Crispy Rice Paper Dumplings

0 Heat a nonstick skillet over medium heat and add in the onion, garlic, ginger, mushrooms, and tofu and sauté for 10-15 minutes until tender and tofu is golden. Add a splash of water as needed to deglaze the pan. Add in the coconut aminos, rice vinegar and salt and season to taste. Remove from skillet and set aside. Wipe out the skillet completely.
1 Fill a wide shallow bowl with cool water and, one at a time, dip each rice paper into the water for about 5-10 seconds. Place on a clean, flat surface and fill with about 1/4 cup of the tofu mixture. Once the wrap has softened a bit, tightly fold up. Dip a second rice paper in the water and place on the surface, and set the first dumpling seam side down on the second wrap. Tightly wrap that rice paper around the dumpling. Set aside. Repeat with remaining papers and filling.
2 Heat the skillet over medium low heat and working in batches, cook the dumplings for 4-5 minutes per side until lightly golden and crispy. (If you do not have a non-stick skillet, you will need to use a little bit of oil)
3 While the dumplings are cooking, prepare the dipping sauce by combining all ingredients in a jar or bowl and whisking to combine. Season to taste.
4 Serve the dumplings hot with dipping sauce, or chili oil if desired. To reheat, bake at 350F° until crispy or reheat in a skillet.