Rice Paper Dumplings with Orange Coconut Dip
Rice Paper Dumplings with Orange Coconut Dip - Asian cuisine reinterpreted! Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Tofu is a real protein bomb and offers a great alternative to meat. The fiber contained keeps you full for a long time and helps a sensitive stomach. The bright red cabbage contains many pigments that protect our body cells from external influences and damage and can thus prevent cancer.
Short on time? You don't have to fry the Rice Paper Dumplings, because even cold the so-called summer rolls are a real taste sensation! You can also vary the filling according to your personal preferences and what's in season. Paprika tastes great and provides an extra portion of vitamin C.
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 34.2 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 536 mg | (13 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 red onion
- 8 ozs Red cabbage
- 1 carrot
- 5 ozs button Mushroom
- 7 ozs Tofu
- 2 Tbsps Coconut oil
- ½ tsp ground Cumin
- ½ tsp ground Cardamom
- ½ tsp Turmeric
- 1 pinch cinnamon
- salt
- 12 sheets Rice paper (8-9" diameter)
- 3 Tbsps soy sauce
- 3 Tbsps Coconut yogurt
- 1 Tbsp Agave syrup
- ½ Organic orange
- ¼ oz ginger
- 1 red chili pepper
- 2 scallions
Kitchen utensils
Preparation steps
Peel and dice onion. Halve red cabbage, cut out stalk, remove outer leaves and cut into thin strips. Wash carrot, peel, cut in half lengthwise and also chop into strips. Clean mushrooms and cut into slices. Squeeze the liquid out of the tofu.
Heat 1 tablespoon coconut oil in a frying pan, sauté onions over medium heat, add tofu and sauté for about 5 minutes. Add red cabbage, carrot and mushrooms, season with cumin, cardamom, turmeric, cinnamon and salt and sauté for another 5 minutes.
Moisten rice paper in a bowl with warm water, place about 2 tablespoons of the tofu-vegetable mixture in the center, and fold into a packet. Store temporarily on a damp kitchen towel.
For the dip, mix soy sauce with coconut yogurt and agave syrup until smooth. Rinse orange hot, rub dry, grate peel and squeeze juice. Peel and grate ginger. Halve chili pepper lengthwise, remove seeds, wash, chop and add everything to the sauce.
Wash the spring onions and slice them diagonally. Heat coconut oil in a pan and fry the Rice Paper Dumplings on both sides for 2 minutes until crispy. Then serve sprinkled with scallions with the finished dip.
