Crispy 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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1/4 small green cabbage
06 -
2 spring onions
07 -
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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Salt and pepper
12 -
Ginger
13 -
Oil for frying
# Instructions:
01 -
Shred cabbage and carrots finely. Finely dice garlic and mushrooms into small cubes. Crumble the tofu into small pieces using your fingers.
02 -
Sauté mushrooms in olive oil for a few minutes until browned. Add the tofu and vegetables. When half-cooked and starting to soften, season with grated ginger, soy sauce, and sesame oil. Stir through and remove from heat. Mix in chopped spring onions and let the filling cool.
03 -
Set up a dipping station with a tray of water and a damp tea towel or wet chopping board for wrapping. Dip a rice paper sheet in water for a few seconds, then place it on the damp surface.
04 -
Place a spoonful of filling in the center of the sheet in a rectangular shape. Fold the rice paper sheet from the bottom, then the top, and finally fold the sides to create a pocket. Repeat the process with a second sheet to double-wrap each dumpling.
05 -
Pan-fry the dumplings in oil on medium-high heat for a few minutes on each side until golden. Serve with your preferred dipping sauce.
# Notes:
01 -
Prepare the vegetables and tofu evenly to ensure consistent cooking.
02 -
Do not oversoak the rice paper sheets; handle with care to prevent tearing.
03 -
Avoid overcrowding the pan during frying for better results.
04 -
Eat immediately for optimal crispiness or keep warm on a cooling rack if cooking in batches.