Crispy rice paper wraps

recipe vegan cook

published 2022-03-27 23:54

updated 2023-06-04 16:10

Ingredients for the dumplings

1 tbsp olive oil 1 large red pepper, diced Large handful snow peas, chopped 250g tofu, crumbled 1 tsp paprika 1 tsp garlic powder 1 tsp cumin 3 tbsp soy sauce 1 tbsp sriracha 175g cooked rice 1/4 cup water 1 tbsp cornstarch 8 sheets rice paper

Ingredients for the sauce 1/4 cup peanut butter 1 tbsp maple syrup 1 tbsp sriracha 2 tbsp soy sauce


Add the olive oil to a large pan over a medium-high heat. Add the red pepper and snow peas, cooking for 5 minutes. Next, ad the tofu, paprika, garlic powder and cumin. Cook for 5-7 minutes more, until browned. Next, add soy sauce, sriracha and cooked rice. Stir together the water and cornstarch, and add that to the pan as well. Stir for 2-3 minutes. Next, soak the rice paper sheets in warm water and lay them out on a flat surface. Add around 3 tbsp filling to each sheet, and roll up tightly. Fry in a thin layer of oil for 3-4 minutes on each side. To make the sauce, stir together the ingredients and serve together with the dumplings