Step 1

Set a pan over medium heat. Add olive oil. Once it's hot, add ginger + garlic + chili and stir-saute for 2 minutes.

Step 2

Add the crumbled tofu + turmeric powder and stir-saute for 3 minutes, or until much of the water evaporates.

Step 3

Now add carrot + onion + salt + pepper + soy sauce. Stir and cook for 4-5 minutes.

Step 4

Next, add freshly chopped green onion + cilantro and give everything a quick mix. Tofu filling is ready. Turn off the heat and set aside.

Step 5

In a large bowl (that isn't shallow), add around 3 cups of water. Dip 1 piece of rice paper for 5-6 seconds and immediately remove it from the water. Make sure it doesn't stick to itself.

Step 6

Transfer the paper to a chopping board. Repeat the same for the other rice paper and stack it on top of the earlier one. Gently press them together and remove air pockets, if any.

Step 7

Add 2 heaped tablespoons of tofu filling just below the center of the rice paper.

Step 8

Carefully roll the paper - folding the sides as you roll your way up to the top (see recipe video for reference).

Step 9

Repeat the same for the rest of the paper. This recipe makes around 24 dumplings.

Step 10

Set a non-stick pan over medium heat. Drizzle olive oil all over the pan.

Step 11

Place the dumplings to the pan (I could comfortably fit 4 dumplings at once) and saute for 2-3 minutes, or until they're crispy and golden-brown. Flip and saute the other side.

Step 12

Repeat the same for the remaining dumplings. Dumplings are now ready!

Step 13

In a small mixing bowl, add sweet chili garlic sauce + chili oil + rice vinegar + toasted sesame + green onion. Mix well. Dumpling sauce, done!

Step 14

Now that we've prepared everything, it's time to serve. Drizzle the dumpling sauce over the dumplings and garnish with **some more** freshly chopped green onion.

Step 15

Enjoy!