Rice Paper Dumplings

Heat the oil in a large skillet over medium heat. Add the cabbage, carrot, white and light green parts of the green onions, garlic, and ginger. Cook for 5 to 8 minutes, until softened.

Add the crumbled tofu, soy sauce, sesame oil, and black pepper. Cook for 2 to 3 minutes, until heated through.

Remove from heat and let the filling cool for 10 minutes before assembling.(This makes the dumplings much easier to wrap.)

In a small bowl, mix together the soy sauce, rice vinegar, agave (or sugar), sesame oil, and chili crisp to taste. Set aside.

Fill a shallow dish with warm water. Have a clean cutting board or plate ready for wrapping.

Dip 1 rice paper sheet into the water for 10 - 20 seconds, just until pliable. Lay it flat on your work surface. (It will continue softening as you work.)

Spoon about ⅓ cup filling into the center. Fold the bottom edge up over the filling, fold the top edge down, then fold in both sides to make a tight rectangle parcel.

Dip a second rice paper sheet, lay it flat, and place the dumpling in the center. Wrap again the same way. This double layer helps prevent tearing and keeps the dumplings from falling apart while cooking.

Repeat with remaining filling to make 10 to 12 dumplings.

Heat a thin layer of oil in a non-stick skillet over medium heat. Cook dumplings for 2 to 3 minutes per side, until golden and crispy all over.

Serve immediately with the dipping sauce and garnish with sesame seeds and the reserved dark green onions.