Vietnameseby TheMealDBRice paper dumplingsServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+1/4 White Cabbage1 Carrots100g Shiitake Mushrooms400g Ground Pork2 cloves minced Garlic20g Ginger2 tsp Soy Sauce2 tsp Sesame Seed Oil3 sliced thinly Spring Onions20 Rice Paper Sheets75 ml Vegetable Oil2 tablespoons Soy Sauce2 tablespoons Rice Vinegar1/2 tbs Sesame Seed2 sliced Spring OnionsStepsStep-by-step0 of 6 done1Tip the cabbage into a food processor and blitz until finely chopped. Season with ½ tsp salt, toss well and set aside for 15 mins. Tip into a clean tea towel and squeeze out as much water as you can.2Tip into a bowl with the carrot, mushrooms, pork mince, garlic, ginger, soy sauce, sesame oil and spring onions. Season with black pepper. Scrunch everything together using your hands, mixing well until everything is combined.3Soak the spring roll sheets for a couple of seconds in a shallow dish of warm water, then transfer to an oiled chopping board. Working with one sheet at a time, spoon 1 heaped tbsp of the filling into the middle, then fold the bottom up and over the filling.4Fold down the top of the sheet, then the sides to fully encase and make a neat square. If the dumpling feels a little fragile, soak another sheet and wrap it again. Repeat with the remaining sheets and filling, transferring the dumplings to an oiled plate as you go.5Heat the oil in a large, non-stick frying pan (ensuring it is no more than a third full) over a medium-high heat and fry the dumplings for 3-5 mins until golden brown. Use a slotted spoon or spider to turn them, then cover with a lid and cook for another 3-4 mins until golden. Remove the lid and cook for 1-2 mins.6Meanwhile, combine all the dipping sauce ingredients in small bowl. Serve the dumplings with the dipping sauce on the side.Source: TheMealDB
