homemade vegan and gluten-free delights

Rice Paper Dumplings with Tofu and Veggies

Rice paper is the gluten-free star of these dumplings, providing an easy alternative to pre-made wonton or egg-roll wrappers. Using 2 rice papers per roll adds some thickness to the wrapper, and cooking them in the air fryer adds a little crunch that makes these into a very satisfying lunch. Tofu and pre-made coleslaw mix make for an easy and delicious filling, and the dipping sauce adds lots of flavor. I’ve been eating these for lunch frequently because they are so good!

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Rice Paper Dumplings with Tofu and Veggies


Ingredients

  • 1 block firm tofu, drained
  • 1 T minced garlic
  • 1 T crushed ginger
  • 1 T tamari (gluten-free soy sauce)
  • 1 T toasted sesame oil
  • 16 oz bag coleslaw mix
  • sliced green onions
  • Rice paper wrappers
  • Hot water

    • Dipping sauce:

  • 1/4 c tamari
  • 1/4 c maple syrup
  • 1/4 c rice vinegar
  • 1/8 c toasted sesame oil

Directions

  1. Crumble the tofu into a pan over medium heat. Add the garlic, ginger, tamari, and sesame oil, and let cook for a couple of minutes. Add the coleslaw mix and green onions, and let cook down, stirring occasionally, until all liquid has evaporated and it starts to brown slightly, about 20-25 minutes. Remove from heat.
  2. Soak a piece of rice paper in a rimmed plate or dish full of hot water for a few seconds until it is pliable. Remove to a surface for wrapping. Start soaking the next piece of rice paper. Add about 1/4 c of filling to the soaked rice paper and fold up the bottom around the filling. Fold in the sides, then roll up to the top. Wrap the roll again in a second piece of rice paper. Repeat until you have as many dumplings as desired (I make one serving at a time).
  3. Place the dumplings in an air fryer basket lined with parchment paper. Air fry for about 15 minutes at 400F, turning halfway through.
  4. To make the dipping sauce, combine all ingredients in a bottle and shake to combine.
  5. Serve with dipping sauce and let the dumplings cool slightly before biting into them. Enjoy!



Store the leftover filling in the fridge for up to a week to make fresh dumplings.

From PlantcraftedPantry.com


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