The Best Crispy Rice Paper Dumpling with Sauce | Plant-based and Pan-Fried Recipe
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- Опубликовано: 4 окт 2024
- The Best Crispy Rice Paper Dumpling with Sauce | Plant-based and Pan-Fried Recipe
There's a lot of slurping and yumming along with some serious chopstick skills (I thought I had but don't. LOL!) Kudos to the 2 years old out there though, Asian mastering the art of eating with one hand holding 2 sticks! #genius! I can't rave enough about this dish, it was super kool to make and really tasty as I ate pretty much every single one!
Share this one far and wide as I truly believe anyone with or without cooking skills will find this really really tasty.
Here's the link to IronClad pans and you can use my code CHEFCYNTHIA10 for 10% off anything in their store!
🍳 www.ironcladpa...
That's it from me. Short and sweet, savoury and cheerful. 🥟
Cx
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
1 packet brown rice paper
200g hard tofu
1 carrot
1/4 cabbage
200g portobello mushroom
50g spring onion
6 cloves garlic
Salt and pepper, to taste
1 1/2 tbsp sesame oil
1 tbsp rice vinegar
2 tbsp tamari
2 tsp arrowroot mix or potato starch or potato flour mixed with water
1 tbsp #EASEANDFLOW
For the sauce:
1 tbsp maple syrup
3 tbsp tamari
1 thumb ginger, grated
1 tbsp rice vinegar
1 tbsp sesame oil
Chili flakes
A pinch of pepper
𝗠𝗘𝗧𝗛𝗢𝗗
Grate the carrot, tofu, and mushrooms.
Shred the cabbage.
Slice the spring onions and garlic thinly.
In a pan on high heat, add the sesame seed oil followed by the veggie mix.
Saute the ingredients and add the garlic.
Flavour with tamari and rice vinegar.
Season with salt and pepper.
Cook for about 15 minutes.
Add in the arrowroot mix.
Season your non-stick pan and add a little oil.
Soak the rice paper in water.
Add in the veggie filling and make a roll.
Fry until brown.
***
Makes: 4 rolls
Prep time: 10 mins
Cooking time: 25 mins
Freezer-friendly: No
C, GF, NF, RSF, V, Veg
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Thanks for watching my video on The Best Crispy Rice Paper Dumpling with Sauce | Plant-based and Pan-Fried Recipe
Grab the recipe in the description box! If you are in your phone, click *MORE* then click *MORE* again to show the full description. If you are in your computer, click *SHOW MORE* above this comment section.
I love how u don’t need to put labels on things! Xx
I use a peeler to grate my cabbage now ... back and forth omg it's amazing
Oh wow! Nice idea. Hope you enjoy this recipe xx
My dad would whistle too - when he came home late from work, it meant I'm home, when we were running the streets, it would mean time to come home. When we would go missing in a crowd, the whistle gave us comfort that he was near by. Your memory prompted my memory. Thank you.
Lovely. ❤️ Thank you for sharing your lovely memory of your Dad. 🙏🏻
Love it, hopefully will meet in Bali, would love to learn more. 💕🙏
Thank you Avivit! One day, when I resume doing my Nourish Retreat x
These are amazing! I used my food processor with a grater attachment and that made the prep super easy. Thanks so much x
Thank you for making my recipe! Well done 👏 I'm salivating! I'll make this one today.
Yumm that looks delicious 😊 I was in Bali last week and stayed in Ubud. Next time I will book a cooking class with you
It's so delicious! I seriously can't get enough of it! 😋 I hope to see you in my Nourish Retreat if I'll do one xx
Ha! My family says that about my hands too!
😂😂
I just got done gorging on some of these dumplings that I dipped in my Asian grandmother's sauce. My mouth wishes my stomach had waaaay more room! Delish, thanks for the recipe and sharing your awesome personality with us! Love you!
Sounds yummo! Glad you enjoyed this recipe. ❤
Love your personality 😊
Aww thank you, @franciscachesca! xx
I love how much you show your love of food! ❤️❤️❤️
Thank you so much for appreciating my passion. 🙏
Hey lovely Chef Cynthia Louise, one ❤day I will meet u, hopefully in Bali, I would love to do one of your cooking classes!! 🤞🙏 love your channel 😊🌱
Hey Deb! I hope we'll meet too, maybe in my Nourish Retreat? 😉 Thank you so much for the support. Really appreciated 🙏❤️
@@ChefCynthiaLouise❤
Grab the recipe in the description box! If you are in your phone, click *MORE* then click *MORE* again to show the full description. If you are in your computer, click *SHOW MORE* above this comment section.
“I’ve got cabbage here,” 1:48 is a long intro. If you, don’t keep your finger on the pulse of your viewers, they may go elsewhere.
You can skip the intro and go directly with me cooking. 🙂 Most of my followers watch the full vid and some skip parts which is okay either. You do you x