Rice Paper Dumplings

1. Prepare your filling by shredding the cabbage and carrots finely. Finely dice the garlic and mushrooms into small cubes.
2. Using your fingers, crumble the tofu into small pieces
3. In a large pan sauté mushrooms for a few minutes in oil. Once browned add all the vegetables and tofu. When they’re half cooked and starting to soften, season and grate in some ginger
4. Add soy sauce along with a dash of sesame oil, stir through and take off the heat. Stir in chopped spring onions and set the mixture aside to cool down
5. Make a dipping station with a tray of water, along with a wet chopping board or damp clean tea towel to wrap the rice paper dumplings on
6. Dip a rice paper sheet in water for a few seconds and place on the damp surface. Add a spoon of the filling mixture in the centre of the sheet in a rectangle shape
7. Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides so you will be left with a square/rectangle shape pocket
8. Dip a second rice paper sheet in the water, place on the damp surface and place the pocket in the middle. Wrap the pocket the same way by folding from the bottom first and so on, to double wrap the filling
9. Repeat this process until all the filling has finished
10. Pan fry the dumplings in your preferred oil over a medium-high heat for a few minutes on each side until lightly golden
11. Serve with a dipping sauce, and enjoy your crispy Rice Paper Dumplings.

Dipping sauce:

1. In a small bowl or ramekin add the soy sauce, rice wine vinegar, sesame oil and sriracha sauce. Whisk them together
2. Grate the garlic and ginger and add to the sauce
3. Garnish with sliced spring onion and sesame seeds and allow to marinade for 5 minutes