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Rice Paper Dumplings with Tofu and Mushrooms

Try our delicious vegan rice paper dumplings filled with savory mushrooms for a delightful plant-based treat.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American, Asian
Servings 10
Calories 211 kcal

Equipment

Ingredients
  

Instructions
 

  • Prepare the vegetables: shred cabbage, chop mushrooms, and mince garlic. Heat olive oil in a large skillet over medium heat. Add cabbage and cook, stirring regularly, for 5 minutes. Add oyster mushrooms and cook for 8 to 10 minutes until soft, browned, and moisture evaporates.
    8 oz oyster mushrooms, 1 ½ cups cabbage, 4 cloves garlic
    cooked mushrooms in skillet on hot plate
  • Drain and crumble tofu into the pan, mix well with vegetables, and cook for 5 minutes, stirring occasionally. Stir in the green onions.
    8 oz firm tofu, 3 green onions
    mushrooms and spices in skillet
  • Add soy sauce, sesame oil, chili flakes, minced garlic, salt, and black pepper. Stir to combine. Adjust seasoning to taste.
    3 tablespoon dark soy sauce, 2 tablespoon olive oil, 1 teaspoon sesame oil, 1 teaspoon chili flakes, Salt and black pepper
  • Dip a sheet of rice paper into cold water to make it pliable, then place it on a wet cutting board or plate.
    20 rice paper sheets
  • Top with about 2 tablespoons of filling, fold the sides in, then fold the edge closest to you over the filling tightly and roll. Repeat with a second rice paper sheet to secure the filling.
    hand rolling a dumpling in rice paper on round wood board
  • Heat vegetable oil in a skillet over medium heat. Cook dumplings for 2 to 3 minutes per side until crispy.
    3 tablespoon vegetable oil
    fresh green onions and sesame seeds on top of spring rolls on serving board

Video

Notes

  • Season the vegetable mixture to taste with more or less soy sauce and chili flakes
  • Serve with any favorite dipping sauce including soy sauce or peanut sauce
  • These can be made ahead of time and fried, then let them cool, and refrigerate or freeze.  Reheat in a hot pan of oil to stay crispy.

Nutrition

Calories: 211kcalCarbohydrates: 26gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 3mgSodium: 530mgPotassium: 174mgFiber: 2gSugar: 1gVitamin A: 122IUVitamin C: 5mgCalcium: 58mgIron: 2mg
Keyword fried dumplings, rice paper dumplings, tofu cabbage dumplings, vegan rice paper dumplings
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