Rice paper dumplings

Pork · Vietnamese classic.

Ingredients

• 1/4 White Cabbage
• 1 Carrots
• 100g Shiitake Mushrooms
• 400g Ground Pork
• 2 cloves minced Garlic
• 20g Ginger
• 2 tsp Soy Sauce
• 2 tsp Sesame Seed Oil
• 3 sliced thinly Spring Onions
• 20 Rice Paper Sheets
• 75 ml Vegetable Oil
• 2 tablespoons Soy Sauce
• 2 tablespoons Rice Vinegar
• 1/2 tbs Sesame Seed
• 2 sliced Spring Onions

Method

1. Prep and chop — Tip the cabbage into a food processor and blitz until finely chopped.
2. Season — Season with ½ tsp salt, toss well and set aside for 15 mins.
3. Continue cooking — Tip into a clean tea towel and squeeze out as much water as you can.
4. Continue cooking — Tip into a bowl with the carrot, mushrooms, pork mince, garlic, ginger, soy sauce, sesame oil and spring onions.
5. Mix together — Season with black pepper. Scrunch everything together using your hands, mixing well until everything is combined.
6. Prep and chop — Soak the spring roll sheets for a couple of seconds in a shallow dish of warm water, then transfer to an oiled chopping board.
7. Continue cooking — 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.
8. Continue cooking — Fold down the top of the sheet, then the sides to fully encase and make a neat square.
9. Continue cooking — If the dumpling feels a little fragile, soak another sheet and wrap it again.
10. Continue cooking — Repeat with the remaining sheets and filling, transferring the dumplings to an oiled plate as you go.
11. Fry — Heat 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.
12. Cover and cook — Use a slotted spoon or spider to turn them, then cover with a lid and cook for another 3-4 mins until golden.

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