Rice paper dumplings

Rice paper dumplings

Total: 1 hr | Active: 1 hr
vegan, lactose-free
Nutritional value / piece: 127 kcal
, Fat: 5 g
, Carbohydrate: 15 g
, Protein: 5 g

Hidden inside the crispy, gluten-free rice paper casing is a soft filling of tofu, mushrooms and vegetables. These dumplings are the fried equivalent of the popular summer rolls and are easy to make without needing much experience.


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp rapeseed oil
2 garlic cloves, squeezed
1 cm ginger, finely grated
200 g shiitake mushrooms, coarsely chopped
260 g tofu, dabbed dry, crumbled
1 carrot, coarsely grated
100 g white cabbage, very thinly sliced
1 spring onion incl. green part, finely chopped
½ bunch coriander, finely chopped
2 tbsp soy sauce
1 tsp sesame oil

To make the dumplings

24 rice paper
oil for frying

To fry the dumplings

oil for frying
1 tbsp sesame seeds
1 spring onion incl. green part, cut into thin rings


4 tbsp soy sauce
2 tbsp rice vinegar
1 tsp sugar
½ tsp sambal oelek
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.


Heat the oil in a non-stick frying pan. Add the garlic and ginger, sauté briefly for approx. 2 mins. Add the mushrooms and fry for approx. 5 mins. Add the tofu and all the other ingredients up to and including the oil, fry for approx. 5 mins. Place the filling in a bowl, leave to cool.

To make the dumplings

Place 1 sheet of rice paper in warm water for approx. 30 secs. then transfer to a plate. Place approx. 1½ tbsp of filling in the middle of the sheet, tightly fold in all sides of the rice paper. Place a second sheet of rice paper in warm water for approx. 30 secs. then transfer to a plate. Place the parcel on top (folded side down), tightly fold in the sides of the rice paper. Repeat the process and make 11 more dumplings with the remaining rice sheets and filling.

To fry the dumplings

Heat the oil in a non-stick frying pan. Fry the dumplings for approx. 3 mins. on each side until golden brown, sprinkle with the sesame seeds and spring onion.


Mix the soy sauce, rice vinegar, sugar and sambal oelek until the sugar has dissolved. Serve the dumplings with the sauce.

Good to know
Note: Depending on the type of rice sheets you use, the dumplings can also be made with one sheet.

Our recommendations

Similar recipes


Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.