Rice Paper Dumplings Vegan
A plant-based version of rice roll rolls that are crispy on the outside, soft and savory on the inside. The filling is a mix of fresh vegetables, mushrooms, and simple spices. Served with a refreshing sweet and spicy dipping sauce, it's perfect as a healthy snack, a light lunch, or an eco-friendly, animal-free main course.
Shared by Novita Suhardiani
Time
30 min
Serves
3
Difficulty
easy
🛒 Ingredients
- 10-12 sheets of rice husk
- 100 grams of carrots, finely grated
- 80 grams of cabbage, thinly sliced
- 50 grams of wood ear mushrooms/oyster mushrooms, finely sliced
- 3 cloves garlic, chopped
- 1 tablespoon vegetable soy sauce
- 1/2 teaspoon granulated sugar
- A little ground pepper
- Oil for frying/sautéing
👩🍳 Instructions
- 1
Soak the rice husks briefly in warm water until pliable, drain gently.
- 2
Saute the garlic until fragrant, add all the vegetables and mushrooms, season, cook until the water is reduced, then cool.
- 3
Take one sheet of rice skin, add enough filling, fold it like wrapping a spring roll.
- 4
Fry in hot oil briefly until the surface is dry and crispy brown.
- 5
Remove and serve warm with your favorite dipping sauce.