Servings: 3
INGREDIENTS
- 8-10 rice paper sheets
- ¼ cup oil, or more if needed
Filling:
- ¼ cup sesame oil
- 1 tablespoon green chili pepper, chopped
- 3 garlic cloves, sliced
- 1 medium onion, chopped
- 2 cups whichever mushroom you love, chopped
- 2 tablespoons soy sauce / gluten free tamari sauce
- 1 tablespoon brown sugar
- 1 scallion, chopped
- ½ teaspoon salt
- ¼ cup roasted unsalted cashews, chopped
Sauce:
- ⅓ cup soy sauce / gluten free tamari sauce
- 1 tablespoon sesame oil
- 4 mint leaves, chopped
INSTRUCTIONS
- Dip the rice paper sheets in water for about 30 seconds, then place them on a cutting board.
- Heat up a frying pan on medium heat, add the sesame oil, chili pepper, garlic and onion and sauté for about a minute.
- Add the mushrooms, soy sauce, brown sugar, scallion, salt and cashews and mix well. Cook for about 3 minutes, then transfer to a bowl.
- Add a spoonful of the mushroom filling in the center of each rice paper sheet, fold the sides toward the center and roll while tightening.
- Heat the oil in a frying pan and fry the dumplings for about 2 minutes on each side. While the dumplings are cooking, mix all the sauce ingredients in a small bowl.