Crispy vegan rice paper dumplings

Step 1/5

• 66⅔ g firm tofu
• ⅓ carrot
• 33⅓ g button mushrooms
• 3⅓ g ginger
• ⅓ clove garlic

• bowl (small)
• peeler
• knife
• cutting board

Draine and crumble tofu into a bowl. Peel and julienne carrot. Chop mushrooms finely. Peel and mince ginger and garlic.

Step 2/5

• ⅔ tbsp sesame oil, e.g. from Bamboo Garden

• frying pan
• cooking spoon

Add half the sesame oil to a frying pan over medium heat. Add mushrooms and sauté until cooked and dry, approx. 5 min. Add carrots, ginger, and garlic and sauté until fragrant. Add tofu and cook until tofu is starting to brown, approx. 7 min.

Step 3/5

• ⅓ tbsp Soy sauce, e.g. from Bamboo Garden
• salt
• pepper

• bowl
• paper towels

Add soy sauce and season with salt and pepper to taste. Transfer filling to a bowl and set aside. Wipe out the pan, we will use this to fry the dumplings.

Step 4/5

• 4 sheets Rice paper from Bamboo Garden

• plate

Add warm water to a rimmed plate large enough to dip your rice paper wrapper into. To make a dumpling, dip a rice paper wrapper into the water briefly then transfer to a cutting board. Add some filling to the center of the wrapper (approx. 2 tbsp), then fold the four edges over the filling to make a rectangle-shaped dumpling. Set aside. Dip another rice paper wrapped into the water and put on the cutting board. Place your wrapped dumpling into the center of the second wrapper and fold again. Set your double wrapped dumpling aside and repeat with remaining dumpling wrappers and filling.

Step 5/5

• ⅔ tbsp sesame oil, e.g. from Bamboo Garden
• spicy chili crisp (for serving)

Add remaining toasted sesame oil to a frying pan and return to medium heat. Pan fry dumplings until crispy on both sides, approx. 8 min. Total. Serve immediately with chili crisp for dipping. Enjoy!

Enjoy your meal!