Скачать или смотреть Crispy rice paper dumplings as a first timer

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For the dip: I like using 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp chili oil, 1 tbsp fresh lime juice, 1 tbsp water, 1 tsp brown sugar, and 1 tsp toasted sesame seeds.

Ingredients:
rice paper sheets
350g white cabbage, thinly sliced
200g mushroom, diced
150g carrot, grated
1-2 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
30g spring onion, chopped
1-2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp vegetable stock granules
300g firm tofu
Salt to taste
Oil to fry

Add the cabbage, mushrooms, carrots, garlic, ginger, and spring onion to a non-stick pan. Saute for 2-3 minutes.
Add the soy sauce, sesame, and vegetable stock. Cook for 5 minutes until the vegetables have softened. Salt to taste
Pour room temp water into a large saucer or deep dish and dip the rice paper in the water allowing it to be fully submerged. Allow to soak for 5secs and gently place on a clean surface.
Place the soaked rice paper on a clean surface and add 1/4 cup of the filling into the middle starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides, fold the right side over the top and the left side on the bottom of the square/rectangle shape pocket. Tip: Use only 1 rice paper sheet per dumpling.
Pan-fry the dumplings on medium heat for a few minutes on each side until lightly golden.