🥟 Crispy Spiral Rice Paper Dumplings (Vegan & Gluten-Free)
If you’ve been scrolling through TikTok or Instagram lately, you’ve likely seen these eye-catching Crispy Spiral Rice Paper Dumplings in action. With their golden, spiraled exteriors and juicy, flavorful fillings, they’re the viral-worthy vegan snack you’ll want on repeat.
In this recipe, we ditch traditional wheat-based wrappers in favor of gluten-free rice paper. The result? A crispy, chewy bite that holds a savory tofu and veggie filling — all shallow-fried to crunchy perfection.
Why You’ll Love This Recipe:
✅ 100% Vegan & Gluten-Free
✅ High in plant-based protein (thanks, tofu!)
✅ No steamer required — just a skillet
✅ Perfect for meal prep, parties, or snack cravings
✅ Creative way to use rice paper beyond spring rolls
🔧 How to Make Crispy Spiral Rice Paper Dumplings
What Makes These Dumplings “Spiral”?
Rather than folding the rice paper like traditional dumplings, you roll it up and curl it into a tight spiral — similar to a cinnamon roll shape. This technique creates crispy edges and a soft, layered center. It also makes each dumpling extra satisfying to bite into.
Filling Ideas & Variations of Crispy Spiral Rice Paper Dumplings
The base filling combines crumbled tofu, mushrooms, carrots, and Napa cabbage, sautéed with soy sauce, garlic, ginger, and sesame oil. But feel free to riff with what you have on hand:
- Swap tofu for tempeh or smashed chickpeas
- Use shiitake, oyster, or cremini mushrooms
- Add shredded zucchini, bell peppers, or chopped spinach
- Spice it up with sriracha or chili flakes in the filling
Pro Tips for Maximum Crispiness
- Don’t over-soak the rice paper — just 10–15 seconds in warm water is enough
- Keep your surface slightly damp so the rice paper doesn’t stick
- Let the filling cool slightly before rolling to avoid tearing
- Fry in a single layer and don’t overcrowd the pan
- For oil-free version, try air frying with a light spritz of oil
Best Dipping Sauces to Serve With your Crispy Spiral Rice Paper Dumplings
Pair your crispy spirals with any of these:
- Classic soy sauce + rice vinegar
- Sweet chili sauce
- Spicy peanut sauce
- Chili crisp or garlic sesame oil
❓ FAQ: Crispy Spiral Rice Paper Dumplings
Yes! Use an air fryer with a light spray of oil or bake them on parchment paper until crisp.
Roll them in advance and pan-fry just before serving for max crisp. Or fry, cool, and reheat in the oven or air fryer.
Freeze after rolling (before frying). When ready to eat, thaw slightly and pan-fry or air-fry straight from frozen.
You can, but it’s thinner and more fragile. Two overlapping sheets give better structure and hold up to frying.
Try sweet chili sauce or a quick soy dip: soy sauce + black vinegar + a dash of sesame oil and chili.
🌱 Final Thoughts
These Crispy Spiral Rice Paper Dumplings are the perfect combo of fun, flavor, and texture. Whether you’re serving them as a party snack or a cozy weeknight treat, they’re guaranteed to impress — and totally plant-based.
Looking for more vegan dumpling recipes or creative ways to use rice paper? Be sure to check out my other Asian-inspired plant-based recipes, and don’t forget to pin or share this one for later! Your vegan recipe destination is here — start exploring at Dr. Vegan now!
Crispy Spiral Rice Paper Dumplings
Equipment
- Large skillet or frying pan
- Mixing bowls
- Box grater or food processor
- Knife & cutting board
- Clean surface for rolling (cutting board or damp tea towel)
- Tongs or spatula
- Shallow dish for soaking rice paper
Ingredients
For the dumpling filling:
- 185 g firm tofu (crumbled)
- 2 cups mushrooms (finely diced)
- 2 small carrots (shredded)
- 1/2 small Napa cabbage (shredded)
- 4 garlic cloves (minced)
- 1 tsp fresh ginger (minced)
- 2 spring onions (chopped)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (or apple-cider vinegar)
- 1 tsp sesame oil
- Salt & freshly ground pepper (to taste)
- 1 tbsp neutral oil (for sautéing)
For Wrapping & Frying:
- 20 round rice-paper sheets (≈ 22 cm / 8 in)
- Neutral oil (for shallow-frying)
Instructions
- Cook filling– Heat a splash of oil; sauté mushrooms, cabbage, carrot, tofu, garlic + ginger until dry. Season with soy, vinegar, sesame oil, salt + pepper; stir in spring onions. Cool.
- Prep rolling station– Warm-water bowl for dipping, damp board/tea towel, little dish of water for sealing.
- Make a wide wrapper– Dip two rice papers; lay them side-by-side so the edges just overlap, forming one large oval.
- Fill & roll a cigar– Add ~2-3 Tbsp filling in a strip in the middle, fold ends in, roll up tightly into a cigar; seal the edge.
- Coil the spiral– Twist the cigar into a flat “snail,” pressing the end to stick. Repeat for ~20 spirals.
- Pan-fry– Heat a thin film of oil; fry spirals 2–3 min per side until golden. – Serve with sweet chili sauce or a quick soy dip (soy + black vinegar + dash sesame oil + chili).