14 Easy Dessert Rice Paper Dumplings (Vegan & Gluten-Free)

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Rice paper dumplings for dessert? Yes, really — and they’re simpler than you think.

These sweet treats come together fast with minimal ingredients. No steamer, no special tools needed.

Perfect for family dessert nights, holiday platters, or just a fun weekend project.

Why You’ll Love These Recipes

  • Naturally gluten-free — rice paper wraps work for most dietary needs
  • Vegan-friendly — no eggs, dairy, or animal products required
  • Family-friendly — kids love helping fold and fill these
  • Quick to prep — most come together in under 30 minutes
  • Endlessly customizable — swap fillings based on what’s in your kitchen

1. Strawberry Coconut Cream Dumplings (Chilled & No-Cook)

Fresh strawberries meet whipped coconut cream in a soft, no-cook wrap that chills beautifully.

  • Prep Time: 15 mins
  • Cook Time: None
  • Difficulty Level: Easy
  • Serves: 4
  • Calories: ~110 kcal

Ingredients:

  • 8 rice paper sheets
  • 1 cup fresh strawberries, sliced thin
  • ½ cup full-fat coconut cream, chilled and whipped
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • Crushed pistachios for topping

Instructions:

  1. Whip chilled coconut cream with maple syrup and vanilla until fluffy.
  2. Dip one rice paper sheet in warm water for 10–15 seconds.
  3. Lay softened sheet flat on a damp surface.
  4. Spoon a dollop of coconut cream in the center.
  5. Add 3–4 strawberry slices on top.
  6. Fold sides in and roll tightly like a spring roll.
  7. Top with crushed pistachios and serve chilled.

Quick Tip: Keep coconut cream refrigerated overnight for the fluffiest whip.

Storage Tip: Store assembled dumplings in an airtight container for up to 24 hours. Place parchment between layers to prevent sticking.

2. Mango Sticky Rice Dumplings (Thai-Inspired)

Sweet mango and warm sticky rice filling wrapped in a silky rice paper shell — dessert and tradition in one bite.

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Difficulty Level: Easy to Medium
  • Serves: 4
  • Calories: ~165 kcal

Ingredients:

  • 8 rice paper sheets
  • 1 cup cooked glutinous rice
  • ½ cup coconut milk
  • 2 tbsp sugar
  • 1 ripe mango, diced small
  • Pinch of salt
  • Toasted sesame seeds for garnish

Instructions:

  1. Warm coconut milk, sugar, and salt in a pan over low heat.
  2. Stir in cooked glutinous rice until fully absorbed and sticky.
  3. Remove from heat and let cool for 5 minutes.
  4. Soften rice paper sheets one at a time in warm water.
  5. Spoon 2 tablespoons of sticky rice onto the center.
  6. Add a few mango cubes on top, then fold and roll tightly.
  7. Sprinkle toasted sesame seeds over the top before serving.

Quick Tip: Dice mango small so the filling stays compact and easy to roll.

Storage Tip: Best eaten same day. If storing, keep loosely covered in the fridge for up to 12 hours.

3. Chocolate Banana Dumplings (Pan-Fried & Crispy)

Crispy golden outside, warm melted chocolate and soft banana inside — ready in under 20 minutes.

  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Difficulty Level: Easy
  • Serves: 4
  • Calories: ~145 kcal

Ingredients:

  • 8 rice paper sheets
  • 2 ripe bananas, sliced into chunks
  • ¼ cup dairy-free dark chocolate chips
  • 1 tbsp coconut oil (for frying)
  • 1 tsp cinnamon
  • Powdered sugar for dusting (optional)

Instructions:

  1. Soften rice paper sheets in warm water, one at a time.
  2. Place 2 banana chunks and a few chocolate chips in the center.
  3. Sprinkle a pinch of cinnamon over the filling.
  4. Fold sides in and roll firmly — double wrap for extra crispiness.
  5. Heat coconut oil in a non-stick pan over medium heat.
  6. Pan-fry dumplings for 2–3 minutes per side until golden and crispy.
  7. Dust with powdered sugar and serve immediately.

