Ingredients
Scale
- 8–10 rice paper wrappers
- 1 cup cooked shrimp, chopped
- 1 cup cabbage, finely shredded
- 1/2 cup carrots, grated
- 1/4 cup green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
Instructions
- In a large mixing bowl, combine the chopped shrimp, shredded cabbage, grated carrots, and chopped green onions.
- Add the soy sauce, sesame oil, grated ginger, and minced garlic to the bowl. Mix until well combined.
- Fill a shallow dish with warm water and dip one rice paper wrapper in it for about 10-15 seconds, until soft and pliable.
- Place the soaked wrapper on a clean surface or a damp kitchen towel.
- Take a soaked wrapper and place one to two tablespoons of the filling in the center. Fold the bottom over the filling, fold in the sides, and roll up tightly.
- Repeat until all wrappers and filling are used.
- Choose your cooking method: steam for 10-15 minutes, sauté for 3-4 minutes on each side until golden brown, or boil for 5-7 minutes until floating.
Notes
These dumplings can be customized with various fillings like chicken, pork, or tofu. They are also a great option for meal prep and can be stored in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Steaming, Sautéing, Boiling
- Cuisine: Asian
Nutrition
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg