Rice paper dumplings Recipe (Ready in 110 Min)

If you've got white cabbage, carrots and shiitake mushrooms, you're most of the way to this Vietnamese pork: about 110 minutes of cooking across 15 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 15 steps.

You'll mainly reach for frying pan / skillet and pan. At involved difficulty across 15 steps, it's worth setting aside proper time for.

How to make it

Tip the cabbage into a food processor and blitz until finely chopped.
Season with ½ tsp salt, toss well and set aside for 15 mins.
Tip into a clean tea towel and squeeze out as much water as you can.
Tip into a bowl with the carrot, mushrooms, pork mince, garlic, ginger, soy sauce, sesame oil and spring onions.
Season with black pepper.
Scrunch everything together using your hands, mixing well until everything is combined.
Soak the spring roll sheets for a couple of seconds in a shallow dish of warm water, then transfer to an oiled chopping board.
Working with one sheet at a time, spoon 1 heaped tbsp of the filling into the middle, then fold the bottom up and over the filling.
Fold down the top of the sheet, then the sides to fully encase and make a neat square.
If the dumpling feels a little fragile, soak another sheet and wrap it again.
Repeat with the remaining sheets and filling, transferring the dumplings to an oiled plate as you go.
Heat the oil in a large, non-stick frying pan (ensuring it is no more than a third full) over a medium-high heat and fry the dumplings for 3-5 mins until golden brown.
Use a slotted spoon or spider to turn them, then cover with a lid and cook for another 3-4 mins until golden.
Remove the lid and cook for 1-2 mins.
Meanwhile, combine all the dipping sauce ingredients in small bowl. Serve the dumplings with the dipping sauce on the side.

You'll use: Frying pan / skillet · Pan · Food processor

Tips & common questions

How long does Rice paper dumplings take to make?

About 110 minutes from start to finish — an estimate based on the 15 steps and 15 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of soy sauce?

Try tamari (gluten-free). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.