Quick Tip: Double-wrapping with two sheets gives a crunchier, sturdier shell.

Storage Tip: Best served fresh. Reheat leftovers in a dry pan for 1–2 minutes to restore crispiness.

4. Peanut Butter & Jelly Dumplings (Kid-Favorite)

A PB&J in dumpling form — fast, fun, and the first to disappear at any family table.

  • Prep Time: 10 mins
  • Cook Time: None
  • Difficulty Level: Easy
  • Serves: 4
  • Calories: ~135 kcal

Ingredients:

  • 8 rice paper sheets
  • ½ cup creamy natural peanut butter
  • ¼ cup strawberry or raspberry jam
  • 1 banana, sliced thin (optional add-in)
  • Chopped roasted peanuts for topping

Instructions:

  1. Soften one rice paper sheet in warm water for 10–15 seconds.
  2. Spread a tablespoon of peanut butter in the center.
  3. Add a small spoonful of jam on top.
  4. Add a slice of banana if using.
  5. Fold sides in and roll tightly.
  6. Repeat with remaining sheets and filling.
  7. Top with chopped peanuts and serve at room temperature.

Quick Tip: Use thick jam to prevent it from leaking through the wrap.

Storage Tip: Refrigerate in a single layer for up to 8 hours. Add toppings just before serving.

5. Matcha & Sweet Red Bean Dumplings (Japanese-Inspired)

Earthy matcha cream layered with sweet red bean paste — a refined dessert dumpling with bold flavor contrast.

  • Prep Time: 15 mins
  • Cook Time: None
  • Difficulty Level: Easy
  • Serves: 4
  • Calories: ~150 kcal

Ingredients:

  • 8 rice paper sheets
  • ½ cup canned sweet red bean paste (anko)
  • ½ cup coconut cream, chilled and whipped
  • 1 tsp matcha powder
  • 1 tbsp maple syrup
  • Black sesame seeds for garnish

Instructions:

  1. Whip chilled coconut cream with matcha powder and maple syrup until smooth.
  2. Soften one rice paper sheet in warm water for 10–15 seconds.
  3. Lay flat and spoon a teaspoon of red bean paste in the center.
  4. Add a dollop of matcha cream on top.
  5. Fold sides in and roll tightly.
  6. Repeat with remaining sheets.
  7. Garnish with black sesame seeds and serve chilled.

Quick Tip: Sift matcha before mixing to avoid lumps in the cream.

Storage Tip: Keep covered in the fridge for up to 24 hours. Add sesame garnish just before serving.

6. Cinnamon Apple Pie Dumplings (Warm & Cozy)

Spiced sautéed apples wrapped in soft rice paper — all the comfort of apple pie in a handheld bite.

  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Difficulty Level: Easy
  • Serves: 4
  • Calories: ~130 kcal

Ingredients:

  • 8 rice paper sheets
  • 2 medium apples, peeled and finely diced
  • 1 tbsp coconut oil
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • Pinch of salt

Instructions:

  1. Heat coconut oil in a pan over medium heat.
  2. Add diced apples, brown sugar, cinnamon, nutmeg, and salt.
  3. Cook for 6–8 minutes until apples are soft and caramelized.
  4. Remove from heat and let cool for 5 minutes.
  5. Soften rice paper sheets one at a time in warm water.
  6. Spoon apple filling into the center and fold tightly.
  7. Serve warm as-is or pan-fry for a crispier shell.

Quick Tip: Cook apples until most moisture evaporates — wet filling makes wrapping difficult.

Storage Tip: Store filling separately in the fridge for up to 3 days. Assemble fresh when ready to serve.

7. Raspberry Cheesecake Dumplings (Creamy & Tangy)

Thick cashew cream cheese and tart raspberries wrapped in a delicate shell — no oven, no baking required.

