Crispy Rice Paper Dumplings with Ginger Soy Dipping Sauce

Ingredients

• •10 rice paper wrappers
• •1 cup shredded cabbage
• •1/2 cup grated carrot
• •1/2 cup finely chopped mushrooms
• •2 green onions, thinly sliced
• •1 clove garlic, minced
• •1 teaspoon grated ginger
• •1 tablespoon soy sauce
• •1 teaspoon sesame oil
• •1/4 cup water (for softening wrappers)
• •2 tablespoons vegetable oil (for frying)
• •1/4 cup soy sauce (for dipping sauce)
• •1 teaspoon rice vinegar (for dipping sauce)
• •1 teaspoon honey or sugar (for dipping sauce)
• •1/2 teaspoon grated ginger (for dipping sauce)
• •1/2 teaspoon sesame seeds (for dipping sauce)

Instructions

1. 1

   Prepare the filling by combining shredded cabbage, grated carrot, finely chopped mushrooms, thinly sliced green onions, minced garlic, grated ginger, soy sauce, and sesame oil in a large mixing bowl. Mix thoroughly and set aside.

2. 2

   Fill a shallow bowl with warm water. Submerge one rice paper wrapper in the water for 10-15 seconds until it softens and becomes pliable.

3. 3

   Lay the softened rice paper wrapper flat on a clean surface. Spoon 1-2 tablespoons of the filling mixture onto the center of the wrapper.

4. 4

   Fold the sides of the wrapper inward, then roll it up tightly to form a dumpling. Repeat the process with the remaining wrappers and filling.

5. 5

   Heat vegetable oil in a large, non-stick skillet over medium heat. Once the oil is hot, place the dumplings in the skillet, seam side down, making sure not to overcrowd the pan.

6. 6

   Fry the dumplings for 2-3 minutes on each side, or until the rice paper turns golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.

7. 7

   To make the dipping sauce, whisk together soy sauce, rice vinegar, honey or sugar, grated ginger, and sesame seeds in a small bowl. Adjust sweetness to taste.

8. 8

   Serve the crispy rice paper dumplings warm, accompanied by the ginger soy dipping sauce for dipping.