Crispy Rice Paper Dumplings with Ginger Cabbage Slaw and Sweet Chili Dip

Ingredients

• •8 rice paper wrappers
• •2 cups shredded cabbage
• •1 medium carrot, grated
• •2 green onions, finely sliced
• •1 tablespoon fresh ginger, grated
• •2 tablespoons soy sauce
• •1 tablespoon sesame oil
• •1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• •1/4 cup sweet chili sauce (for dipping)
• •1 tablespoon vegetable oil (for frying)

Instructions

1. 1

   Prepare the filling by combining shredded cabbage, grated carrot, green onions, grated ginger, soy sauce, and sesame oil in a mixing bowl. Mix well to evenly coat the vegetables in the seasoning.

2. 2

   Create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Set this aside as it will help seal the rice paper dumplings.

3. 3

   Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds until it softens and becomes pliable. Lay it flat on a clean surface.

4. 4

   Place 2-3 tablespoons of the vegetable filling in the center of the rice paper wrapper. Fold the sides in, then roll the wrapper tightly to create a sealed dumpling. If needed, use a small amount of the cornstarch slurry to help seal the edges. Repeat with the remaining wrappers and filling.

5. 5

   Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Once the oil is hot, add the dumplings seam-side down and pan-fry for 2-3 minutes on each side, or until golden and crispy. Remove from the skillet and place on a plate lined with paper towels to drain excess oil.

6. 6

   Prepare the ginger cabbage slaw by tossing shredded cabbage, grated carrot, and grated ginger in a bowl. Add a splash of lime juice and adjust seasoning to taste, if desired.

7. 7

   Serve the crispy rice paper dumplings warm with ginger cabbage slaw on the side and sweet chili sauce for dipping. Enjoy immediately for the best texture and flavor!