Crispy Rice Paper Dumplings
Serves 10
Directions
- 1Mix all dipping sauce ingredients and set aside.
- 2Add all filling ingredients to a bowl and mix well.
- 3Dip a spring roll wrapper into a large shallow dish of cold water for 10 seconds.
- 4Place the wrapper on your prep surface and add a spoonful of the filling in the centre.
- 5Shape the filling roughly into a rectangle with the short ends at the top and bottom.
- 6Fold the left side of the wrapper over the filling, followed by the right side, finishing with the top and bottom to create a rectangular parcel.
- 7Soak another wrapper and place the dumpling on top, seam side down.
- 8Repeat the folding motion to double wrap it.
- 9Repeat with remaining wrappers and filling.
- 10Heat 3 tbsp vegetable oil in a frying pan.
- 11Fry the dumplings until crisp and cooked through (about 5-7 minutes per side).
Ingredients
- 200 g pork mince
- 200 g chopped cooked prawns
- 3 unit spring onions (green parts only, finely chopped)
- 2 cloves garlic (minced)
- 1 tsp finely grated fresh ginger
- 1 tbsp gluten free soy sauce
- 2 tbsp finely chopped fresh coriander
- 1 tsp sesame oil
- 1 tbsp cornflour
- to taste salt and pepper
- 3 tbsp gluten free soy sauce
- 2 tbsp rice vinegar
- 1 tsp sriracha or other hot sauce
- 1 tsp sesame oil
- 1 clove garlic (minced)
- 0.5 tsp finely grated fresh ginger
- 1 tsp sugar
- 1 tsp sesame seeds
- 3 tbsp vegetable oil
- Rice paper/spring roll wrappers
Equipment
large shallow dishfrying panbowlchopsticks
Tips
- You can switch up the filling with chicken, veggies, or tofu.