Rice paper dumplings

Steps

1. 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. Squeeze out as much water as you can, then mix with carrot, mushrooms, pork, garlic, ginger, soy sauce, sesame oil and spring onions. Season with black pepper and mix well until everything is combined.

2. 2

   Soak the rice paper sheets for a couple of seconds in warm water, then place on an oiled board. Working with one sheet at a time, spoon 1 heaped tbsp of filling into the middle, fold the bottom up and over, then fold the top and sides to encase and form a neat square. If needed, soak another sheet and wrap again. Repeat with the remaining sheets.

3. 3

   Heat the oil in a large non-stick frying pan over medium-high heat and fry the dumplings for 3–5 minutes until golden brown. Turn them, then cover and cook for another 3–4 minutes until golden. Remove the lid and cook for 1–2 minutes.

4. 4

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