Rice Paper Dumplings by @fitgreenmind

≈ 28 min

1 serving

🥕

70 g

Carrot

🫚

10 g

Ginger

🌿

4 g

Cilantro

🫘

100 g

Tofu

🥢

10 ml

Soy sauce

🍇

10 ml

White wine vinegar

🧂

2 g

Five spice

🧂

1 g

Salt

🍚

4 sheets

Rice paper

🫗

15 ml

Oil

🥜

30 ml

Peanut sauce

  1. Shred
    • carrot
    • fresh ginger
    • fresh cilantro

    Shred 1 carrot and chop the fresh ginger and fresh cilantro.

  2. Crumble
    • firm tofu

    Crumble 100 g firm tofu into a mixing bowl.

  3. Add
    • carrot
    • fresh ginger
    • fresh cilantro

    Add the shredded carrot, ginger, cilantro, soy sauce, white wine vinegar, Chinese five-spice powder, and salt to the tofu.

  4. Mix
    • carrot
    • fresh ginger
    • fresh cilantro

    Mix the filling thoroughly until the seasoning is evenly distributed.

  5. Cut
    • rice paper sheets

    Cut the 4 rice paper sheets in half to make 8 wrapper pieces.

  6. Fill
    • rice paper sheets

    Fill a shallow bowl with cold water and briefly dip 1 rice paper piece until pliable.

  7. Place
    • rice paper sheets
    • carrot
    • fresh ginger

    Place about 2 tablespoons of filling in the center of the softened rice paper piece and fold it into a compact dumpling.

  8. Fill
    • rice paper sheets
    • carrot
    • fresh ginger

    Repeat dipping, filling, and folding with the remaining rice paper pieces and filling.

  9. Heat
    • neutral frying oil

    Heat 1 tablespoon neutral frying oil in a frying pan over medium heat.

  10. Pan-fry
    • rice paper sheets
    • neutral frying oil

    Pan-fry the dumplings for 3 to 4 minutes per side until golden and crispy.

  11. Serve
    • peanut sauce

    Serve the crispy dumplings warm with 2 tablespoons peanut sauce for dipping.

Rice Paper Dumplings by @fitgreenmind

≈ 28 min

1 serving

🥕

70 g

Carrot

🫚

10 g

Ginger

🌿

4 g

Cilantro

🫘

100 g

Tofu

🥢

10 ml

Soy sauce

🍇

10 ml

White wine vinegar

🧂

2 g

Five spice

🧂

1 g

Salt

🍚

4 sheets

Rice paper

🫗

15 ml

Oil

🥜

30 ml

Peanut sauce

Preparation Steps

  1. Step 1/11

    Shred 1 carrot and chop the fresh ginger and fresh cilantro.

    🥕carrot
    🫚fresh ginger
    🌿fresh cilantro
    🧀box grater
    🔪chef's knife
    🪵cutting board

  2. Step 2/11

    Crumble 100 g firm tofu into a mixing bowl.

    🫘firm tofu
    🥣mixing bowl

  3. Step 3/11

    Add the shredded carrot, ginger, cilantro, soy sauce, white wine vinegar, Chinese five-spice powder, and salt to the tofu.

    🥕carrot
    🫚fresh ginger
    🌿fresh cilantro
    🫘firm tofu
    🥢soy sauce
    🍇white wine vinegar
    🧂Chinese five-spice powder
    🧂salt
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/11

    Mix the filling thoroughly until the seasoning is evenly distributed.

    🥕carrot
    🫚fresh ginger
    🌿fresh cilantro
    🫘firm tofu
    🥢soy sauce
    🍇white wine vinegar
    🧂Chinese five-spice powder
    🧂salt
    🥣mixing bowl
    🥄spatula

  5. Step 5/11

    Cut the 4 rice paper sheets in half to make 8 wrapper pieces.

    🍚rice paper sheets
    🔪chef's knife
    🪵cutting board

  6. Step 6/11

    Fill a shallow bowl with cold water and briefly dip 1 rice paper piece until pliable.

    🍚rice paper sheets
    🥣shallow bowl

  7. Step 7/11

    Place about 2 tablespoons of filling in the center of the softened rice paper piece and fold it into a compact dumpling.

    🍚rice paper sheets
    🥕carrot
    🫚fresh ginger
    🌿fresh cilantro
    🫘firm tofu
    🥢soy sauce
    🍇white wine vinegar
    🧂Chinese five-spice powder
    🧂salt
    🥣mixing bowl

  8. Step 8/11

    Repeat dipping, filling, and folding with the remaining rice paper pieces and filling.

    🍚rice paper sheets
    🥕carrot
    🫚fresh ginger
    🌿fresh cilantro
    🫘firm tofu
    🥢soy sauce
    🍇white wine vinegar
    🧂Chinese five-spice powder
    🧂salt
    🥣shallow bowl
    🥣mixing bowl

  9. Step 9/11

    Heat 1 tablespoon neutral frying oil in a frying pan over medium heat.

    🫗neutral frying oil
    🍳frying pan

  10. Step 10/11

    Pan-fry the dumplings for 3 to 4 minutes per side until golden and crispy.

    🍚rice paper sheets
    🫗neutral frying oil
    🍳frying pan
    🥢tongs

  11. Step 11/11

    Serve the crispy dumplings warm with 2 tablespoons peanut sauce for dipping.

    🥜peanut sauce
    🥄spatula

Composition

Ingredients

Types

Vegetables, Condiments, Soy, Seasonings, Sauces, Nuts

Ingredients

Carrot, Ginger, Cilantro, Tofu, Soy sauce, White wine vinegar, Five spice, Salt, Rice paper, Oil, Peanut sauce

Notes

Carrot (shredded), Ginger (a piece, chopped), Cilantro (a handful, chopped), Tofu (crumbled), Salt (to taste), Oil (for frying), Peanut sauce (for dipping, or tahini sauce)

Allergens

Soy, Gluten, Sulfites, Peanuts, Sesame

Dietetics

Dietary regimen

Dairy-Free, Egg-Free, Meat-Free

Calories

520 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 52g, Fat: 25g, Fiber: 6g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 1050mg, Calcium: 280mg, Iron: 4.2mg, Potassium: 480mg

Vitamins

Vitamin A: 600mcg RAE, Vitamin C: 8mg, Vitamin K: 20mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

8 minutes

Overall

28 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

box grater, chef's knife, cutting board, mixing bowl, measuring spoons, shallow bowl, frying pan, spatula, tongs

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Asian, Chinese, Vietnamese

Geographic

to inform

Various

Aspect

Texture

Crispy, Crunchy, Tender, Chewy

Flavors

Savory, Umami, Tangy, Aromatic, Nutty, Spiced

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Reheat in a lightly oiled frying pan to restore crispness,Store dipping sauce separately), freezer : 1 month (Freeze cooked dumplings in a single layer before transferring to a freezer-safe container,Reheat from frozen in a frying pan or air fryer,Texture may be less crisp after freezing)