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Rice Paper Dumplings
Crispy, chewy dumplings filled with tofu and vegetables, vegan and gluten-free
Why this recipe works
Rice paper dumplings are the genius hack that solves the biggest problem with traditional dumplings: the wrappers. No dough to make, no pleating to master, no steaming required. You just dip rice paper in water, add filling, and fold. The air fryer does the rest, turning the soft wrappers into a crispy, chewy shell.
Rice paper crisps up beautifully in the air fryer. It goes from soft and pliable to golden and crunchy with a satisfying chew that's different from any wheat-based wrapper. Wrapping each dumpling in two layers gives you structure and prevents the filling from breaking through.
The filling here is savory and packed with umami. Sautéed carrot and zucchini bring sweetness and texture, tofu adds protein, and the garlic, ginger, and soy sauce tie it together. The nori sheet adds a subtle ocean flavor that makes these taste more complex than the simple ingredient list suggests.
Ingredients
Dumplings
- 1 carrot, thinly sliced
- 1/2 small zucchini, thinly sliced
- 1 tbsp toasted sesame oil
- 1 garlic clove, minced
- 1/2-inch ginger, grated
- 4 oz extra-firm tofu, crumbled
- 3 tbsp soy sauce
- Salt and pepper
- 16 rice paper sheets
- 2 sheets nori, quartered
- Sesame seeds
- Cooking oil spray
Dipping Sauce
- 1 tbsp soy sauce
- 2 tbsp toasted sesame oil
- 1/4 tsp sriracha
- Sesame seeds
Notes on ingredients
Use extra-firm tofu and crumble it well so it absorbs the soy sauce and ginger. Slice the carrot and zucchini as thinly as possible so they cook quickly and don't poke through the wrappers. Rice paper sheets come dried and need a quick dip in water to soften. Don't soak them too long or they get too sticky to handle. For gluten-free, use tamari instead of soy sauce.
Instructions
Sauté the vegetables
Heat the sesame oil in a pan over medium heat. Add the thinly sliced carrot and zucchini and sauté until soft, about 5 minutes.
Add aromatics and tofu
Add the minced garlic, grated ginger, crumbled tofu, and soy sauce to the pan. Cook until fragrant and the mixture is no longer watery, about 3 to 5 minutes. Season with salt and pepper. Remove from heat and let the filling cool completely before wrapping.
Preheat
Set the Fritaire to 400°F (204°C) and let it preheat while you assemble the dumplings.
Wrap the dumplings
Dip a rice paper sheet in warm water for 6 to 7 seconds until pliable. Lay it flat, place a quartered piece of nori in the center, then add about 1 tablespoon of filling. Fold the rice paper around the filling like an envelope. Dip a second rice paper sheet and wrap the dumpling again for a sturdy double layer.
Season
Sprinkle the wrapped dumplings with sesame seeds and spray them lightly with cooking oil. The oil helps them crisp up and turn golden in the air fryer.
Air fry
Place the dumplings in the Fritaire and air fry for 5 minutes per side, until crispy and golden. The rice paper will bubble and crisp as it cooks.
Make the dipping sauce and serve
While the dumplings cook, whisk together the soy sauce, toasted sesame oil, sriracha, and sesame seeds for the dipping sauce. Serve the dumplings hot and crunchy with the sauce on the side.
Pro tips
1. Don't over-soak the rice paper
6 to 7 seconds is enough. The paper continues softening after you take it out of the water. If you soak it too long, it becomes sticky and tears easily.
2. Cool the filling first
Hot filling makes the rice paper soggy and hard to wrap. Let it cool to room temperature before assembling the dumplings.
3. Double-wrap for sturdiness
The second layer of rice paper is essential. It prevents the filling from breaking through and gives the dumplings enough structure to hold up in the air fryer.
4. Don't let them touch
Rice paper dumplings stick to each other. Leave space between them in the air fryer so they don't fuse together as they crisp.
Variations
1. Change the filling
Swap in mushrooms, cabbage, bell peppers, or edamame. Any finely chopped vegetable that cooks down works. Just make sure the filling isn't watery before wrapping.
2. Add protein
Swap the tofu for ground chicken, pork, or shrimp if you're not keeping it vegan. Cook the protein fully before wrapping.
3. Make it spicy
Add chili flakes or a spoonful of chili crisp to the filling. Increase the sriracha in the dipping sauce for more heat.
4. Skip the nori
If you don't like the ocean flavor, leave out the nori. The dumplings still work without it.
5. Try a different sauce
Peanut sauce, sweet chili sauce, or a ponzu dipping sauce all pair well with these dumplings.
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Storage and reheating
These dumplings are best eaten fresh and hot, since rice paper loses its crispness as it sits. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 375°F (191°C) for 4 to 5 minutes to bring back the crunch. Avoid the microwave, which makes the rice paper chewy and gummy. The filling can be made up to 2 days ahead and stored separately, then wrapped fresh when you're ready to cook.
What to serve with them
These work as an appetizer, snack, or part of a larger meal. Pair them with:
- Steamed jasmine or brown rice
- A simple cucumber salad
- Miso soup
- Stir-fried greens
- Extra dipping sauces like peanut or sweet chili
They also work as part of an Asian-inspired spread with spring rolls, edamame, and noodles.
FAQ
Where do I find rice paper sheets?
Rice paper is sold in most grocery stores in the international or Asian foods aisle, and in any Asian market. They're round, translucent, and come dried in a stack.
Why are my dumplings sticking to the air fryer?
Rice paper is naturally sticky. Spray the dumplings well with oil and make sure they're not touching each other. You can also line the Air Stand with parchment paper if sticking is a problem.
Can I make these gluten-free?
Yes. Rice paper is naturally gluten-free. Just swap the soy sauce for tamari and check that your other ingredients are gluten-free.
Why is my filling watery?
Zucchini releases a lot of water as it cooks. Make sure you cook the filling until the liquid evaporates. Watery filling makes the wrappers soggy and hard to fold.
Can I make these without an air fryer?
You can pan-fry them in a little oil over medium heat until crispy on both sides, but the air fryer gives you a more even crisp with less oil and less hands-on attention.
Why this recipe works in the Fritaire
The high, even heat crisps the rice paper uniformly so you get that golden, crunchy shell without any soggy spots. The glass bowl lets you watch the wrappers bubble and brown so you can flip them at exactly the right time. And because there's no coating breaking down at high temps, you're not wondering what's leaching into your food during the cook. Just rice paper, vegetables, tofu, and heat doing what they're supposed to.
Final take
Rice paper dumplings are proof that you don't need fancy technique to make something that looks and tastes impressive. No dough, no pleating, no steamer. Just dip, fill, fold, and air fry. The result is crispy on the outside, chewy in the middle, and packed with savory filling.
They're naturally vegan and easily made gluten-free, which makes them a flexible option for feeding different diets. But even if you're not avoiding anything, they're worth making because they deliver that satisfying crunch and umami hit without deep frying.
If you've never worked with rice paper before, this is a forgiving recipe to start with. Once you get the hang of the dip-and-fold, you'll be making these on repeat.
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