Pan-Fried Rice Paper Dumplings with Sauce
Ingredients
- 20 pieces rice paper (18 cm rounds)
Fillings
- 30g glass noodles
- 50g shredded carrot
- 100g chopped Shiitake mushrooms
- 2 garlic cloves, minced
- 1/2 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- Salt and white pepper for seasoning
Dipping sauce
- 1 tablespoon soy sauce
- 1 tablespoon black vinegar
- 1/2 tablespoon brown sugar
- 1/2 tablespoon chilli oil
Preparation
Mix the dipping sauce ingredients and set aside.
Soak the glass noodles in water until soft, then drain.
Mix together all the fillings ingredients and set aside.
Dip one piece of rice paper in water for 5 seconds, ensuring not to over-soak.
Place about 2 tablespoons of fillings on the rice paper and wrap it like a little parcel, then wrap with another layer of rice paper 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.
