Week 1/52.
I think I saw them on TikTok or Instagram or both…and my first thought was how smart! And they looked so delicious and easy that I had to try them out. And they were as easy, quick and yummy as I expected! Next time I make them, I want to try them without frying and maybe even frying using the air fryer. Stay tuned.
The following recipe makes 8 rolls, enough for 2 people!
What you’ll need
- 1 cup chopped cabbage
- 1 cup carrots, julienned
- 2 green onions, sliced (whites and greens separated)
- ½ cup cooked ground beef (optional)
- Oil
- S&P to taste
- 1 tbsp gochujang, (choose your level of spice)
- Splash of soy sauce
- Chili flakes, to taste
- Rice paper
What you will do
- In a pan, saute the whites of the green onions with about a tablespoon of vegetable oil. Once slightly translucent, add the carrots and saute them for 1-2 min.
- Add the cabbage and cook until soft.
- Add the ground beef if using.
- Add the gochujang, soy sauce, salt and pepper, chili flakes and cook until the water is all gone.
- Let the mixture cool.
- Take a wide bowl/platter with some water. Dip each rice paper in for 5-7 seconds and place it on a flat surface.
- Put 2 tablespoons of the mixture and fold into a roll.
- To prevent breakage, wrap the roll again in a second sheet of rice paper and set aside.
- Take a frying pan, add some oil and fry the dumplings until slightly brown and crispy on both sides.
- Serve hot with a spicy dipping sauce!
Tips:
- You can use any non-watery vegetable, and add any type of protein (ground meat–beef, chicken, turkey–or chopped shrimp works best).
- Make sure to double wrap the rolls to prevent breakage.
- Don’t dip the rice paper in water for more than 7 seconds, they will continue to get softer and stickier once you take them out.
- Dampen your working surface and the plate on which you will keep the rolls before frying. They will get sticky and the dampness prevents it from sticking to the plate. You can also use a damp paper towel.
- Fry the rolls a few at a time, don’t overcrowd the pan as the rolls might stick to each other.
