Tofu Mushroom Rice Paper Dumplings

Steps

1. 1

   Cook the mushrooms

   Button mushroom·1/2 cupFirm tofu·1/2 cup

   • Heat a non-stick pan over low-medium flame.
   • Add mushrooms and sauté until all moisture has evaporated, about 5–7 minutes.
   • Add shredded tofu and cook for 2 more minutes on low flame.
2. 2

   Build the filling

   Carrot·1/4 cupScallion·2 tbspGinger·1/2 tbspGarlic·1/2 tbspSoy sauce·1 tbspWhite vinegar·1 tbspSalt·1/2 tbspgarlic powder·1/4 tbsp

   • Add shredded carrot, scallion, ginger, garlic, soy sauce, white vinegar, salt, and garlic powder.
   • Stir everything together and cook for 1 minute.
   • Remove from heat and set aside to cool slightly.
3. 3

   Soften rice papers

   rice paper wrappers·8 piece

   • Dip each rice paper sheet into warm water for 10–15 seconds until pliable.
   • Lay flat on a clean surface and cut each sheet in half.
4. 4

   Fill and fold dumplings

   • Place 1 tablespoon of filling near the center of each half-sheet.
   • Fold all four sides in tightly to form a neat parcel.
   • Repeat with remaining wrappers and filling.
5. 5

   Air-fry until crispy

   Olive oil·1 tbsp

   • Brush each dumpling lightly with olive oil on all sides.
   • Arrange in a single layer in the air fryer basket.
   • Air-fry at 325°F (165°C) for 8 minutes for a softer bite or 12 minutes for extra crunch.
   • Serve hot with your favourite dipping sauce.

Macros per serving