Spring Roll Dumplings

Serving Size empty

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Inspired by Minimalist Baker 

  • Nasoya Cubed Tofu  
  • Soy sauce  
  • Chili crunch oil  
  • Chives  
  • Carrots  
  • Purple cabbage  
  • Red bell peppers  
  • Frozen peas  
  • Shallots  
  • Rice noodles  
  • Mint  
  • Rice paper sheets  

Preparation

  1. Prepare the filling ingredients: chop carrots into small cubes. Shred the purple cabbage. Finely dice the red bell pepper. Let the frozen peas thaw. Chop and fry the shallots in oil until crispy. Prepare the rice noodles according to package instructions.
  2. Prepare the tofu: Open and drain cubed tofu packaging, adding to a mixing bowl. Add enough soy sauce to saturate the tofu, and chili oil according to your spice preferences. Let sit for 5 minutes to marinate. Heat a frying pan over medium high heat with a drizzle of olive oil. Transfer marinated tofu to the hot pan and fry until golden brown.
  3. Place chives in a shallow bowl, pour boiling water over them until wilted and pliable.
  4. Fill a pie plate with hot water. Dip a rice paper sheet into the water until it just becomes soft.
  5. Assemble the dumplings: Place the rice paper sheet over a small bowl. Add filling to the rice paper lined bowl. Gather the rice paper around the filling like a sack. Wrap the wilted chives around the gathered part of the dumpling, tying to secure. Trim the remaining rice paper.

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