Vegan Rice Paper Dumplings

Ingredients

150 g firm tofu, finely chopped
100 g cup mushrooms, finely chopped
1 carrot, coarsely grated
1 spring onion, thinly sliced
2 garlic cloves, crushed
2 tsp finely grated ginger
1 Tbs hoisin sauce
8 rice paper rounds
1 Tbs olive oil
1 Tbs sweet chilli sauce

Method

Heat a non-stick frying pan over high heat. Cook tofu, mushroom, carrot, spring onion, garlic and ginger for 5 minutes or until vegetables are tender. Add hoisin and stir to combine. Transfer to a heatproof bowl and set aside to cool.

Line a baking tray with baking paper. Fill a wide, shallow bowl or tray with water. Dip a rice paper sheet into the water. Remove and shake off excess. Place on a clean work surface. Top with one-eighth of the tofu mixture on a third of the rice paper sheet. Fold the bottom edge of the rice paper sheet over the filling, then fold in the sides and roll up to enclose the filling. Transfer rolls to the lined tray. Repeat with the remaining rice paper rolls and tofu mixture.

Brush rolls with oil. Air fry in two batches at 200 C for 15 minutes or until rice paper is crisp. Or bake in a 220 C oven for 15 minutes.

Serve dumplings with sweet chilli sauce.

Credits: Coles

Photo Credits: Coles