  • Prep Time: 20 mins
  • Cook Time: None
  • Difficulty Level: Easy to Medium
  • Serves: 4
  • Calories: ~160 kcal

Ingredients:

  • 8 rice paper sheets
  • ¾ cup raw cashews, soaked 4 hours and drained
  • 2 tbsp lemon juice
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • ½ cup fresh raspberries
  • Graham cracker crumbs (gluten-free) for topping

Instructions:

  1. Blend soaked cashews, lemon juice, maple syrup, and vanilla until very smooth.
  2. Refrigerate cashew cream for 15 minutes to firm slightly.
  3. Soften one rice paper sheet in warm water.
  4. Spoon a tablespoon of cashew cream in the center.
  5. Add 3–4 raspberries on top of the cream.
  6. Fold sides in and roll carefully to seal.
  7. Dust with gluten-free graham cracker crumbs and serve chilled.

Quick Tip: Blend cashews for at least 2 minutes for the smoothest, creamiest texture.

Storage Tip: Refrigerate assembled dumplings for up to 12 hours. Keep crumb topping separate until serving.

8. Chocolate Hazelnut Dumplings (Pan-Fried & Indulgent)

Melty dairy-free chocolate hazelnut filling inside a crispy golden shell — your new favorite 15-minute dessert.

  • Prep Time: 10 mins
  • Cook Time: 6 mins
  • Difficulty Level: Easy
  • Serves: 4
  • Calories: ~170 kcal

Ingredients:

  • 8 rice paper sheets
  • ½ cup dairy-free chocolate hazelnut spread
  • ¼ cup chopped roasted hazelnuts
  • 1 tbsp coconut oil (for frying)
  • Flaky sea salt for topping
  • Cocoa powder for dusting

Instructions:

  1. Soften rice paper sheets one at a time in warm water.
  2. Spoon one tablespoon of hazelnut spread in the center.
  3. Add a few chopped hazelnuts over the spread.
  4. Double-wrap with a second sheet for extra crunch.
  5. Heat coconut oil in a non-stick pan over medium heat.
  6. Fry for 2–3 minutes per side until deeply golden.
  7. Top with flaky sea salt and a dusting of cocoa powder.

Quick Tip: A pinch of sea salt on top balances the sweetness perfectly — don’t skip it.

Storage Tip: Best eaten immediately. Reheat in a dry skillet over low heat for 1 minute to re-crisp.

9. Lemon Blueberry Dumplings (Bright & Refreshing)

Zesty lemon coconut cream and juicy blueberries — a light, refreshing dumpling perfect for warm days.

  • Prep Time: 15 mins
  • Cook Time: None
  • Difficulty Level: Easy
  • Serves: 4
  • Calories: ~115 kcal

Ingredients:

  • 8 rice paper sheets
  • ½ cup coconut cream, chilled and whipped
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 2 tbsp maple syrup
  • ¾ cup fresh blueberries
  • Shredded coconut for garnish

Instructions:

  1. Whip chilled coconut cream with lemon zest, lemon juice, and maple syrup.
  2. Soften one rice paper sheet in warm water for 10–15 seconds.
  3. Lay flat and spoon a tablespoon of lemon cream in the center.
  4. Add 8–10 blueberries on top of the cream.
  5. Fold sides in and roll gently but firmly.
  6. Repeat with remaining sheets and filling.
  7. Garnish with shredded coconut and serve chilled.

Quick Tip: Use cold coconut cream straight from the fridge for the best whipped texture.

Storage Tip: Store in an airtight container in the fridge for up to 24 hours. Add coconut garnish just before serving.

10. Caramel Pear & Walnut Dumplings (Warm & Nutty)

Soft caramelized pear and crunchy toasted walnuts — a grown-up dessert dumpling with rich autumn flavor.

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Difficulty Level: Easy
  • Serves: 4
  • Calories: ~145 kcal

Ingredients:

  • 8 rice paper sheets
  • 2 ripe pears, peeled and finely diced
  • 2 tbsp coconut sugar
  • 1 tbsp coconut oil
  • ½ tsp cinnamon
  • ¼ cup toasted walnuts, roughly chopped
  • Dairy-free caramel drizzle for serving

Instructions:

  1. Heat coconut oil in a pan over medium heat.
  2. Add diced pears and coconut sugar, stirring occasionally.
  3. Cook for 6–8 minutes until pears soften and caramelize lightly.
  4. Stir in cinnamon and toasted walnuts, then remove from heat.
  5. Let filling cool for 5 minutes before assembling.
  6. Soften rice paper sheets and fill with 2 tablespoons of pear mixture.
  7. Fold tightly, plate, and drizzle with dairy-free caramel sauce.

