Description
Delicate rice-paper spirals filled with savory tofu and vegetable mix, shallow-fried until golden and crispy—a light and playful handheld appetizer.
Ingredients
185 g firm tofu, crumbled
2 cups mushrooms, finely diced
2 small carrots, shredded
½ small Napa cabbage, shredded
4 garlic cloves, minced
1 tsp fresh ginger, minced
2 spring onions, chopped
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp sesame oil
Salt and pepper, to taste
1 Tbsp neutral oil (for sautéing)
20 round rice-paper sheets (≈ 22 cm / 8 in)
Neutral oil, for shallow-frying
Instructions
- Heat 1 Tbsp oil over medium heat. Add mushrooms, cabbage, carrots, tofu, garlic, and ginger. Cook until mostly dry. Season with soy sauce, rice vinegar, sesame oil, salt, and pepper. Stir in spring onions. Cool slightly.
- Soak two rice-paper rounds in warm water briefly and overlap edges to form an oval wrapper.
- Place 2–3 Tbsp filling across one edge. Fold in the sides and roll into a cigar shape. Seal edge with a dab of water.
- Twist each filled cigar into a tight spiral and press the end to secure. Repeat to make ~20 spirals.
- Heat a thin layer of oil in a skillet over medium heat. Shallow-fry spirals in batches, 2–3 minutes per side until golden and crispy.
- Drain on paper towels and serve warm with dipping sauce such as sweet chili, soy-vinegar sesame dip, or soy sauce.
Notes
- Use two overlapped rice papers per roll for strength, or single if sturdy.
- Ensure filling is dry to prevent soggy wrappers.
- Add crunch with minced water chestnuts or bamboo shoots.
- For lighter version, bake or air-fry (texture will change).
- Top with cilantro or sesame seeds for garnish.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Category: Appetizer
- Method: Pan‑Frying
- Cuisine: Asian‑inspired
Nutrition
- Serving Size: 5 dumplings
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
