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Crunchy Dumpling Lettuce Wraps

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50 min

Main
We've deconstructed the egg roll and put a vegan twist on it. Textured vegetable protein is affordable, very easy to prepare, and soaks up all the delicious flavour from the sauce. Crisp, fresh lettuce is the perfect bed for a tender vegetable sauté, and fried strips of dumplings add the most amazing crunch.

Servings

Total

50 min

Prep

20 min

Cook

30 min

Contains

Soy symbol

soy

Sesame symbol

sesame

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Ingredients

TVP

  • 1 cup + 2 Tbsp (75g)
    dry textured vegetable protein (TVP)†
  • 1 cup (240ml)
    hot water
  • ½
    vegetable bouillon cube, crumbled

Filling

  • 1
    medium carrot, julienned
  • ¼
    head of green cabbage, shredded
  • ½
    small onion, thinly sliced
  • 2
    garlic cloves, crushed
  • 1 Tbsp (8g)
    fresh ginger, grated

Sauce

Crunchy dumpling strips

  • 7
    dumpling wrappers
  • 1 cup (240ml)
    vegetable oil
  • ½ tsp
    chicken spice mix (optional)
  • ⅛ tsp
    salt

Wrap assembly

  • 1
    head butter lettuce
  • 1
    stalk green onion, sliced
  • 1 Tbsp (9g)
    toasted sesame seeds
  • 1 Tbsp (15g)
    chili crisp

Make your own

Thumbnail image of Chick'n Spice Mix

Chick'n Spice Mix

Directions

  1. Add the TVP, water, and bouillon to a large bowl*. Stir well and cover. Set aside.
  2. Prepare the veggies.
  3. Mix the sauce ingredients in a small bowl.
  4. Slice the dumpling wrappers into thin strips.
  5. Heat the oil for the crunchy dumpling strips in a heavy-bottomed saucepan over high heat. Fry the strips in batches, carefully stirring the pieces in the oil until golden before transferring to a lined plate.
  6. Sprinkle the fried pieces with some salt and seasoning.
  7. For the filling, heat the oil in a sauté pan over medium-high heat. Add all the veggies and cook for 5 to 7 minutes, or until the carrot has softened.
  8. Add the TVP and any liquid from the large bowl, along with the sauce to the pan. Cook until the sauce thickens, about 7 minutes.
  9. Serve the filling with the lettuce leaves and top with the strips of fried dumplings and any additional garnishes as desired. Enjoy!

Notes

  • †Textured vegetable protein (TVP), derived from soy flour or isolate, is a versatile plant-based protein available in granules, flakes, or chunks, typically found in the health food or vegetarian aisles of grocery stores. If using other protein replacements, omit the water and bouillon.
  • †Gochujang is a Korean fermented red chili paste with a sweet, savoury, and spicy flavour. It can be found in Asian grocery stores or well-stocked supermarkets.
  • * If desired, swap the bouillon and water for vegetable broth. If you're using other protein replacements that don't require rehydration, such as veggie ground, mock meats, beans, or chickpeas, skip this step, and omit the water and bouillon (or veg broth).

Storage

  • These wraps are best enjoyed immediately.
  • The filling can be made in advance, stored in airtight containers in the fridge for up to 3 days.
  • The fried dumpling wrappers can be made in advance, stored in airtight containers on the counter for up to 3 days.
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Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 2%

• dumpling wrapper

Proteins 18%

• dry textured vegetable protein (TVP)

• toasted sesame seeds

Fruits & Veggies 80%

• medium carrot

• head of green cabbage

• small onion

• garlic clove

• fresh ginger

• head butter lettuce

• stalk green onion

Calcium
No significant sources of calcium
Fat

• toasted sesame oil

• vegetable oil

• toasted sesame seeds

• chili crisp

Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

Show nutrition info  

More for the eyes

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Rate this post

anon - July 14, 2025, 8:20 p.m.

Delicious. Will halve the Sambal oelek next time as it was too spicy for me.

Reply
Erik - July 9, 2025, 5:17 p.m.

Amazing

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Eileen - Oct. 27, 2024, 7:13 p.m.

Great, a real keeper. I used ingredients at hand, mushroom instead of the meat replacement and added some roasted peanuts. My family loved it

Reply
Preethi - Sept. 18, 2024, 5:57 a.m.

The photos looked really good, but unfortunately this just wasn't it for me 😔 the dish didn't thicken at all for a long time, so we kept it on the stove for a while, and by then it got super mushy and did not taste good overall 😔 not sure if I did something wrong, but I just wanted to share my experience!

As for the dumpling sticks -- we just popped them in the air fryer after brushing it with some oil and it came out excellent 😊

PUL small logo PUL Team - Sept. 18, 2024, 5:48 p.m.

Hey Preethi, we're really sorry the dish didn’t turn out as expected. Out of curiosity, did you make any substitutions to the recipe? If you used a plant-based option like pre-cooked veggie ground or mock meat instead of TVP, these don’t absorb water in the same way, which could explain the excess liquid. You might find some helpful info on the packaging to see if it suggests adding water for hydration. We've now added a note to the recipe for anyone looking for a TVP alternative. We’re so glad the dumpling sticks worked out in the air fryer though - that’s a fantastic tip 🥰

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