Crispy Rice Paper Dumpling Rolls

This spring roll and dumpling fusion has a delicious vegetable tofu filling wrapped in crispy, pan-fried rice paper. Perfect as an appetizer or light lunch. 

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Ingredients:

400 g extra firm tofu, cumbled

1 tbsp olive oil

1" ginger, minced

3 tsps minced garlic

2 pinches red pepper flakes

1/4 tsp turmeric

1 1/2 cups shredded carrot

1 onion, shredded

3 radishes, shredded

1/2 tsp salt

1/2 tsp pepper

2 tbsps soya sauce

1 tsp rice or white wine vinegar

1 tbsp sesame oil

1/4 tsp cayenne powder

1/4 - 1/2 cup chopped fresh parsley

48 - 6" rice paper sheets

vegetable oil for frying

Dumpling Sauce:

2 tbsps sweet chili sauce

2 tsps rice or white wine vinegar

1 tbsp chopped green onion or chives

1 tsp sesame seeds

For the filling, heat olive oil in a large skillet to medium heat. Add the garlic and ginger and cook 1 minute, then add the crumbled tofu and turmeric. Stir together and cook about 3 minutes or until the liquid is absorbed. Shred the carrots, onion and radishes on a box grater and add to the pan along with salt, pepper, soya sauce, red pepper flakes, rice wine vinegar, sesame oil and cayenne powder. Cook for 4-5 minutes. Add the chopped parsley then set aside.

Use a dish deep enough to hold a couple of cups of cold water and large enough to slide a rice sheet into. I used my 13 X 9" baking dish. Add 1 sheet of rice paper to the water at a time for 5-6 seconds then lay on a work surface. Repeat with a second sheet and lay it over the first. Press together to gently squeeze out extra water. Add 2 heaping tablespoons of filling at one end of the sheets, then start to roll, tuck the sides over and continue rolling up. Place on a non-stick surface until all are rolled, making sure they don't touch each other or they will stick and tear.

In a non-stick pan heat 2-3 tablespoons of vegetable oil to medium heat. Add 4 or 5 rolls to the pan at a time, again making sure they don't touch and you have enough room to turn them over. Fry until crispy on all sides. Then remove to a pan and keep warm in the oven until ready to serve. You may have to add more vegetable oil for each batch.

Combine the dumpling sauce ingredients and serve in bowls along with your crispy rice paper dumpling rolls.

The filling my be made up to a day ahead of time but the rolls should be made and eaten immediately for ultimate crispiness!

Mulan approved!

Makes 20-24 rolls

Adapted from: veganbell.com

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