Rice paper dumplings

Instructions

1- step 1 Tip the cabbage into a food processor and blitz until finely chopped.

2- Season with ½ tsp salt, toss well and set aside for 15 mins.

3- Tip into a clean tea towel and squeeze out as much water as you can.

4- Tip into a bowl with the carrot, mushrooms, pork mince, garlic, ginger, soy sauce, sesame oil and spring onions.

5- Season with black pepper.

6- Scrunch everything together using your hands, mixing well until everything is combined.

7- step 2 Soak the spring roll sheets for a couple of seconds in a shallow dish of warm water, then transfer to an oiled chopping board.

8- 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.

9- Fold down the top of the sheet, then the sides to fully encase and make a neat square.

10- If the dumpling feels a little fragile, soak another sheet and wrap it again.

11- Repeat with the remaining sheets and filling, transferring the dumplings to an oiled plate as you go.

12- step 3 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.

13- Use a slotted spoon or spider to turn them, then cover with a lid and cook for another 3-4 mins until golden.

14- Remove the lid and cook for 1-2 mins.

15- step 4 Meanwhile, combine all the dipping sauce ingredients in small bowl.

16- Serve the dumplings with the dipping sauce on the side.