Crispy Rice Paper Dumplings (Print Version)

# Ingredients:

→ Dipping Sauce

01 - 4 tablespoons sweet chili sauce
02 - 2 tablespoons low-sodium soy sauce (or Aminos for gluten-free)
03 - 1 tablespoon chili oil
04 - 2 tablespoons spring onion, finely chopped
05 - 1 tablespoon white sesame seeds

→ Filling

06 - 1 ½ cups cauliflower, finely chopped
07 - 1 cup bell pepper, finely diced
08 - ½ cup carrots, finely diced
09 - 1 cup mushrooms, finely diced
10 - 1 cup spring onion, finely chopped
11 - 6 oz firm tofu
12 - ¾ teaspoon black pepper powder
13 - ½ teaspoon salt (or to taste)
14 - 1 ½ tablespoons low-sodium soy sauce (or Aminos for gluten-free)
15 - 1 teaspoon grated ginger
16 - 1 teaspoon grated garlic
17 - 1 tablespoon vegetable oil

→ Other Ingredients

18 - 32 rice paper sheets, 6 inches each
19 - 2 teaspoons oil for pan-frying

# Instructions:

01 - In a bowl, combine sweet chili sauce, soy sauce, chili oil, spring onion, and sesame seeds. Mix well and set aside.
02 - Drain and press tofu for 15 minutes to remove excess liquid. Finely chop the cauliflower, carrots, bell pepper, mushrooms, spring onion, and tofu. Grate the fresh ginger and garlic.
03 - Heat oil in a wok or pan. Sauté ginger and garlic for a few seconds, then add the vegetables. Sauté for 2 minutes. Add tofu, salt, pepper, and soy sauce, then mix and cook for another minute. Remove from heat and let cool.
04 - Dip a rice paper sheet into cold water for 10 seconds and place on a damp surface. Add a spoonful of filling in the center. Fold both sides, then fold from the top until you create a rectangle-shaped pocket. Repeat the process with a second rice paper sheet to double wrap the dumpling. Place on an oil-greased plate.
05 - Heat a pan over medium heat. Add 1 teaspoon oil and pan-fry dumplings for a few minutes on each side until golden. Avoid overcrowding the pan.
06 - Lightly grease the dumplings with oil and place them in an air fryer basket. Set the air fryer to 400°F (200°C) for 14 minutes, flipping halfway through.
07 - Serve the crispy rice paper dumplings immediately with the prepared dipping sauce.

# Notes:

01 - Do not over soak the rice paper, as they continue to soften out of water.
02 - Place the double-wrapped side down during assembly to ensure even thickness.
03 - Keep dumpling edges from touching to avoid sticking during cooking.
04 - Cut vegetables and tofu into uniform sizes for even cooking.
05 - Avoid overcooking the filling to prevent sogginess.
06 - Work on a damp or oiled surface when assembling the dumplings to prevent sticking.
07 - Dumplings should be served fresh and crispy, as they lose texture when stored.

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