Crispy Rice Paper Dumplings (Gluten-Free)
Description
This is a wholesome side dish but can also make a nice light dinner. The fillings can be so versatile based on what you have at home.
Ingredients
Scale
1 cup Slice mushrooms
1 cup Spinach
¼ Red onion
1 Garlic clove
½ Red pepper
1 tbsp Mixed herbs
2 tbsp Olive oil
1 tsp pink salt
1 tbsp Freshly grounded black pepper
2 Large vietnamese rice paper wraps
Instructions
- Prepare a large plate with a little water on
- Soak the rice paper in a little warm water in a bowl, dont over soak and the paper will be a little firm and easy to work with
- Place the soften rice paper onto the large wet plate
- Dice the onion, pepper & garlic
- Heat 1 tbsp oil in a non stick frying pan
- Add the onion and garlic and saute till soft
- Add the pepper, mushrooms and mixed herbs
- When the mushrooms are soft stir in the spinach
- Season with salt and pepper
- Top the rice paper with 2 full tbsp of the mushroom & pepper mix
- Leave enough space to make a folder parcel with the edges of the rice paper
- Fold the left side of the rice paper over the mixture
- Follow with folding the bottom half upwards and away from you
- Fold the right side of the rice paper over the mixture
- Lastly complete the closing of the parcel by folding the top part over and towards you
- Heat the remaining oil and fry the parcel fold side down first to seal the dumpling
- Allow 60 secs or more for the parcel to crisp on a medium heat
- Turn the parcel over when the first side is golden and crispy
- The dumpling parcel is complete when both sides are golden
- Transfer the dumpling parcels to a serving plate
Notes
This is a versatile mixture with a fried egg also working extremely well
I like to use chopsticks to gently move the parcel around the pan when checking if it is cooked.
