10+ Rice Paper Recipes to Brighten Up Your Meals

Rice paper’s one of those ingredients that just begs for creativity. You can make everything from fresh rolls to crispy snacks, and it’s honestly pretty forgiving.

It’s easy to use—just dip, fill, roll, and you’re good to go. I’ve found rice paper recipes are perfect for quick, healthy meals that mix up flavors and textures in a way that feels a little special.

When you dive into rice paper recipes, you can really make them your own. Whether you’re into veggies, protein, or keeping things vegan, rice paper wraps it all up—literally.

Honestly, it’s a fun way to shake up your usual cooking routine.

1) Vegan Rice Paper Dumplings

Vegan rice paper dumplings are surprisingly easy and packed with flavor. Grab some tofu, fresh veggies, and a few spices, and you’re halfway there.

Shredded carrots, cabbage, mushrooms, and herbs make a filling that’s fresh and light. These dumplings are gluten-free too, which is always a plus.

You just soften the rice paper, add the filling, and fold them up. Steam or pan-fry until they’re cooked through—super simple.

Dip them in your favorite sauce for an extra punch. If you want to mix it up, toss in some vermicelli noodles or a bit of ginger.

You can check out a detailed recipe here.

Ingredients

• 18 rice paper sheets
• 1 block tofu, shredded
• 2 medium carrots, shredded
• 1/2 small pointed cabbage, chopped
• 8 white cup mushrooms, chopped
• Fresh ginger, minced

Cooking Instructions

1. Soften rice paper sheets in warm water until flexible.
2. Mix tofu, carrots, cabbage, mushrooms, and ginger.
3. Place filling on each sheet and fold into dumplings.
4. Steam dumplings over boiling water for 10-12 minutes or pan-fry on medium heat until golden.
5. Serve with dipping sauce of your choice.

2) High Protein Ground Turkey Rice Paper Rolls

Rice paper rolls with ground turkey? Yes, please. They make a satisfying, protein-packed snack or meal.

Mix ground turkey with grated carrots, chopped red onion, and mushrooms. Don’t forget a little garlic and your favorite spices.

Soften the rice paper in warm water. Add your filling and roll it up tight.

You can bake these rolls or fry them—totally your call. They’re quick to make, which is a lifesaver on busy days.

Ingredients

• 12 rice paper sheets
• 1 lb ground turkey
• 2 carrots, grated
• 1/2 red onion, finely chopped
• 1 cup mushrooms, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 375°F (190°C) if baking.
2. Mix turkey, carrots, onion, mushrooms, garlic, salt, and pepper.
3. Soften rice paper sheets in warm water for about 10 seconds.
4. Place filling on each sheet and roll tightly.
5. Bake rolls on a greased tray for 15-20 minutes or fry until crispy and cooked through.

3) Vietnamese Rice Paper Spring Rolls with Peanut Sauce

Making Vietnamese rice paper spring rolls at home is easier than you might think. They’re stuffed with fresh veggies, herbs, and either shrimp or pork.

Keep the rice paper just soft enough—too sticky and it’s a mess. Layer your fillings, roll it up, and you’re basically done.

The peanut sauce is the real star here. Mix peanut butter, hoisin sauce, a splash of fish sauce, garlic, sugar, and a little water.

That’s it—smooth, rich, and perfect for dipping. The combo of fresh rolls and that sauce? Unreal.

Ingredients

• Rice paper sheets
• Cooked shrimp or pork slices
• Fresh herbs (mint, cilantro, basil)
• Lettuce leaves
• Vermicelli noodles (optional)
• Cucumber, julienned
• Carrots, julienned

Peanut Sauce Ingredients

• 1/2 cup peanut butter
• 1/4 cup hoisin sauce
• 1 tablespoon fish sauce
• 1 clove garlic, minced
• 1 tablespoon sugar
• 1/2 cup water

Cooking Instructions

1. Soak rice paper sheets in warm water until soft, about 10 seconds.
2. Lay the softened rice paper on a clean surface.
3. Place lettuce, herbs, noodles, shrimp or pork, cucumber, and carrots in the center.
4. Fold the sides, then roll tightly from the bottom.
5. Mix all peanut sauce ingredients until smooth.
6. Serve spring rolls with peanut sauce for dipping.

