Rice Paper Dumplings
Ingredients:
1 tablespoon toasted sesame oil
3 garlic cloves, minced
2 medium carrots, shredded
2 cups cabbage, thinly sliced
1 cup mushrooms, chopped
1 tablespoon tamari/soy sauce
1 teaspoon chili crisp
20 rice paper wrappers
6 tablespoons olive oil
1/2 cup smooth peanut butter
2 tsp tamari/soy sauce
1 tablespoon brown sugar
1 teaspoon chili crisp
Instructions:
1. Add the sesame oil and garlic to a pan, then add the vegetables and fry for 7-8 minutes, stirring often. Season with soy sauce and chili crisp and keep frying until they soften. Remove from the heat and allow to cool.
2. Once cool, make the dumplings: dip a sheet of rice paper in warm (not hot) water for 10 seconds and place it on a wooden board. Add about 1/4 a cup of the vegetable mixture to the center of the rice paper, and fold into a square. Take a second sheet of rice paper, dip in warm water and wrap the dumpling in a second layer, being sure that the flat part of the second sheet seals in the openings of the first. Repeat with the remaining mixture and rice paper sheets.
3. In a medium bowl, stir together the peanut butter, soy sauce, brown sugar and chili crisp. Add a teaspoon of water if it is too thick.
4. Heat 2 tablespoons of olive oil in a large pan and add 3-4 of the dumplings. Turn when the first side is golden. Fry until both sides are crisp, then remove to a baking rack to cool and fry remaining dumplings. It should take 3 rounds to complete.
5. Serve the dumplings hot with the dipping sauce.
Enjoy!