Crispy Rice Paper Dumpling with Sauce - Chef Cynthia Louise
Menu
Search
Close this search box.
Facebook Twitter Youtube Instagram Pinterest Linkedin
Cart empty

A Nice Dumpling Surprise

This recipe came about one morning when I was raiding my fridge. The basic veggies I had were just what I needed to make this incredible rice paper dumpling recipe that is something different and truly incredible, and gluten-free of all the things, perfect for the gluten-free folks (and not) out there!

I have not made this dumpling recipe before but I clearly know in my mind what I want and that is flavour – and it was definitely what I got! The flavour of the veggies just blended together and made this rice paper dumpling really delicious.

Use The Right Pan To Get That Crisp

Aside from the flavour of the ingredients that made this recipe a success, one of the important factors is the pan you will use in frying the dumpling. Make sure it is non-stick! Watch the vid as I shared a tip on how to season your pan, and the pan I used is an Iron Clad. The result? Perfect brown and crispy dumplings.

The dipping sauce I used is a part of a lot of my recipes over the years and the recipes in my Plant-Based Love Stories as well.

dumpling

Crispy Rice Paper Dumpling With Sauce Recipe!

~INGREDIENTS~

 

  • 1 packet brown rice paper
  • 200g hard tofu
  • 1 carrot
  • 1/4 cabbage
  • 200g portobello mushroom
  • 50g spring onion
  • 6 cloves garlic Salt and pepper, to taste
  • 1 1/2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tbsp tamari

  • 2 tsp arrowroot mix or potato starch or potato flour mixed with water
  • 1 tbsp #EASEANDFLOW

    For the sauce:
  • 1 tbsp maple syrup
  • 3 tbsp tamari
  • 1 thumb ginger, grated
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • Chili flakes
  • A pinch of pepper

~METHOD~

Grate the carrot, tofu, and mushrooms.
Shred the cabbage.
Slice the spring onions and garlic thinly.
In a pan on high heat, add the sesame seed oil followed by the veggie mix.
Saute the ingredients and add the garlic.
Flavour with tamari and rice vinegar.
Season with salt and pepper.
Cook for about 15 minutes.
Add in the arrowroot mix.
Season your non-stick pan and add a little oil.
Soak the rice paper in water.
Add in the veggie filling and make a roll.
Fry until brown.

***

Serves: 4 rolls
Prep time: 10 mins
Cooking time: 25 mins
Freezer-friendly: NO

C, GF, NF, RSF, VEG, V

Enough with words. See for yourself how tasty this recipe is.

Comment down on my YouTube channel how much you liked this recipe.

With love from my kitchen to yours,

Chef Cynthia Louise xx


Get a free copy of my Let's Eat Plant-Based Ebook.


I have included some of my favourite plant-based and much loved recipes.



>> Grab It Now <<


About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.