Rice Paper Dumplings
Rice Paper Dumplings
Niulife’s new Extra Thick Coconut Amino Sauces are the perfect free-from alternative when you want a morish marinade or seriously good dipping sauce.
Servings
8
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil plus extra to pan-fry
- 1 brown onion, finely sliced
- 1 leek, thinly sliced
- 2 carrots, grated
- ½ cup red cabbage, shredded
- ½ cup green cabbage, shredded
- 2 tbsp Niulife Organic Teriyaki Extra
- Thick Coconut Amino Sauce, plus extra to serve
- 16 brown rice paper sheets
- 1 tbsp sesame seeds
- ¼ cup fresh parsley, finely chopped
Method
- Sauté brown onion and leek in olive oil for approx. 5 mins.
- Add carrots and cabbage, cook for a further 10 mins.
- Add Niulife Teriyaki Extra Thick Coconut Amino Sauce, mix well and remove from heat.
- Prepare a dipping station including a shallow dish of water, and a damp chopping board to place rice paper on.
- Gently dip a rice paper sheet in water for a few secs to soften. Transfer to the damp chopping board and spoon in a few tablespoons of the vegetable mixture into the centre.
- Fold the rice paper sheets to enclose the filling.
- Dip a second rice paper sheet in water to double wrap the “dumpling”.
- Repeat this process until you’ve used all the filling.
- Place oil into a heavy-base fry-pan, covering the surface.
- Lightly fry the dumplings for a few minutes each side or until just crispy.
- Serve with Niulife Teriyaki Extra Thick Coconut Amino Sauce and garnish with sesame seeds and/or parsley.
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