Rice Paper Dumplings for lunch in your UVI lunchbox⁠

Recipe:⁠
12 units rice paper sheets⁠
1, large carrot, shredded ⁠
4 oz mushrooms⁠
3 oz extra-firm tofu, shredded ⁠
2 units garlic cloved, diced ⁠
1 1/2 tbsp sunflower oil⁠
1 tsp rice vinegar ⁠
3 tbsp soy sauce ⁠
1/2 inch ginger, grated⁠
6 units basil leaves ⁠
Sesame seeds for garnish⁠
⁠
Method: ⁠
shred the carrot and finely dice the garlic, cut the mushrooms into small cubes and crumble the tofu with your fingers into small pieces. ⁠in a pan saute the mushrooms with the sunflower oil, once browned add the carrot, tofu and garlic. ⁠
once the carrot is starting to soften add the ginger, rice vinegar and the soy sauce, saute for few minutes then add the basil and remove from the heat. ⁠Dip the rice paper sheet in the water for few seconds and place on a damp surface. Add basil leave for decoration and 1 tbsp of the filling and fold. ⁠Seal the rolls in lightly greased, hot pan and sprinkel them with spring onion and sesame seeds ⁠
serve with soy sauce.