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Ingredients
Ingredients:
For the filling:
- 1/4 cup finely chopped mixed vegetables (such as cabbage, carrots, bell peppers, mushrooms)
- 1/4 cup cooked quinoa or cauliflower rice
- 2 tablespoons cooked and drained black beans or chickpeas
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 1 green onion, finely chopped
- 1/2 tablespoon low-sodium soy sauce or tamari
- 1/2 teaspoon sesame oil
- Salt and pepper to taste
- Optional: chopped fresh herbs like cilantro or parsley
For assembling:
- 2 round rice paper sheets
- Warm water for soaking the rice paper sheets
For the dipping sauce:
- 1 tablespoon low-sodium soy sauce or tamari
- 1/2 tablespoon rice vinegar
- 1/4 teaspoon sesame oil
- Optional: chili flakes or sriracha for heat
Instructions
- In a small mixing bowl, combine all the filling ingredients: mixed vegetables, cooked quinoa or cauliflower rice, black beans or chickpeas, minced garlic, grated ginger, chopped green onion, soy sauce, sesame oil, salt, pepper, and optional fresh herbs. Mix until well combined.
- Prepare a clean work surface and a shallow dish filled with warm water. Take one rice paper sheet and dip it into the warm water for about 10-15 seconds until it softens. Carefully remove it from the water and lay it flat on the work surface.
- Place half of the filling mixture in the center of the rice paper sheet. Fold the bottom edge of the rice paper over the filling, then fold in the sides, and roll it up tightly like a burrito.
- Repeat the process with the remaining rice paper sheet and filling mixture.
- To make the dipping sauce, simply whisk together the soy sauce or tamari, rice vinegar, sesame oil, and optional chili flakes or sriracha in a small bowl.
- Serve the rice paper sheet dumplings with the dipping sauce on the side. Enjoy your healthy, low-carb, high-fiber, and high-protein meal!
