FOR THE VEGGIES:
300 gr Chinese cabbage
225 gr mushrooms
180 gr firm tofu
160 gr carrots
2 1/2 tbsp soya sauce
3 tsp sesame oil
20-24 rice papers
FOR THE SOYA DIPPING SAUCE :
1 tbsp rice vinegar
1 tsp sesame oil
2 tbsp soya sauce
For the ginger sweet chili oil you will find the recipe on our feed and website.
Crumble the tofu and chop all the veggies.
In a pan, fry the tofu in the sesame oil for a few minutes and add 1 tsp of soya sauce. Set aside.
Cook with some neutral oil the leeks and the carrots for 3-4 minutes (cover). Add the mushrooms, fry for 2-3 minutes. Then add the cabbage and let cook for another 5 minutes covered. Once everything is cooked, add the tofu, 2 tbsp soya sauce and 2 tbsp sesame oil. Let the veggies cool down.
Wet the rice papers in some lukewarm water, one at a time. Add on the wet rice paper approx 70-80gr cooked veggies in the center and fold, then fold again with another rice paper. Do the same until all veggies are wrapped (2 rice papers per dumpling so the dumplings don’t fall apart).
Fry the dumplings for 4-5 minutes on each side ( they should be golden on each side). Top with some green onions and some ginger sweet chili oil.
Mix all the sauce ingredients, dip the dumplings and enjoy !!