Vegan Rice Paper Dumplings Recipe
This chickpea-filled vegan rice paper dumplings recipe is easy to make and delicious. Give them a try if you’re looking for flavorful plant-based dinner or lunch ideas.
Servings: 2
Calories: 521.6kcal
Equipment
- Clean kitchen towel
Ingredients
- 1 1/2 cups rinsed and drained canned chickpeas (or cooked dried chickpeas)
- 1 tablespoon soy sauce (or tamari)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sesame oil
- 1 teaspoon maple syrup
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 16 sheets rice paper
- 1-2 teaspoons of oil (just enough to coat the surface of a large nonstick frying pan)
Instructions
- Add 1 1/2 cups rinsed and drained canned chickpeas, 1 tablespoon soy sauce, 1/4 teaspoon ground ginger, 1/4 teaspoon sesame oil, 1 teaspoon maple syrup, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder to a mixing bowl. Mix well to combine.
- Use a potato masher or fork to mash the chickpeas until mostly smooth with some small chunks remaining.
- Wet a clean kitchen towel with cold water and lay it flat on a cutting board or plate.
- Submerge a sheet of rice paper in a dish filled with cold water for about 10 to 20 seconds, or until pliable.
- Place the softened rice paper on the damp kitchen towel.
- Add 1 heaping tablespoon of the chickpea mixture to the center of the rice paper.
- Fold the bottom of the rice paper up over the filling, fold in the sides, then roll upward to seal.
- Repeat with the remaining chickpea filling and rice paper sheets.
- Add 1-2 teaspoons of oil to a large nonstick frying pan over medium heat, just enough to coat the surface.
- Let the pan heat up for a couple of minutes, then place 8 of the dumplings in the pan, or however many you can fit without crowding the pan (the dumplings will stick to each other if they touch).
- Cook for 3-5 minutes per side or until warmed through and lightly crisped.
- Repeat with the remaining dumplings.
- Serve with any type of dipping sauce you like (my go-to is a mixture of soy sauce, chili sauce, and rice vinegar with a sprinkle of sesame seeds).
Notes
- You can substitute finely chopped or jarred garlic and ginger instead of the garlic powder and ground ginger, if you prefer, in which case I recommend doubling the amounts.
Nutrition
Serving: 8Dumplings | Calories: 521.6kcal | Carbohydrates: 90.2g | Protein: 16g | Fat: 6.7g | Saturated Fat: 0.6g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 2.2g | Trans Fat: 0.01g | Sodium: 512.1mg | Potassium: 395.1mg | Fiber: 9.5g | Sugar: 9.2g | Vitamin A: 33.3IU | Vitamin C: 1.7mg | Calcium: 67.4mg | Iron: 3.9mg