Rice paper dumplings (Vietnamese Pork)

step 1
Place the cabbage in a food processor and pulse until finely chopped. Season with ½ teaspoon salt, stir well and set aside for 15 minutes. Pour onto a clean tea towel and squeeze out as much water as you can. Pour into a bowl with the carrot, mushrooms, minced pork, garlic, ginger, soy sauce, sesame oil and scallions. Season with black pepper. Mash everything with your hands, mixing well until everything is combined.

step 2
Soak the spring roll sheets for a couple of seconds in a shallow dish of warm water and then transfer them to a greased cutting board. Working with one sheet at a time, pour 1 heaping tablespoon of the filling into the middle, then fold the bottom up and over the filling. Fold down the top of the leaf, then the sides to cover it completely and form a neat square. If the dough ball feels a little fragile, soak another sheet and wrap it again. Repeat with remaining sheets and filling, transferring meatballs to a greased plate as you go.

step 3
Heat the oil in a large non-stick frying pan (making sure it is no more than a third full) over medium-high heat and fry the dumplings for 3-5 minutes until golden brown. Use a slotted spoon or spider to turn them over, then cover with a lid and cook for another 3-4 minutes until golden brown. Remove the lid and cook for 1-2 minutes.

step 4
Meanwhile, combine all sauce ingredients in a small bowl. Serve the meatballs with the dipping sauce on the side.

foods：
1/4 white cabbage
1 carrots
100 g shiitake mushrooms
400 g ground pork
2 cloves of garlic, minced
20 g ginger
2 teaspoons soy sauce
2 teaspoons sesame seed oil
3 chives cut into thin slices
20 sheets of rice paper
75 ml vegetable oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 tablespoon sesame seeds
2 chives cut into slices