Rice Paper Dumplings Vegan Snack (Print Version)
# Ingredients:
→ Main Ingredients
01 -
9 oz firm tofu
02 -
2 carrots
03 -
5 oz white cabbage
04 -
10-12 shiitake mushrooms
05 -
1 garlic clove
06 -
1 small piece of ginger
07 -
1 tablespoon sesame oil
08 -
1 teaspoon five-spice powder
09 -
1 tablespoon tamari or soy sauce
10 -
2 oz vermicelli or glass noodles
11 -
12 rice paper sheets
→ Dipping Sauce
12 -
1 tablespoon toasted sesame oil
13 -
2 tablespoon soy sauce
14 -
1 teaspoon sesame seeds
15 -
½ tablespoon rice vinegar
16 -
2 teaspoon maple syrup
# Instructions:
01 -
Remove excess water from tofu and crumble it into a large mixing bowl.
02 -
Finely shred the cabbage and carrot, and chop the shiitake mushrooms. Add them to the bowl with tofu.
03 -
Mince garlic and shred or finely mince ginger. Add them to the mixture.
04 -
Add sesame oil, tamari or soy sauce, five-spice powder, and a pinch of salt and pepper. Mix everything until well combined.
05 -
Heat a large pan with some vegetable oil over medium heat. Add the filling mixture and cook for 12-15 minutes, stirring, until the cabbage softens slightly.
06 -
Soak vermicelli noodles in a bowl of boiling water for 5-7 minutes until softened. Drain water and add noodles to the pan with the filling. Combine well.
07 -
Soak one rice paper sheet in lukewarm water for 10 seconds and place it on a wooden surface. Add a portion of the filling to the center, fold the edges, and roll tightly to form a dumpling. Repeat for all sheets.
08 -
Heat vegetable oil in a frying pan over medium-high heat. Fry dumplings for 3-4 minutes per side until golden and crispy. Transfer to a paper towel to remove excess oil.
09 -
Mix toasted sesame oil, soy sauce, sesame seeds, rice vinegar, and maple syrup in a small bowl until combined. Serve with dumplings.
# Notes:
01 -
Sprinkle sesame seeds and green onions over the dumplings before serving for added flavor.