# What You Need:
→ Filling
01 - 1 cup shredded green cabbage
02 - 1 medium carrot, grated
03 - 1/2 cup finely chopped shiitake mushrooms
04 - 2 green onions, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 tbsp soy sauce (use tamari for gluten-free)
07 - 1 tsp sesame oil
08 - 1/2 tsp grated fresh ginger
→ Wrappers & Assembly
09 - 12 sheets rice paper (8.7 inches round)
10 - 2 tbsp neutral oil (canola or avocado) for frying
→ Dipping Sauce (optional)
11 - 2 tbsp soy sauce or tamari
12 - 1 tbsp rice vinegar
13 - 1 tsp maple syrup or honey
14 - 1/2 tsp chili flakes (optional)
# How to Make:
01 - In a large bowl, mix shredded cabbage, grated carrot, chopped shiitake mushrooms, sliced green onions, minced garlic, soy sauce, sesame oil, and grated ginger thoroughly.
02 - Heat a nonstick skillet over medium heat; add the filling and sauté for 3 to 4 minutes until vegetables soften slightly. Remove from heat and allow to cool briefly.
03 - Fill a shallow dish with warm water and dip one rice paper sheet for 5 to 10 seconds until pliable, avoiding over-soaking.
04 - Place softened rice paper on a damp kitchen towel, spoon 2 tablespoons of filling into the center, fold in the sides, then roll tightly like a burrito.
05 - Continue softening and filling remaining rice paper sheets using the same method.
06 - Heat oil in a large nonstick skillet over medium heat. Place dumplings seam side down, leaving space apart, and cook 2 to 3 minutes per side until golden brown and crispy. Flip carefully to prevent tearing.
07 - Combine soy sauce, rice vinegar, maple syrup or honey, and chili flakes in a small bowl, mixing well.
08 - Serve dumplings hot accompanied by the dipping sauce.
