Crispy Asian Rice Paper Dumplings (Print Version)
# Ingredients:
→ Main Ingredients
01 -
20 rice paper sheets
02 -
180g firm tofu
03 -
200g mushrooms
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2 small carrots
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¼ small green cabbage
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2 spring onions
→ Seasonings
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4 garlic cloves
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2 tablespoons soy sauce
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1 teaspoon sesame oil
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1 tablespoon olive oil
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Fresh ginger, to taste
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Salt and pepper to taste
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Oil for frying
# Instructions:
01 -
Shred the cabbage and carrots finely. Dice the garlic and mushrooms into small cubes. Using your fingers, crumble the tofu into small pieces.
02 -
In a large pan, sauté mushrooms for a few minutes in oil until browned. Add all the vegetables and tofu. When they're starting to soften, season with salt and pepper and grate in some fresh ginger.
03 -
Add soy sauce and a dash of sesame oil, stir everything together and remove from heat. Mix in the chopped spring onions and set aside to cool completely.
04 -
Create a dipping station with a tray of water alongside a wet chopping board or damp clean tea towel for wrapping the dumplings.
05 -
Dip a rice paper sheet in water for a few seconds and place on the damp surface. Add a spoonful of filling in the center, shaping it into a rectangle. Fold the bottom of the wrapper over the filling, then the top, then fold in both sides to create a pocket.
06 -
Dip a second rice paper sheet in water, place on the damp surface and position your filled pocket in the middle. Wrap it the same way as before, folding from the bottom first, then top and sides to double-wrap the filling.
07 -
Pan fry the dumplings in oil over medium-high heat for a few minutes on each side until they turn golden and crispy.
08 -
Serve your crispy Rice Paper Dumplings with your favorite dipping sauce and enjoy while warm!
# Notes:
01 -
These dumplings are crispy on the outside, with a chewy texture and flavorful filling on the inside.
02 -
The nutritional information doesn't include frying oil as it depends on the type you use.
03 -
You can serve these as an appetizer or as part of a main course.