Rice paper dumplings

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Rice paper dumplings

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Nutrition: Per dumpling (makes 20)

kcal104
fat6g
saturates1g
carbs7g
sugars2g
fibre1g
protein4g
salt0.44g

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Method

step 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.
step 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.
step 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.
step 4

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

Recipe tip

You can also use the air fryer for this recipe. Brush the dumplings with a little oil, then air-fry at 180C for 6-10 mins, until cooked through and crispy, turning halfway.

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