Ingredients

For wrapping

• 20 rice paper sheet

For the filling

• 180 g firm tofu (crumbled)
• 200 g mushrooms (finely diced)
• 2 carrots (shredded)
• 1/2 napa cabbage (shredded)
• 2 spring onions (chopped)
• 4 garlic (minced)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp fresh ginger (minced or grated)
• Salt and pepper (to taste)

For Frying

• oil

Directions

1. Prepare the filling:– Finely shred the cabbage and carrots. Dice mushrooms into small cubes. Mince garlic and ginger. Crumble the tofu into small pieces.
2. Cook the filling:– Heat olive oil in a large pan over medium heat. Sauté the mushrooms, cabbage, carrots, tofu, garlic, and ginger until vegetables soften, about 5-7 minutes.– Season with salt, pepper, soy sauce and rice vinegar. Stir in spring onions, then remove from heat and let cool.
3. Wrap the dumplings:– Dip a rice paper sheet in water for a few seconds and lay it on the damp surface.– Place a spoonful of filling in the center and shape into a small rectangle.– Fold the bottom of the rice paper over the filling, then fold the top and sides, creating a pocket.– Dip a second sheet in water and double wrap the dumpling using the same method.
4. Repeat the process:– Continue wrapping until all the filling is used.
5. Pan-fry the dumplings:– Heat oil in a pan over medium-high heat. Fry the dumplings for 2-3 minutes on each side or until golden and crispy.
6. Serve:– Enjoy hot with sweet and sour sauce or a soy-vinegar dipping sauce!