Rice Paper Dumplings

Name: Rice Paper Dumplings
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Makes 20
Cuisine: vietnamese
Ingredients: 1/4 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; 1/2 tbsp sesame seeds toasted; 2 spring onions finely sliced

4.65 (3)

⏱ 50 mins 🍽 Makes 20 🌶 vietnamese ✅ Easy 🏷 Side dish

These Vietnamese-style dumplings feature a savoury filling of pork mince, shiitake mushrooms, cabbage, and aromatics, all wrapped in delicate rice paper sheets. The parcels are pan-fried to a perfect golden crispness. They are ideal as a starter, snack, or side dish and come with a simple, tangy dipping sauce. This recipe yields about 20 pieces, making it great for sharing.

Ingredients

1/4 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
1/2 tbsp sesame seeds toasted
2 spring onions finely sliced

Method

Place the cabbage in a food processor and pulse until finely chopped. Mix with ½ tsp salt and leave for 15 mins. Transfer to a clean tea towel and squeeze out excess liquid. Combine the cabbage in a bowl with the carrot, mushrooms, pork mince, garlic, ginger, soy sauce, sesame oil and spring onions. Add black pepper. Use your hands to scrunch and mix until fully combined.
Briefly dip each spring roll sheet into a dish of warm water for a couple of seconds. Move it to an oiled board. Put 1 heaped tbsp of filling in the centre. Fold the bottom edge up over the filling, then fold the top down. Fold in the sides to create a sealed square parcel. If needed, wrap with a second soaked sheet for strength. Place finished dumplings on an oiled plate.
Pour the oil into a large non-stick frying pan, filling it no more than a third full. Heat the oil and fry the dumplings for 3-5 mins until golden. Turn them with a slotted spoon, cover with a lid, and cook for another 3-4 mins. Take off the lid and cook for a final 1-2 mins.
While the dumplings cook, mix the dipping sauce ingredients in a small bowl. Serve the hot dumplings with the sauce alongside.

Nutrition (per serving)

Calories104 kcal

Fat6 g

Saturates1 g

Carbs7 g

Sugars2 g

Fibre1 g

Protein4 g

Sodium176 mg

Recipe details

Skill levelEasy

CategorySide dish

Cuisinevietnamese

DietLow sugar