Pan fried rice paper wrap is stuffed with juicy ground pork filling combined with carrots and cabbage. It's a fun and crispy twist to traditional dumplings you'll crave again and again!
In a medium sized mixing bowl, add ground pork, cabbage, carrots, green onions, ginger, garlic, oyster sauce, cooking wine, sesame oil, soy sauce, salt, and pepper. Mix to combine.
Dip each rice paper sheet in room temperature water for roughly 10 seconds. Turn the sheet as it soaks until it become pliable but not too soft. The paper will continue to soften after soaking.
Place a little less than ¼ a cup of the meat filling toward the bottom center of the wrapper. Flatten the filling into a rectangular shape. Fold the bottom portion of the wrapper over the filling, then fold in the left and right sides. Roll it up from the bottom to form an envelope shape. Set aside and repeat until all of the meat filling is used.
Heat a skillet over medium high heat. Once hot, add about ¼ cup of cooking oil to the pan. Add the dumplings without over crowding them. You may need to cook in batches. Cook until one side is well browned. Flip and brown the other side. Check for doneness by using a meat thermometer. Internal temperature should be 145℉. Once cooked, remove from skillet.
Serve and enjoy!
Notes
Air Fryer instructions: Place prepared dumplings in an air fryer making sure to not over crowd. Cook in batches if needed. Cook 375°F for 10 minutes. Dumplings are fully cooked when internal temperature reaches 145°F.