Ingredients
Scale
- 12–16 sheets Rice Paper (standard round wrappers)
- 200g Firm Tofu (pressed dry)
- 1 cup Cabbage (finely shredded)
- 1/2 cup Carrots (grated finely)
- 2 tbsp Soy Sauce (use tamari for gluten-free)
- 1 tsp Ginger (freshly minced)
Instructions
- Combine the finely shredded cabbage, tofu, carrots, ginger, and soy sauce in a large mixing bowl until fully incorporated.
- Saute the mixture in a lightly oiled pan for five minutes to remove excess moisture.
- Cool the filling mixture completely before beginning the wrapping stage.
- Dip each rice paper sheet into warm water for five seconds until barely pliable and place flat on your workspace.
- Place a tablespoon of the prepared filling into the center of the wet rice paper sheet.
- Fold the sides of the rice paper inward and roll tightly upward to form a secure, compact cylinder shape.
- Heat oil in a non-stick skillet over medium-high heat until it shimmers.
- Fry the wrapped dumplings for three minutes on each side until they develop a beautiful deep golden hue and crispy surface.
- Transfer to a wire rack briefly to drain excess oil before serving.
Notes
Keep rice paper sheets only lightly damp to prevent tearing during folding. Ensure vegetable filling is completely dry and cooled before wrapping. Maintain steady medium-high heat while frying to achieve a crackling exterior. Reheat leftovers in an air fryer at 375°F for 3-5 minutes to restore crunch.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Fusion
- Diet: Vegan
Nutrition
- Serving Size: 3-4 dumplings
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg