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parallax

APRIL 20 2023

recipe

Crispy Rice Paper Dumplings with Fresh Cilantro Sauce

Crispy on the outside and chewy on the inside, these Rice Paper Dumplings are guaranteed to be your favorite summer snack. Perfect for bringing on the go, we packed them up in our Lunch Poche for a picnic date in the sun. The insulated interior and ice pack help things keep extra cold, so you can enjoy the sun as long as you want! 

INGREDIENTS

  • 3 Tbsp avocado oil, divided
  • ¼ block tofu, pressed and drained of excess liquid
  • 2 Tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tsp chili flakes
  • 2 Tbsp grated ginger, divided
  • 1 ½ cup shredded cruciferous veggies (kale, cabbage, cauliflower)
  • 1 medium carrot, grated
  • 3 green onions, chopped
  • 2 limes
  • 1 tsp rice flour
  • ½ avocado
  • 1 large handful cilantro
  • 1 Tbsp coconut sugar
  • 2 tsp sesame oil
  • ½ tsp salt
  • ⅓ cup water
  • 12 rice paper sheets

INSTRUCTIONS

  • Heat half the avocado oil in a large pan over medium heat.
  • Crumble tofu into the pan and mix well. Add soy sauce and cook until slightly brown, about 5 minutes. Add in garlic, chili flakes and half the grater ginger and cook for another minute.
  • Add in cabbage, carrot, and green onion. Cook until cabbage is slightly softened, about 3 minutes. Finish off with the juice from ½ lime and rice flour. Cook for another minute then set aside. 
  • While the dumpling mix is cooling, prepare the dipping sauce by blending together the rest of the grated ginger, avocado, cilantro, coconut sugar, sesame oil, salt and the juice and zest from one lime. Add one tablespoon of water in at a time until the desired consistency is reached.
  • To make dumplings, soak a rice paper until it is malleable. Add ⅓ cup of filling to the bottom center of the paper. Fold the bottom upwards, then fold both sides into the center. Roll the dumpling upwards until wrapped. Soak a second paper and repeat to double wrap each dumpling.
  • Heat the rest of the avocado oil in a large pan over high heat.
  • Place dumplings in a pan one by one. Brown on all sides, then remove from heat and place on a paper towel to cool.
  • Slice the remaining lime half into wedges. Top dumplings with flakey salt and a few squeezes of lime juice.