Ingredients:

  • 1 lb ground beef
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 scallions, finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp sriracha
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 15 sheets circular rice paper wrappers
  • 1 cup warm water
  • 3 tbsp neutral oil

Instructions:

  1. Combine the ground beef, minced garlic, grated ginger, chopped scallions, soy sauce, sesame oil, sriracha, pepper, and salt in a large bowl. Mix until the ingredients are fully integrated and the meat feels slightly tacky.
  2. Fill a shallow bowl with warm water. Dip one sheet of rice paper for 5–10 seconds until pliable but still slightly firm in the center. Lay it flat on a clean surface.
  3. Place 2 tablespoons of beef filling in the lower center of the rice paper. Fold the bottom edge over the meat, tuck in the sides, and roll tightly to seal.
  4. Heat the neutral oil in a skillet over medium-high heat until it shimmers.
  5. Carefully place the rolls seam-side down in the pan. Fry for 3–4 minutes per side, rotating occasionally, until the wrappers are mahogany-colored and bubbling.
  6. Remove the dumplings and let them rest on paper towels for 60 seconds to allow the crust to fully set.