Rice Paper Dumplings with Orange-Coconut Dip

Ingredients

• 1 Red Onion
• 200 g red cabbage
• 1 Carrot
• 150 g champignons
• 200 g tofu
• 2 tbsp Coconut oil
• 0.5 tsp ground cumin
• 0.5 tsp ground cardamom
• 0.5 tsp turmeric
• a pinch of cinnamon
• Salt
• 12 sheets rice paper (22 cm diameter)
• 3 tbsp Soy sauce
• 3 tbsp coconut yogurt
• 1 tbsp agave syrup
• 0.5 organic orange
• 5 g Ginger
• 1 red chili
• 2 Spring Onions

Instructions

1. 1.

   Peel and dice the onion. Halve the red cabbage, remove the core, discard the outer leaves, and cut into thin strips. Wash, peel, lengthwise halve, and also cut the carrot into strips. Clean and slice the mushrooms.

2. 2.

   Heat 1 tbsp coconut oil in a pan, sauté the onions over medium heat, crumble in the tofu and fry for about 5 minutes. Add the red cabbage, carrot, and mushrooms, season with cumin, cardamom, turmeric, cinnamon, and salt, and fry for another 5 minutes.

3. 3.

   Moisten the rice paper in a bowl with warm water, place about 2 tbsp of the tofu-vegetable mixture in the center and fold it into a packet. Set aside on a damp kitchen towel.

4. 4.

   For the dip, mix soy sauce with coconut yogurt and agave syrup until smooth. Rinse the orange, dry it, zest it, and squeeze the juice. Peel and grate the ginger. Halve, deseed, wash, chop the chili pepper and add everything to the sauce.

5. 5.

   Wash the spring onions and slice them diagonally. Heat coconut oil in a pan and fry the rice paper dumplings for 2 minutes on each side until crispy. Then serve with spring onions sprinkled on the finished dip.