Rice Paper Dumplings

Prepare the tofu by removing any excess water and crumbling it with your hands. Add the crumbled tofu to a large mixing bowl.

Finely shred the cabbage and carrot and add them to the bowl.

Add finely chopped shiitake mushroom with the tofu, cabbage, and carrot.

Add minced garlic and shredded or minced ginger.

Add the sesame oil, tamari or soy sauce, five-spice powder, and salt and pepper. Combine all the ingredients so the mixture is homogeneous.

Using a large pan, add some vegetable oil to medium heat. Add the dumpling filling mixture and cook for 12-15 minutes until the cabbage has softened but still has a bit of a crunch.

While the filling mixture is cooking, add the vermicelli noodles into a medium size bowl and fill it with boiling hot water. Leave soaking for a few minutes until they soften (5-7 minutes).

Drain the water and add the noodles to the pan with the rest of the ingredients. Mix well until everything is incorporated.

Start shaping the rolls. Take one rice paper sheet, and soak it in lukewarm water for about 10 seconds. Place on a wooden surface.

Add the vegetable and noodle mixture to the center of the rice paper wrapper.

Starting at the bottom, fold over the rice paper sheet until you cover the mixture. Then fold both sides of the sheet over the filling and roll the paper sheet until you reach the top of the rice paper creating a roll.

Once you have shaped all your rice paper dumplings, heat some oil to medium-high heat using a frying pan. When the oil is hot, carefully add the rolls and cook for about 3-4 minutes (or until golden) on each side.

Place the wrapped dumpling on a paper towel for a couple of minutes and then transfer it to the serving plate.

Dipping Sauce

To prepare the dumpling dipping sauce, simply combine in a pinch bowl the soy sauce, sesame oil, sesame seeds, rice vinegar, and maple syrup. Mix well and serve.