Servings: 4
Prep time: 25 minutes
Cook time: 12 to 15 minutes
Ingredients
- 250 ml (1 cup) napa cabbage, thinly sliced
- 250 ml (1 cup) carrots, grated
- 250 ml (1 cup) shiitake or button mushrooms, finely chopped
- 60 ml (4 tablespoons) cooking oil
- 450 g (1 lb) ground pork
- 2 cloves garlic, minced
- 30 ml (2 tbsp) fresh ginger, minced
- 5 green onions, thinly sliced
- 30 ml (2 tbsp) soy sauce
- 30 ml (2 tbsp) sesame oil
- 30 ml (2 tbsp) hot sauce
- 30 ml (2 tbsp) cornstarch
- 8 round rice wrappers, cut in half
- Salt and pepper to taste
Preparation
- In a hot skillet, sauté the napa cabbage, carrot, and mushrooms in some of the oil for 4 minutes, until they are tender and have released their moisture. Season lightly with salt and pepper. Let cool slightly.
- In a bowl, combine the ground pork, cooled vegetables, garlic, ginger, green onions, soy sauce, sesame oil, hot sauce, and cornstarch until you have a smooth filling.
- In a bowl of lukewarm water, quickly dip half a rice paper sheet for 2 to 3 seconds, then place it on the work surface.
- On one side of the rice paper sheet, place a portion of the filling and fold to form a tightly sealed triangle.
- Repeat this for the remaining rice paper sheets.
- In a skillet, heat the remaining oil over medium heat, then cook the triangles for about 2 to 3 minutes on each side, until they are golden brown and crispy and the filling is cooked through.
- Serve immediately.
