Rice Paper Dumplings

Ingredients

• 12 spring roll rice paper sheets (4-8 inch sheets)
• 0.5 lb ground pork (or any ground meat like beef, chicken, or minced shrimp)
• 1 cup cabbage (finely chopped)
• 0.25 cup carrot (shredded then finely chopped)
• 2 green onion (minced fine)
• 2 tsp soy sauce (or fish sauce)
• 1 tsp sesame oil
• 1 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp ground black pepper
• 2 tbsp oil (for frying)
• Dipping sauce (such as Vietnamese Fish Sauce Dip, Chili Crunch, Sriracha, or Dumpling Sauce)

Steps

1. 1

   Chop the cabbage, carrot and green onions together until they are finely diced. If they are too big and chunky, you might have a problem with the meat sticking to the wrapper or the filling poking through the wrapper.

2. 2

   In a bowl, combine all filling ingredients: 1/2 pound ground meat, 1 cup cabbage, 1/4 cup shredded carrot, 2 minced green onions, 2 teaspoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon black pepper.

3. 3

   Dip a rice paper sheet in warm water for about 3 seconds. Don't dip for too long because the rice paper will get soggy and fold on itself. You still want the rice paper slightly firm.

4. 4

   Working quickly, lay the dipped rice paper on a plate or cutting board. Cut a line through the rice paper from the center to one edge.

5. 5

   Place about 1 Tablespoon of the filling on the bottom left quadrant of the rice paper.

6. 6

   Folding counter-clockwise, fold the bottom left quadrant up to the top left quadrant.

7. 7

   Continue folding counter-clockwise until you reach the last bottom right quadrant, forming a triangle shape.

8. 8

   Repeat the process for about 2 more triangles. Only pre-fold as many as your skillet can hold at once, as the rice paper becomes too soft and hard to handle if left to sit.

9. 9

   Heat 1-2 tablespoons of oil in a large skillet over medium-high heat.

10. 10

    Add the rice paper dumplings in a single layer, ensuring they do not touch each other as they will become sticky and clump together. Leave room around the edges and cook in batches.

11. 11

    Cook the dumplings until golden and crisp on each side, about 1-2 minutes per side. You can flip them several times if needed. If concerned about the filling being cooked through, cut one in half to check and cook longer if necessary.

12. 12

    Once cooked to your liking, remove from heat. Repeat the folding and cooking process for the remaining filling and rice paper. Serve with your favorite dipping sauce, lettuce wraps, and fresh herbs.

Notes

Do not freeze these dumplings as the rice paper will become a mushy mess upon thawing. If you have leftovers, reheat them in a hot, lightly oiled skillet; never use a microwave. You can substitute rice paper with wonton or dumpling wrappers if preferred.

Nutrition per serving

• appetizer
• main course
• snack
• gluten-free
• low-carb
• pan-fried
• viral
• pork