Vegetarian Rice Paper Dumplings

Vegetarian

These vegetarian rice paper dumplings are great paired with an Agave Soy dipping sauce. One of my favorite vegetarian dishes.

Ingredients

Brown or White Rice Paper Spring Roll Wrappers

4 Cloves Garlic, Minced

1 Inch Piece Fresh Ginger, peeled & minced

1/2 Head Napa Cabbage

6 Green Onions, diced

1 Block Extra Firm Tofu

6-8 Button Mushrooms, diced

1/2 Cup Shredded Carrots

Several Dashes of Low Sodium Soy Sauce

2 Tbl Sesame Oil

White Pepper, to Taste

1 Tbl Agave Nectar

1 Tsp Toasted Sesame Seeds

Directions

Cut head of Napa cabbage in half and slice in thin strips. Add cabbage strips to bowl & sprinkle lightly w/ salt. Massage for 1 minute & set aside for approx 15 minutes to draw ou some of the water to prevent soggy dumplings.

Meanwhile, chop remaining veggies. 

Heat wok or large pan with 1 Tbl sesame oil.  Add garlic & ginger to pan. Once fragrant, add remaining veggies. Sauté until softened. Crumble in tofu. Continue to sauté until tofu starts to brown slightly.

Add several dashes soy sauce and the white pepper to taste to mixture. Turn heat off & set aside. 

To assemble dumplings, take 2 rice paper & float in hot water in a shallow cookie sheet. Once papers are soft & pliable, transfer rice paper to a dry cookie sheet or cutting board. Lay flat & add a heaping tablespoon+ to the rice paper. Roll top of paper towards center of filling. Roll bottom of paper towards center as well. Bring the sides towards center. The objective is to form a pocket or square. 

Heat regular skillet w/ 1 Tbl sesame oil. Once hot, add pocket & brown on each side until crispy. Once done, transfer to a plate and serve with a dipping sauce of low sodium soy sauce, agave nectar, and toasted sesame seeds.