This recipe for aromatic rice paper dumplings is a vegan twist on a traditional favorite. Packed with the flavors of king oyster mushrooms, Hoisin sauce, and a medley of fresh vegetables, these dumplings are sure to become a staple in your kitchen.
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For those who love these dumplings, I also have a collection of other rice paper recipes, such as crispy rice paper spring rolls, rice paper egg rolls, fried rice paper chips, and samosa rolls that you will definitely enjoy.
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❤️ Why you’ll love it
I love the unique blend of flavors in this recipe. They are crunchy, flavorful, sweet, and savory at the same time. The different textures will make this recipe so exciting.
The combination of sesame oil, ginger, and garlic in the veggie filling creates a savory base that is simply irresistible. The addition of mung bean sprouts adds a refreshing crunch, making this recipe stand out from other plant-based dishes.
The hoisin mushroom, with its rich and tangy sauce, adds a depth of flavor that is truly satisfying. Using king oyster mushrooms gives this dish a meaty texture, which makes it a great option for those transitioning to a plant-based diet.
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🧾 Key ingredients
All the components are easy to source, and you can find them at your local grocery store or even in your pantry.
Rice paper sheets are the star of this recipe. They are the casing for our dumplings, providing a delicate and slightly chewy texture that complements the filling perfectly.
Cabbage, spring onion, carrot, and mung bean sprouts are the heart of our veggie filling. These fresh vegetables will provide a satisfying crunch and a burst of color to our dumplings.
King oyster mushrooms are the star of the hoisin mushroom. These mushrooms have a meaty texture and a savory taste that pairs perfectly with our hoisin sauce. Check out all types and substitutes here.
Soy sauce and hoisin sauce are the keys to the hoisin mushroom’s flavor. These sauces will give our mushrooms a sweet and salty taste that is irresistible.
Ginger, garlic, Chinese five spice, and black pepper are the spices that will give our dumplings a kick. These spices will add depth and complexity to our dumplings, making them a flavorful treat.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this rice paper dumplings recipe, a high-quality frying pan or wok is the most essential piece of equipment. It is used for pre-cooking the veggie filling and frying the dumplings to achieve that crispy, golden brown finish. The even heat distribution of a good frying pan or wok guarantees that all ingredients are cooked perfectly, enhancing the overall flavor of the dumplings.
👩🍳 Instructions
Preparing the ingredients
Begin by preparing the king oyster mushrooms. These mushrooms are tree-grown and usually quite clean. If needed, wipe them with a dry paper towel. Cut off the end of the stem if it feels too hard or dry.
Making the rice paper dumplings
STEP 1
Preheat your oven to 390°F (199°C). While the oven is heating, shred the king oyster mushrooms into tiny pieces using a fork. Prepare a baking sheet and spread the shredded mushrooms evenly across the sheet.
STEP 2
In a small bowl, mix the hoisin sauce marinade. Pour this marinade over the mushrooms, and make sure that all the pieces are covered.
STEP 3
Bake for 25 minutes or until the mushrooms turn dark brown. When they are ready, we added the leftover Hoisin sauce to make them juicier.
STEP 4
Preheat a frying pan or wok and add vegetable oil. Add the minced garlic and ginger, stirring and cooking for approximately 2 minutes. Add the carrots, spring onions, cabbage, and mung bean sprouts to the pan.
STEP 5
Stir to mix them together. Increase the heat to medium/high, season with salt and black pepper, and cook for approximately 4-5 minutes, stirring occasionally.
STEP 6
Submerge the rice paper gently in water. Once submerged, transfer it to a dry and smooth surface.
STEP 7
Place the filling in the middle of the lower third of the rice paper.
STEP 8
Roll it up like a cigar, using your fingers to tuck it tightly.
STEP 9
Then, roll it up sidewise to form a snail-shaped packet.
