Warm and savory, these rice paper rolls are the perfect solution when you don’t have dumpling wrappers on hand. Optional: add brown rice to the mixture when assembling for an extra satisfying HCLF meal.
Filling:
- ½ head of white cabbage
- ½ teaspoon salt
- 2-inch piece of ginger, peeled and minced
- 2 garlic cloves, minced
- 1 block tempeh, crumbled
- 2 tablespoons + 1 tablespoon coconut aminos
- ½ container mushrooms (white or brown button), finely chopped
- 2 carrots, shredded
- ½ bunch scallions, chopped
- 2 tablespoon agave
- 1 small head of cilantro
- water
Shred the cabbage and add to a large mixing bowl with salt. Massage the cabbage until it starts to get wet, approximately 2 minutes. Set aside for 10 minutes.
Add garlic and ginger to a large pan with a small amount of water. Once soft, add tempeh, 2 tbsps coconut aminos and 2 tbsps water.
Allow to simmer 2 minutes, then add mushrooms, carrots, scallions and agave. Cook 5 minutes.
Rinse cabbage and drain well. Add to tempeh mixture with remaining coconut aminos, stir well and cook 5 more minutes.
Add cilantro, stir well and allow to wilt.
Adjust seasoning as desired, adding more coconut aminos if necessary.
Assembly:
Add 2-3 inches of warm water to the bottom of a large bowl plate or mixing bowl.
Soften each sheet of rice paper one-by-one by submerging it for 2 seconds in the water – take note of which side is shiny before placing in the water.
Place rice paper shiny side down onto a smooth surface.
Spoon 2 large scoops of dumpling mixture into center of rice paper.
Fold sides in first, then fold the bottom over the filling and roll up until sealed.
Dipping sauce:
- ¼ cup coconut aminos
- ¼ cup rice vinegar
- 1 tablespoon agave
- ½ scallion, chopped
- 1 inch ginger, finely chopped
Combine all ingredients in a small bowl and stir well.
Tips:
Use a food processor to crumble the tempeh first. After adding it to the pan, use the processor to finely chop the mushrooms, and then use the shredder blade/attachment to shred the carrots.
Also on the plate:
Homegrown mungbean sprouts with homemade sesame miso dressing and baby spinach.
Links:
Cuisinart Pro Classic 7-cup food processor: http://amzn.to/2oDtruc
Red Rose Rice paper wrappers: http://amzn.to/2oRZLKP
anonymous vegan 