Rice Paper Dumplings

Crispy rice paper dumplings filled with tofu and veggies-vegan, gluten-free, pan-fried or air-fried, perfect snack or appetizer!

Recipe Source Link:https://www.mygingergarlickitchen.com/rice-paper-dumplings/

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RECIPE INGREDIENTS

» For Filling

• 200 grams broccoli florets
• 1 red bell pepper, roughly diced
• 1 large yellow onion, quartered
• 2 small carrots, peeled and cut into 1-inch pieces
• 1/2 to 1/4 small green cabbage
• 4 to 5 garlic cloves
• 1 inch piece of ginger, peeled and chopped
• 2 tablespoons soy sauce
• 1 tablespoon chili oil
• 2 tablespoons chopped spring onion greens

» For Rice Paper Dumplings

• 20 rice paper sheets
• Cold water
• 1 tablespoon sesame oil or any neutral oil for pan-frying
• 1 to 2 tablespoons sesame seeds
• Prepared veggie filling

» For Serving

• Dipping sauce

RECIPE INSTRUCTIONS

» Make Filling

1. To prepare the filling, add broccoli florets, bell pepper, onions, carrots, cabbage, ginger, and garlic to a blender or food processor. Blend into a coarse mixture. You can also shred the vegetables instead.
2. Heat a large pan and add the blended vegetables. Mix well. Sauté for a few minutes until the vegetables begins to soften slightly. When the mixture is halfway cooked, using your fingers, crumble tofu into small pieces and add to the pan. Stir in the chili oil and soy sauce. Add salt if needed.
3. Mix well and cook for another minute. Finally, add chopped spring onion greens and stir. Turn off the heat and let the filling cool completely.

» Make Rice Paper Dumplings

1. Add water to a plate or a shallow tray for dipping. Dip one rice paper sheet into the water for a few seconds.
2. Then place it on the damp surface. Add 2 tablespoons of the cooled filling in the center, shaping it into a small rectangle. (Refer to step-by-step pictures for visual guidance.) Fold the bottom of the rice paper over the filling, then fold in the sides, and roll from the bottom to create a tight rectangle-shaped pocket.
3. Dip a second rice paper sheet in water and place it on the board. Place the filled pocket on the lower half and wrap it the same way to double-wrap the dumpling. Repeat the process until all the filling is used.
4. To pan-fry the rice paper dumplings, heat a little oil in a pan and spread it evenly with a brush. Place the dumplings in the pan, sprinkle with sesame seeds, and pan-fry on medium-high heat for a few minutes on each side until golden and crispy.
5. Serve your crispy rice paper dumplings hot with your favorite dipping sauce and a garnish of spring onion greens. Enjoy!

RECIPE NOTES

1. Make sure to double-wrap the dumplings to prevent tearing and to make them extra crispy and crunchy.
2. Make sure to let the filling completely cool before wrapping. This step prevents the rice paper from getting sticky and soggy.
3. If for some reason your rice paper is too sticky, dip it in water for 2-3 seconds, then start rolling it on a damp surface..