Step 1

In a large pan, heat olive oil or avocado oil over medium-high heat.

Step 2

Add garlic and ginger and cook for about 2 minutes.

Step 3

Add mushrooms and cook until they release their liquid, about 5 minutes.

Step 4

Add bok choy and carrots and cook until greens are wilted but stalks are crisp, and there is no liquid in the pan, about 3-5 minutes.

Step 5

Remove from heat, add crumbled tofu, soy sauce, and sesame oil and stir to combine. Set aside to cool to the touch.

Step 6

One at a time, soak rice paper in warm water until soft. Place onto a work surface and cut in half with a pizza cutter. Then place 1 heaping tbsp of filling in the middle of each rice paper half.

Step 7

Fold-down the first long (right) end over the top of the filling. Then fold the top and bottom sides inward. Now, roll the filling to the remaining end (left) to seal. Place onto a parchment-lined baking sheet. Repeat.

Step 8

In batches, heat 1 to 2 tablespoons (it should coat the pan) of oil over medium-high heat. Add the dumplings and cook for about 2 to 3 minutes, until the bottom is golden. Add a little bit of oil to the pan, and swirl, then flip the dumplings and cook for another 2-3 minutes or until golden. Repeat.

Step 9

Place a steamer in a large pot and add about 2 inches of water. Bring the water to a boil, and then reduce heat to a simmer. Place a piece of parchment on the steamer and place dumplings. add dumplings and steam, covered for about 10 minutes.

Step 10

Heat oil to 350F. In batches add dumplings and deep fry for 1-2 minutes or until golden.