Description
These Rice Paper Dumplings are filled with a flavorful mixture of coleslaw, shiitake mushrooms, ginger, and garlic, wrapped in rice paper, and served with a delicious dipping sauce.
Ingredients
Scale
Main Ingredients:
- 8 oz. coleslaw mix finely shredded cabbage and carrots
- 3.5 oz fresh shiitake dice to small bits
- 0.3 oz ginger grated
- 0.3 oz garlic grated, about 2 medium cloves
- 3 bulb scallions diced
- 4 tbsp avocado oil divided
- ¼ tsp coarse sea salt plus a small pinch, or to taste
- 1 tbsp coconut aminos or low sodium soy sauce
- 2 tsp toasted sesame oil
- 10 pieces rice paper Round 22cm (8.67 inch) per sheet
For the dumpling dipping sauce:
- 1.5 tbsp coconut aminos or 1 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1–2 tsp toasted sesame oil
- ⅛–¼ tsp sriracha sauce optional
- Sprinkle toasted sesame seeds optional
Instructions
- Prepare the Filling: In a large skillet, heat 2 tbsp avocado oil over medium heat. Add coleslaw mix, shiitake mushrooms, ginger, garlic, scallions, salt, coconut aminos, and sesame oil. Stir-fry until vegetables are tender. Remove from heat and let cool.
- Assemble Dumplings: Fill a shallow dish with warm water. Dip a sheet of rice paper into the water to soften. Place a spoonful of the filling in the center, fold the sides over the filling, and roll up tightly.
- Make the Dipping Sauce: In a small bowl, mix coconut aminos, rice vinegar, sesame oil, and sriracha sauce.
- Serve: Serve the rice paper dumplings with the dipping sauce and sprinkle with toasted sesame seeds.
Notes
- You can customize the filling with your favorite vegetables or protein.
Nutrition
- Serving Size: 1 dumpling
- Calories: 80 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: rice paper dumplings, Asian appetizer, vegetarian recipe