Prepare your filling by shredding the cabbage and carrots finely. Finely dice the garlic and mushrooms into small cubes.
Using your fingers, crumble the tofu into small pieces

In a large pan sauté mushrooms for a few minutes in oil. Once browned add all the vegetables and tofu. When they’re half cooked and starting to soften, season and grate in some ginger

Add soy sauce along with a dash of oil, stir through and take off the heat. Stir in chopped spring onions and set the mixture aside to cool down

Make a dipping station with a tray of water, along with a wet chopping board or damp clean tea towel to wrap the rice paper dumplings on

Dip a rice paper sheet in water for a few seconds and place on the damp surface. Add a spoon of the filling mixture in the centre of the sheet in a rectangle shape

Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides so you will be left with a square/rectangle shape pocket

Dip a second rice paper sheet in the water, place on the damp surface and place the pocket in the middle. Wrap the pocket the same way by folding from the bottom first and so on, to double wrap the filling

Repeat this process until all the filling has finished

Pan fry the dumplings in your preferred oil over a medium-high heat for a few minutes on each side until lightly golden

Serve with a dipping sauce, and enjoy your crispy Rice Paper Dumplings