May marks a year since I moved from San Francisco to Riverside, leaving my two best friends behind. They have certain dietary restrictions; one of them is a vegetarian, while the other has a wheat allergy. I developed these delicious rice paper dumplings with a tofu filling to bring to our reunion for everyone to enjoy, which I hope happens soon.
Serves: 1-2 (Yields roughly 16 dumplings)
Cook time: 20-30 minutes
Ingredients:
- 200 grams of Firm Tofu
- 2 tablespoons of Sesame oil
- 4 Rice paper sheets
- 60 grams of Mung Bean Vermicelli
- 2 tablespoons Soy sauce
- Pepper to taste
- 2 tablespoons of Onion powder
Instructions:
Cut rice paper into triangles.
In a pot, boil water.
Place mung bean vermicelli into the pot, and boil until the vermicelli is translucent.
Remove the vermicelli and cut into half inch strands with scissors.
To a bowl, add tofu, sesame oil, onion powder, pepper, soy sauce and cut noodles.
Mix well with your hands, breaking the tofu in between your fingers.
Wet rice paper with water, then place 1-2 spoonfuls of the tofu mixture in the center.
Fold the rice paper dumpling.
To a pan, add oil and place dumplings, and fry until golden brown on both sides.
Take rice paper dumplings off the heat and serve.
