Crispy Rice Paper Dumplings in 30 Minutes

Instructions:

1. Heat a splash of oil in a pan over medium high heat. Add the 225g ground pork and cook until no longer pink, breaking it up with a spatula.
2. Toss in the 150g shredded cabbage, 100g grated carrots, 2 cloves minced garlic, and 5g grated ginger. Sauté for about 4 minutes until the cabbage is wilted and fragrant. Stir in the 30ml tamari, 5ml sesame oil, and 0.25 cup green onions, then remove from heat to cool slightly.
3. Fill a shallow dish with room temperature water. Submerge one sheet of rice paper for about 5 to 10 seconds until it feels pliable but still slightly firm.
4. Place the softened sheet on a clean, damp work surface. Add about 2 tablespoons of filling to the lower third of the paper. Fold the bottom up, tuck in the sides, and roll it tightly.
5. Soften a second sheet of rice paper. Place your already rolled dumpling onto the second sheet and roll it again, ensuring the seams are covered. Repeat this for all 12 dumplings.
6. Heat 45ml neutral oil in a large skillet over medium heat. Place the dumplings in the pan, making sure they don't touch each other. Fry for 3 to 4 minutes per side until the surface is covered in tiny bubbles and turns golden brown.
7. Whisk together the 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili oil, and 0.5 tsp maple syrup in a small bowl.
8. Transfer the fried dumplings to a wire rack rather than a paper towel.
9. Serve immediately while the shatter factor is at its peak.