Instructions

1. Begin by preparing all your ingredients. If using tofu, press it to remove excess moisture, then cut it into small cubes. If using shrimp, ensure they are peeled and deveined. Rinse the shredded vegetables (carrots, cabbage, and mushrooms) under cold water and set them aside.
2. In a mixing bowl, combine the shredded vegetables with the tofu or shrimp (if using). Add a splash of soy sauce to the mixture for flavor and toss everything together until well combined. Adjust the seasoning according to your taste.
3. Fill a shallow dish or a large plate with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until it becomes soft and pliable. Carefully remove it from the water and place it on a clean, flat surface.
4. Once the rice paper is softened, spoon a small amount of the vegetable and tofu/shrimp mixture onto the bottom third of the wrapper. Be careful not to overfill it, as this can make wrapping difficult.
5. Fold the bottom of the rice paper over the filling, then fold in the sides and roll it up tightly, similar to how you would roll a burrito. Repeat this process with the remaining wrappers and filling.
6. Prepare a steamer by filling it with water and bringing it to a boil. If you do not have a steamer, you can use a large pot with a steaming rack or a heatproof plate placed on top of a few inches of boiling water.
7. Once the water is boiling, place the dumplings in the steamer basket, making sure they are not touching each other to prevent sticking. Cover the steamer with a lid and steam the dumplings for about 10-15 minutes, or until the filling is cooked through and the rice paper is translucent.
8. While the dumplings are steaming, prepare your dipping sauces. Serve soy sauce and chili sauce on the side for dipping.
9. Once cooked, carefully remove the dumplings from the steamer and let them cool for a minute before serving. Arrange them on a platter and serve warm with the dipping sauces.