Crispy Rice Paper Dumplings in 25 Min

Instructions:

1. Heat 1 tbsp of neutral oil in a pan over medium-high heat.
2. Add cabbage, carrots, and mushrooms. Sauté for 3–5 minutes until the vegetables soften and the moisture has mostly evaporated.
3. Stir in the garlic and ginger; cook for 1 minute until fragrant.
4. Mix in soy sauce, sesame oil, and green onions.
5. Remove filling from heat and let cool for 5 minutes to prevent tearing the rice paper.
6. Fill a shallow bowl with warm water. Dip one sheet of rice paper for 2–5 seconds without letting it become fully soft.
7. Lay the paper on a clean, damp cutting board and place 1.5 tbsp of filling in the center.
8. Fold the bottom edge over the filling, tuck in the sides, and roll tightly.
9. Heat 2 tbsp of neutral oil in a non-stick skillet over medium-high heat.
10. Place dumplings in the skillet and sear without touching until the crust is golden brown and releases naturally from the pan.