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Steamed Dumpling Rice Paper Rolls

These easy rice paper rolls are filled with an aromatic dumpling filling topped with chili oil and spring onions!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Chinese, Fusion
Keyword: tofu recipes
Servings: 4

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.