Want a light evening snack? Try and make these gluten-free and crispy rice paper dumplings at home. Tap to read the recipe!
Ingredients
20 rice paper sheets, 180 grams of tofu, two small carrots, 200 grams of mushrooms, one-fourth of a small green cabbage, 3-4 garlic cloves, one spring onion, a teaspoon of sesame oil, 3-4 garlic cloves, one tablespoon of soy sauce, one tablespoon of sesame oil and olive oil, an inch of ginger, salt and pepper to taste, and oil for pan frying.
Prepare vegetables
Shred and grate the carrots and cabbage. Dice the mushrooms and garlic into small pieces and crumble the tofu.
Prepare filling
Now, heat olive oil in a pan and add mushrooms, tofu, carrots, cabbage and ginger. Saute and cook the vegetables until golden brown and soft.
Add sauces and spices
Now, add soy sauce, salt and pepper, sesame oil and spring onions. Combine it well with vegetables and let the filling cool down to room temperature.
Prepare dumplings
Soften rice paper sheets by dipping them in ice-cold water and add the filling into the centre. Create a rectangle parcel and fold it from all the sides. Double-wrap the rice sheet.
Fry the dumplings
Heat oil in a pan and pan-fry the dumplings on medium flame until golden brown and crispy. Serve it with soy sauce, chilli sauce, sesame seeds and spring onions.
Information Credits
This information is taken from the chef Sanjeev Kapoor's official YouTube channel, Sanjeev Kapoor Khazana.