Vegan Bunny Elle

Got rice paper in your pantry? Make these easy, yummy, and fun swirly crispy dumplings! They are quick to make, naturally gluten-free and highly adaptable.

It’s no secret I’m a huge lover of rice papers! I’ve turned them into noodles, sushi rolls, flower rolls, onigiri sandwiches… Do I need one more shapeshifter idea for rice paper? Turns out I do! These swirly rice paper noodles were a creation of whim and it was actually my community on Instagram that named this dish – power curls! I couldn’t have thought of anything more perfect.

For fillings you can add anything you feel like! It’s a great opportunity to use up any scraps of veggies left in your fridge and don’t forget to include a protein source – I used tofu this time but lentils, white beans, tempeh etc also work beautifully.

Also I used two rice paper per dumpling to make the swirl bigger but feel free to use only one for a smaller size.

Rice Paper Power Curl Dumplings

Bored with your meals? Never. Make these easy, yummy, and fun swirly rice paper dumplings!

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Ingredients Method Video

Ingredients

  

• 6 rice paper round or square both work the same
• 6 oz extra firm tofu
• 1 carrot shredded
• 1 yellow squash deseeded and shredded
• 3 ribs of celery chopped
• 1 scallion chopped
• 1 1/2 tablespoon coconut amino
• 1 tablespoon soy sauce
• 1/2 tablespoon rice vinegar
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt
• 1/2 tablespoon arrowroot powder or cornstarch
• Avocado oil for cooking

For the dipping sauce

• 1/4 cup peanut butter or almond butter
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1/2 tablespoon maple syrup adjust to your preference of sweetness

Method

 

1. Heat a drizzle of oil in a large pan over medium high heat, fry off the scallion for one minute then crumble the tofu into the pan, break down any larger pieces with your spatula;
2. Season the tofu with coconut amino, soy sauce, and rice vinegar, stir to combine evenly;
3. Add in carrot, squash, celery, cook till the veggies are just soft, season with white pepper and salt;
4. Sprinkle in the arrowroot powder or cornstarch, quickly stir to mix evenly, you should notice the mixture become thicker and stickier, turn off heat and set aside;
5. Dip (don’t soak!) one rice paper in cold water for 2-3 seconds, lay down on your work surface, then dip another piece, overlap the first rice paper by 1/2 inch, press down to connect the two;
6. Add fillings along the longer edge, roll it up as tightly as you can, as too much air bubble inside could burst during frying, keep rolling until you reach the other end and now you should have a long rolled up strip;
7. Roll inward from one of the strip all the way to the end to form a swirl;
8. Clean your pan or take another clean nonstick pan, heat another small drizzle of oil, test the oil temperature with a small piece of rice paper and if it immediately starts sizzling then the oil is ready;
9. Carefully transfer all rice paper dumplings into the pan, pan fry till one side is golden and bubbly, flip, and fry the other side;
10. Serve hot with the dipping sauce, enjoy!

Video