Crispy Rice Paper Dumplings with Dipping Sauce
Ingredients
- 20 pieces rice paper (18 cm rounds)
- 30g glass noodles
- 50g shredded carrot
- 100g Shiitake mushrooms
- 2 garlic cloves
- 1/2 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- Salt and white pepper to taste
Dipping sauce
- 1 tablespoon soy sauce
- 1 tablespoon black vinegar
- 1/2 tablespoon brown sugar
- 1/2 tablespoon chilli oil
Preparation
Mix together the dipping sauce ingredients and set aside.
Mix together all the filling ingredients and set aside.
Dip one piece of rice paper in water for 5 seconds, ensuring not to over-soak to prevent it from falling apart during frying.
Place about 2 tablespoons of filling on the rice paper and wrap it like a little parcel, then wrap with another layer to secure.
Heat 2 tablespoons of oil in a pan and fry the dumplings until browned and crispy, about 2 minutes per side.
Ensure the dumplings do not touch each other in the pan to avoid sticking.
Serve with the spicy black vinegar dipping sauce.
