Filling Vegetables
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Cabbage | 200 g, thinly sliced | 200 g | 400 g | 600 g | 800 g |
| Bell Pepperestimate; 1 medium pepper | 1 medium, chopped | 120 g | 240 g | 360 g | 480 g |
| Carrotestimate; 1 small carrot | 1 small, julienned | 50 g | 100 g | 150 g | 200 g |
| Button Mushrooms | 100 g, chopped | 100 g | 200 g | 300 g | 400 g |
| Garlicestimate; 5 cloves | 5 cloves, minced | 15 g | 30 g | 45 g | 60 g |
| Red Onionestimate; 1 medium onion | 1, diced | 150 g | 300 g | 450 g | 600 g |
Tofu and Seasoning
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Firm Tofu | 150 g, crumbled or diced | 150 g | 300 g | 450 g | 600 g |
| Vegetarian Oyster Sauce | 2 tbsp | 30 mL | 60 mL | 90 mL | 120 mL |
| Olive Oilestimate; for sauteing and pan-frying | 2 tbsp, for sauteing | 30 mL | 60 mL | 90 mL | 120 mL |
| Saltestimate | To taste | — | — | — | — |
| Black Pepperestimate | To taste | — | — | — | — |
Wrappers and Serving
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Rice Paper Sheetsestimate; 2 sheets per dumpling (double wrap) | 16-20 sheets | 18 sheet | 36 sheet | 54 sheet | 72 sheet |
| Soy Sauceoptional; shown as a dipping sauce | To serve | — | — | — | — |
| Fresh Cilantrooptional; shown in the dipping sauce | A handful, for garnish | — | — | — | — |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 |
|---|
| Garlic | Garlic powder | | |
| 1 | 0.125 | | |
| Red Onion | 1 tablespoon dried minced onion | 1 teaspoon onion powder | 1/4 cup frozen chopped onion |
| — | — | — | — |
| Black Pepper | Ground black pepper | | |
| 1 | 0.75 | | |
| Fresh Cilantro | Parsley (for color only; flavor cannot be duplicated) | | |
| — | — | | |
Method
- Thinly slice the cabbage, chop the bell pepper, and julienne the carrot. Chop the mushrooms, mince the garlic, and dice the red onion.
- Crumble or dice the firm tofu.
- Heat the olive oil in a pan over medium heat. Add the prepared vegetables, season with salt and black pepper, and saute until tender, about 5 minutes.
- Add the crumbled tofu and cook, stirring, until lightly golden.
- Add the vegetarian oyster sauce and stir until the filling is well coated. Remove from the heat and let cool slightly so the rice paper does not tear.
- Soften a rice paper sheet in warm water for a few seconds until pliable, then lay it flat on a clean work surface.
- Place a portion of the filling in the center of the sheet. Fold in the sides and roll it up tightly. Repeat with the remaining filling.
- Double wrap: dip a second rice paper sheet, wrap it around each filled roll, and seal the edges. This keeps the dumplings crisp and sturdy during frying.
- Heat a little oil in a pan over medium heat. Pan-fry the dumplings until the edges are golden and crispy, turning to cook evenly, about 2-3 minutes per side.
- Serve hot with soy sauce and fresh cilantro for dipping.
Notes
Servings: about 4 (2-3 dumplings per serving). Per serving (estimated): 500 kcal, 7 g protein, 9 g fat, 4 g fiber, 80 g carbs. Macros estimated from the ingredient amounts; frying oil absorption varies.
This recipe was extracted from a 2:53 YouTube video (Veggie Rice Paper Dumplings, Healthy Foodie PH) with transcripts and auto-captions disabled, so the steps and quantities were reconstructed from frame-by-frame analysis of the on-screen text and visuals. Confirmed on-screen quantities: 200 g cabbage, 1 medium bell pepper, 1 small carrot, 100 g button mushrooms, 5 cloves garlic, 1 red onion, 150 g firm tofu, 2 tbsp vegetarian oyster sauce, 16-20 rice paper sheets, and the double-wrap and pan-fry technique. Unconfirmed (marked estimate in the table): weights for the bell pepper, carrot, garlic, and onion, the olive oil amount, and the salt/pepper seasoning. The rice paper sheet count of 16-20 with a double wrap implies about 8-10 dumplings.