent aroma and depth of flavor in the filling.
  • Mushroom Sauce: A vegetarian alternative to oyster sauce, adding savory and slightly sweet umami richness.
  • White Pepper: Offers a mild heat and earthy spiciness to balance the flavors.
  • Rice Paper: Thin, translucent wrappers made from rice flour, used to encase the filling.
  • Water: Combined with vinegar to soften the rice paper for easier wrapping.
  • Rice vinegar (or other vinegar): Adds a slight tanginess to the water solution, softening the rice paper.
  • Cooking Oil: For pan-frying the dumplings to create a crispy, golden exterior.
  • Salt (optional): It can reduce excess water released by the filling or wrappers, allowing the potstickers to crisp up better.

Why You’ll Love This Vegetable Dumplings with Rice Paper Recipe 🩷

  • Quick & Easy: Ready in just 35 minutes—perfect for busy weeknights or meal prep.
  • Vegan & Gluten-Free: Everyone can enjoy them, no matter their dietary needs!
  • Crispy & Flavorful: That golden rice paper crunch + savory tofu veggie filling = chef’s kiss.
  • Great for Leftovers: Clean out your fridge and turn extra veggies into something delicious.
  • Fun to Make: A hands-on, customizable meal the whole family can help roll and cook!
  • Versatile: Try it with chicken, pork, prawn, or just go full veggie—anything goes.

Once you try these crispy rice paper dumplings, they’ll be on repeat in your kitchen! 🥟✨

How to Cook Rice Paper Dumplings

  1. Soak glass noodles in warm water for 5 mins, drain, and cut into shorter strands.
  2. Prep veggies: Slice carrot, snow peas, mushrooms into thin strips. Mince garlic.
  3. Cook filling: Sauté garlic in oil over medium heat until fragrant. Add veggies and cook until soft. Stir in noodles, season with vegetarian oyster sauce and white pepper. Let cool.
  4. Soften rice paper: Mix water + vinegar. Brush both sides of rice paper until soft.
  5. Assemble: Add filling and fold into dumplings.
  6. Pan-fry: Heat oil in a pan, sprinkle salt, and cook dumplings 2 mins per side until crispy and golden.
  7. Serve with dipping sauce—try my quick 3-Minute Dumpling Sauce!

What to Serve With Vegetable Dumplings with Rice Paper

Looking for the perfect sides to round out your meal? Here are some tasty ideas that pair beautifully with these crispy rice paper dumplings!

🥗 Starter: Thai Papaya Salad

🥩 Main Course: Pumpkin Curry or Panang

🍛 Side Dish: These dumplings also go great with a quick stir-fried veggie medley using your leftover ingredients.

🍰 Dessert: Mango Sticky Rice or Sago Pudding

Filling Variations

Mix it up with these tasty ideas:

  • Tofu + Veggies (classic vegan) – Cabbage, carrots, mushrooms, and tofu
  • Chicken – Ground or shredded chicken with garlic and Thai basil
  • Pork – Minced pork with ginger and green onion
  • Shrimp/Prawn – Chopped shrimp with bean sprouts and chives
  • Beef – Ground beef with soy sauce and bell peppers
  • Mushroom Medley – Shiitake, oyster, and wood ear mushrooms for a meaty vegan option
  • Leftover Veggies – A great way to use up what’s in the fridge!

Feel free to get creative—these dumplings are super versatile!

We're taking all the leftover veggies and making crispy, delicious rice paper dumplings! It's the perfect way to avoid waste and get your nutrients.

This recipe for Vegetable Dumplings with Rice Paper features a gluten-free, plant-based twist on classic dumplings.

The filling combines glass noodles, carrots, beans, and mushrooms, seasoned with mushroom sauce and white pepper.

If it’s your first time cooking with rice paper, don’t worry—I’ve got a great trick on how to use rice paper so it’s easy and stress-free!

Once you get the hang of it, try my other recipes like Summer Salad Rolls and Easy Spicy Rice Paper Salad.

FAQs

It’s best to cook rice paper dumplings immediately after assembling, as the wrappers can become too soft and may tear if left to sit.

However, you can prepare the filling ahead of time and assemble the dumplings just before cooking.

Yes, rice paper wrappers are typically gluten-free, making them a suitable option for those with gluten sensitivities. Ensure that all other ingredients used, such as sauces, are also gluten-free.

Using a non-stick pan and ensuring it’s adequately heated with a thin layer of oil before adding the dumplings can prevent sticking.

Also, avoid moving the dumplings too soon to allow a crust to form.

Steaming is not recommended for rice paper dumplings, as the wrappers may become too gummy.

Pan-frying or air-frying are preferred methods to achieve a crispy texture.

Rice paper wrappers are used to encase the filling, creating a light, crispy texture when pan-fried.

Ideal for sharing at gatherings or as a quick solo treat, these dumplings are simple and delicious!

