Best made with:
Crispy Rice Paper Dumplings
- Comfort Food
- Extra Firm Tofu
- Entertain with Tofu
- Ethnic Cuisine
If you haven’t tried these crispy viral rice paper dumplings, what are you waiting for?!
Recipe by Kirby @EatingWithKirby
Ingredients
| 1 pkg | Sunrise Flavoured Dried Tofu , diced |
| 12 | rice paper sheets (22cm in diameter) |
| 1 | medium carrot , diced |
| 1 cup | canned corn |
| 4 stalks | celery , diced |
| 1½ cups | wood ear mushroom , rehydrated and shredded |
| 2 tbsp | soy sauce |
| 1 tsp | white pepper |
| 1 tbsp | oyster sauce |
| 1 tbsp | sesame oil |
| Neutral oil for cooking |
Directions
- Soak the wood ear mushrooms in hot water for 15 minutes to rehydrate them. Then chop finely, along with the carrots, celery, and Sunrise Flavoured Dried Tofu.
- In a large wok for frying pan, heat neutral oil and fry diced carrots for 2-3 minutes on medium heat. Then add the remaining ingredients. Toss for another 2-3 minutes until the vegetables have softened.
- Add in soy sauce, sesame oil, oyster sauce, white pepper and continue cooking until most of the liquid has evaporated.
- Set aside to cool for 10 minutes.
- Dip a piece of rice paper into warm water and shake off excess water. Place onto a large plate or chopping board.
- Scoop 2 tbsp of filling near the bottom of the rice paper, fold up to encase the filling, then fold in from the sides. Roll up like a burrito until you reach the end.
- Make anywhere between 6 – 12 dumpling rolls and in a non-stick skillet with a drizzle of oil, pan fry over medium heat.
- Pan fry until all the edges are golden brown and crispy! Flip often so they don’t burn.
- Serve hot and enjoy!
Tip
You can double wrap with another rice paper sheet if you want the skin to be more mochi like! It’s also easier to handle and less likely to break when you double wrap.