Ingredients:

  • 1 lb lean ground pork
  • 2 cups finely shredded cabbage
  • 2 stalks scallions, thinly sliced
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • 20 sheets round rice paper wrappers
  • 3 tbsp neutral oil

Instructions:

  1. In a large bowl, combine the ground meat, shredded cabbage, scallions, soy sauce, sesame oil, ginger, garlic, salt, and pepper. Mix vigorously with your hand or a fork until the mixture becomes tacky and well-combined.
  2. Fill a shallow bowl with warm water. Dip one sheet of rice paper for 2–3 seconds—do not over-soak. Lay it flat on a clean surface.
  3. Place 1.5 tbsp of filling in the center of the rice paper. Fold the bottom over the filling, tuck in the sides, and roll tightly like a small burrito.
  4. Heat neutral oil in a non-stick skillet over medium heat until it shimmers.
  5. Place the dumplings seam-side down first. Fry for 2–3 minutes per side until a mahogany-colored, rigid exterior forms and they sound hollow when tapped with a spatula.