The great thing about this recipe is you can use pretty much any leftover vegetables you have! The below is what I had on hand- but feel free to use whatever you like. I made 6 large dumplings with this recipe, but you can change size and quantities of the dumplings by adjusting filling, just remember you need two rice paper sheets per dumpling.
Serves 2
RICE PAPER DUMPLINGS
I N G R E D I E N T S
-12 rice paper sheets (more if you wish to make smaller dumplings)
-half a head of small cabbage (finely shredded)
-250g mushrooms (diced)
-2 yellow/red peppers (finely sliced)
-½ cup corn
-1 clove garlic (minced – I use a zester)
-½ thumb of ginger (minced)
-soy sauce to taste (approx. 4 – 6 tablespoons)
-1 tablespoon hoisin
-2 spring onions (finely sliced)
Optional:
-fresh chili
-fresh coriander
-sesame seeds
M E T H O D
VIETNAMESE DIPPING SAUCE (Nước Chấm)
Comments