Rice Paper Dumplings

Ingredients

• 1 tbsp olive oil plus extra to pan-fry
• 1 brown onion, finely sliced
• 1 leek, thinly sliced
• 2 carrots, grated
• ½ cup red cabbage, shredded
• ½ cup green cabbage, shredded
• 2 tbsp Niulife Organic Teriyaki Extra
• Thick Coconut Amino Sauce, plus extra to serve
• 16 brown rice paper sheets
• 1 tbsp sesame seeds
• ¼ cup fresh parsley, finely chopped

Method

• Sauté brown onion and leek in olive oil for approx. 5 mins.
• Add carrots and cabbage, cook for a further 10 mins.
• Add Niulife Teriyaki Extra Thick Coconut Amino Sauce, mix well and remove from heat.
• Prepare a dipping station including a shallow dish of water, and a damp chopping board to place rice paper on.
• Gently dip a rice paper sheet in water for a few secs to soften. Transfer to the damp chopping board and spoon in a few tablespoons of the vegetable mixture into the centre.
• Fold the rice paper sheets to enclose the filling.
• Dip a second rice paper sheet in water to double wrap the “dumpling”.
• Repeat this process until you’ve used all the filling.
• Place oil into a heavy-base fry-pan, covering the surface.
• Lightly fry the dumplings for a few minutes each side or until just crispy.
• Serve with Niulife Teriyaki Extra Thick Coconut Amino Sauce and garnish with sesame seeds and/or parsley.