Crispy Rolled Pork Rice Paper Dumplings
These Crispy Rolled Pork Rice Paper Dumplings are one of those recipes that feels way more impressive than the effort involved. Instead of folding individual dumplings, the pork filling is rolled into long rice paper logs, wrapped again for extra chew and crunch, then sliced into little dumpling rounds before being pan fried until golden and crispy.
Ingredients
- 500 g pork mince
- 8 - 10 rice paper sheets
- 2 cloves garlic finely grated
- 1 tablespoon ginger finely grated
- 3 spring onions finely sliced
- 1 medium carrot finely grated
- 1 tablespoon fish sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon caster sugar
- ½ teaspoon white pepper
- 1 tablespoon cornflour
- 2 tablespoon neutral oil for cooking
Optional dipping sauce
- 2 tablespoon soy sauce
- 1 tablespoon black vinegar or rice vinegar
- 1 teaspoon chilli oil
Instructions
- In a bowl, combine the pork mince, garlic, ginger, spring onion, grated carrot, fish sauce, soy sauce, sesame oil, sugar, white pepper and cornflour. Mix really well for a couple of minutes until the mixture becomes sticky and cohesive.
- Fill a large shallow bowl with warm water. Dip one rice paper sheet into the water for around 5 seconds until just softened. Lay it flat onto a clean bench.
- Spread a thin log of pork filling horizontally across the lower third of the rice paper, pressing it into a long sausage shape roughly 3–4 cm thick. Roll tightly into a log.
- Dip a second rice paper sheet into the water until softened, then place the pork-filled log onto it and roll again. Double wrapping helps the dumplings hold their shape and gives them that chewy crispy texture once fried.
- Using a sharp knife (or sharp scissors), slice the logs into roughly 1 inch pieces. If the knife sticks slightly, lightly oiling the blade helps.
- Heat a large non-stick pan over medium heat and add the oil. Arrange the dumplings cut-side down and cook for around 4–5 minutes until deeply golden and crispy.
- Turn and continue cooking for another 4–5 minutes, rotating occasionally so multiple sides become crisp and the pork cooks through completely.
- Serve immediately, topping with some sesame seeds and some extra thinly sliced spring onion, along with the dipping sauce.
Nutrition
Calories: 73kcalCarbohydrates: 4gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.005gCholesterol: 12mgSodium: 188mgPotassium: 67mgFiber: 0.2gSugar: 0.3gVitamin A: 354IUVitamin C: 0.5mgCalcium: 7mgIron: 0.4mg
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