Ingredients:

  • 1 lb (450g) ground pork or lean ground turkey
  • 1/2 cup (60g) finely minced carrots
  • 1/2 cup (50g) minced shiitake mushrooms
  • 3 stalks (30g) green onions, thinly sliced
  • 1 tsp (5g) fresh ginger, grated
  • 2 cloves (6g) fresh garlic, minced
  • 2 tbsp (30ml) soy sauce or tamari
  • 1 tbsp (15ml) sesame oil
  • 1/4 tsp (1g) white pepper
  • 15 sheets rice paper (circular)
  • 3 tbsp (45ml) neutral oil (avocado or grapeseed)
  • 2 cups (480ml) warm water
  • 2 tbsp (30ml) rice vinegar
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5g) sriracha or chili crisp
  • 1 tsp (5g) honey or maple syrup

Instructions:

  1. Heat 1 tbsp (15ml) of sesame oil in a pan over medium heat.
  2. Add the ground pork or turkey, cooking until browned and no longer pink.
  3. Stir in the minced carrots, mushrooms, garlic, and ginger. Sauté for 3-5 minutes until the vegetables are tender and any released liquid has evaporated.
  4. Stir in the soy sauce and white pepper. Remove from heat and let the mixture cool slightly to prevent the rice paper from steaming.
  5. Fill a shallow bowl with warm water.
  6. Perform a flash-dip: dip one sheet of rice paper into the water for only 2-3 seconds until slightly firm.