4) Pan-fried Crispy Rice Paper Dumplings

Crispy rice paper dumplings are ridiculously good. Wrap up your favorite filling, and pan-fry until golden and crunchy.

Cook in batches so the pan’s not crowded. Fry each side for about three minutes—just until you get that perfect crisp.

You can fill these with meat, tofu, or veggies. Whatever you’ve got on hand, honestly.

Serve hot with a dipping sauce. They disappear fast, so maybe make extra.

Ingredients

• Rice paper sheets
• Filling of your choice (pork, tofu, mushrooms, veggies)
• Cooking oil
• Aromatics like ginger or garlic (optional)

Cooking Instructions

1. Prepare your filling and set aside.
2. Soften rice paper in water briefly until pliable.
3. Place filling in the center and fold into dumplings.
4. Heat oil in a pan over medium heat (about 350°F / 175°C).
5. Fry dumplings in batches, about 3 minutes each side until crispy.
6. Remove and drain on paper towels before serving.

5) Steamed Rice Paper Rolls with Mushrooms

Steamed rice paper rolls are soft, chewy, and honestly comforting. The filling is usually mushrooms and tofu, so it’s got that umami thing going on.

Cook the mushrooms until they shrink and release their juices. Mix in tofu and a sprinkle of fresh parsley.

Wrapping the filling in rice paper gives a smooth, slightly sticky bite. Steaming keeps everything tender and warm.

These rolls are perfect if you want something cozy but not heavy.

Ingredients

• 5 rice papers
• 180g tofu
• 150g mushrooms
• 1 tbsp fresh parsley

Cooking Instructions

1. Cook mushrooms in a dry pan for a few minutes until reduced.
2. Add tofu and parsley, mix well.
3. Soften rice paper in warm water.
4. Place filling on rice paper and roll tightly.
5. Steam rolls for 5-7 minutes until soft.

6) Fried Seaweed Wrapped in Rice Paper

Fried seaweed wrapped in rice paper? That’s a snack you don’t see every day. It’s super crunchy on the outside, with soft, savory seaweed inside.

Start by wrapping dried seaweed in rice paper. You can season with garlic, sesame, or chili powder for a little kick.

Fry the rolls in hot oil until they’re golden and crisp. Keep the oil around 350°F (175°C) so they cook evenly.

You’ll want to eat these while they’re still warm.

Ingredients

• 3 sheets rice paper
• 3 sheets dried seaweed
• 1 tsp garlic powder
• 1 tsp sesame seeds
• Salt and chili powder to taste
• Cooking oil for frying

Cooking Instructions

1. Soften rice paper by dipping in warm water briefly.
2. Place a seaweed sheet on each rice paper.
3. Season with garlic powder, sesame seeds, salt, and chili powder.
4. Wrap the rice paper tightly around the seaweed.
5. Heat oil to 350°F (175°C) in a frying pan.
6. Fry the rolls until crispy and golden, about 2-3 minutes each side.
7. Remove and drain on paper towels. Serve warm.

7) Crispy Rice Paper Rolls with Marinated Tofu

Crispy rice paper rolls with marinated tofu are a game changer. Soak the rice paper until it’s soft, then fill with tofu, carrots, cucumber, and some fresh herbs.

Bake the tofu at 400°F (200°C) for about 15 minutes, flipping halfway. It gets a little crispy, which is always nice.

Roll everything up and serve with a good peanut or almond butter sauce. These rolls are crunchy, fresh, and super easy to tweak based on what you like.

Ingredients

• Rice paper sheets
• Firm tofu, marinated
• Carrots, julienned
• Cucumber, thinly sliced
• Fresh mint or cilantro
• Peanut or almond butter dipping sauce

Cooking Instructions

1. Marinate tofu for at least 30 minutes.
2. Bake tofu at 400°F (200°C) for 15 minutes, flipping halfway.
3. Soak rice paper sheets in warm water until soft.
4. Layer tofu, carrots, cucumber, and herbs on rice paper.
5. Roll tightly and serve with dipping sauce.

