Golden, crispy dumplings wrapped in rice paper with a savory tofu and vegetable filling, ideal for a light snack.
# Ingredient List:
→ Filling
01 - 7 oz firm tofu, pressed and crumbled
02 - 1 medium carrot, shredded
03 - 2.8 oz shiitake mushrooms, finely chopped
04 - 1 small zucchini, shredded and squeezed of excess moisture
05 - 2 spring onions, finely sliced
06 - 2 garlic cloves, minced
07 - 1 tablespoon soy sauce or tamari for gluten-free
08 - 1 teaspoon toasted sesame oil
09 - 1/2 teaspoon grated fresh ginger
10 - 1/4 teaspoon ground white pepper
11 - 1 tablespoon cornstarch
→ Wrapping and Cooking
12 - 12 sheets rice paper, 8.7 inches diameter
13 - 2 tablespoons neutral oil such as canola or sunflower for frying
→ For Serving
14 - Soy sauce or tamari for dipping
15 - Chili crisp or sriracha
16 - Fresh coriander leaves
# Step-by-Step Instructions:
01 - In a mixing bowl, combine crumbled tofu, shredded carrot, finely chopped shiitake mushrooms, shredded zucchini, sliced spring onions, minced garlic, soy sauce, sesame oil, grated ginger, white pepper, and cornstarch. Mix thoroughly until all components are evenly distributed and well incorporated.
02 - Fill a shallow dish with warm water. Dip one rice paper sheet into the water for 5 to 8 seconds until it becomes pliable and slightly flexible. Place the softened sheet on a damp clean towel.
03 - Spoon approximately 2 tablespoons of the filling mixture onto the lower third of the rice paper sheet. Fold the bottom edge over the filling, then fold in the left and right sides, and roll upward tightly into a rectangle or cigar shape.
04 - For enhanced crispiness, wrap each dumpling in a second moistened rice paper sheet using the same folding and rolling technique.
05 - Repeat the filling, folding, and wrapping process with the remaining filling and rice paper sheets until all 12 dumplings are prepared.
06 - Heat oil in a nonstick skillet over medium heat. Add dumplings seam-side down, working in batches if necessary to avoid overcrowding. Fry for 2 to 3 minutes per side until golden brown and crispy throughout.
07 - Transfer cooked dumplings to a plate lined with paper towels to absorb excess oil. Serve immediately while hot with dipping sauces of choice and fresh coriander garnish.
