Crisp Rice Paper Dumplings

How to make it

1. In a large bowl, mix the mince, cabbage, carrot, mushrooms, spring onions, crushed garlic, ginger, soy sauce, sesame oil, brown sugar and cornflour with a good sprinkle of salt, until well combined.
2. Fill a shallow dish with warm water. Dip one rice paper sheet in for about 5–10 seconds until just soft, then place on a clean surface. (It will keep softening as you work). Do the same with another and place it on top.
3. Place a mound of filling in the centre (You will be making two dumplings per serve). Fold the bottom over the filling, then fold in the sides and roll up into a tight parcel. Repeat with remaining sheets and filling.
4. Heat a generous drizzle of oil in a large frying pan over medium heat. Cook the dumplings seam-side down first for 3–4 minutes until golden and crisp, then turn and cook the other sides until evenly crispy and the filling is cooked through.
5. Whisk together the dipping sauce ingredients.
6. Serve the dumplings hot, sprinkled with spring onion and with dipping sauce on the side.