1 Lb Ground Beef
1/2 Onion (chopped or minced)
1 Carrot (chopped)
1 Tbsp Ginger
1 Tbsp Garlic
2 1/2 Tbsp Soy Sauce
2 Tsp Rice Vinegar
1 Tbsp Black Pepper
1 1/2 Tsp Sesame Oil
1/2 C Shiitake Mushrooms (Cubed)
2 Tbsp Scallions (Chopped or Sliced)
1 1/2 C Cabbage (Shredded)
2 1/2 C Hot Water
1 Tsp Sugar
1 Tsp Rice Vinegar
20-30 Rice Paper/Spring Roll Wrapper
1.Mix all of the filling ingredients together and cover to marinate for at least 30 minutes
2. Mix sugar, water, and 1 tsp rice vinegar together in a big plate.
3. Dip the rice paper in the water to soften and put in about 1 1/2 Tbsp of filling in the middle.
Shape the filling into a square and wrap into a square. Wrap the dumpling again with another layer
of rice paper, but ensure that each side of the rice paper has equivalent layers.
4. On medium high heat in an oiled skillet, fry both sides until golden brown, 5-7 minutes per each side.