Rice Paper Dumplings

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Ingredients

• 200g carrot - grated
• 200g common cabbage - slices
• 500g firm tofu
• 20g spring onion tops (green part only)
• 1 tsp minced ginger
• 90ml gluten free soy sauce
• 10ml sesame oil
• 30ml garlic oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp chilli flakes (optional)
• 16 rice paper sheets

Directions

1. Add ginger and garlic oil into a pan and cook until fragrant
2. Crumble the Tofu and add it to the pan along with the remaining ingredients except for the rice paper
3. Once the vegetables have softened and are cooked to your liking, take off the heat and allow to cook for 10-15mins
4. While the Tofu/veg mixture is cooling, fill a large bowl with warm water
5. Once the mixture is cool enough to handle, dip one rice paper sheet into the warm water and then place it onto a board or counter. Place a large spoonful of mixture into the centre of the rice paper sheet and fold in all the edges until you have a little parcel. Next dip another rice paper sheet into the warm water and wrap the same parcel so that it has 2 layers. Repeat this process with the remaining mixture until it is all used up.
6. *Note* you can make the dumplings as small or large as you like. The filling can also be stored in an airtight container in the fridge for 3-4 days if not using all the filling*
7. Once the parcels are made, heat some vegetable oil in a pan and fry on all sides until golden and crunchy
8. Allow to cool slightly before serving