Delicious crispy rice paper dumplings filled with a mixture of cabbage, tofu, carrots, peppers, and mushrooms, flavored with ginger, garlic, and a variety of sauces. Perfectly fried to a golden crisp.
1: Finely chop 1/4 head of cabbage, 1 large carrot, 1 small red pepper, and 6 large crimini mushrooms - keep mushrooms separate.
2: Grate 1 block of extra firm tofu on a box grater.
3: In a large frying pan, heat olive oil over medium heat. Add mushrooms and cook for 2-3 minutes until they begin to brown. Add minced garlic, ginger, and sliced green onions. Salt and cook for 1 minute.
4: Add tofu, cabbage, carrot, and red pepper to the pan. Mix well.
5: Add soy sauce, mirin, rice wine vinegar, sambal, and sesame oil to the pan. Cook for about 10 minutes until most liquid has evaporated. Remove from heat.
6: Dip 2 rice paper sheets at a time in water (briefly) and place them on a flat surface. Spoon 1/2 cup filling into the center of 1 rice paper sheet and roll it like a burrito. Place the rolled dumpling on a second piece of damp rice paper, folded side down, and roll it again the same way so that you now have a folded side on both sides. Repeat with all dumplings.
7: Heat olive oil in a large pan over medium-high heat. In batches, place dumplings in pan, ensuring they’re not touching each other. Flip once golden on one side (about 2 minutes per side).
8: Remove the dumplings from the pan and place them on a cooling rack until you’re ready to eat.
9: Serve the dumplings with your favorite sauce and enjoy!
