These rice paper dumplings are easy to make and taste amazing! This recipe is versatile so you can choose your favourite filling!
Ingredients
80 gm
Tofu, regular, firm
(cut into small cubes)
75 gm
Napa cabbage, raw
(shredded)
1/2 medium
Carrots
(grated)
75 gm
Oyster mushroom
(finely chopped)
10 gm
Green onion
(green tops only; chopped)
1/2 tbsp
Sesame oil
1/2 tbsp
Soy sauce
1/2 tbsp
Ginger root
(minced)
12 piece
Rice paper
1/2 tbsp
Vegetable oil
(for cooking)
1/2 tbsp
Soy sauce, Light
(optional; for dipping)
1 tbsp
Rice vinegar
(optional; for dipping)
Instructions
Prepare the filling by adding the prepared tofu, cabbage, carrots, mushrooms, and green onion tops into a bowl and stir to combine.
Add the soy sauce, sesame oil and ginger and stir
Heat a non-stick frying pan over medium heat and add filling, cook, stirring for 5 mins until vegetables are wilted.
Prepare a plate or pan with warm water and soak the rice paper round for 10 seconds or until soft. Place on a board and spoon two tbsp of filling into the centre. Fold by bringing the bottom flap up, then the right and left side towards the centre and roll towards the top to seal. Repeat this process with a second rice paper round to make two layers to ensure it doesn't break while cooking
Repeat with remaining rice paper and filling to make 6 dumplings
Over medium-high heat, add oil to the frying pan to coat the bottom. Cook on each side until golden (about 3 minutes each) and crispy. Move to paper towel once cooked to drain excess oil. Serve with your favourite dipping sauce or soy sauce and rice wine vinegar blend.
Notes:
Try this!
Try the rolls without pan-frying. It's equally as delicious and saves you time!
