About 30 pc Rice paper, approximately 13 cm in diameter
1 bunch fresh chives

For the filling:

2 medium sized carrots or red beet (+/- 250g)
1⁄2 cup soaked sunflower seeds (or cashews)
3 small spring onions
1 T dark miso (Hatcho miso)
Tamari to taste
Dash apple cider vinegar
1-2 T coconut palm sugar
1 T fresh grated ginger
2 T toasted sesame oil

Chop the carrots into large chunks. Slice the spring onions into strips and process along with the carrots and all the other ingredients into a pate, using a food processor fitted with an S-blade. Season to taste. If the pate is too runny, add a quarter teaspoon of powdered guar seed to soak up the water.

Fill a dish with water heated to at least 60 degrees. For each dumpling soak a sheet of rice paper until it becomes soft and lay out flat on a board. Put a heaping teaspoon of the carrot mixture in the middle. Pull each side of the rice paper over the mixture to make a pouch. Use a fresh chive stem to tie together and cut off excess rice paper.

1⁄4 cup apple cider vinegar
1⁄4 cup coconut palm sugar
1 tsp chilli flakes

Blend all ingredients well until the sugar is dissolved. You can thicken the sauce in different ways:

• Adding 1⁄2-1 tsp powdered guar seed
• By replacing the coconut palm sugar with dry fruit eg: raisins, dates, prunes
• With Irish moss paste.