17/01/2026
Crispy Spiral Rice Paper Dumplings 🤤
Ingredients
For the dumpling filling:
185 g firm tofu (crumbled)
2 cups mushrooms (finely diced)
2 small carrots (shredded)
1/2 small Napa cabbage (shredded)
4 garlic cloves (minced)
1 tsp fresh ginger (minced)
2 spring onions (chopped)
2 tbsp soy sauce
1 tbsp rice vinegar (or apple-cider vinegar)
1 tsp sesame oil
Salt & freshly ground pepper (to taste)
1 tbsp neutral oil (for sautéing)
For Wrapping & Frying:
20 round rice-paper sheets (≈ 22 cm / 8 in)
Neutral oil (for shallow-frying).
Instructions
Cook filling
– Heat a splash of oil; sauté mushrooms, cabbage, carrot, tofu, garlic + ginger until dry. Season with soy, vinegar, sesame oil, salt + pepper; stir in spring onions. Cool.
Prep rolling station
– Warm-water bowl for dipping, damp board/tea towel, little dish of water for sealing.
Make a wide wrapper
– Dip two rice papers; lay them side-by-side so the edges just overlap, forming one large oval.
Fill & roll a cigar
– Add ~2-3 Tbsp filling in a strip in the middle, fold ends in, roll up tightly into a cigar; seal the edge.
Coil the spiral
– Twist the cigar into a flat “snail,” pressing the end to stick. Repeat for ~20 spirals.
Pan-fry
– Heat a thin film of oil; fry spirals 2–3 min per side until golden.
– Serve with sweet chili sauce or a quick soy dip (soy + black vinegar + dash sesame oil + chili).
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