STEP 10
Preheat your frying pan or cast-iron skillet. Use sesame oil for added flavor and fry the dumplings until they are crispy, golden brown, and bubbly. Enjoy your delicious vegan rice paper dumplings.
💡 Expert tip
The key to crispy, golden brown dumplings lies in the frying process. Using sesame oil not only adds an extra layer of flavor but also helps achieve the perfect texture. Remember to heat your pan properly before adding the dumplings to guarantee that they do not stick and become soggy.
🔄 Variations
Add a burst of color, flavor, and crunch with red bell pepper and different types of cabbage. If you are looking to add a pop of color and a slightly sweet flavor to your rice paper dumplings, consider adding red bell pepper to your veggie filling. You can also try using different types of cabbage like napa, savory, or wombok (Chinese cabbage).
Boost the protein content with TVP. If you are looking for a vegan ground pork substitute, TVP works perfectly in this Vietnamese rice paper pizza recipe. It will not only increase the protein content but also add a meaty texture to your dumplings.
Try different wrappers. While this is specifically a rice paper dumpling recipe, there are actually 10 different things you can use as spring roll wrappers. This will allow you to experiment with different textures and flavors.
🥣 Serving ideas
Rice paper dumplings are a versatile dish that can be enjoyed in a variety of ways. They are traditionally served with a soy sauce-based dipping sauce, but there are many delicious alternatives that can enhance their flavor. Here are some of my favorite serving suggestions:
They pair beautifully with a variety of spring roll dipping sauces. You can try them with a tangy tamarind sauce, a spicy chili sauce, or a sweet and sour plum sauce. Each sauce brings out a different flavor profile, which makes it a versatile appetizer or main dish.
In addition to sauces, they also go well with a variety of side dishes. Consider serving them with a fresh and crisp Asian slaw, a hearty miso soup, or a refreshing cucumber salad. These sides add a refreshing contrast to the hearty dumplings and make for a balanced meal.
They can also be served as part of a larger meal. They pair wonderfully with other Asian-inspired dishes like a cabbage stir-fry, a vegetable lo mein, or a vegan sushi platter. This way, you can enjoy a variety of flavors and textures in one meal.
❄️ Storing tips
Storing and reheating rice paper dumplings is simple when if you know the right steps. Moreover, proper storage can help maintain the taste and texture of these delicious vegan appetizers.
To store unbaked rice paper dumplings, place them on a plate and cover it with plastic wrap. Make sure the dumplings do not touch each other, as they can stick together. If you have baked or fried dumplings, put them in an airtight container. However, keep in mind that they may lose their crispness over time.
When it comes to freezing, it is not advisable to freeze rice paper dumplings. The moisture from the filling can soften the wrappers, resulting in soggy dumplings. Therefore, it is best to consume them fresh or store them in the refrigerator.
To reheat the dumplings, use a lightly oiled frying pan. This method helps retain the texture and flavor of the dumplings. Microwaving is not recommended as it does not yield the same results.
🤔 FAQs
No, you do not need to steam rice paper dumplings. Rice paper wrappers are already softened in lukewarm water. After adding your filling and wrapping them up, you can pan-fry them to achieve a crispy texture.
Yes, you can bake rice paper dumplings. However, you will achieve the crispiest result if you pan-fry them. Pan-frying will sear the opening and give you the desired texture.
You can marinate the mushrooms for 5-10 minutes. However, you can also leave them in the marinade overnight. If you choose to marinate them for a longer period, be aware of the sponge-like texture of the mushrooms, as they will soak up the marinade completely. If the mushroom shreds feel too dry, you should add a dash of oil before baking.
King oyster mushrooms are grown on trees and are usually not dirty at all. You can clean them with a dry paper towel. There is no need to wash them. Just cut off the last bit of the stem if it feels too hard and dry.
To form the dumplings, gently submerge the rice paper in water. Once submerged, transfer it to a dry and smooth surface. Place the filling in the middle around the lower third of the rice paper. Roll it up like a cigar, using your fingers to tuck it tightly. Then roll it up sidewise to form a snail-shaped packet.
