Rice Paper Dumplings

Ingredients

rice paper sheets

13 1/3 sheets

firm tofu crumbled

120 oz

mushrooms finely diced

133 1/3 oz

carrots shredded finely

1 1/3 small

green cabbage shredded finely

0.17 small head

spring onions chopped

1 1/3 count

garlic finely diced

3 cloves

ginger grated

to taste

soy sauce

1 1/3 tbsp

sesame oil

2/3 tsp

olive oil

2/3 tbsp

salt

to taste

pepper

to taste

oil for frying

as needed

Method

1. 01Shred cabbage and carrots finely. Finely dice garlic and mushrooms. Crumble tofu into small pieces.
2. 02Sauté mushrooms in 1 tbsp olive oil over medium heat for a few minutes until browned.
3. 03Add cabbage, carrots, garlic, and tofu. Cook until half softened, then season with salt and pepper and grate in ginger.
4. 04Stir in soy sauce and sesame oil. Remove from heat, stir in spring onions, and set aside to cool.
5. 05Set up a dipping station with a tray of water and a wet chopping board or damp tea towel.
6. 06Dip a rice paper sheet in water for a few seconds and place on the damp surface. Spoon filling in the center in a rectangle shape.
7. 07Fold the bottom of the sheet over the filling, then fold the top and sides to form a square or rectangle pocket.
8. 08Dip a second rice paper sheet in water, place on the damp surface, and place the pocket in the middle. Wrap the same way by folding bottom first, then top and sides.
9. 09Repeat wrapping until all filling is used.
10. 10Pan-fry dumplings in oil over medium-high heat for a few minutes on each side until lightly golden.
11. 11Serve immediately with dipping sauce.