Rice Paper Dumplings with Veggie Tofu Fillings | Vegan GF

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the wood ear mushrooms in some warm water for 15 minutes to rehydrate them, then finely chop all the vegetables

Step 2

In a large frying pan, heat a drizzle of oil over medium-high heat, fry off the scallions for a minute or two till slightly golden and aromatic

Step 3

Crumble the tofu into the pan, stir to mix well and keep breaking the larger pieces down with your spatula till the mixture is even

Step 4

Season the tofu with the soy sauce and this also gives the tofu crumbles a bit of color

Step 5

Add in the rest of the vegetables, season with coconut amino, rice vinegar, salt and pepper, cook till all the veggies are warmed through and the liquid is mostly gone

Step 6

Stir in the arrowroot powder or cornstarch, mix evenly, the mixture now should be sticking together well and not too wet, set aside to cool down for 10 minutes

Step 7

Dip a piece of rice paper in water for 2-3 seconds, shake off any excess water and place onto your work surface

Step 8

Add about 2 tablespoon fillings to the bottom edge, fold up and encase the fillings, then fold up the left and right sides to the middle

Step 9

Keep rolling forward like a burrito, until you reach the other end, and you can fry them at this step or double up

Step 10

To double, dip another piece of rice paper, place the roll onto the bottom edge, roll up and close with the same method, repeat until you finish all the rolls, you should be able to get 8 large dumpling rolls or more if you make them smaller

Step 11

Roll the rice dumplings in some white sesame seeds

Step 12

In a nonstick pan, heat a drizzle of oil over medium heat, pan fry the rolls till all sides are golden crispy, about 3 minutes for the first side then 2 minutes for the other side, check on them frequently so they don't burn

Step 13

Serve hot, enjoy!

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