More rice paper rolls recipes
Try one of these delicious rice paper recipes, or choose one from below:
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Rice Paper Dumplings (Chinese Potstickers)
Ingredients
Veggie filling
- 1 tsp Sesame oil
- 1 Tbsp Vegetable oil
- 2.8 oz Cabbage shredded
- 2 Spring onion
- 1 Carrot
- 1.7 oz Mung bean sprouts
- ½ tsp Ginger minced
- 2 cloves Garlic
- ¼ tsp Salt
- ⅛ tsp Black pepper
Hoisin mushroom
- 1 Tbsp Sesame oil
- 1 Tbsp Vegetable oil
- 8.8 oz King oyster mushrooms
- 1 Tbsp Soy sauce or tamari
- 3 Tbsp Hoisin sauce
- ¼ tsp Ginger powder
- 1 tsp Chinese 5 spice
- ½ tsp Garlic powder
- ⅛ tsp Black pepper
Instructions
Preparing king oyster mushrooms
- King oyster mushrooms are grown on trees, so they are usually not dirty at all. You can clean it with a dry paper towel. No need to wash them. Cut the last bit of the stem if that feels too hard and dry.
Baking
- Pre-heat the oven at 390 Fahrenheit (ca. 199 °C).
- Shred king oyster mushrooms with a fork into tiny pieces.
- Take a sheet pan and line it with parchment paper or use a non-stick baking sheet.
- Spread the shredded mushroom evenly in one layer.
- Mix the hoisin sauce marinade in a small bowl and pour it over the mushrooms.
- Use a spatula to cover all pieces with the sauce. Bake for 25 minutes until dark brown.
- When they are ready, we added some more hoisin sauce to make them juicy again.
Preparing the vegetables
- Wash, peel and shred carrots with a large hole cheese grater.
- Wash and cut spring onion into thin matchsticks.
- Discard the outer leaves of the cabbage. Use a mandolin to shred it.
- Peel and finely chop garlic and ginger.
- Sprouts are usually sold washed, so you don’t need to prepare them.
Pre-cooking the veggie filling
- Pre-heat a frying pan or wok over low/medium heat. Add vegetable oil.
- Add minced garlic and ginger. Stir and cook for approx. 2 minutes.
- Add carrots, spring onion, cabbage and mung bean sprouts. Stir to mix them.
- Increase the heat to medium/high, season it with salt and black pepper. Cook for approx. 4-5 minutes while stirring time to time.
Forming the dumplings
- Gently submerge the rice paper. (See top tips section on how to know the duration right below the step photos.)
- Once submerged, transfer it to a dry and smooth surface. (I wipe my surface more or less dry after each roll.)
- Place the filling in the middle around the lower third of the rice paper. We used a small rice paper with a diameter of 6 inches (approx. 16 cm).
- Roll it up like a cigar. Use your fingers to tuck it tightly.
- Then roll up sidewise to form a snail-shaped packet.
Frying
- Just pre-heat your frying pan or cast-iron skillet. Use sesame oil to give it a bit more flavor and fry them until crispy, golden brown, and bubbly.
Notes
- Use dry hands → Make sure you grab a new rice paper wrapper from the packaging with dry hands. If you use wet hands, they will stick together before you can use them. It is hard to separate them then.
- Damp towel or submerging in water? → Check your packaging and see if the first ingredient is tapioca starch or not. If yes, then a damp towel is enough to get the wrappers soft. If you see rice flour only, then you need to submerge it in water to get them soft.
- How much time do you need to soften them? → We use a wrapper made of 100% rice flour. I submerge this type for 7-8 seconds. If you are uncertain, start with 3-4 seconds, then place it on a dry surface. If you wait for 2-3 seconds and the wrapper is soft enough to fold, then you are good to go.
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