Name: Rice Paper Dumplings recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12
Ingredients: 20 Rice paper sheets; 6 ounces Firm tofu; 7 ounces Mushrooms; 2 medium Carrots; 1/4 medium Green Cabbage; 2 Spring onions; 4 Garlic Cloves; 2 tbsp Soy Sauce; 1 tsp Sesame Oil; 1 tbsp Olive oil; Salt and pepper; Ginger; Oil for frying

Prepare your filling by shredding the cabbage and carrots finely. Finely dice the garlic and mushrooms into small cubes.

Using your fingers, crumble the tofu into small pieces.

In a large pan, sauté mushrooms for a few minutes in oil. Once browned, add all the vegetables and tofu. When they’re half cooked and starting to soften, season and grate in some ginger.

Add soy sauce along with a dash of sesame oil, stir through, and take off the heat. Stir in chopped spring onions and set the mixture aside to cool down.

Make a dipping station with a tray of water, along with a wet chopping board or damp clean tea towel to wrap the rice paper dumplings on.

Dip a rice paper sheet in water for a few seconds and place it on the damp surface. Add a spoonful of the filling mixture in the center of the sheet in a rectangle shape.

Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides, so you will be left with a square/rectangle-shaped pocket.

Dip a second rice paper sheet in the water, place it on the damp surface, and place the pocket in the middle. Wrap the pocket the same way by folding from the bottom first and so on to double-wrap the filling.

Repeat this process until all the filling is finished.

Pan-fry the dumplings in your preferred oil over medium-high heat for a few minutes on each side until lightly golden.

Serve with adipping sauce, and enjoy your crispy rice paper dumplings.

Rice Paper Dumplings recipe