Zubereitung

1. 1

   Crumble the tofu, finely grate the cabbage and carrot, and slice the spring onions into rings. Toss everything with the soy sauce and sesame oil and let it sit briefly.

2. 2

   Dip a sheet of rice paper into lukewarm water just until pliable and lay it on a board. Place a little filling in the centre and fold the sheet over it like a parcel.

3. 3

   For extra hold, wrap each parcel in a second softened sheet of rice paper. Shape all the dumplings this way.

4. 4

   Heat the oil in a pan and fry the dumplings over medium heat until golden and crisp on both sides.

5. 5

   Serve hot with the remaining soy sauce as a dip.