Rice Paper Dumplings

These dumplings are crispy on the outside and full of flavor. Plus, once you get the hang of it, the process is quick and easy! I like to make these in the air fryer only because I’m bad at frying things on the stove. But you can cook them however you prefer! 

This recipe makes 10 dumplings

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Ingredients

• 1 tbsp toasted sesame oil 

• 1 tsp garlic (grated fresh or powder)

• 1 tsp ginger (grated fresh or powder) 

• 16 oz super firm tofu, crumbled 

• 1 large carrot, shredded 

• 3 large mushrooms, diced  

• 1 tbsp soy sauce 

• Red pepper flakes to taste

• 1 tsp cornstarch 

• 20 spring roll wrappers, 8 inches wide 

Instructions

1. Heat sesame oil over medium-high heat 

2. Add garlic and ginger and cook until aromatic 

3. Add crumbled tofu, shredded carrot, and diced mushrooms

4. Sauté for a few minutes before adding soy sauce, cornstarch, and red pepper flakes to taste 

5. Cook for a couple more minutes, then move filling to a bowl 

6. Fill a shallow dish with warm water 

7. Dip one rice paper into the water for 3-5 seconds (they will continue to soften out of the water so don’t soak for too long), then place on your work surface (the countertop or a cutting board) 

8. Put about 1.5 tablespoons of filling into the middle of the rice paper 

9. Fold the top of the rice paper down, fold the sides in, then bring the bottom side over to seal

10. *double layer: to make sure your filling doesn't escape, you’ll want to wrap your dumplings twice. Dip another rice paper in water and move to your work space. Place the dumpling folded side down, and and wrap with the second rice paper  

11. Once all your dumplings are made it’s time to fry them! 

12. Stovetop: over medium-high heat, add enough oil to coat the bottom of your pan. Cook for about 2 minutes on both sides

13. Air fryer: brush all sides of your dumplings with oil (I use grapeseed oil). Cook in the air fryer at 400F for about 10-15 minutes 

14. Serve with any dip you like!