Steamed rice paper parcels

  • 30 mins cooking
  • Makes 8 Item
  • Print


Steamed rice paper parcels
  • 2 dried shiitake mushrooms
  • 150 gram firm tofu
  • 8 round rice paper sheets
  • 150 gram baby bok choy, shredded finely
  • 1 green onion, chopped finely
  • 1 tablespoon bottled fried onion
Soy dipping sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon chinese rice wine
  • 1/2 teaspoon sambal oelek
  • 1/2 teaspoon sesame oil


Steamed rice paper parcels
  • 1
    Make soy dipping sauce. Combine ingredients in small bowl.
  • 2
    Place mushrooms in small heatproof bowl; cover with boiling water. Stand 20 minutes; drain. Discard stems; slice caps thinly. Slice tofu into eight slices; combine with 2 teaspoons of the soy dipping sauce in medium bowl.
  • 3
    Place each rice paper sheet, individually, into medium bowl of warm water about 1 minute or until softened slightly; lift gently from water. Place on board; pat dry with absorbent paper. Top each sheet with one slice of tofu, an eighth of the bok choy, green onion and mushrooms. Fold rice paper over vegetables; fold in sides. Fold over to make a parcel.
  • 4
    Place parcels, tofu-side up, in single layer, in baking-paper-lined steamer; cook, covered, over simmering water about 5 minutes or until heated through. Serve accompanied by remaining dipping sauce and bottled fried onion.

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