BBQ Mushroom Rice Paper Dumplings

Recipe and images courtesy of Romy London (@romylondonuk on Instagram)

Get ready to dive into these Crispy Stuffed Rice Paper Dumplings! They're loaded with fresh, crispy veggies and BBQ seasoned mushrooms and baked to perfection for that perfect crunch. The nutty BBQ peanut dip brings a creamy touch that pairs wonderfully with the crisp rolls - perfect for lunch!

Prep time: 15 minutes
Cooking time: 35 minutes

Ingredients (makes 8-10)

For the Dumplings:

• 8-10 rice paper sheets
• 70g dried mixed mushrooms, rehydrated in hot water for 15 minutes
• 1 tsp sesame oil
• 1 tbsp tamari soy sauce
• 1 tsp BBQ seasoning
• 1 tbsp tomato paste
• 30ml vegan-friendly red wine
• 2 medium carrots, finely shredded
• 1 red bell pepper, finely sliced
• 1/4 finely shredded red cabbage (about 125g)
• a pinch of salt
• 2 tbsp apple cider vinegar
• 2 spring onions for garnish, thinly sliced
• 2 tbsp sesame seeds
• 2 tbsp sesame oil for brushing

For the Nutty Dip:

• 60g smooth peanut butter, alternatively cashew or almond butter
• 1 tsp grated fresh ginger or ground ginger
• 1 tsp BBQ seasoning
• 1 tbsp sesame oil
• Juice of 1/2 lime
• 2-4 tbsp water, as needed to thin the sauce

Instructions

1. First, let’s get the cabbage ready. Toss the shredded cabbage in a small bowl with a pinch of salt and apple cider vinegar. Set it aside to soften while we prep everything else.
2. Rehydrate the dried mushrooms by soaking them in hot water for about 15 minutes, then drain them well.
3. Heat a teaspoon of sesame oil in a pan over medium heat and sauté the mushrooms for about 5 minutes.
4. Stir in the tamari soy sauce and let it cook off. Then add the BBQ seasoning and tomato paste, mixing everything well.
5. Pour in the red wine to deglaze the pan. Cook on low heat until the liquid evaporates and the mushrooms have reduced in size. Set this tasty mixture aside.
6. Time to prep the rice paper! Dip each sheet into water for a few seconds until it’s soft and pliable.
7. Lay a rice paper sheet flat and start filling it. Add a bit of the mushroom mix, carrots, bell pepper, softened cabbage, spring onions, and a sprinkle of sesame seeds. Fold the sides over and roll it up like a burrito. Repeat with the remaining rice paper sheets and fillings.
8. Preheat your oven to 200°C (390°F) and grease an oven dish to prevent sticking.
9. Place all the rolls in the dish and brush them with sesame oil. Pop them in the oven for 15-20 minutes until they’re crispy and golden brown.
10. While the rolls are baking, whip up the peanut dip. Mix together the peanut butter, grated ginger, BBQ seasoning, sesame oil, lime juice, and enough water to get a smooth, creamy consistency.
11. Serve the crispy rolls with the peanut dip on the side and dig in! Enjoy!

Nutritional Information (Serving Size: Per serving (serves 10)