Vegan and Gluten Free Rice Paper Dumplings

Recipe

Rice paper dumplings (5-7)
1 carrot
Handful of mushrooms
Handful of red cabbage
1 teaspoon grated ginger
1 teaspoon grated garlic
1 1/2 tablespoons soy sauce
1/2 tbsp sesame oil

Spicy peanut sauce
0,5 dl rice vinegar
0,5 dl soy sauce
2 tbsp honey
1 teaspoon grated ginger
1 teaspoon grated garlic
1 teaspoon water
2 teaspoons of chilli oil

Chop all the vegetables into thin pieces and combine all the ingredients. Cook the vegetables in a pan for 5 minutes or until the vegetables have slightly softened. Remove from the pan and allow to cool. Prepare the rice paper by dipping it in warm water to make it soft and easier to fold. Once the vegetables have cooled, take a generous amount (2-3 tablespoons) and place it on top of the rice paper roll, folding it first from the sides and then from the top down. Do this twice with the rice paper to form a thicker wrap around the vegetables. Once everything is wrapped, you can prepare a non-stick pan with oil. Once the pan is hot, you can add the rice paper dumplings and cook them until the rice paper is crispy (about 2-3 minutes on each side). When they are done, place them on a paper towel to absorb the excess oil.

To make the peanut sauce, mix all the ingredients together and add the chilli oil on top. Use this as a dipping sauce with rice paper dumplings.

Remember: the dumpling can break if you wrap the vegetables in just one layer of rice paper. To get a crispy crust, you need two layers of rice paper.

Tip: If you don’t like spiciness, you can add chopped peanuts and chives to the peanut sauce instead of chilli oil.