Rice Paper Dumplings With Tofu

Press the tofu to remove excess moisture, then coarsely grate it using the large holes of a box grater. Peel the carrots (or scrub them well if leaving the peel on) and coarsely grate them as well. Thinly slice the cabbage and the mushrooms.

Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add the grated tofu and cook for 5 to 8 minutes, stirring occasionally, until slightly golden brown and crispy. Meanwhile, thinly slice the spring onions, separating the white and green parts. Peel and finely dice the garlic.

Add the carrots, cabbage, mushrooms, the white parts of the spring onions, and the garlic to the skillet. Cook for 3 to 5 minutes, stirring occasionally, until the vegetables have softened.

Stir in the ginger and sugar and cook for 1 minute. Add the soy sauce, hoisin sauce, and sriracha and cook for another minute, stirring constantly, until everything is well coated. Stir in the green parts of the spring onions and remove the skillet from the heat.

Fill a large shallow dish or skillet with warm water. Dip one sheet of rice paper into the water for about 5 seconds, then transfer it to a cutting board or clean work surface. Place one-sixth of the filling in the center. Fold the bottom edge over the filling, fold in the sides, and then roll it up into a compact parcel.

Dip a second sheet of rice paper into the water for about 10 seconds and place it on the work surface. Position the wrapped parcel in the center and wrap it in the second sheet of rice paper in the same way. Repeat with the remaining filling to make 6 dumplings.

Add the remaining oil to a large skillet. Arrange the dumplings in a single layer, making sure they don't touch. Cook over medium heat for 3 to 4 minutes per side, until golden brown and crispy.