Vegan Rice Paper Dumplings
Quick & simple, these dumplings are the perfect snack to make!
Servings: 6 dumplings
Ingredients
- 6 rice paper sheets
For The Filling
- 150g firm tofu, crumbled
- 100g cabbage, finely chopped
- 1 carrot, grated
- ½ inch ginger, minced
- 1 garlic clove, minced
- 1 spring onion, finely chopped
- 1 tablespoon light soy sauce
- ½ tablespoon rice wine vinegar
- ½ tablespoon sesame oil
- ½ teaspoon chilli flakes
- 1 teaspoon curry powder
- ½ teaspoon sugar
- 1 nest of vermicelli noodles, chopped up
For The Peanut Sauce
- 1 tablespoon peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- ½ tbsp rice wine vinegar
- ½ teaspoon chilli flakes
- ½ teaspoon sugar
- 1 teaspoon chilli oil
Instructions
- Place a frying pan on medium heat with a drizzle of oil. Add in your tofu, cabbage, carrot, ginger, garlic, and spring onion. Fry for 5 minutes and then add in your sauces. Fry for a further 5 minutes, add in your chopped vermicelli noodles, give it a good stir, and then set aside to cool.
- Meanwhile, make your peanut sauce by combining your peanut sauce ingredients in a bowl.
- Grab your rice paper sheets and dunk one in warm water for a few seconds so that the whole sheet is wet. Place it on a clean surface. Place a spoonful of the filling into the centre of the rice paper and fold it into a parcel. Repeat this step for all of your dumplings.
- You can either eat your dumplings like this, or you can make them crispy. Grab your non-stick frying pan and drizzle in some vegetable oil. Place on medium/high heat and add in your dumplings with enough space between them. Fry for 5 minutes on both sides or until golden and crispy. Serve up and enjoy!