8) Soy Chili Oil Rice Paper Noodles

You can turn rice paper into chewy noodles—no joke. Just soak the sheets in water and slice them into strips.

These noodles are light, gluten-free, and way more fun than you’d expect. The soy chili oil sauce brings a spicy, savory kick.

Heat oil, toss in chili flakes, then add soy sauce. Mix the noodles in and you’re done in about 15 minutes.

Want it heartier? Add veggies or tofu. It’s fast, flavorful, and honestly kind of addictive.

Ingredients

• Rice paper sheets
• Soy sauce
• Chili oil or chili flakes
• Cooking oil (like vegetable or sesame)

Cooking Instructions

1. Soak rice paper sheets in warm water until soft.
2. Cut soaked rice paper into noodle strips.
3. Heat cooking oil in a pan at medium heat (about 350°F / 175°C).
4. Add chili flakes to oil and cook for 1 minute.
5. Stir in soy sauce and remove from heat.
6. Toss rice paper noodles in the soy chili oil sauce.
7. Serve immediately or add toppings as desired.

You can find more details on making this dish at Soy Chili Oil Rice Paper Noodles – Gluten-Free 15 Min Recipe!

9) Lemongrass Chicken Crispy Rice Paper Dumplings

These lemongrass chicken dumplings pack loads of flavor and juiciness. I just love how the chicken soaks up the garlic, lemongrass, fish sauce, soy sauce, brown sugar, and lime juice.

This marinade hits that sweet, salty, tangy spot. After the chicken sits for a bit, you wrap it up in rice paper rounds.

Then, toss them in a pan and fry until the outsides get crispy and golden. They’re honestly such a great snack or appetizer—super easy to share, but you might want them all to yourself.

Ingredients

• 1 lb chicken thighs, finely chopped
• 2 cloves garlic, minced
• 1 stalk lemongrass, finely chopped
• 1 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 10 rounds rice paper
• Olive oil for frying

Cooking Instructions

1. Combine chicken, garlic, lemongrass, fish sauce, both soy sauces, brown sugar, and lime juice in a bowl.
2. Let the mixture marinate for 15-30 minutes.
3. Spoon a bit of chicken mix onto each rice paper round.
4. Fold or roll the rice paper to seal in the filling.
5. Heat olive oil in a pan over medium heat (around 350°F / 175°C).
6. Fry each dumpling until the rice paper turns crispy and golden, about 3-4 minutes per side.
7. Set them on paper towels to drain, then serve while they’re still warm.

Get more details about this recipe here.

10) Rice Paper Sushi Rolls

Rice paper sushi rolls are a playful spin on the usual sushi. Instead of seaweed, you grab rice paper for wrapping.

That swap makes the rolls feel lighter and honestly, a bit easier to work with. Fill them with whatever you’re craving—veggies, tofu, or maybe some salmon.

Just dip the rice paper in warm water until it softens, pile on your fillings, and roll it up tight. I like serving them with soy sauce or a spicy mayo.

If you want more flavor or crunch, sprinkle in sesame seeds or slip in a few nori strips. These rolls come together fast and make a fresh, satisfying meal or snack.

Ingredients

• 6 rice paper sheets
• 1 nori sheet, cut into small strips (optional)
• 1 cup cooked sushi rice
• ½ cucumber, sliced thin
• 1 avocado, sliced
• ½ cup shredded carrots
• ½ cup cooked salmon or tofu
• Soy sauce or dipping sauce

Cooking Instructions

1. Dunk a rice paper sheet in warm water. Wait about 15-20 seconds, just until it softens.

2. Lay the softened sheet flat on a clean surface.

3. Scoop a thin layer of sushi rice onto the center.

4. Toss on some cucumber, avocado, carrots, and either salmon or tofu. Add a few nori strips too.

5. Fold the sides in. Start at the bottom and roll it up as tightly as you can.

6. Do the same with the rest of your sheets and fillings.

7. Serve these rolls with soy sauce or whatever dipping sauce you like best.