Crispy Rice Paper Dumplings

• servings: 8-10 Rolls
• active time: 45 minutes

Ingredients

1 block extra firm tofu

A handful of Baby Bella mushrooms (about 6-8)

1/2 head of cabbage

2 large carrots

1 tsp powdered ginger

1 TBSP garlic powder

1/3 cup coconut aminos OR soy sauce

1 TBSP green onion

16 - 20 sheets of rice paper (depending on now many rolls you want to make... each roll uses two sheets of rice paper)

Olive oil

Directions

Press your tofu for about 30 minutes or until it is no longer moist.

Finely chop the cabbage and the mushrooms, shred the carrots, shred the tofu/meat.

Add 1 TBSP of olive oil to a large pan on medium heat and add in the chopped cabbage, mushrooms, carrots, and tofu/meat.

Add in the ginger, garlic powder, coconut aminos/soy sauce, chopped green onion and mix.

Cook everything for about 10 minutes, or until the cabbage and carrots are soft.

Continue mixing every so often.

Once the filling is done cooking, wet two sheets of rice paper (submerge each sheet in water for l second, then lay on a flat surface).

Add 1 large scoop (about 3 TBSP) of filling to the center of one sheet of rice paper, and then wrap. Fold in each side of the rice paper until the filling is completely wrapped.

Place the roll on the center of the other sheet of rice paper and wrap again.

Repeat until all of the filling is gone, or until you've made your desired amount of rolls.

Add some oil (about 2 TBSP) to a clean pan on medium heat and place each roll on the pan.

Flip once it starts to get crispy. Repeat with all of your rolls until both sides are crispy.

Garnish with chopped green onion and serve with coconut aminos/soy sauce.