Quick Tip: Toast walnuts in a dry pan for 2 minutes — it deepens the flavor significantly.

Storage Tip: Store filling separately for up to 3 days. Assemble and drizzle caramel just before serving.

11. Coconut Mango Lime Dumplings (Tropical & No-Cook)

Bright mango, toasted coconut, and a squeeze of lime — a no-cook tropical bite ready in 15 minutes.

  • Prep Time: 15 mins
  • Cook Time: None
  • Difficulty Level: Easy
  • Serves: 4
  • Calories: ~120 kcal

Ingredients:

  • 8 rice paper sheets
  • 1 large ripe mango, finely diced
  • ½ cup toasted shredded coconut
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 1 tbsp maple syrup
  • Fresh mint leaves for garnish

Instructions:

  1. Toss diced mango with lime juice, lime zest, and maple syrup in a small bowl.
  2. Soften one rice paper sheet in warm water for 10–15 seconds.
  3. Lay flat and spoon mango mixture in the center.
  4. Add a pinch of toasted coconut over the mango.
  5. Fold sides in and roll carefully to seal.
  6. Repeat with remaining sheets and filling.
  7. Garnish with fresh mint leaves and extra toasted coconut.

Quick Tip: Choose a very ripe mango — it should be sweet enough without added sugar.

Storage Tip: Keep assembled dumplings in a single layer in the fridge for up to 12 hours. Add mint just before serving.

12. Espresso Chocolate Cream Dumplings (Bold & Creamy)

Whipped coconut cream spiked with espresso and dark chocolate — a coffee-lover’s dessert dumpling worth saving.

  • Prep Time: 15 mins
  • Cook Time: None
  • Difficulty Level: Easy
  • Serves: 4
  • Calories: ~155 kcal

Ingredients:

  • 8 rice paper sheets
  • ½ cup coconut cream, chilled and whipped
  • 1 tsp instant espresso powder
  • 2 tbsp cocoa powder
  • 2 tbsp maple syrup
  • ¼ cup dairy-free dark chocolate chips, melted
  • Cocoa powder for dusting

Instructions:

  1. Whip chilled coconut cream with espresso powder, cocoa, and maple syrup until smooth.
  2. Fold in melted chocolate and stir until fully combined.
  3. Refrigerate mixture for 10 minutes to firm slightly.
  4. Soften rice paper sheets one at a time in warm water.
  5. Spoon a heaped tablespoon of espresso cream in the center.
  6. Fold sides in and roll tightly to seal.
  7. Dust with cocoa powder and serve chilled or at room temperature.

Quick Tip: Refrigerating the cream before filling makes rolling much cleaner and easier.

Storage Tip: Store in an airtight container in the fridge for up to 24 hours. Dust with cocoa just before serving.

13. Peach & Vanilla Custard Dumplings (Summery & Smooth)

Silky vanilla cashew custard paired with sweet fresh peach — a summer dessert dumpling that feels almost elegant.

  • Prep Time: 20 mins
  • Cook Time: None
  • Difficulty Level: Easy to Medium
  • Serves: 4
  • Calories: ~150 kcal

Ingredients:

  • 8 rice paper sheets
  • ¾ cup raw cashews, soaked 4 hours and drained
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp coconut cream
  • 2 ripe peaches, peeled and thinly sliced
  • Edible flowers or mint for garnish (optional)

Instructions:

  1. Blend soaked cashews, maple syrup, vanilla, and coconut cream until completely smooth.
  2. Refrigerate custard for 15 minutes to firm slightly.
  3. Soften one rice paper sheet in warm water for 10–15 seconds.
  4. Spoon a tablespoon of vanilla custard in the center.
  5. Layer 2–3 thin peach slices on top of the custard.
  6. Fold sides in and roll gently but firmly to seal.
  7. Garnish with edible flowers or fresh mint and serve chilled.

