Crispy rice paper dumplings as a first timer

For the dip: I like using 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp chili oil, 1 tbsp fresh lime juice, 1 tbsp water, 1 tsp brown sugar, and 1 tsp toasted sesame seeds.

Ingredients:
rice paper sheets
350g white cabbage, thinly sliced
200g mushroom, diced
150g carrot, grated
1-2 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
30g spring onion, chopped
1-2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp vegetable stock granules
300g firm tofu
Salt to taste
Oil to fry

- Add the cabbage, mushrooms, carrots, garlic, ginger, and spring onion to a non-stick pan. Saute for 2-3 minutes.
- Add the soy sauce, sesame, and vegetable stock. Cook for 5 minutes until the vegetables have softened. Salt to taste
- Pour room temp water into a large saucer or deep dish and dip the rice paper in the water allowing it to be fully submerged. Allow to soak for 5secs and gently place on a clean surface.
- Place the soaked rice paper on a clean surface and add 1/4 cup of the filling into the middle starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides, fold the right side over the top and the left side on the bottom of the square/rectangle shape pocket. Tip: Use only 1 rice paper sheet per dumpling.
- Pan-fry the dumplings on medium heat for a few minutes on each side until lightly golden.

[ttnln]

Finally! Someone who doesn't fold over the excess on the same side. It's so much more balanced and not too chewy one side with how you made it. Amazing!

[villanessa]

Crispy rice is probably one of my favorite things on this planet.. can't get enough of it.

[Josh-]

Here's a little tip:
If you are using cabbage, carrots, and other shredded vegetables, you don't need to saute them in advance; they will steam up perfectly during the pan-fry process. Cooking the mushrooms and tofu with the garlic, ginger, and green onion is all you need; the cabbage and carrots can go into the dumplings fresh and will give them a nice crunch.

[jagmeetkaur]

That's how i fold too, on excess one side, one excess on other side😊

[wilhelmina]

Love this fold method. See @ttnlnl comment.
TIP: “soak” is too strong of a word for the rice paper. You can just quickly immerse it in the water and take it out immediately. In the time it takes you to place it on your cutting board or plate, then put the filling on and then start to fold it, it will soften. Don’t worry if it’s still slightly stiff, it will soften in just a moment as you complete some more. Then it won’t be too soft and sticky which may be more difficult to handle.

[mwhittaker]

Bake them in 375 deg oven on some oiled parchment paper- way quicker and less oily then frying

[wendyhannan]

These look lovely and easy to make, thank you ☺️

[Oonagh]

I think I would stick these in the oven and dry out the rice paper again. I just love puffy crisp rice fried paper.

[Mukundwa]

yaaaas South African!!! keep it up. delicious recipe

[chingcheewoo]

Wonderful Asian comfy soul comfort food.

[nazam]

The accent screams South African! So I'll subscribe just cause you're my home girl 😊

[ЛиндаМакиенко-лз]

Я вчера это делала, но вместо тофу положила крабовую палочку😊👍

[utskirtsOfNowhere]

This is like the fourth version of this recipe ive seen the last two days, idk why youtube really wants me to trh them

[Kushiiiiiiiiiiii]

Can u share the side sauce recipe please

[Mannassiarora]

What’s the dip made of ? And what did you add in the veggies ?

[saumyamehndiratta]

I just need the name of the highlighter and lip gloss you've used😍

[annac]

Tried making this nice recipe, but can anyone give tips on preventing them from being chewy? Thanks

[bobs]

Looks yummy. Are you South African? Just watched the Ms. S Africa pageant last night.

[sgiles]

I must’ve put too much oil in the pan cause they ended up soggy even though I had the oil very hot.