Lemon Mousse Cake

🥟🥢 Crispy Pan-Fried Rice Paper Dumplings - Your New Favorite Snack! 🥢🥟

Craving something crispy, savory, and super satisfying? Look no further! These pan-fried rice paper dumplings are a game-changer, combining the best of spring rolls, dumplings, and a delicious crispy bite. Perfect as an appetizer, light lunch, or a fun party snack – enjoy them warm or cold!

This recipe features a flavorful, well-seasoned filling wrapped in delicate rice paper, then pan-fried to golden perfection. It's surprisingly easy to make and incredibly versatile!

Yields:         8 Dumplings
Prep time: 10 minutes
Cook time: 15-20 minutes
Total time: 25-30 minutes

What you'll need for the delicious filling:
 * 2 cloves Garlic, minced
 * 1 walnut-sized piece (approx. 0.5 oz / 15g) Ginger, grated or finely diced
 * 4 Spring onions (scallions), green and white parts separated, thinly sliced
 * 2 Carrots, cleaned and coarsely grated (approx. 5 oz / 140g)
 * ¼ head White cabbage (approx. 7 oz / 200g), thinly sliced
 * 2 tsp (0.34 fl oz / 10 ml) Rapeseed or olive oil (sesame oil works great too!)
 * Salt, to taste
 * 7 oz (200g) Ground meat of your choice (beef, turkey, chicken, pork, or a mix). For a vegetarian version, substitute with 7 oz (200g) firm tofu, crumbled.
 * 1 tsp (0.18 oz / 5g) Brown sugar (or white sugar)
 * 2 tbsp (1 fl oz / 30 ml) Dark soy sauce (or regular light soy sauce)
 * 20g (0.7 oz or 1 tbsp) Hoisin sauce
 * ½ tsp Dried chili flakes
 * Pepper, to taste
For the Dumplings:
 * 8 sheets Rice paper wrappers (approx. 8.5 inch / 22 cm diameter)
 * 1-2 tsp (0.17-0.34 fl oz / 5-10 ml) Rapeseed oil, for pan-frying
Let's get cooking!
 * Prepare the Veggies: Mince garlic, grate ginger, slice spring onions (keep green parts separate for later), grate carrots, and thinly slice cabbage.
 * Sauté the Filling: Heat 2 tsp oil in a large pan over medium-high heat. Add garlic, ginger, carrots, and white cabbage (reserving green spring onion parts). Sauté for about 5 minutes with a generous pinch of salt until garlic is lightly golden and veggies soften.
 * Add Meat/Tofu: Stir in your chosen ground meat (or crumbled tofu). Break it up with a spoon and cook for another 5 minutes until browned and crumbly.
 * Flavor It Up: Reduce heat. Add brown sugar, soy sauce, hoisin sauce, and chili flakes. Let the sauce simmer for 1-2 minutes. Stir in the green spring onion parts and season with salt and pepper to your liking. Remove from heat and let cool slightly.
 * Roll the Dumplings: Prepare a shallow dish with warm water. Dip one rice paper wrapper at a time into the warm water until pliable (just a few seconds!). Lay it flat on your work surface.
 * Place about 2.5 tablespoons of the cooled filling in the center of the rice paper.
 * Fold the bottom edge over the filling, then fold in both side edges, and carefully roll tightly from the bottom up to create a sealed dumpling. Place seam-side down on an oiled plate. Repeat with remaining wrappers and filling.
 * Pan-Fry to Perfection: Heat 1-2 tsp rapeseed oil in a non-stick pan over medium heat. Place the dumplings in the pan in a single layer, making sure not to overcrowd.
 * Cook for 3-4 minutes per side, or until golden brown and crispy. If needed, cook in batches.
 * Serve immediately with your favorite dipping sauce (soy sauce, sweet chili, or sriracha mayo are great!).
Enjoy your homemade crispy rice paper dumplings! Don't forget to save this post for later!

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