Rice Paper Dumplings

INGREDIENTS

1 package of Tempea tempeh diced
2 cups chopped mushrooms
1 tbsp cooking oil
1.5 cups cabbage, thinly sliced
1.5 cups large carrot, diced
2-4 green onions, sliced
2 garlic cloves, minced
1 tbsp grated ginger
2 tbsp soy sauce
1 tsp toasted sesame oil
Salt & pepper to taste
Rice paper sheets
Oil (for cooking dumplings)

INSTRUCTIONS

  1. In a large skillet over medium-high heat, add the cooking oil and sauté the diced tempeh and chopped mushrooms until lightly browned, stirring occasionally.

    Add the thinly sliced cabbage, diced carrot, sliced green onions, minced garlic, grated ginger, soy sauce, and toasted sesame oil to the skillet.

  2. Continue to cook the filling mixture for 5-7 minutes or until the vegetables have softened and any liquid has cooked off. Season with salt and pepper to taste.

  3. Let the filling cool to a workable temperature before filling your rice paper sheets.

  4. Dip one rice paper wrapper into lukewarm water for about 5 seconds and place it on your flat work surface. It will continue to soften as you work.

  5. Spoon 3-4 tablespoons of the filling mixture onto the center of the rice paper circle. Fold the bottom of the rice paper wrapper up to cover the filling. Fold each side over the center, and then bring down the top to fully cover the filling.

  6. Put the roll to the side and soak a second rice paper sheet, placing it on your flat work surface. Place the first wrapped roll, fold side down, onto the rice paper sheet and repeat the wrapping process.

  7. Repeat steps 5-7 until all of the filling mixtures are used up. Place each roll to the side, careful not to have any rolls touching so they don’t stick together.

  8. Add enough cooking oil to coat the bottom of a pan over medium-high heat. Add the dumplings to the hot pan and cook on each side until golden brown and crispy.

  9. Enjoy immediately with a dipping sauce of your choice.