The Best Crispy Rice Paper Dumpling with Sauce | Plant-based and Pan-Fried Recipe

Описание: The Best Crispy Rice Paper Dumpling with Sauce | Plant-based and Pan-Fried Recipe
There's a lot of slurping and yumming along with some serious chopstick skills (I thought I had but don't. LOL!) Kudos to the 2 years old out there though, Asian mastering the art of eating with one hand holding 2 sticks! #genius! I can't rave enough about this dish, it was super kool to make and really tasty as I ate pretty much every single one!

Share this one far and wide as I truly believe anyone with or without cooking skills will find this really really tasty.

Here's the link to IronClad pans and you can use my code CHEFCYNTHIA10 for 10% off anything in their store!
🍳 https://www.ironcladpan.com/collectio...

That's it from me. Short and sweet, savoury and cheerful. 🥟
Cx

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
1 packet brown rice paper
200g hard tofu
1 carrot
1/4 cabbage
200g portobello mushroom
50g spring onion
6 cloves garlic
Salt and pepper, to taste
1 1/2 tbsp sesame oil
1 tbsp rice vinegar
2 tbsp tamari
2 tsp arrowroot mix or potato starch or potato flour mixed with water
1 tbsp #EASEANDFLOW

For the sauce:
1 tbsp maple syrup
3 tbsp tamari
1 thumb ginger, grated
1 tbsp rice vinegar
1 tbsp sesame oil
Chili flakes
A pinch of pepper

𝗠𝗘𝗧𝗛𝗢𝗗
Grate the carrot, tofu, and mushrooms.
Shred the cabbage.
Slice the spring onions and garlic thinly.
In a pan on high heat, add the sesame seed oil followed by the veggie mix.
Saute the ingredients and add the garlic.
Flavour with tamari and rice vinegar.
Season with salt and pepper.
Cook for about 15 minutes.
Add in the arrowroot mix.
Season your non-stick pan and add a little oil.
Soak the rice paper in water.
Add in the veggie filling and make a roll.
Fry until brown.
***
Makes: 4 rolls
Prep time: 10 mins
Cooking time: 25 mins
Freezer-friendly: No
C, GF, NF, RSF, V, Veg

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