Rice Paper Dumplings

I’ve been seeing these everywhere on Insta and just couldn’t not try them…the verdict? YUM.

Think rice paper roll meets spring roll. Jam-packed with flavour, easy and super fun to make and eat, light yet still filling. What more could you want?

They also happen to be gluten free, and you can totally adapt this recipe to use whichever veggies or other fillings you like and have on hand!

Ingredients:

• 1/4 onion, finely sliced

• 1 carrot, finely sliced

• 1 cup cabbage, finely sliced

• 1-2 cloves garlic, minced

• 2 tsp fresh ginger, minced

• 1/2 block (about 200g) firm tofu

• 2 tbsp tamari or soy sauce

• Big handful of mixed greens of choice (I highly recommend also adding some fresh mint and coriander)

• 8 rice paper sheets

Method:

1. Sauté your veggies with the garlic and ginger until soft. Slice tofu, cover with tamari and pan fry until golden.

2. Wet your rice paper sheets by dipping in warm water so they are just pliable but not totally soft - do this one sheet at a time to avoid them getting soggy. Add fillings in the middle and roll your dumpling up tightly like a mini burrito. Be careful not to overfill them or they tend to break!!

3. Repeat for remaining rice paper sheets, then pan fry your dumplings until golden and crispy on all sides.

4. Serve with your favourite dipping sauce!

Notes:

• Feel free to use any veggies of your choice. Using pre-marinated tofu is also delicious.

• I love using the sweet chilli or peanut dipping sauces from my Self Made Ebook, but another quick and delicious alternative sauce is mixing hummus and sweet chilli sauce with a little water or lime juice to thin!