Description
These Vietnamese Rice Paper Dumplings are inspired by the comforting Banh Bot Loc from Hue, Vietnam. It uses rice papers to replicate the dumpling wrapper, filled with savory mushrooms and tofu, complemented by a refreshing dipping sauce. This cheat version is incredibly simple to prepare and serves as a quick fix when you're in immediate need of a comforting meal.
Ingredients
Units
Scale
Ingredients:
- 20 rice paper sheets
- 100g tofu skin (yuba) sheet
- 50g wood-ear mushrooms
- 1/2 tsp salt
- 1 tbsp chili oil
- 1 scallion (white and green parts separated)
- Cooking oil
Dipping sauce:
- 2 tbsp vegan fish sauce (or soy sauce)
- 2 tbsp sugar
- 1/2 lime juice
- 4 tbsp hot water
- Minced garlic and chili (I used 1 chili pepper and 2 cloves garlic)
Instructions
- Rehydrate tofu skin and wood-ear mushrooms, then finely chop.
- Chop the white part of scallions and sir-fry until fragrant. Add chopped mushrooms and tofu skin, season with salt and chili oil.
- Prepare scallion oil by mixing 3 tbsp cooking oil and scallions, then microwave for 2 minutes.
- Soak each rice paper sheet in water for one second, then place it on a plate or cutting board. Place 1 tablespoon of the filling in the center at the bottom of the rice paper, fold in the sides, and roll it up like a spring roll. Continue this process until you have used all the ingredients.
- Steam rolls for 5 minutes in an oiled steamer basket.
- Serve with scallion oil and dipping sauce.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: meal, breakfast
- Method: stirring, steaming
- Cuisine: Vietnamese