Quick Tip: Peel peaches easily by scoring the skin and dipping in boiling water for 30 seconds.

Storage Tip: Refrigerate in an airtight container for up to 24 hours. Keep garnish separate until ready to plate.

14. Frozen Berry Sorbet Dumplings (Icy & Fun)

Blended frozen berry sorbet wrapped in rice paper and re-frozen — a creative ice-cold dessert the whole family will love.

  • Prep Time: 20 mins
  • Cook Time: None
  • Freeze Time: 1 hour
  • Difficulty Level: Easy
  • Serves: 4
  • Calories: ~100 kcal

Ingredients:

  • 8 rice paper sheets
  • 2 cups frozen mixed berries
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • Freeze-dried raspberry powder for dusting

Instructions:

  1. Blend frozen berries, maple syrup, lemon juice, and zest until thick and smooth.
  2. Scoop mixture into small balls using an ice cream scoop or large spoon.
  3. Place berry scoops on a parchment-lined tray and freeze for 20 minutes.
  4. Soften rice paper sheets quickly — just 5 seconds in warm water for a thinner wrap.
  5. Wrap each frozen berry scoop tightly in the softened sheet.
  6. Place wrapped dumplings back on the tray and freeze for at least 1 hour.
  7. Dust with freeze-dried raspberry powder just before serving.

Quick Tip: Work quickly when wrapping — frozen filling firms up the sheet fast, making sealing easier.

Storage Tip: Store in a freezer-safe container for up to 2 weeks. Let sit for 2 minutes before eating straight from the freezer.

Simple Ways to Serve These Dessert Dumplings

These dumplings are flexible enough for casual snacking or a proper dessert spread.

Dessert platter night — arrange 4–5 varieties on a board with dipping sauces like melted chocolate or mango coulis

Kid-friendly activity — set up a filling station and let kids assemble their own dumplings

Dinner party dessert — serve 2–3 chilled varieties on small plates with edible flower garnish

Afternoon snack — pair a no-cook dumpling with a cup of green tea or iced coffee

Holiday treat table — mix warm pan-fried and chilled varieties for a contrast of textures and temperatures

Freezer dessert stash — keep the frozen berry sorbet dumplings ready for a quick after-dinner treat

Mix and match based on what you have on hand.

Meal Prep Tips

Prep fillings ahead — most fillings keep well in the fridge for 2–3 days in sealed containers

Assemble close to serving time — rice paper softens over time, so wrapping too early affects texture

Layer with parchment — always place parchment paper between stacked dumplings to prevent sticking

Keep wet and dry separate — store fresh fruit fillings away from cream-based fillings to maintain freshness

Use airtight containers — shallow containers with lids work best for keeping shapes intact

Label your fillings — if prepping multiple varieties, label each container so assembly stays quick and easy

FAQs

Can I make these dumplings ahead of time?

Most fillings can be prepped 1–2 days ahead and stored in the fridge. Assemble the dumplings as close to serving time as possible for the best texture.

How long do assembled dumplings last in the fridge?

Most varieties stay fresh for up to 24 hours when stored in an airtight container with parchment between layers. Cream-filled ones are best eaten within 12 hours.

Can I freeze dessert rice paper dumplings?

The frozen berry sorbet dumplings are specifically designed for freezing. Most other varieties don’t freeze well — the rice paper becomes rubbery once thawed.

How do I stop the rice paper from sticking together?

Always place a small square of parchment paper between each dumpling. Keep them in a single layer whenever possible and avoid stacking too many.

Are rice paper sheets naturally gluten-free?

Yes — traditional rice paper sheets are made from rice flour and water, making them naturally gluten-free. Always check the packaging to confirm no cross-contamination warnings.

Conclusion

These dessert rice paper dumplings are proof that impressive treats don’t need complicated ingredients or hours in the kitchen. From crispy pan-fried chocolate banana to chilled tropical mango lime, there’s something here for every craving and occasion.

Save this post so you always have a creative, crowd-pleasing dessert idea ready to go.

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