Rice Paper Dumplings

Ingredients

• Cabbage

  Raw

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Carrots

  Raw

  25g

• Garlic

  Raw

  1 tsp or 3g

• Tofu

  Raw, firm, prepared with calcium sulfate

  80g

• Soy sauce

  Regular sodium, Shoyu

  ½ tbsp or 8g

• Rice Paper For Spring Roll

  Flying Horse

  60 g or 60g

• Sesame oil

  Salad or cooking

  ½ tbsp or 7g

• Ginger root

  Raw

  1 tsp or 2g

Directions

1. Into a bowl, add all the filling ingredients and mash the tofu in until well combined.
2. Soak the rice papers in warm water for 10 seconds or until soft. Place 2 tbsp of filling in the middle. Bring the top flap down, then the right and left side. Then bring the top flap upward to seal. Do one more layer to ensure it does not break when cooking.
3. Over medium high heat, add enough oil to coat the pan. Cook on each side until golden brown (about 2 minutes each) and crispy.
4. Serve with soy sauce, rice vinegar and rayu and enjoy!
5. Recipe by: Lisa Kitahara (source: https://okonomikitchen.com/rice-paper-dumplings/)