Crispy Rice Paper Dumplings

Crispy Rice Paper Dumplings

easy 40 minutes

with mushrooms, cabbage, carrot and a salty sweet dipping sauce

Ingredients

  • Rice Paper
  • White Medium Mushroom
  • Sliced green cabbage
  • Organic Nantes carrot (s)
  • Grilled Sesame Seeds
  • Green Onion(s)
  • Garlic Clove(s)
  • Sesame Oil
  • Sauce Mix (soy sauce,sriracha,maple syrup)
  • Edamame

Necessary elements

pan, spatula, bowls, pot, strainer

Step 1 image

1. Grate the cabbage and carrots. Finely chop the mushrooms and garlic. Thinly slice the green onions.

Step 2 image

2. Heat a drizzle of oil in a skillet over medium high heat. Cook the mushrooms, cabbage, carrots, garlic and green onion for 3-4 minutes until colored. Add salt and pepper. Remove from skillet and let cool slightly, about 4-5 minutes.

Step 3 image

3. Bring a pot of water to a boil. Meanwhile, mix in a bowl the sauce mix with the sesame oil, sesame seeds and 1 2P | 2 3P tbsp. of rice vinegar. Set aside. When the water boils, cook the edamame for 2-3 minutes. Drain then mix with 1 2P | 1.5 3P tbsp. of the sauce. Add salt and pepper to taste. Put aside and keep warm.

Step 4 image

4. Prepare a large bowl with lukewarm water. Dip a rice paper in the water for about 8-10 seconds then place on a work surface. Add 1 tbsp. of vegetable filling in the center then fold the sheet in 4 to make a small packet. Repeat with each rice paper.

Step 5 image

5. Heat a drizzle of oil in a skillet over medium high heat. When the oil is hot, cook the dumplings 2-3 minutes on each side until browned and until the rice paper is crispy. Place on a paper towel.

Step 6 image

6. Serve the dumplings with the sauce and edamame. Bon appétit!