Crispy Rice Paper Dumplings

Prepare your filling by finely shredding the [green cabbage] and [carrots]. Finely dice the [garlic cloves] and [mushrooms] into small cubes. Using your fingers, crumble the [firm tofu] into small pieces.

In a large pan, sauté [mushrooms] for a few minutes in [olive oil]. Once browned, add all the [carrots], [green cabbage], and [firm tofu]. When they’re half cooked and starting to soften, season with [salt and pepper] and grate in some [ginger].

Add [soy sauce] along with a dash of [sesame oil], stir through and take off the heat. Stir in chopped [spring onions] and set the mixture aside to cool down.

Make a dipping station with a tray of water and a wet chopping board or damp clean tea towel to wrap the dumplings on.

Dip a [rice paper sheet] in water for a few seconds and place on the damp surface. Add a spoon of the filling mixture in the center 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, creating a square/rectangle shape pocket.

Dip a second [rice paper sheet] in water, place it on the damp surface, and place the previously wrapped 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.

Pan-fry the dumplings in your preferred [oil for frying] over medium-high heat for a few minutes on each side until lightly golden.

Serve with a dipping sauce, and enjoy your crispy dumplings immediately.