Ideal for when you want something fried but also haven’t eaten a vegetable in a while.
Makes 5-6 (1-2 servings)
Ingredients:
150 grams (ish) mushrooms, finely diced
3 cloves garlic, minced
1 thumb of ginger, finely grated
⅛ green cabbage, finely diced
½ carrot, grated
2 spring onions, finely chopped
2 tablespoons of soy sauce
2 teaspoons sesame oil
2-3 teaspoons sriracha (depending on your spice preference)
Rice paper rolls
Oil for frying
Soy and chilli oil for dipping
Method:
Add around 2 tablespoons of oil to a pan over a medium heat. Add the mushrooms and cook until soft. Add garlic and ginger and cook while stirring for a further 2 minutes.
Add the rest of the vegetables and cook for another 4-ish minutes, until everything is well combined and soft. Then add soy sauce, sesame oil and sriracha, mix well to combine and remove from heat.
Add some water to a shallow bowl or plate. Submerge a rice paper for around 20-30 seconds then transfer to another plate. Place around 2 tablespoons of mixture to the centre of the rice paper roll: fold the sides in together to enclose the filling. Soak another rice paper and double wrap the dumpling. Repeat this process until all of the filling is used.
Add a tablespoon of oil to a clean pan over a medium-high heat. Add the dumplings to the pan and fry on each side for around 5 minutes, or until golden brown. Serve with some soy and chilli oil for dipping, enjoy!