These delightful rice paper dumplings are filled with a savory mix of smoked tofu, mushrooms, and vegetables, offering a deliciously crispy exterior and a flavorful interior.
Finely chop the cabbage and carrot. Dice the mushrooms, tofu, and garlic, and slice the spring onions into rings.
In a frying pan, heat some sesame oil and sauté the mushrooms until they start to brown.
Add the chopped vegetables and tofu to the pan. Cook until the vegetables are almost tender.
Season with salt, pepper, and ginger. Stir in the soy sauce and a teaspoon of sesame oil. Remove from heat and let cool slightly.
Prepare the rice paper according to package instructions. Place about 2 tablespoons of filling in the center of each sheet.
Fold the top and bottom of the rice paper over the filling, then fold the sides to form a pocket. Place the pocket seam-side down on a second sheet of rice paper and fold again to double wrap the filling.
Repeat the wrapping process until all the rice paper and filling are used.
In a frying pan, heat sesame oil over medium-high heat. Fry the dumplings for a few minutes on each side until they are lightly golden.
Garnish the dumplings with sesame seeds and spring onions. Serve with Ponzu soy sauce and enjoy your meal!
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