These Rice Paper Tofu Dumplings are so adorable and fun to make. They are crispy on the outside and are filled with super delicious goodies on the inside.
Prepare all the filling ingredients (Tofu, Mushrooms, Green Onions, Garlic, Eggs, Carrots, and Kimchi).
In a pan, on medium-high heat, add in Vegetable Oil. Then add in Garlic and Mushrooms. Sauté for a few minutes. Once browned, move the Mushrooms to one side of the pan. On the other half of the pan, add in some extra Vegetable Oil and the Eggs. Let the Eggs sit for 30 seconds before scrambling. Mix well with the Mushrooms.
Add in the rest of the vegetables (Carrots and Kimchi) and Tofu. Stir well for 1 - 2 minutes. Then add in Light Soy Sauce, Oyster Sauce, and Laoganma Crispy Chili Oil. Combine well.
Turn off the heat and stir in Green Onions. Transfer to a large bowl. Add in Sesame Oil. Mix well. Set the mixture aside to cool down. Around 20 minutes.
Prepare the dipping sauce. In a bowl, mix together Light Soy Sauce, Rice Vinegar, and Chili Flakes. Set aside.
Make a dipping station with a tray of warm water, along with a wet chopping board. Dip one rice paper sheet in water for a few seconds and place on the damp surface. Add one to two spoonfuls of the filling mixture in the centre of the sheet.
Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling. Do the same with the sides. Make it into a rectangle or square.
Dip a second rice paper sheet in the water, place on the damp surface and place the rectangle in the middle. Wrap the rectangle the same way by folding from the bottom first and so on, to double wrap the filling. Repeat the process.
In a pan, on medium-high heat, add in some Vegetable Oil. Add the Rice Paper Dumplings one at a time, and make sure they don't stick together. Fry them on each side for a few minutes until nicely golden brown. Once cooked, set them aside on a wire rack to get rid of extra oil.
Serve immediately with the dipping sauce or enjoy as they are.