Rice Paper Dumplings

By Cooking With Ayeh · 60 min

Ingredients

Instructions

1. Finely shred the cabbage and carrots, finely dice the garlic and mushrooms, and crumble the tofu into small pieces.
2. In a large pan, sauté the mushrooms in oil for a few minutes until browned.
3. Add the remaining vegetables and tofu. When they are half cooked and starting to soften, season and grate in some ginger.
4. Add the soy sauce and a dash of sesame oil, stir, then take off the heat. Stir in the chopped spring onions and let the filling cool.
5. Set up a tray of water and a damp chopping board or damp clean tea towel to work on.
6. Dip a rice paper sheet in water for a few seconds and lay it on the damp surface. Place a spoonful of filling in a rectangle in the centre.
7. Fold the bottom of the sheet over the filling, then fold the top over, then the sides, to make a square or rectangular pocket.
8. Dip a second sheet in water, lay it on the damp surface, and place the pocket in the middle. Wrap it the same way to double-wrap the filling.
9. Repeat until all the filling is used.
10. Pan-fry the dumplings in your chosen oil over medium-high heat for a few minutes per side until lightly golden.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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GarlicGingerScallionCarrotRiceMushroomCabbageTofu