Serves 1
Directions
- 1Chop the scallions.
- 2Fry the scallions in some oil.
- 3Peel and chop the mushroom.
- 4Add the chopped mushrooms to the pan with the scallions.
- 5Peel and chop the carrots.
- 6Add the chopped carrots to the pan.
- 7Crumble super firm tofu into the pan.
- 8Add soy sauce, agave, rice vinegar, and sesame oil for flavor.
- 9Cool the mixture completely.
- 10Wet your board.
- 11Dip one sheet of rice paper in cold water for 5 seconds.
- 12Place a scoop of filling in the center of the rice paper.
- 13Fold over the edges of the rice paper to create a dumpling.
- 14Place the dumplings in a pan with oil.
- 15Flip the dumplings and fry them until golden brown.
- 16Mix soy sauce, agave, chili oil, and sesame seeds in a small bowl to make a dipping sauce.
- 17Serve the rice paper dumplings with the dipping sauce.
Ingredients
- Scallions
- Mushroom
- Carrots
- Oil
- Super firm tofu
- Soy sauce
- Agave
- Rice vinegar
- Sesame oil
- Rice paper
- Chili oil
- Sesame seeds
Equipment
KnifeCutting boardPanSpatulaPeelerIce cream scoopWhiskSmall bowl
Tips
- This recipe is a great way to use up leftover veggies.
- You can either fry or air fry the dumplings.
- The recipe is high in protein, veggies, and fiber.
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