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Rice Paper Dumplings

Prep Time:

20 minutes

Cook Time:

15 Minutes


10-12 dumplings

Oven Temp:

200°C Fan Setting




  • 300 gr Chinese cabbage

  • 225 gr mushrooms

  • 180 gr firm tofu

  • 160 gr carrots

  • 1 leek

  • 2 1/2 tbsp soya sauce

  • 3 tsp sesame oil

  • 20-24 rice papers

  • Neutral oil


  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • 2 tbsp soya sauce

  • Sesame seeds

For the ginger sweet chili oil you will find the recipe on our feed and website.


Step 1

  • Crumble the tofu and chop all the veggies.

Step 2

  • In a pan, fry the tofu in the sesame oil for a few minutes and add 1 tsp of soya sauce. Set aside.

Step 3

  • Cook with some neutral oil the leeks and the carrots for 3-4 minutes (cover). Add the mushrooms, fry for 2-3 minutes. Then add the cabbage and let cook for another 5 minutes covered. Once everything is cooked, add the tofu, 2 tbsp soya sauce and 2 tbsp sesame oil. Let the veggies cool down.

Step 4 

  • Wet the rice papers in some lukewarm water, one at a time. Add on the wet rice paper approx 70-80gr cooked veggies in the center and fold, then fold again with another rice paper. Do the same until all veggies are wrapped (2 rice papers per dumpling so the dumplings don’t fall apart).

Step 5

  • Fry the dumplings for 4-5 minutes on each side ( they should be golden on each side). Top with some green onions and some ginger sweet chili oil.

Step 6 

  • Mix all the sauce ingredients, dip the dumplings and enjoy !!


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