Quick and Easy Zero-Waste Vegan Rice Paper Dumplings

Ingredients

For both versions, the essentials are pretty simple and can be easily found at your local grocery store or maybe even already in your pantry:

• Rice paper wrappers are the backbone of the dish. You’ll want the round ones, typically labeled as spring roll wrappers
• Veggies: Anything goes! Cabbage, carrots, spinach, broccoli, shiitake mushrooms, bell peppers—whatever is on the brink of wilting in your fridge works beautifully here
• Ginger and garlic are non-negotiable for me. They add depth and warmth to the filling
• Soy sauce or coconut aminos for that umami kick
• Toasted sesame oil is my secret weapon for flavor, especially when stir-frying the veggies
• Protein (optional): If you’re not going for a completely vegan option, you can add crumbled tofu, cooked shrimp, or even shredded chicken
• Avocado oil or olive oil for pan-frying, or just a light spritz if you’re air-frying

The Lazy Food Processor Method

This version is all about minimizing waste by using up whatever vegetables are left in your fridge. It’s kind of like a treasure hunt, where nothing goes to waste.

Step 1: Prep the filling

Start by pulling out all the veggies you’ve got—half a bell pepper, a lonely carrot, some slightly wilting spinach, and that sad-looking cabbage. Roughly chop everything and throw it into a food processor. Pulse until the veggies are finely chopped but not mushy. If you don’t have a food processor, just chop everything by hand—it’s a little more time-consuming but just as effective.

Heat a tablespoon of oil in a large pan over medium heat. Add the chopped veggies, along with minced garlic and ginger. Sauté for about 5-7 minutes until everything is slightly softened but still has a little crunch. Add a splash of soy sauce or coconut aminos and a drizzle of toasted sesame oil, then remove from heat. The filling should be flavorful but not too wet, as excess moisture can make the rice paper too soft.

Step 2: Wrap the dumplings

Now comes the fun part! Set up your wrapping station with a shallow dish of warm water, a cutting board, and your rice paper wrappers. Dip each rice paper in the water for just a few seconds (not too long, or they’ll become too soft and tear). Lay the wrapper flat on the board, place about 1-2 tablespoons of filling in the center, and fold it up like an envelope—bottom up, sides in, then roll it up.

For extra sturdiness and a bit of chewiness, I recommend double-wrapping each dumpling. Simply repeat the process with a second rice paper wrapper over the first.

Step 3: Cook the dumplings

For pan-frying, heat a non-stick skillet over medium heat with a bit of oil. Place the dumplings in the pan, leaving space between each one. Cook for 3-4 minutes per side, or until golden and crispy. If you’re using an air fryer, preheat it to 380°F (193°C), lightly spray the dumplings with oil, and cook for 12-15 minutes, flipping halfway through.

Serve hot with your favorite dipping sauce. I love a simple soy sauce, rice vinegar, and sriracha mix, but feel free to get creative here too!

How to Store and Reheat Rice Paper Dumplings

Rice paper dumplings are best enjoyed fresh, but if you end up with leftovers, there’s no need to waste them. Here’s how to store and reheat them while keeping them as tasty as possible.

Storing the Dumplings:

• Before Cooking: If you want to get a head start, you can prep the filling up to 3-4 days in advance. Store it in an airtight container in the fridge, and wrap the dumplings when you’re ready to cook.
• After Cooking: If you’ve already cooked the dumplings, store them in an airtight container for up to 2-3 days in the fridge. Keep in mind that they won’t be as crispy after refrigeration, but you can restore some of the crunch when reheating.

Reheating Tips:

• Pan-Fry Reheating: Heat a little oil in a non-stick skillet over medium heat and reheat the dumplings for a few minutes on each side until crispy again.
• Air-Fryer Reheating: Pop the dumplings in the air fryer at 350°F (175°C) for about 5-7 minutes, flipping them halfway through.

While they can be crisped up again, they won’t be as crispy as when they were freshly made, but they’re still delicious!

Top Tips for Crispy Rice Paper Dumplings

Achieving that perfect crispy texture takes a little bit of finesse, but with these tricks, you’ll be making crunchy, golden rice paper dumplings every time.

1. Don’t Over Soak the Rice Paper: Dip the rice paper in water for about 5-10 seconds until it’s pliable but not too soft. Over-soaking can make them too delicate to work with and lead to breakage when frying.
2. Use Cold Water: Soak your rice paper in cold water rather than warm or hot water. Hot water makes the rice paper too soft and increases the chances of tearing.
3. Double Up on Rice Paper Wrappers: For extra sturdiness, use two rice paper wrappers per dumpling. This is especially helpful if you’re new to using rice paper and want to avoid breakage.
4. Use a Wooden Cutting Board: When wrapping the dumplings, a wooden surface is less sticky than glass or plastic, making the process smoother.
5. Let the Dumplings Dry Slightly: Allow the wrapped dumplings to sit for a minute or two before frying. This helps them firm up and makes for crispier results.
6. Generous Oil is Key: Don’t skimp on the oil! Whether pan-frying or air-frying, a good amount of oil ensures the wrappers crisp up nicely. Brush both sides of the dumplings with oil to make sure they don’t stick and get evenly crispy.
7. Non-Stick Skillet is Your Friend: A non-stick skillet makes the dumplings easier to cook and flip without tearing. If you don’t have a non-stick pan, be generous with the oil to prevent sticking.
8. Don’t Overcrowd the Pan: Rice paper wrappers can stick to each other if they’re too close. Give your dumplings room to breathe while frying to avoid sticking and tearing.
9. Serve Right Away: These dumplings are at their best when hot and fresh. The crispy texture doesn’t last long, so enjoy them immediately for the best results.

Variations to Try

The beauty of these rice paper dumplings is how versatile they are. You can change up the filling based on your taste preferences or whatever you have in your fridge. Here are some variations to consider:

Non-vegan option: Add cooked minced chicken, pork, or shrimp to your filling for a heartier bite.

Spicy kick: If you like a little heat, throw in some chopped fresh chili or chili flakes into the filling. Alternatively, serve with a spicy dipping sauce like sriracha.

Different proteins: Swap out tofu for tempeh, seitan, or even shredded oyster mushrooms for different textures and flavors.

FAQs

Where can I buy rice papers?

Rice papers are usually available in the international or Asian foods section of most grocery stores. You can also find them at Asian markets or order them online.

Do I soak rice paper in cold or warm water?

Always use cold or room-temperature water. Warm or hot water can make the rice paper too soft and fragile, leading to breakage.

How do I prevent rice paper dumplings from sticking?

Using a non-stick skillet is the easiest way to avoid sticking, but if you’re using a regular pan, make sure to use plenty of oil and avoid overcrowding. Keeping an inch of space between the dumplings will prevent them from sticking together.

Can I air fry rice paper dumplings?

Yes! Air-frying is a great alternative if you want to cut back on oil. Spray the dumplings with oil and air fry them at 385°F (196°C) for 12-15 minutes, flipping halfway through.

Can I bake rice paper dumplings?

Baking is another option. Brush the dumplings with oil and bake at 375°F (190°C) for 15-20 minutes, flipping halfway through to ensure even crisping.

Can I make these dumplings ahead of time?

Yes, you can prepare the filling in advance and store it in the fridge for a few days. However, it’s best to wrap and cook the dumplings right before serving for the best texture.

Can I freeze rice paper dumplings?

Unfortunately, rice paper doesn’t freeze well. The texture becomes unpleasant after freezing and defrosting, so it’s best to enjoy these fresh or store them in the fridge for a short time.