Vegetable Dumplings with Rice Paper

Vegetable Dumplings with Rice Paper

Prep time

25 minutes

Cook time

10 minutes

Serves

3

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Ingredients

US Metric

  • For the Filing

  • For the potstickers

Calories: 1571kcal Total Fat: 58g Protein: 33g Carbs: 232g Sodium: 584mg

Steps

  • Cooking Vegetable Dumplings with Rice Paper:

    1. Soak the glass noodles in warm water for 5 minutes until softened. Drain and cut the noodles into shorter lengths.

      Soak the glass noodles in hot water for 5 minutes until softened. Drain and cut the noodles into shorter lengths.Soak the glass noodles in hot water for 5 minutes until softened. Drain and cut the noodles into shorter lengths.

    2. Slice the carrot, beans, and mushrooms into thin strips.

      Slice the carrot, beans, and mushrooms into thin strips.Slice the carrot, beans, and mushrooms into thin strips.Slice the carrot, beans, and mushrooms into thin strips.

    3. Mince the garlic finely.

      Mince the garlic finely.

    4. Heat a pan over medium heat, add oil, and once hot, sauté the galic until it fragants, then add the carrot, snow peas, and shiitake mushrooms until well combined.

      Heat a pan over medium heat, add oil, and once hot, sauté the galic until it fragants, then add the carrot, snow peas, and shiitake mushrooms until well combined.Heat a pan over medium heat, add oil, and once hot, sauté the galic until it fragants, then add the carrot, snow peas, and shiitake mushrooms until well combined.Heat a pan over medium heat, add oil, and once hot, sauté the galic until it fragants, then add the carrot, snow peas, and shiitake mushrooms until well combined.Heat a pan over medium heat, add oil, and once hot, sauté the galic until it fragants, then add the carrot, snow peas, and shiitake mushrooms until well combined.Heat a pan over medium heat, add oil, and once hot, sauté the galic until it fragants, then add the carrot, snow peas, and shiitake mushrooms until well combined.

    5. Add the glass noodles and season with vegetarian oyster sauce and a pinch of white pepper. Stir until everything is evenly mixed. Remove from heat and let cool.

      Add the glass noodles and season with vegetarian oyster sauce and a pinch of white pepper. Stir until everything is evenly mixed. Remove from heat and let cool.Add the glass noodles and season with vegetarian oyster sauce and a pinch of white pepper. Stir until everything is evenly mixed. Remove from heat and let cool.Add the glass noodles and season with vegetarian oyster sauce and a pinch of white pepper. Stir until everything is evenly mixed. Remove from heat and let cool.Add the glass noodles and season with vegetarian oyster sauce and a pinch of white pepper. Stir until everything is evenly mixed. Remove from heat and let cool.

    6. Mix water with vinegar to create a solution for softening the rice paper.

      Mix water with vinegar to create a solution for softening the rice paper.Mix water with vinegar to create a solution for softening the rice paper.

    7. Place a sheet of rice paper on a flat surface and brush both sides with the vinegar solution until it softens.

      Place a sheet of rice paper on a flat surface and brush both sides with the vinegar solution until it softens.Place a sheet of rice paper on a flat surface and brush both sides with the vinegar solution until it softens.Place a sheet of rice paper on a flat surface and brush both sides with the vinegar solution until it softens.Place a sheet of rice paper on a flat surface and brush both sides with the vinegar solution until it softens.Place a sheet of rice paper on a flat surface and brush both sides with the vinegar solution until it softens.

    8. Heat a pan over medium heat, add oil, and sprinkle a pinch of salt.

      Heat a pan over medium heat, add oil, and sprinkle a pinch of salt.Heat a pan over medium heat, add oil, and sprinkle a pinch of salt.

    9. Place the dumplings in the pan and fry for about 2 minutes on each side, or until golden and crispy.

      Place the dumplings in the pan and fry for about 2 minutes on each side, or until golden and crispy.

    10. Serve with the dipping sauce, you can try my 3 Minute-Dumpling Sauce! It's quick and easy to make.

      Serve with the dipping sauce, you can try my <a href="https://hungryforthai.com/3-minutes-dumpling-sauce/">3 Minutes-Dumpling Sauce!</a> It's quick and easy to make.

Nutritional info

% of daily value
protein: 33g
65%
fat: 58g
89%
carbs: 232g
77%
fiber: 22g
87%
saturatedFat: 5g
23%
sugar: 10g
sodium: 584mg
24%
cholesterol: 0mg
0

Calorie Breakdown

Protein

130 cal

Fat

518 cal

Carbs

924 cal

Tips

  • Prep the filling first: Cook the veggies and tofu before wrapping to keep things crispy, not soggy.
  • Don’t soak too long: Dip rice paper in water just a few seconds—too long and it gets sticky fast!
  • Use a damp surface: Lay the wrappers on a damp plate or board so they don’t stick.
  • Less is more: Don’t overfill—just a spoonful is plenty to avoid bursting.

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Tagged as:
Appetizer Comfort Food Dairy-free Egg-free Fried Fusion Gluten-free Healthy Low Carb Festive Kid-friendly Holiday Special Quick & Easy Snack Mild Street Food Traditional Vegan Vegetarian