Ingredients:

Filling

  • 18 rice paper sheets

  • 1 block tofu, shredded

  • 2 medium carrots, shredded

  • 1/2 small pointed cabbage, chopped

  • 8 white cup mushrooms, chopped

  • 3 garlic cloves, minced

  • Handful fresh parsley, chopped

  • 4 tbsp soy sauce

  • 1/2 firecracker sauce

  • Salt and pepper to taste

Sauce

  • 1/2 cup sriracha sauce

  • 3 tbsp soy sauce

  • 1/2 cup brown sugar

  • 2 garlic cloves, mined

  • 2 tsp chili flakes

  • 1 tsp salt

Instructions:

  1. In a bowl add the sauce ingredients and mix well. Set aside.

  2. Heat up a pan on medium/high heat, add some oil then the tofu. Fry for 5 mins then add carrots, cabbage, mushrooms, garlic and fry for another 3-4 mins.

  3. Add the parsley, soy sauce and half the F/C sauce. Cook down then remove from the heat.

  4. In a deep plate add warm water, dip the rice paper then place on a flat surface. Fill the sheet with 2 spoonfuls of the tofu mix.

  5. Wrap it up then dip another sheet in the water then onto the surface. Place the wrapped dumpling then wrap up. Repeat this process until the tofu is used up. Should make approx. 9 dumplings.

  6. Heat up a pan with oil on medium heat then place the dumplings into the pan and fry on all sides until all crispy.

  7. Serve with the remaining sauce and enjoy!

Source