You will fall in love with these delicious and flavorful rice paper dumplings filled with tofu, oyster mushrooms, and cabbage. This vegan-friendly recipe is perfect for a tasty appetizer or light meal.
With a hint of sesame oil and dark soy sauce, each bite bursts with flavor and brings a delightful texture from the crispy exterior to the tender filling.
These are great served alongside our tasty vegan fried rice recipe.
See the recipe card at the bottom of the post for exact measurements for ingredients.
- Sesame oil
- Olive oil
- Dark soy sauce
- Chili flakes
- Salt & pepper
- Rice paper sheets
- Vegetable oil
Begin by preparing your vegetables. Chop or shred the cabbage, chop the mushrooms, and mince the garlic. Now, add olive oil to a large skillet over medium heat. Once hot, add the cabbage and cook, stirring regularly, for 5 minutes.
Add the oyster mushrooms and cook for another 8 to 10 minutes, or until they are soft, browned, and the moisture has evaporated.
Drain and crumble the tofu into the pan and mix it well with the vegetables. Cook this, stirring occasionally, for 5 minutes.
Add the soy sauce, sesame oil, chili flakes, minced garlic, salt, and black paper. Stir to combine. Taste and add more seasoning if needed.
Now you will begin assembling the rice paper dumplings. Start by dipping a single sheet of rice paper into a bowl of cold water to make it pliable. Lay it on a cutting board or plate that is wet.
Top with around 2 tablespoons of the filling and then fold the sides in, then fold the edge closest to you over the filling, pulling it tightly and rolling. Repeat this with a second rice paper sheet to secure the filling.
Once you have all of your dumplings wrapped, heat vegetable oil in a skillet over medium heat. Cook the dumplings for 2 to 3 minutes per side, until they are crispy.
Serve with your favorite dipping sauces.
If you don't have everything on hand, below are some great substitutions that will give you the same great flavorful result.
- Fill with tempeh, seitan, edamame, or vegan meat crumbles instead of tofu
- Shitake mushrooms are a great choice to use in place of oyster mushrooms
- Use any green cabbage, bok choy, or even red cabbage
- Coconut aminos are a great substitute for soy sauce
Ready to make this even more unique? Below are some fun additions that give these rice paper dumplings a unique flavor or texture.
- Add additional vegetables: You can customize your rice paper dumplings by adding other vegetables such as carrots, bell peppers, or water chestnuts for extra crunch and flavor.
- Spicy variation: If you enjoy spicy food, you can increase the number of chili flakes or add some sriracha sauce to the filling mixture.
- Asian-inspired dipping sauce: Serve the rice paper dumplings with a variety of dipping sauces such as soy sauce, sweet chili sauce, hoisin sauce, or peanut sauce for added flavor.
🥘 Storage Tips
If you have any leftover rice paper dumplings, you can store them in an airtight container in the refrigerator for up to 2-3 days.
It's best to keep them separated with parchment paper or plastic wrap to prevent them from sticking together.
To reheat, you can either steam them or lightly pan-fry them until heated through.
Is your kitchen fully equipped for this recipe? If not, check out our favorite utensils and tools below.
For the best result, make sure you soak the rice paper sheets properly. Make sure to follow the instructions on the packaging to soak the rice paper sheets until they are pliable. This will make it easier to roll the dumplings without them tearing.
When making dumplings, it is important that you don't overfill them and to make sure they are sealed on all edges. When rolling the dumplings, make sure to tightly seal the edges to prevent the filling from falling out during frying. You can use a bit of water to help seal the edges.
Fry at the right temperature: Heat the vegetable oil in a frying pan or deep fryer to the proper temperature (around 350°F or 180°C) before adding the dumplings. Frying them at the right temperature will ensure they cook evenly and become crispy.
Want more Asian-inspired food on your menu? Check out the recipes below.
These are delicious alone or with rice, but I love pairing them with one of the recipes below for a complete meal.
Rice Paper Dumplings with Tofu and Mushrooms
- 8 oz oyster mushrooms chopped
- 1 ½ cups cabbage chopped
- 3 green onions chopped
- 4 cloves garlic minced
- 8 oz firm tofu
- 3 tablespoon dark soy sauce
- 2 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes more or less to taste
- Salt and black pepper to taste
- 20 rice paper sheets
- 3 tablespoon vegetable oil for frying
- Prepare the vegetables: shred cabbage, chop mushrooms, and mince garlic. Heat olive oil in a large skillet over medium heat. Add cabbage and cook, stirring regularly, for 5 minutes. Add oyster mushrooms and cook for 8 to 10 minutes until soft, browned, and moisture evaporates.8 oz oyster mushrooms, 1 ½ cups cabbage, 4 cloves garlic
- Drain and crumble tofu into the pan, mix well with vegetables, and cook for 5 minutes, stirring occasionally. Stir in the green onions.8 oz firm tofu, 3 green onions
- Add soy sauce, sesame oil, chili flakes, minced garlic, salt, and black pepper. Stir to combine. Adjust seasoning to taste.3 tablespoon dark soy sauce, 2 tablespoon olive oil, 1 teaspoon sesame oil, 1 teaspoon chili flakes, Salt and black pepper
- Dip a sheet of rice paper into cold water to make it pliable, then place it on a wet cutting board or plate.20 rice paper sheets
- Top with about 2 tablespoons of filling, fold the sides in, then fold the edge closest to you over the filling tightly and roll. Repeat with a second rice paper sheet to secure the filling.
- Heat vegetable oil in a skillet over medium heat. Cook dumplings for 2 to 3 minutes per side until crispy.3 tablespoon vegetable oil
- Season the vegetable mixture to taste with more or less soy sauce and chili flakes
- Serve with any favorite dipping sauce including soy sauce or peanut sauce
- These can be made ahead of time and fried, then let them cool, and refrigerate or freeze. Reheat in a hot pan of oil to stay crispy.
Are you following food guidelines for safety? Check out my top tips below for handling food in your home kitchen.
- Always sanitize countertops, cutting boards, utensils, and cookware thoroughly between each use.
- Wash your hands in warm soapy water, rubbing for at least 20 seconds before rinsing. Remember, "FROG" means friction rubs off germs.
- After serving food, allow it to cool, then place it into the refrigerator or proper storage immediately. Food should be at room temperature for no more than 2 hours for safety.