Ingredients
- 20 rice paper sheets
- 180 g firm tofu, crumbled
- 200 g mushrooms, finely diced
- 2 medium carrots, shredded
- ½ head napa cabbage, shredded
- 2 spring onions, chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, minced or grated
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- 2–3 tablespoons neutral oil (canola or vegetable oil) for frying
Instructions
- Heat a bit of oil in a large pan over medium heat. Sauté tofu, mushrooms, cabbage, carrots, garlic, and ginger for 5–7 minutes until soft and moisture is mostly gone.
- Add soy sauce, vinegar, sesame oil, salt, and pepper. Stir in spring onions and let cool slightly.
- Dip one rice paper sheet in warm water until pliable and place on a damp surface. Add 1 tablespoon of filling in the center, fold the bottom up, then the sides, and roll to form a rectangular dumpling. Optionally, wrap in a second sheet for extra crunch.
- Heat oil in a non-stick skillet over medium heat. Pan-fry dumplings for 2–3 minutes on each side until golden and crispy. Cook in batches to avoid overcrowding.
- Serve hot with dipping sauces like soy-vinegar, sweet chili, or peanut sauce.
Notes
- Add spinach, bean sprouts, or kimchi to the filling for variety.
- Use tamari or coconut aminos to make it gluten-free.
- Bake at 400°F (200°C) for 15–20 minutes for a lighter version.
- Double-wrap dumplings for extra crunch and stability during cooking.
- Reheat leftovers in a pan or air fryer to maintain crispiness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 5 dumplings
- Calories: 220
- Sugar: 3g
- Sodium: 460mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
