Rice Paper Dumplings

1 cup ground pork

1/2 cup diced mushrooms, cooked

1 cup shredded carrots

2 cups shredded green cabbage

2 spring onions sliced fine

4 garlic cloves, crushed

1 teaspoon grated Ginger

Salt and pepper

2 tablespoon soy sauce

1 teaspoon sesame oil

1 tbsp olive oil

Oil for frying

In a large pan sauté the pork for a few minutes in oil. Once browned add all the vegetables. When they’re half cooked and starting to soften, season with S&P, garlic and ginger Add soy sauce and sesame oil, stir through and take off the heat. Stir in chopped spring onions and set the mixture aside to cool a bit.

Dip a rice paper sheet in water for a few seconds. Place a good amount of the filling mixture in the center of the sheet in a rectangle shape. Fold over the rice paper sheet to cover the filling so you will be left with a rectangle shape. Wrap again in a second rice paper sheet. Pan fry the dumplings in your preferred oil for a few minutes on each side until brown.

Serve with Asian Dipping sauce