Pan Fried Rice Paper Rolls

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Cover Image for Pan Fried Rice Paper Rolls

Let's make some pan fried rice paper rolls.

We don't need to wash a knife and chopping board and it's really quick to prepare. If you are going to pan-fry these, you will not regret using 2 rice paper rolls per dumpling to make sure that it doesn't leak. It will also mean that the outside can get nice and crispy while the inner layers are still soft and chewy.

Ingredients

  • 1/8 cabbage
  • 1 carrot
  • 100g firm tofu
  • 1 tbsp black bean and garlic paste
  • 1 spring onion
  • 150g mushroom cups
  • Rice paper

Method

  1. Thinly shred the cabbage and cut the carrot into thin matchsticks. Thinly slice the spring onion and cut the mushroom into small cubes
  2. Crumble the tofu into a separate bowl
  3. Add cabbage, carrot and spring onion to the wok and stir fry until they are about halfway cooked
  4. Add tofu, mushroom and black bean paste and stir fry until cooked
  5. Set aside filling to cool for at least 15 minutes
  6. Dip the rice paper into water and scoop around 2 tbsp of filling onto it before carefully rolling it up
  7. Wrap it in a second layer of rice paper
  8. Put a little bit of oil into the frying pan and fry until it is crispy and brown. Serve immediately