Vietnamese Rice Paper Dumplings (Banh Bot Loc-inspired)

Name: Vietnamese Rice Paper Dumplings
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 20 rice paper sheets; 100g tofu skin (yuba) sheet; 50g wood-ear mushrooms; 1/2 tsp salt; 1 tbsp chili oil; 1 scallion (white and green parts separated); Cooking oil; 2 tbsp vegan fish sauce (or soy sauce); 2 tbsp sugar; 1/2 lime juice; 4 tbsp hot water; Minced garlic and chili (I used 1 chili pepper and 2 cloves garlic)

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These Vietnamese Rice Paper Dumplings are inspired by the comforting Banh Bot Loc from Hue, Vietnam. It uses rice papers to replicate the dumpling wrapper, filled with savory mushrooms and tofu, complemented by a refreshing dipping sauce. This cheat version is incredibly simple to prepare and serves as a quick fix when you're in immediate need of a comforting meal.

Banh Bot Loc are Vietnamese steamed dumplings with a savory filling, traditionally wrapped in tapioca flour dough for a tender bite and served with a flavorful dipping sauce.

The traditional thin and delicate wrappers can be time-consuming for some to make from scratch, so I am creative with this dish by using rice papers as substitutes, which provides a comparable texture and is much easier to work with. These rice paper dumplings are then steamed until warm and chewy, then served with scallion oil and vegan fish sauce mixture.

Vietnamese Rice Paper Dumplings filled with savory mushrooms and tofu skin offer a delightful mix of soft and hearty textures. Each bite, enhanced by a sweet and tangy sauce, creates a perfect balance of flavors.

This meal is ideal for those moments when you suddenly crave something comforting and warm. Begin by retrieving the rice papers from your pantry, and you'll have a delicious dish on the table in just 30 minutes.

For other Vietnamese recipes, check out Vietnamese Tofu with Tomato Sauce, Vietnamese Grilled Eggplant with Scallion Oil. Check out my collection of Vegan Vietnamese recipes!

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Why you'll love this recipe
Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
FAQ
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Why you'll love this recipe

Here's why you'll love Vietnamese Rice Paper Dumplings:

Easy to make, less time and hassle: The rice paper hack makes a cheat code to this delicate and intricate Vietnamese delight!
Playful texture: The contrast between the delicate, melt-in-your-mouth rice paper wrappers and the satisfying chew of the filling is truly delightful. It's a fun and engaging experience for your taste buds.
Customizable and Light: With options for the dipping sauce (spicy, sweet, and sour) and variations in the filling, you can tailor Vietnamese Rice Paper Dumplings to your preferences. Plus, the lightness of the rice paper wrappers makes it a guilt-free indulgence.

Ingredients

Here's the key ingredients you'll need to make Vietnamese Rice Paper Dumplings:

Rice paper sheets: Provide a delicate, chewy texture to the dish, serving as a wrapper.
Tofu skin (yuba) sheet: Adds a subtle, earthy flavor and a unique, slightly spongy texture.
Wood-ear mushrooms: Contribute a crunchy texture and a mild, woody taste.
Salt
Chili oil: Offers a spicy kick and a hint of smokiness.
Scallion: The white part adds a sharp, aromatic flavor, while the green part garnishes with a fresh, oniony zing.
Cooking oil: Used for frying, it provides a crispy texture and helps in flavor absorption.

Scallion Oil

Scallion
Cooking oil

Dipping sauce:

Vegan fish sauce (or soy sauce): Imparts a savory umami taste.
Sugar: Balances the savory with a touch of sweetness.
Lime juice: Adds a zesty, tangy flavor that brightens the dish.
Hot water: Dissolves the sugar and helps combine the sauce ingredients.
Minced garlic and chili: Bring a pungent heat and aroma, elevating the sauce's complexity.

See recipe card for quantities.

Instructions

Here's the instructions to make Vietnamese Rice Paper Dumplings:

Rehydrate tofu skin and wood-ear mushrooms, then finely chop.
Chop the white part of scallions and sir-fry until fragrant. Add chopped mushrooms and tofu skin, season with salt and chili oil.
Prepare scallion oil by mixing 3 tablespoon cooking oil and scallions, then microwave for 2 minutes.
Soak each rice paper sheet in water for one second, then place it on a plate or cutting board. Place 1 tablespoon of the filling in the center at the bottom of the rice paper, fold in the sides, and roll it up like a spring roll. Continue this process until you have used all the ingredients.
Steam rolls for 5 minutes in an oiled steamer basket.
Serve with scallion oil and dipping sauce.

Substitutions

Here are some substitutions for the Vietnamese Rice Paper Dumplings:

Wood-Ear Mushrooms: You can replace these with any other type of mushroom you have on hand, such as white button mushrooms, portobello mushrooms, or oyster mushrooms. Just adjust the cooking time slightly depending on the type of mushroom used.
Tofu Skin: You can use crumbled tofu as an alternative to tofu skin.

Here are some additional notes:

Scallion Oil: If you don't have time to make scallion oil, you can simply use regular cooking oil for dipping.
Dipping Sauce:
- Vegan Fish Sauce: You can use regular soy sauce for a similar savory taste.
- Hot Water: You can use vegetable broth instead of hot water for added flavor.
- Minced Garlic and Chili: If you don't like things spicy, you can omit the chili or use a milder chili pepper.

With these substitutions, you should still be able to make a delicious spring roll recipe!

Variations

Besides the substitutions mentioned earlier, here are some variations you can try for your Vietnamese Rice Paper Dumplings:

Cooking Method:

Pan-frying: For a crispier version, pan-fry the Banh bot loc after steaming. Use a small amount of oil and cook them until golden brown on both sides.

Dipping Sauce Variations:

Peanut Sauce: Blend roasted peanuts with a touch of soy sauce, brown sugar, lime juice, and water for a rich and nutty dipping sauce.
Spicy Mayo: Combine mayonnaise with sriracha or your favorite hot sauce for a creamy and spicy dip.

Additional Toppings:

Fresh Herbs: Chopped fresh herbs like cilantro, mint, or Thai basil add a bright and refreshing flavor to the Banh bot loc.

Equipment

Here's the key equipment you'll likely need to make Vietnamese Rice Paper Dumplings:

Steamer Basket: A bamboo steamer basket is ideal, but a metal steamer with holes will also work.

Storage

Store leftover cooked Vietnamese Rice Paper Dumplings in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming for a few minutes until warmed through.

Top tip

Filling consistency: The filling shouldn't be too wet or dry. If it's too wet, it will burst through the wrappers during steaming. If it's too dry, the Banh Bot Loc will be bland. Aim for a mixture that holds its shape but is still moist.

Don't overcook: The Banh Bot Loc only need a few minutes of steaming to cook through. Overcooking will make the wrappers tough and chewy.

Gently steam: Don't overcrowd the steamer basket. Leave some space between the Banh Bot Loc so they steam evenly and don't stick together.

Avoid sticking: Rice paper dumplings are super sticky, so lightly oil your plates or steaming baskets to avoid them from sticking together.

FAQ

What is tofu skin?

Tofu skin, also known as yuba, is a thin layer that forms on the surface of soy milk when it's simmered. You can find it in Asian Grocery Stores: These stores are most likely to carry yuba in both fresh and dried forms. They might be labeled as "yuba" or "tofu skin."