Why you'll love this recipe

• Easy to adapt: I've made these dumplings dozens of times. It's a great way to use up leftovers or really let your creativity flow. Make them more traditional and savory, switch it up with some sweetness, or put your own spin on them entirely.
• Allergy friendly: Just like all of my recipes, this one is dairy free and egg free. It's also gluten free, vegan, and vegetarian friendly!
• Simply delicious: These dumplings are truly incredible. The crunch from the exterior as well as the tender veggies is something you have to try for yourself.

Ingredient notes

These rolls come together with minimal and simple ingredients. They're light yet flavorful! Follow my recipe or make tweaks depending on your preferences.

• Rice paper wrappers: You can find these online or in most stores. They're often times called spring roll wrappers. Rice paper is gluten free as it's made from rice. It's more delicate and thin than other wraps.
• Tofu: I recommend using extra firm tofu or firm tofu. Be sure to press the tofu for at least 15-30 minutes before crumbling. Here's the tofu press that I use!
• Vegetable filling: You can really fill your dumplings with whatever you want or have on hand. To keep this recipe quick and easy, I'm using a mix of shredded cabbage, shredded carrot, finely chopped mushroom, and sliced green onion.

How to make rice paper dumplings

The full instructions are found below in the recipe card.

Step 1: Prepare the filling

Press the tofu and chop the vegetables. Warm a tablespoon of avocado oil or olive oil in a large skillet over medium-high heat. Add tofu and vegetables and sauté until slightly softened. Keep the veggie filling a little undercooked so the dumplings don’t get too soggy and the veg retains some of its bite!

Season with fresh or ground ginger, garlic powder, and tamari. If you're not avoiding gluten, you can use soy sauce instead.

Tip from Jenna: You can prep the filling ahead of time, but the dumplings are best eaten right away when they’re crispy and fresh.

Step 2: Assemble the dumplings

Make a dipping station with cold water and a damp shallow plate with edges or cutting board to wrap the dumplings on. Working one at a time, dip each piece of Rice paper in the water for a few seconds to soften, then place on the cutting board.

Use cold or room temperature water when dipping the rice paper wraps. I found that warm water or hot water softens the rice paper too quickly, making them stickier and more prone to tearing.

Place a heaping tablespoon of the mixture in the middle of the rice paper. Fold the bottom half up to cover the filling, bring in both sides, then roll the top half over to seal. Repeat with a second sheet of rice paper to double wrap. This second layer will make a nice, tight rectangle shape.

Step 3: Air fry dumplings

Place dumplings in the air fryer and cook at 380F for 8-10 minutes. Check at the halfway mark, flip, and keep a watchful eye until browned. Make sure to place them in a single layer and leave some space in between.

Serve crispy dumplings with dipping sauce and enjoy! I suggest pairing with Thai sweet chili sauce or peanut sauce. Make it a meal with my tofu and broccoli or peanut tofu bowls!

I really suggest eating these delicious dumplings immediately! However, if you have leftovers store them in an airtight container in the fridge for 2-3 days. Pan fry in a nonstick pan to reheat until warm and crisp on the outside or air fry at 380F for about 5 minutes.

Cooking tips

• Don't soak the rice paper sheets for too long! They will continue to soften after soaking.
• Double wrap sheets of rice paper for extra crispy rice paper rolls.
• Be careful not to overcrowd the air fryer basket. You can also give each dumpling a quick coating of cooking spray before cooking.
• Top with green onions and sesame seeds for extra curb appeal.
• Make pan-fried rice paper dumplings instead by warming sesame oil in a large skillet over medium heat. Add each spring roll and cook until golden brown on each side, about 3-4 minutes.