Rice Paper Dumplings

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SERVES SIX
PREP TIME: 30 MINS
COOK TIME: 20 MINS

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Ingredients

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FOR THE FILLING

4 CLOVES GARLIC, MINCED

1 CHILLI, DE-SEEDED & FINELY CHOPPED

1 5CM KNOB GINGER, GRATED

2 STALKS SPRING ONION, FINELY CHOPPED

1 CUP MIXED HERBS ~ CORIANDER, MINT, BASIL ~ FINELY CHOPPED

1/2 CUP FINELY CHOPPED RED CABBAGE

1/2 CUP FINELY CHOPPED GREEN CABBAGE

1 CARROT, GRATED

1 BLOCK FIRM TOFU

1 TBSP TAMARI

2 TSP COCONUT SUGAR

1 TBSP KECAP MANIS

JUICE OF 1 LIME

SALT & PEPPER

SESAME OIL

FOR THE RICE PAPER DUMPLING

1 1/2 PACKETS RICE PAPER

1/3 CUP VEGETABLE OIL

TO SERVE

1 LEBANESE CUCUMBER, SLICED

TORN CORIANDER & MINT LEAVES

1/2 HEAD COS LETTUCE, LEAVES REMOVED

JUICE OF 1 LIME & SQUEEZE SRIARCHA

FRESH LIME WEDGES

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Utensils

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SHARP KNIVES

GARLIC MINCER

LARGE MIXING BOWL

LARGE FRY PAN

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Method

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1. PREPARE ALL FILLING INGREDIENTS. HEAT A LARGE NON-STICK FRY PAN OVER MEDIUM HEAT & SPLASH SESAME OIL GENEROUSLY OVER THE PAN

2. ADD GARLIC, GINGER AND CHILLI, SAUTEING UNTIL FRAGRANT. ADD CABBAGE, CARROT, SPRING ONION AND HERBS, WITH A CRACK OF SALT & PEPPER AND JUICE OF LIME. TOSS TOGETHER BEFORE BEGINNING TO CRUMBLE IN TOFU

3. ADD SAUCES, MIXING TOGETHER, COOKING OFF ANY LIQUID UNTIL VEG SOFTENS AND FLAVOURS ARE COMBINED. REMOVE FROM HEAT

4. FILL A LARGE MIXING BOWL WITH LUKE WARM WATER. INDIVIDUALLY DUNK EACH RICE PAPER IN THE WATER FOR 4-5 SECONDS BEFORE PLACING ON A BOARD. ADD A SPOONFUL OF THE FILLING, FOLDING THE BOTTOM AND EACH SIDE IN, ROLLING OVER TO ENCLOSE. REPEAT WITH ANOTHER RICE PAPER SO IT DOESN’T FALL APART WHEN PAN FRYING

5. REPEAT THIS PROCESS FOR THE ENTIRE MIX

6. PREPARE INGREDIENTS TO SERVE WHILE HEATING VEGETABLE OIL IN FRY PAN. COOK IN BATCHES FOR 3-4 MINS EACH SIDE OR UNTIL GOLDEN & CRISPY

7. PLACE ON A BOARD ON TOP OF SOME PAPER TOWEL AND COVER WITH FOIL WHILE YOU COOK ALL

8. SERVE A FRESH LETTUCE CUP, RICE PAPER DUMPLING, CUCUMBER SLICE, HERBS AND LIME WEDGES. ENJOY!

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