Crispy Veggie Rice Dumplings (Print Version)

# Ingredients:

→ Dumpling Components

01 - 1 tbsp sesame oil, plus extra to grease wraps and air fryer
02 - 1 small pointed cabbage, cut into thin strips
03 - 3 cloves garlic, finely chopped
04 - 2 spring onions, finely chopped
05 - 1/2 medium zucchini, sliced thin
06 - 8 rice paper sheets (double up if preferred, use 16 total)
07 - 3 tbsp soy sauce or coconut aminos
08 - 1 small onion, sliced finely
09 - 1/2 red bell pepper, thinly sliced
10 - 2 small carrots, cut into thin strips
11 - 1 tsp Chinese 5-spice mix
12 - 1/2 tsp mild chili powder

→ Peanut Dipping Sauce

13 - 1/4 tsp powdered ginger
14 - 1 tbsp maple syrup
15 - 2-4 tbsp water to adjust texture
16 - 1/2 tsp chili powder
17 - 2 tsp rice wine vinegar
18 - 1/4 tsp garlic powder
19 - 1/2 tbsp sesame oil
20 - 2 tbsp soy sauce
21 - 1/2 cup natural peanut butter (any texture works)

# Instructions:

01 - Get your vegetables sliced super thin. Take your time—the thinner, the better! It makes for smoother folding and even cooking down the line. Trust me, this step matters.
02 - Warm up your sesame oil in a medium or large skillet at medium heat. Toss in those onions, stir them around, and let them soften up (about 3 minutes). Then add the garlic along with spices like chili powder and 5 spice. Stir for another couple of minutes until the whole mixture smells absolutely wonderful.
03 - Next up, throw in the zucchini, carrots, and red bell pepper along with your coconut aminos or soy sauce. Keep mixing every so often for about 10 minutes. Finally, add in the cabbage and stir for 5 more minutes for just the right balance of tender yet crunchy veggies.
04 - Grab a wide bowl and fill it with cool water. The bowl should be big enough for dunking entire rice paper sheets. I like using a pasta bowl—works great for this.
05 - Drop one rice paper in that water and wait a minute or two. When it’s flexible, take it out to use. If double-wrapping, you can already pop a second one in while working with the first!
06 - Lay a softened rice paper on a clean dinner plate. Add some veggie mix to the center, then scatter spring onions over the top. Fold the bottom edge upward, tuck in the sides, and roll it tightly upwards. Seam goes underneath! If you prefer extra crisp, repeat the process with a second sheet of rice paper.
07 - Preheat your air fryer to 200°C/390°F. Brush its basket lightly with some sesame oil. Arrange your wrapped dumplings in a single layer and brush the tops too! Cook for 5 minutes, turn them over, and cook another 5 minutes until golden and crispy.
08 - While the dumplings cook, mix all sauce ingredients—except water—in a bowl or food processor. Blend until smooth. Add water gradually, one spoonful at a time, until the sauce is just how you like it. Sprinkle in extras like crushed peanuts or sesame seeds if you’d like!

# Notes:

01 - These rice paper dumplings are a lighter take on spring rolls but still pack tons of crunch and taste!
02 - Use the 1x, 2x, or 3x scaling options to easily adjust for small or big groups.
03 - Double up rice paper for more crunch, or stick to single wrappings if that’s your vibe!

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