side dish, 20min

Ricepaper dumplings with tofu

Do you still have some loose rice paper sheets lying around in your kitchen after making summer rolls? We got you! These ricepaper dumplings are quick to make, deliciously crunchy and the perfect lunch, snack or side dish.

Serve immediately!


For 6 dumplings:

  • Koh Thai rice paper sheets: 1 package (12 pieces)
  • Koh Thai springroll lime dip sauce: 1
  • Tofu: 1 package (80 g)
  • Wortel, julliene: 1
  • White cabbage: 100 g
  • Spring onion: 1
  • Soy sauce: 1 tl
  • Sesame oil: 1 tl

Preparation method:

Step 1: Cut the cabbage finely and cut the spring onion into rings. Crush the garlic and grate the ginger. Pat the tofu dry and crumble into a bowl. Mix the tofu with all the other ingredients (except the dipping sauce and rice sheets).

Step 2: Soak a rice sheet in lukewarm water for 2 sec. Lay down and fill with two tbsp filling, fold the rice sheet like a square package. Repeat with a second rice sheet, so that the dumplings do not burst during baking. Repeat this process until you have 6 summer rolls/dumplings.

Step 3: Place a frying pan on medium heat and grease the bottom with a drop of oil. Cook each dumpling for 2 minutes per side (the goal is a golden brown, crispy outside).

Step 4: Sprinkle the ricepaper dumplings with sesame seeds and serve with the dipping sauce.