Rice paper dumplings

IMG_2583.heic
Serves: 1 (6 dumplings)
Prep: 15 minutes
Cook: 5 minutes
 
ingredients

Firm tofu, cut into small cubes

80 g 2.82 oz

Chinese cabbage (wombok), shredded

75 g 2.64 oz

1/2 carrot, grated

60 g 2.11 oz

Oyster mushrooms, finely chopped

75 g 2.64 oz

Spring onion, green tops only

10 g 0.35 oz

1/2 tbsp sesame oil

1/2 tbsp soy sauce

1/2 tbsp minced ginger

12 rice paper rounds

Vegetable oil for cooking

Soy sauce and rice wine vinegar to serve

Method

  1. Add the prepared tofu and vegetables into a bowl and stir to combine. 

  2. Add the soy sauce, sesame oil and ginger and stir

  3. Heat a fry pan over medium heat and add filling, cook, stirring for 5 mins until wilted down 

  4. Prepare a plate with warm water and soak the rice paper round for 10 seconds or until soft. Place on a a board and spoon two tbsp of filling into the centre. Fold bringing the top flap down, then the right and left side towards the centre and bring the bottom flap upwards to seal. Repeat this process with a second rice paper round to make two layers to ensure it doesn't break while cooking

  5. Repeat with remaining rice paper and filling to make 6 dumplings


  6. Over medium high heat, add enough oil to the fry pan to coat the bottom. Cook on each side until golden (about 3 minutes each) and crispy. Move to paper towel once cooked to drain excess oil. Serve with soy sauce and rice wine vinegar


Nutrition Information (per serve)
Energy 2029 Kj / 485 cal
Protein 15.20g
Carbohydrates 24.82g
Sugar 5.10g
Total Fat 34.30g
Saturated Fat 4.25g
Fibre 7.62g
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