Pork Dumpling Rice Paper Coils
How to make Pork Dumpling Rice Paper Coils
Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 2
Ingredients
- 2 tbsp Asia Specialities soy sauce
- 1 tbsp Pure Vita white vinegar
- ½ tsp toasted Stonemill sesame seeds, plus extra to serve
- Chopped or sliced red chillies, plus extra to serve
- 300g Ironbark Pork Pork mince
- 70g green cabbage, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp finely grated ginger
- 1 spring onion, finely sliced, plus extra to serve
- Pinch Stonemill ground white pepper
- 6 Urban Eats Vietnamese rice papers
- Pure Vita sunflower or canola oil
- Coriander leaves, to serve
Method
- Make the dipping sauce by combining the soy and vinegar. Place into a dipping bowl with sesame seeds and chilli to taste.
- For the filling, place the pork, cabbage, garlic, ginger, spring onion and pepper into a mixing bowl with ½ teaspoon salt. Mix well to combine.
- Dip a rice paper in a bowl of water for 5 seconds. Shake off excess water and place on one end of a large board. Repeat with another rice paper, laying it down on the board, slightly overlapping the previous piece by about 5cm. Repeat with a third rice paper so you have 3 pieces in a row, slightly overlapping.
- Place half of the pork filling down the middle along the long length of the wrappers, like a long sausage, squashing it down to a 10cm width. Roll the rice papers and filling so they become one large, long cigar, then roll into a coil. Repeat with the remaining rice papers and filling so you have 2 coils.
- Place a non-stick frying pan over a medium heat and add a small amount of oil. Place a coil in the pan and cook for 5 minutes each side or until crispy and cooked through. Gently transfer to a plate and repeat with the second coil.
- Transfer to a platter, top with spring onion slices, coriander leaves and sesame seeds and serve with the dipping sauce.
Option: If you prefer these crispy all over, you can make them in long, spring roll shapes or fold into little parcels.
