ramyaramesh3007These easy rice paper rolls are filled with an aromatic dumpling filling topped with chili oil and spring onions!
These easy rice paper dumplings are all over TikTok and for a good reason – inspired by a fusion of chee cheong fun and spring rolls. Chee cheong fun is traditionally made with fresh rice rolls filled with shrimp: the name directly translates to pig intestine noodles (because if its appearance!)
Well, I never knew that so it was good that we all do now – the only time we’ll ever order ‘pig intestine noodles’ as a vegan!
Traditionally, these are also made with rice rolls made with rice flour. To make the process simpler and quicker, we use rice paper that makes for a delicious substitute. You don’t get the thickness of the rice rolls but you can eat more of them – I’d say that’s a win win.
You can also chop them up for more bitesized pieces – definitely makes it easier to eat. Instead of steaming, you can also cut them before steaming and air fry them for about 15 minutes at 180C in an air fryer.
What Ingredients Do I Need?
- rice paper – these can readily be found at vietnamese or asian supermarkets.
- dumpling filling – extra firm tofu, carrot, king oyster mushroom, edamame
- aromatics – garlic, ginger, spring onions
- sauces – light soy sauce, dark soy sauce, shaoxing wine, mushroom powder, sesame oil
- garnish – makes the dish more attractive! Try chili oil and spring onions for the perfect flavours!
- scallions – just the green part of scallions add a hint of sweetness to the rolls
Allium free substitutions: Omit garlic, spring onions and substitute with a pinch of hing (asafoetida).
Steamed Dumpling Rice Paper Rolls
Ingredients
- 450 g extra firm tofu
- 1 medium carrot
- 2 large king oyster mushrooms
- 1/2 cup edamame
- 1 stalk spring onion
- 3 cloves garlic
- 2 tsp ginger
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp shaoxing wine
- 1 tbsp mushroom powder
- 1 tbsp sesame oil
- 3 tbsp corn starch
- 1/4 tsp white pepper
- salt
- 8 rice paper sheets
Chili Oil GarSauce
- 2 tsp chili oil crisp
- 1/2 tbsp light soy sauce
- 1/2 tbsp shaoxing wine
- 1 tsp sesame oil
- 1/4 tsp white pepper
Garnish
- spring onions
Instructions
- Combine all the ingredients for the dumpling filling in a food processor and pulse until finely minced.
- Dip your rice paper sheets into water for a few seconds and lay on a plate. Add dumpling filling and shape into a small log.
- Fold on two sides and roll gently so the rice paper doesn't tear.
- Steam in a dumpling basket or steamer for 5 minutes.
- In a small bowl, combine all the ingredients for the chili oil dipping sauce and give that a good mix.
- Garnish with chili oil sauce and chopped spring onions.