Ingredients:

  • 250g ground pork (or chicken/turkey)
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce (or hoisin sauce)
  • 1 tbsp sesame oil
  • 1 inch ginger, peeled and finely grated
  • 2 cloves garlic, minced
  • 1/2 cup finely chopped green onions (scallions)
  • 1/2 cup finely chopped cabbage (or bok choy)
  • 1/4 cup finely chopped carrots
  • 1/4 tsp white pepper
  • 20-24 sheets rice paper (approx. 22cm/8.5 inch diameter)
  • Warm water, for soaking rice paper
  • 2 tablespoons vegetable oil, for pan-frying
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 inch ginger, peeled and finely grated
  • 1 green onion (scallion), thinly sliced
  • 1/2 teaspoon red pepper flakes (optional)

Instructions:

  1. Combine all filling ingredients in a bowl and mix well. Let it rest for 15 minutes.
  2. Fill a large shallow dish with warm water. Dip one rice paper sheet into the warm water until pliable.
  3. Lay the softened rice paper on a clean surface. Place about 1 tablespoon of the filling in the center.
  4. Fold the sides of the rice paper over the filling, then roll tightly from the bottom up.
  5. Repeat with the remaining rice paper and filling.
  6. Heat vegetable oil in a non-stick frying pan over medium heat.
  7. Place the Rice Paper Dumplings in the pan, seam-side down, in a single layer.
  8. Cook for 2-3 minutes per side, or until golden brown and crispy.
  9. Whisk together all dipping sauce ingredients in a small bowl.
  10. Serve the hot, crispy dumplings immediately with the ginger-soy dipping sauce. Garnish with extra green onions, if desired.