Crunchy and chewy foods are always a winner! This recipe have both textures and it’s also packed with essential nutrients like protein, vitamins, minerals and carbohydrates making a complete meal to keep our bodies strong and healthy.
It’s a great dish to serve on its own or just add a green fresh salad to go with it.
You can alternate veggies like red cabbage, broccoli, cauliflower, kale, Asian greens etc… and make sure you use nice fresh herbs in the filling to bring amazing flavours.
Makes 10 crispy dumplings:
Ingredients for filling:
2 cups of grated carrot
2 cups of finely shredded cabbage
3 cups of chopped mushrooms
350 g organic firm tofu scrambled
1/3 cup sliced spring onions
2 large garlic cloves minced
1 tsp finely grated ginger
1 Tbsp of soy sauce or tamari
Fresh roughly chopped parsley or coriander
20 pack of rice paper sheets
Ingredients for dipping sauce:
Juice of 1 lime and zest
2 Tbsp tamari
1/2 tsp sesame oil
1 Tbsp of maple syrup
Adjust according to taste
In a fry pan on medium heat, add olive oil, and once hot add mushrooms, garlic and soy sauce, stir frying until mushrooms and garlic are cooked. Then add scrambled tofu and ginger. Keep frying until tofu is slightly brown, adding more oil if needed. Now add carrots and cabbage, stir fry until veggies are soft. Add fresh herbs and stir thru. Set aside
Dip a rice paper sheet in water for a few seconds and place it on a damp surface.
Add two spoon of the filling mixture in the centre 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 shape 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 has finished
Cooking the dumplings:
Pan-fry the dumplings on medium heat for a few minutes on each side until lightly golden.
Mix all the dipping sauce ingredients and garnish with thin slices of fresh red chilli and spring onions
Serve with dipping sauce, and enjoy your crispy Rice Paper Dumplings 🙂
Recipe by Debora Galvin