Rice paper dumplings
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Rice paper dumplingsNew Recipes

Contains pork – recipe is for non-Muslims/non-pork eaters.

Enjoy these pork and mushroom dumplings as a starter or side as part of a Vietnamese-inspired feast. Serve with our soy & sesame dipping sauce

  • Prep:25 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 104
  • fat 6g
  • saturates 1g
  • carbs 7g
  • sugars 0g
  • fibre 1g
  • protein 4g
  • salt 0.44g

Ingredients

  • ¼ small white cabbage , cored and roughly chopped
  • 1 carrot , grated
  • 100g shiitake mushrooms , finely chopped
  • 400g pork mince
  • 2 garlic cloves , crushed
  • 20g ginger , peeled and grated
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 3 spring onions , finely sliced
  • 20-40 Vietnamese spring roll wrappers or rice paper sheets
  • 75ml vegetable oil , plus extra for the board
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • ½ tbsp sesame seeds , toasted
  • 2 spring onions , finely sliced

Method

  1. Tip 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. Tip 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.

  2. Soak 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. Fold 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.

  3. 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. 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.

  4. Meanwhile, combine all the dipping sauce ingredients in small bowl. Serve the dumplings with the dipping sauce on the side.

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