Ingredients for 10 rice paper dumplings
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20 pieces of rice paper
200 g natural tofu
200 g oyster mushrooms
1 carrot
1 spring onion
some sesame oil and frying oil for frying
1 tbsp soy sauce or tamari
1 jar of original kimchi or another Complete Organics kimchi of your choice
Complete Organics sriracha sauce of your choice
This is how we proceed
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- Clean the mushrooms and tear a little with your hands.
- Wash and chop the carrot and spring onion.
- Crumble the natural tofu with your hands.
- Heat a little sesame oil in a pan, add the tofu, mushrooms, carrot and spring onion, fry for a few minutes and deglaze with a little soy sauce.
- Mix the fried ingredients in a bowl with some original kimchi.
- Soak a piece of rice paper briefly in lukewarm water and place directly on a board. Place a little filling in the middle and fold the rice paper in on all sides to create a small pocket. Then wrap another layer of rice paper around it.
- Repeat this process for the remaining dumplings and fry in a pan with a little oil until golden brown on both sides.
- Dip the rice paper dumplings with kimchi in mild sriracha and enjoy.
With this recipe you collect over 9 Plant Points - for plant-based foods that provide diversity for the microbes in your gut microbiome. Ideal for a gut-friendly and balanced diet.
