Rice Paper Vegetable Dumplings (Print Version)

# Ingredients:

→ For the Dumplings

01 - 1 tbsp sesame oil + a little extra for brushing air fryer and wraps
02 - 1 small onion, thinly sliced
03 - 3 garlic cloves, minced
04 - 2 small-medium carrots, thinly sliced
05 - 1/2 zucchini, thinly sliced
06 - 1/2 red bell pepper, thinly sliced
07 - 1/2 small pointed cabbage, thinly sliced
08 - 3 tbsp coconut aminos or soy sauce
09 - 1 tsp Chinese 5 spice
10 - 1/2 tsp mild chili powder
11 - 8 rice paper sheets (or 16 if using double wrapping)
12 - 2 spring onions, sliced thinly

→ For the Peanut Dipping Sauce

13 - 1/2 cup natural peanut butter (smooth or crunchy)
14 - 2 tablespoons soy sauce
15 - 1 tablespoon maple syrup
16 - 1/2 tablespoon sesame oil
17 - 2 teaspoons rice vinegar
18 - 1/2 teaspoon chili powder
19 - 1/4 teaspoon ginger powder
20 - 1/4 teaspoon garlic powder
21 - 2-4 tablespoons water

# Instructions:

01 - Start by getting all your vegetables ready. Take your time to slice everything nice and thin - this will help your dumplings cook evenly and fold better. Thin slices are the secret to perfect texture!
02 - Heat up that tablespoon of sesame oil in a good-sized pan over medium-high heat. Toss in your sliced onions and let them sauté for about 3 minutes until they start to soften. Now add the garlic, Chinese 5 spice, and chili powder, giving everything a good stir for another 2 minutes until it becomes wonderfully fragrant.
03 - It's time to add your colorful veggies! Throw in the carrots, zucchini, and bell pepper along with the coconut aminos (or soy sauce if that's what you're using). Cook everything together for about 10 minutes, stirring occasionally, until the vegetables start to soften. Finally, add the cabbage and cook for another 5 minutes. The slight crunch of the cabbage adds wonderful texture!
04 - Fill a large bowl with cold water - make sure it's big enough to completely submerge your rice paper sheets. I find a pasta bowl works perfectly for this. This is where the magic begins to happen with those rice paper wrappers!
05 - Take one rice paper sheet and fully submerge it in the cold water. Let it hang out there for about 1-2 minutes until it softens. While you're waiting, you can place a new, hard rice paper wrapper in the water if you're planning to double-wrap (which makes for extra crispy dumplings!).
06 - Place your softened rice paper on a dinner plate. Spoon some of that delicious veggie filling right in the center and sprinkle with some spring onions. Now for the folding technique: Start by folding the edge closest to you upward over the filling, then fold in the sides, and finally roll it up to the top. Make sure the seam is positioned underneath the roll. If you're double-wrapping, place this roll seam-side down onto another softened wrapper and repeat the folding process.
07 - Preheat your air fryer to 200°C/390°F. When it's hot and ready, lightly brush the basket with a bit of sesame oil to prevent sticking. Arrange your beautiful dumplings in a single layer and brush the tops with a little more sesame oil for that golden finish. Air fry them for 10 minutes total, making sure to flip them halfway through at the 5-minute mark.
08 - While your dumplings are cooking to crispy perfection, whip up the dipping sauce. Combine all the sauce ingredients except the water in a bowl or food processor. Blend until everything is mixed well, scraping down the sides as needed. Then add water, one tablespoon at a time, until you reach your perfect consistency. For a finishing touch, you can garnish with toasted sesame seeds, fresh cilantro, crushed peanuts, or green onions.

# Notes:

01 - These crispy rice paper dumplings offer a healthier alternative to traditional fried spring rolls, with all the flavor and crunch but less oil.
02 - The recipe can be easily scaled up using the 1x, 2x, or 3x options depending on how many people you're serving.
03 - Double-wrapping the rice paper creates an extra crispy exterior, though single wrapping works well too.

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